Description
These Pumpkin Cheesecake Truffles with White Chocolate are a delightful fall-inspired treat combining creamy pumpkin and cream cheese with white chocolate sweetness. Perfect for a festive holiday dessert or an elegant party bite, these truffles are easy to prepare on the stovetop, shaped like pumpkins, and topped with dark chocolate chip stems for a charming finish.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 4 ounces cream cheese, brought to room temperature
- 1/2 cup pumpkin puree
- 14 ounces sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs, certified gluten-free if needed
- 1/2 cup white chocolate chips
- Optional orange food coloring (a few drops)
Coating and Decoration
- 1/3 cup granulated sugar
- Dark chocolate chips, 1 per truffle (8 total)
Instructions
- Prepare baking sheet: Cover a small rimmed baking sheet with parchment paper and set it aside to cool the truffle mixture later.
- Combine wet ingredients: Place the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a medium saucepan over medium heat. Stir often as the mixture warms so the ingredients melt together smoothly.
- Add dry ingredients and chocolate: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the white chocolate melts and the mixture becomes completely smooth. If desired, add a few drops of orange food coloring to reach your preferred pumpkin color.
- Cook until thickened: Keep the mixture cooking and stirring for about 15 minutes until it thickens and starts to pull away slightly from the sides of the pan. Then remove the pan from heat.
- Chill the mixture: Scrape the thick mixture onto the prepared baking sheet and spread into an even layer. Refrigerate for 1 to 2 hours until firm enough to handle and shape.
- Shape truffles: Cut the chilled mixture into 8 equal strips. Roll each strip into a ball, then gently shape it into a pumpkin by pressing down lightly in the center of the top to create a small indentation.
- Sugar coat: Pour granulated sugar into a shallow bowl, then roll each pumpkin-shaped truffle in the sugar to evenly coat the surface.
- Add pumpkin ridges: Use a toothpick to press curved grooves evenly around the sides of each truffle to mimic the natural ridges of a pumpkin.
- Decorate with stems: Press one dark chocolate chip into the indentation on top of each truffle to simulate the pumpkin stem.
- Serve or store: Serve the truffles immediately, or refrigerate them until you are ready to enjoy.
Notes
- For a gluten-free version, ensure the graham cracker crumbs are certified gluten-free.
- Adjust the amount of pumpkin pie spice to taste if you prefer a more or less spiced flavor.
- Use a light hand when shaping to keep the truffles neat and avoid sticking.
- These truffles can be stored in an airtight container in the refrigerator for up to 5 days.
- Allow truffles to come to room temperature slightly before serving for creamier texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
