These little pumpkin truffles taste like a bite of pumpkin cheesecake, and they look like tiny pumpkins. Cream cheese, pumpkin, sweetened condensed milk and graham crumbs are cooked into a soft dough, rolled into balls, lined with a toothpick to look like pumpkins and finished with a chocolate chip stem. They need no oven and are a fun project with kids.
Why You’ll Love It
- No baking.
- Adorable on a fall dessert tray.
- Make-ahead. They keep for days in the fridge.
What You Need
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs
- 1/3 cup orange or white sanding sugar (for rolling)
- 24 chocolate chips (for stems)
How to Make Pumpkin Pie Cheesecake Truffles
- Stir the cream cheese, pumpkin, condensed milk and spice in a saucepan over medium-low heat.
- Cook, stirring all the time, for 10 to 12 minutes, until thick and pulling away from the pan.
- Stir in the graham crumbs, then spread the mixture on a plate and chill for 2 hours.
- Roll into 1-inch balls and roll each in sanding sugar.
- Press gentle lines down the sides with a toothpick to make pumpkin ridges.
- Push a chocolate chip into the top of each for a stem. Chill until serving.
Tips
- Keep stirring while it cooks so it doesn’t scorch.
- Lightly butter your hands before rolling.
- A few drops of orange food coloring make the pumpkins brighter.
Serving and Storing
Keep covered in the fridge for up to 5 days.
Frequently Asked Questions
Can I freeze them?
Yes, for up to 2 months. Thaw in the fridge.
Can I use canned pumpkin pie filling?
Use plain pumpkin puree. Pie filling is already sweetened and spiced.
Can I dip them in chocolate?
Yes. Dip in melted white chocolate instead of rolling in sugar.
Pumpkin Pie Cheesecake Truffles
Little no-bake truffles with pumpkin, cream cheese and graham crumbs, rolled in sugar and shaped like tiny pumpkins with a chocolate chip stem.
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Ingredients
- 4 oz cream cheese softened
- 1/2 cup pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs
- 1/3 cup orange or white sanding sugar for rolling
- 24 chocolate chips for stems
Instructions
- Stir the cream cheese, pumpkin, condensed milk and spice in a saucepan over medium-low heat.
- Cook, stirring all the time, for 10 to 12 minutes, until thick and pulling away from the pan.
- Stir in the graham crumbs, then spread the mixture on a plate and chill for 2 hours.
- Roll into 1-inch balls and roll each in sanding sugar.
- Press gentle lines down the sides with a toothpick to make pumpkin ridges.
- Push a chocolate chip into the top of each for a stem. Chill until serving.
Notes
Chilling time is not included.
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