Description

These Decadent Pumpkin Cheesecake Truffles are creamy, spiced, and perfectly sweet little bites perfect for fall parties. Combining smooth cream cheese, pumpkin puree, and white chocolate with a touch of pumpkin pie spice, these no-bake truffles come together easily and are rolled in sugar for a delightful sparkle and finished with a chocolate chip ‘stem’ to look like mini pumpkins. They make an ideal seasonal dessert or party treat sure to impress your guests.

Ingredients

Scale

Base Mixture

8 oz Cream Cheese (Use vegan cream cheese for a dairy-free version)
1 cup Canned Pumpkin Puree (Ensure it’s pure pumpkin puree, not pie filling)
1 tbsp Pumpkin Pie Spice (Mix equal parts cinnamon, nutmeg, and ginger if you don’t have this blend)
14 oz Sweetened Condensed Milk (For a dairy-free option, use coconut condensed milk)

Mix-ins

1 cup White Chocolate Chips (Use dairy-free white chocolate for a vegan twist)
1 cup Graham Cracker Crumbs (Substitute with gluten-free graham crackers if needed)

Coating and Decoration

1 cup Granulated Sugar (Roll the truffles in sugar just before serving)
1 cup Chocolate Chips (Use as decorative stems)

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Instructions

Combine Ingredients: In a skillet or saucepan over medium-low heat, combine canned pumpkin puree, cream cheese, pumpkin pie spice, and sweetened condensed milk. Stir constantly to blend the ingredients smoothly and prevent sticking, cooking for about 5-7 minutes until the mixture becomes smooth and slightly thickened.
Add Mix-ins: Stir in the white chocolate chips and graham cracker crumbs thoroughly. Continue mixing until the dough pulls away from the skillet sides and forms a thick, cohesive mixture.
Chill Mixture: Spread the thickened dough evenly onto a buttered baking sheet. Place it into the refrigerator and chill for at least 2 hours to allow the mixture to firm up.
Form Truffles: After chilling, scoop the mixture and roll it into small, bite-sized balls using your hands.
Coat and Decorate: Roll each truffle in granulated sugar for a sparkly, sweet coating. Use a toothpick to create shallow lines on the surface of each ball to mimic the look of a pumpkin’s segments. Finally, top each truffle with a chocolate chip, placing it vertically to resemble a pumpkin stem.
Serve or Store: Enjoy these truffles immediately as a seasonal treat or store them in the refrigerator until ready to serve to guests, keeping them fresh and firm.

Notes

Use vegan or dairy-free alternatives for cream cheese, white chocolate, and sweetened condensed milk to make this recipe dairy-free.
Substitute graham cracker crumbs with gluten-free graham crackers if you need a gluten-free version.
The pumpkin pie spice can be made by mixing equal parts cinnamon, nutmeg, and ginger if unavailable.
Rolling the truffles in sugar just before serving keeps them sparkling and prevents the sugar from dissolving.
Store truffles in an airtight container in the refrigerator; consume within 3-4 days for best freshness.