Pumpkin Cheesecake Truffle Balls


Forget the Pumpkin Spiced Lattes you’ve already been drinking for the last few weeks.

If you really want a fall treat to warm your heart, bring a crisp smile to your face, and leave you Craving4More, look no further than creamy, rich, and delicious homemade Pumpkin Cheesecake Truffle Balls!

 

Imagine this:

  • A rich and velvety pumpkin-flavored filling.
  • A kiss of sugar and perfectly balanced spices.
  • A tangy burst of cream cheese silk and decadent white chocolate.
  • A buttery base of honey graham.

 

And then, imagine all of this wrapped up into cutesy pumpkin-shaped packages. Imagine them at a Halloween party, or– even better– on the Thanksgiving dessert table. 


Move over pumpkin pie – let’s snack on these Pumpkin Cheesecake Truffle Balls!

 





Pumpkin Cheesecake Truffle Balls 

1 Tbs. salted butter, room temperature
4 oz. cream cheese, room temperature
2/3 cup canned pumpkin puree
1 14oz. can sweetened condensed milk
1 1/2 – 2 tsp. pumpkin pie spice
1/2 cup graham cracker crumbs
2/3 cup white chocolate chips
orange food coloring (just a few drops)
granulated sugar (for rolling the truffle balls)
chocolate chips

 

Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and spices in a medium skillet or pot over medium heat. 

 

Stir constantly to prevent burning. 

 

Melt all ingredients until a thick, well-combined batter forms. 

 

Stir in the graham cracker crumbs and white chocolate chips and whisk over low heat until smooth and silky. 

 

Drop in a few dabs of orange food coloring to accentuate the pumpkin truffle color.

 

Stir until the batter is released from the sides and bottoms of the skillet or pot with a rubber spatula – the longer cooked, the thicker the mixture becomes.

 

Pour into a greased bowl and refrigerate overnight, until firm.

 

Grease hands with butter and form spoonfuls of the batter into small balls.

 

Prepare a wide bowl with plenty of granulated sugar. Roll the truffle balls in the sugar to coat.

 

Using a toothpick, create ridges along and down the sides of the truffles to create pumpkin-like striations and indentations. 

 

Top with chocolate chip “stems.” Refrigerate until ready to serve.

 

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