Pumpkin Cheesecake Truffles

5 from 1 vote

Gluten-free Pumpkin Cheesecake Truffles are a fun and fast way to prepare perfectly portioned finger food in the form of fall-flavored truffle balls. These sweet and tangy treats taste like the best bite of pumpkin pie cheesecake that you don't have to bake.

Prep Time20

Cook Time15

Chill time2

Total Time2 35

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 310kcal

Author: Jennifer Fishkind

Ingredients

1 tablespoon unsalted butter
4 oz cream cheese room temperature
½ cup pumpkin puree
14 oz can sweetened condensed milk
1½ teaspoons pumpkin pie spice
½ cup graham cracker crumbs use certified gluten free if necessary
½ cup white chocolate chips
⅓ cup sugar
Dark chocolate chips 1 per serving
Optional: orange food coloring

Instructions

Line a small baking sheet with parchment paper and set aside.
In a medium saucepan on medium heat, add butter, cream cheese, pumpkin puree, sweetened condensed milk and pumpkin pie spice. Allow ingredients to fully melt, while stirring frequently to combine. Add in graham cracker crumbs and white chocolate chips, stirring until fully melted and incorporated. Stir in a few drops of orange food coloring until desired color is reached.
Allow the mixture to continue to cook and thicken until it begins to slightly pull away from the saucepan. Remove from the heat.
Pour the batter onto prepared baking sheet. Use a spatula to create an even layer. Refrigerate for 1-2 hours or until firm.
Once dough is chilled, use a sharp knife to slice into 8 equal strips. Roll each dough strip into a ball and form into a pumpkin shape. Use your finger to slightly flatten the top center of each pumpkin.
Add the sugar to a small bowl.
Place each dough ball into the sugar, rolling until fully coated.
Use a toothpick to create the lines of the pumpkin down the sides.
Finish each pumpkin with a dark chocolate chip on the top to create a stem.
Enjoy these treats immediately, or transfer to the refrigerator to chill until ready to serve.

Notes

Storage :

To Store: Store your truffles in a covered container in the fridge for about a week.

Tips:

Make sure your cream cheese is softened to room temperature.
Keep a small bowl of water nearby while rolling the cheesecake balls. This will help prevent the mixture from sticking to your hands while forming the pumpkins.
To create more servings, you can slice the dough into 8 equal strips, then slice down the center of those strips horizontally to create 16 equal servings.

Nutrition