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.
