Adapted from Chocolate Cacao’s recipe.
PREPARATION TIME
Total Time: 45 mins
INGREDIENTS
1 tablespoon butter
4 ounces cream cheese, softened at room temperature
½ cup canned pumpkin puree
1 (14-ounce) can sweetened condensed milk
1 ½ teaspoons pumpkin pie spice
½ cup graham cracker crumbs
⅓ cup white chocolate chips
Orange food coloring (or red and yellow food colorings), as needed, optional
Granulated sugar, as needed, for rolling
Chocolate chips, for topping
INSTRUCTIONS
Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.
Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer– it’s better to the thicker than too thin.)
Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.
Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.
Pour granulated sugar into a shallow bowl and roll the truffle balls in granulated sugar to coat.
Using a toothpick, make ridges along the sides of the pumpkin truffles. Top with chocolate chips to look like stems. Serve immediately or refrigerate until ready to serve.
