Ingredients
1 tbsp butter
4 oz cream cheese, softened
1/2 cup canned pumpkin purée
1 (14 oz) can sweetened condensed milk
1 1/2 tsp pumpkin pie spice
1/2 cup graham cracker crumbs
1/3 cup white chocolate chips
Orange food coloring (optional)
Granulated sugar, for rolling
Chocolate chips, for topping
Instructions
- In a skillet over medium heat, combine butter, cream cheese, pumpkin, condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens.
- Stir in graham cracker crumbs and white chocolate chips until melted and smooth. Add food coloring, if using.
- Cook until the mixture pulls away from the sides of the pan. Spread onto a greased baking sheet and refrigerate until firm, about 2 hours or overnight.
- Rub butter on your hands to prevent sticking. Roll the chilled mixture into small balls.
- Roll truffles in granulated sugar to coat.
- Use a toothpick to create ridges along the sides, shaping them like pumpkins. Place a chocolate chip on top as the stem.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Dip in melted chocolate instead of rolling in sugar for a different finish.
- Add crushed pecans or walnuts for crunch.
- Increase pumpkin pie spice for stronger flavor.
- Use dairy-free cream cheese and coconut condensed milk for a vegan version.
- Swap chocolate chip stems with pretzel sticks or green candies for decoration.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 14g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
