Pumpkin Pie Cheesecake Truffles Recipe - Cozy Dessert Bite for Fall & Holiday Party
When the leaves start turning gold and there’s that crisp sweater weather vibe in the air, you know it’s time to break out the cozy fall recipes. And IMO, nothing says “fall is here” better than these dreamy Pumpkin Cheesecake Truffles. Think of them as the bite-sized love child of pumpkin pie and cheesecake — smooth, spiced, and rolled into the cutest little treats you’ve ever seen.
Here’s the best part: they’re no-bake and ridiculously easy to whip up. If you’ve been on the hunt for desserts with few ingredients that still make people say “OMG, you made these?!” — this is it. You just mix up your pumpkin puree, pie spice, butter, cream cheese, and sweetened condensed milk, cook it until it thickens, and then roll it in graham cracker crumbs or dip it in chocolate. Done.
These little Pumpkin Cheesecake Bites are perfect for everything from a holiday party desserts table to casual fall party food at a school event. Hosting friends for coffee? Put these on a plate. Need creative snacks for a last-minute get-together? Boom, problem solved. They’re festive without being fussy — the ultimate win-win.
And can we talk about the flavor? Each bite hits you with warm pumpkin spice, creamy cheesecake texture, and just the right amount of sweetness. You can coat them in chocolate for a more decadent cheesecake truffles moment or keep it classic with cinnamon-sugar or graham crumbs. Either way, they disappear fast (consider doubling the batch… trust me).
So, whether you’re making pumpkin truffles for a holiday party desserts spread, gifting them in cute boxes, or just hoarding them in your fridge for late-night snacks, these truffles are your ticket to instant fall dessert fame.
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Pumpkin Pie Cheesecake Truffles Recipe - Cozy Dessert Bite for Fall & Holiday Party
Ingredients
- 1 tablespoon unsalted butter
- 4 ounces cream cheese, softened
- ½ cup pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs
- ½ cup white chocolate chips or melting wafers
- A few drops orange food coloring
- Granulated sugar, for rolling
- Chocolate chips, for decorating
Directions
- Make the base mixture: Place butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a medium-sized saucepan. Heat over medium flame, stirring frequently, until everything blends together smoothly and starts to thicken.
- Add the mix-ins: Stir in the white chocolate and graham cracker crumbs. Keep mixing until the chocolate melts completely.
- Color it up: Drop in orange food coloring a little at a time, stirring after each addition, until you reach the pumpkin shade you like. Continue cooking until the mixture pulls cleanly away from the sides of the pan.
- Chill the mixture: Spread the pumpkin mixture evenly onto a lightly greased baking sheet using a spatula. Refrigerate for at least 2 hours, or leave overnight, until fully firm.
- Shape the truffles: Rub a little butter on your hands to prevent sticking, then roll small scoops of the chilled mixture into smooth balls.
- Coat in sugar: Pour granulated sugar into a shallow dish and roll each ball until fully coated.
- Make them look like pumpkins: Using a toothpick, press gentle lines down the sides to create pumpkin-like ridges. Press a chocolate chip into the top for the “stem.”
- Serve: Chill the truffles until ready to enjoy.
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