4 ounces cream cheese, softened at room temperature
1/2 cup canned pumpkin puree
1 (14-ounce) can sweetened condensed milk
1 1/2 teaspoons pumpkin pie spice
1/2 cup graham cracker crumbs
1/3 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
Steps
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.
Reviews
Kristina on 2020-11-15 (5 stars): Made them today ! Easy and delicious.
Katherine on 2020-11-25 (5 stars): So cute and easy! I used slightly more white chocolate than the recipe calls for just to make sure these held together, but otherwise followed the recipe as directed.
Patricia Smith on 2020-11-29 (5 stars): I made these incredibly easy, cute and delicious treats for a Thanksgiving USO event and they were a huge hit with the soldiers! The only difference I made was that I used a cinnamon chip rather than a chocolate one. Thank you for this wonderful recipe!
Hailey on 2023-09-10 (5 stars): I just made these, I swapped out for cheesecake flavored white chocolate and cinnamon Graham crackers and added a bit of cinnamon and nutmeg and coated in cinnamon sugar. They are absolutely delicious!!!
Cindy on 2021-09-06 (5 stars): I made these yesterday for a neighbor get-together, they were well received! I ended up with 31 truffles using a melon baller scoop.
Claire H on 2022-10-24 (5 stars): Very easy and quite tasty. I added a dash of salt, maybe a teaspoon, just to make the flavors pop and I'm not seeing any sweating in the fridge. Parchment paper worked great in the cooling pan, peeled right off.
Jeannette on 2023-10-31 (4 stars): Just made these, fairly easy. It is sticky, so do butter your hands. I chilled the balls in the fridge for about 15 minutes and then rolled them in orange colored decorating suger. Also, indenting the tops with something (I had a chopstick) to expose the sticky filling helps the chocolate chip to stay.
Chrissy on 2023-08-27 (5 stars): You can freeze them, just freeze them prior to rolling them in sugar (so take them out of the fridge after 2hrs, roll them into balls and then shape them with the toothpicks and then freeze them) once you are ready to defrost I'd say put them in the fridge the night before to let them defrost and when you are ready coat them in the sugar.
They lasted about 2 or so weeks in my freezer without any problems for the batch i did without the sugar on, the one that I dipped in the sugar started sweating when it came time to defrost and it turned the sugar layer into a weird slushy wet layer.
Brooks on 2023-10-13 (5 stars): These are SO CUTE and easy to make! I made them for my work and was able to cook them in the microwave. Tasted amazing
Shelley on 2023-10-20 (5 stars): So easy and adorable! Not only that they’re delicious!
Amy on 2023-10-22 (3 stars): While the flavors in this recipe are nice, there is no way these truffles are going to hold with the small amount of white chocolate suggested in the recipe. They turned out a gooey (albeit delicious) mess that I had to give up bringing to my event. I might try again and double the white chocolate suggested.
Carly Gutierrez on 2023-10-29 (5 stars): Followed directions exactly and they turned out perfect for my event. Everyone loved them too!
Dominique Swennen on 2023-11-03 (5 stars): Loved these! Though mine did't come out as orange coloured. We absolutely loved them. Awesome take on a pumpkin pie concept and easy to serve as mini desserts.
Julie Godfrey on 2023-11-08 (5 stars): I’m in charge of desserts for Thanksgiving and wanted something in addition to pie. Made these today and they are delicious and so cute! Made a few to try and the rest are going in the freezer.
Grace on 2023-11-19 (3 stars): The idea is cute, but in practice these did not hold their shape very well, and it was difficult to get the grooves to stay in the pumpkin. I was disappointed, but the mix itself was still tasty, so not a total loss.
Jessica on 2023-11-23 (3 stars): I love watching Morgan’s cooking videos and think she’s a great cook but sadly this recipe did not work for me. The balls were tasty but they stayed sticky and gooey despite extra thickening and as other reviewers noted, they get “wet” in the fridge. I’m kinda bummed because I spent a lot of time on these and now I don’t think I’ll be able to bring them to Thanksgiving dinner. I’m going to try freezing them and see if they hold a bit better that way.
Derek on 2024-11-01 (1 stars): Followed exactly as directed. 6 hours later in the fridge and they will not set.
Jules on 2024-11-14 (5 stars): I veganized these, and they turned out super well! Here are the products I used:
- Trader Joe's vegan cream cheese
- Enjoy Life allergen-friendly white chocolate and dark chocolate
- coconut condensed milk
- Kroger brand graham crackers (no honey)
- Country Crock plant butter
I didn't really change up the technique, other than freezing them to make them last longer.
They're caramel pumpkin cheesecake goodness!
Angel Marshall on 2025-10-07 (5 stars): Very easy recipe! At first I wasn’t sure how thick to make it. I did however, used cinnamon graham crackers, and extra chocolate chips! Turned out perfect!! I used cooking spray to coat my pan for the batter to store in fridge to harden and cool down. Peeled easily for me!! I also went with a brownie bite (for sundae topping) as the stem and used green frosting to make some with vines.!! They are beautiful!! Thank you for the recipe!!!
