I am definitely all about summer, and I’m thrilled that there are still six weeks or so of summer, but you can’t deny the chill in the air. Scarlet calls it all “spooky season” and gets so excited about the shopping, the baking, the planning, and more. These are really cute and not hard to make. Sometimes I get intimidated by perfect looking recipes, but I assure you that you can do this. I’ll try to share as many photos of the process as possible so you can see what it takes.
Pumpkin Cheesecake Truffles (Gluten Free):
What You Need:
Yields: 8 truffles
Prep: 20 minutes| Cook Time: 15 minutes | Inactive Time: 2hours (chill time) | Total Time: 2 hours 35 minutes
1 Tbsp unsalted butter
4 oz cream cheese, room temperature
½ cup pumpkin puree
1 14 oz can sweetened condensed milk
1 ½ tsp pumpkin pie spice
½ cup graham cracker crumbs (use certified gluten free if necessary)
½ cup white chocolate chips
⅓ cup sugar
Dark chocolate chips (1 per serving)
Optional: orange food coloring
What You Do:
1 – Line a small baking sheet with parchment paper and set aside.
2 – In a medium saucepan on medium heat, add butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice.
3 – Then, allow ingredients to fully melt, while stirring frequently to combine.
4 – Add in graham cracker crumbs and white chocolate chips, stirring until fully melted and incorporated.
5 – Stir in a few drops of orange food coloring until desired color is reached.
6 – Allow the mixture to continue to cook and thicken until it begins to slightly pull away from the saucepan. Remove from the heat.
7 – Pour the batter onto prepared baking sheet, and then use a spatula to create an even layer.
8 – Then, refrigerate for 1-2 hours or until firm.
9 – Once dough is chilled, use a sharp knife to slice into 8 equal strips.
10 – Roll each dough strip into a ball and form into a pumpkin shape. Use your finger to slightly flatten the top center of each pumpkin.
11 – And then add the sugar to a small bowl.
12 – Place each dough ball into the sugar, rolling until fully coated.
13 – Use a toothpick to create the lines of the pumpkin down the sides.
14 – Finish each pumpkin with a dark chocolate chip on the top to create a stem.
15 – Enjoy these treats immediately, or transfer to the refrigerator to chill until ready to serve.
Keep a small bowl of water nearby while rolling the cheesecake balls. This will help prevent the mixture from sticking to your hands while forming the pumpkins. To create more servings: slice into 8 equal strips, then slice down the center of those strips horizontally to create 16 equal servings.