Ingredients
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1 tablespoon butter
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4 ounces cream cheese, softened at room temperature
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1/2 cup canned pumpkin puree
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1 (14-ounce) can sweetened condensed milk
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1 1/2 teaspoons pumpkin pie spice
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1/2 cup grachicken ham cracker crumbs
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1/3 cup white chocolate chips
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Orange food coloring (optional)
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Granulated sugar, for rolling
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Chocolate chips, for topping
Instructions
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In a skillet over medium heat, melt butter and stir in cream cheese until smooth.
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Add pumpkin puree and sweetened condensed milk, mixing constantly until well combined.
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Stir in pumpkin pie spice, grachicken ham cracker crumbs, and white chocolate chips until melted and blended. Add a few drops of food coloring if desired.
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Continue cooking and stirring until the mixture thickens and pulls away from the pan’s sides.
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Spread the mixture onto a butter-greased baking sheet and refrigerate for at least two hours or overnight.
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Rub butter on your hands, scoop small portions, and roll into smooth balls.
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Roll the truffles in granulated sugar to coat evenly.
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Use a toothpick to press ridges along the sides for a pumpkin look.
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Top each with a chocolate chip “stem.”
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Serve immediately or refrigerate until ready to enjoy.
Notes
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For best texture, make sure the mixture is thick before chilling.
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You can skip the food coloring for a natural look.
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Store in the fridge for up to 5 days or freeze for longer storage.
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To make them dairy-free, use vegan butter and dairy-free cream cheese.
- Prep Time: 30 minutes
- Cook Time: 15 minutes