Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium skillet over medium heat, melt the butter and cream cheese together.
- Add the canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice, cooking for an additional 5–7 minutes.
- Remove from heat and mix in the graham cracker crumbs and white chocolate chips.
- Transfer the mixture onto a butter-greased baking sheet and refrigerate for at least 2 hours.
- Once set, scoop and roll the mixture into 1-inch truffles.
- Roll each truffle in granulated sugar and decorate with a chocolate chip on top.
- Enjoy immediately or store in an airtight container in the fridge.
Nutrition
Notes
These truffles can be prepared a day in advance and stored in the refrigerator.
