Seriously. Who doesn’t love cheesecake? Or better yet…pumpkin cheesecake? I love pumpkin desserts but prefer a small bite. That’s why these pumpkin cheesecake truffles are a hit. And unlike most truffle desserts, they are not covered in some gross, inedible playdough-textured covering. These little pumpkin desserts are actually tasty not to mention really cute. They are perfect for a fall tablescape too. They are easy to make, have a rich pumpkin flavor, are dusted with sugar and are gluten-free!
Is sugar gluten-free?
Pure sugar is indeed gluten-free. Gluten is a protein found in wheat and other grains like barley and rye. Sugar does not contain the harmful gluten protein. Sugar is a simple carbohydrate that can be digested without causing any issues for people with Celiac disease or with gluten intolerance.
Gluten-Free Pumpkin Cheesecake
The secret ingredient in this recipe is sweetened condensed milk. Not only does it add sweetness and creaminess to the dessert but when heated helps the pumpkin cheesecake mixture to thicken into a loose dough that can easily be molded into pumpkin shapes. Graham cracker crumbs and a touch of white chocolate makes these truffles next-level delicious. Yes, you can use gluten-free graham crackers like Pamela’s Honey Graham Crackers, $5.89 or Kinnikinnick S’moreables Graham Style Crackers, $6.50 if you are gluten-free and can’t use general graham crackers.
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Either way you make these Pumpkin Cheesecake Truffles, I promise they will thrill and amaze your family and friends.
Pumpkin Cheesecake Truffles (Gluten Free)
Yields: 8 truffles
Prep: 20 minutes| Cook Time: 15 minutes | Inactive Time: 2 hours (chill time) Total Time: 2 hours 35 minutes
- 1 tablespoon unsalted butter
- 4 oz cream cheese, room temperature
- ½ cup pumpkin puree
- 1 14 oz can sweetened condensed milk
- 1 ½ teaspoons 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
- Line a small baking sheet with parchment paper and set aside.
- In a medium saucepan on medium heat, add butter, cream cheese, pumpkin puree, sweetened condensed milk and pumpkin pie spice. Allow ingredients to fully melt, while stirring frequently to combine. Add in graham cracker crumbs and white chocolate chips, stirring until fully melted and incorporated. Stir in a few drops of orange food coloring until desired color is reached.
- Allow the mixture to continue to cook and thicken until it begins to slightly pull away from the saucepan. Remove from the heat.
- Pour the batter onto prepared baking sheet. Use a spatula to create an even layer. Refrigerate for 1-2 hours or until firm.
- Once dough is chilled, use a sharp knife to slice into 8 equal strips. 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.
- Add the sugar to a small bowl.
- Place each dough ball into the sugar, rolling until fully coated.
- Use a toothpick to create the lines of the pumpkin down the sides.
- Finish each pumpkin with a dark chocolate chip on the top to create a stem.
- 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.
Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 166mgCarbohydrates: 63gFiber: 1gSugar: 57gProtein: 8g
Here are more of my pumpkin recipes you might want to make: Cinnamon Roll Skillet Cake: A Delicious Gluten-Free Treat! and The Most Delicious Chewy Brown Butter Pumpkin Cookies (Gluten Free).
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