Servings: 12
Total time: 2 hours 23 minutes, including chilling time
1 tablespoon unsalted butter
4 ounces cream cheese, softened
½ cup canned pumpkin puree
14 ounces sweetened condensed milk
1 ½ teaspoons pumpkin pie spice
½ teaspoon Diamond Crystal® Baking Salt
½ cup graham cracker crumbs
⅓ cup white chocolate chips
1-2 drops orange gel food coloring
1 cup granulated sugar, for rolling
½ cup mini dark chocolate chips, for garnish
Lightly grease a rimmed baking sheet with cooking spray and set aside.
Combine butter, cream cheese, pumpkin, sweetened condensed milk, pumpkin pie spice and baking salt in a small saucepan over medium heat. Cook, stirring constantly, until thickened, about 3-5 minutes.
Add graham crackers and white chocolate, and stir until melted and smooth. Add a drop or two of orange food coloring and cook, stirring constantly, until mixture begins to release from sides of pan, about 5-8 minutes. Pour mixture evenly onto prepared baking sheet and refrigerate until completely chilled, about 2 hours, or overnight.
Once chilled, scoop mixture into about 25 tablespoon-sized portions. Lightly spray hands with cooking spray to prevent sticking and roll each portion into a small smooth ball. Roll each ball in granulated sugar to coat. Using a toothpick or skewer, create vertical ridges in each truffle from top to bottom, to resemble a pumpkin. Top each pumpkin truffle with a chocolate chip to resemble the stem and place onto a clean parchment-lined baking sheet. Return to refrigerator until ready to serve.