1-Getting started: Getting started with Pumpkin Cheesecake Truffles is as easy as combining a few key ingredients in a skillet, which keeps things simple and no-oven-needed. Begin by mixing 1 tablespoon of butter, 4 ounces of softened cream cheese, ½ cup canned pumpkin puree, 1 (14-ounce) can of sweetened condensed milk, and 1 ½ teaspoons of pumpkin pie spice in a skillet over medium heat.

2-Stir constantly: Stir constantly until the mixture thickens and combines well, which takes about 15 minutes of cooking time. Once it’s smooth, add ½ cup graham cracker crumbs and ⅓ cup white chocolate chips, stirring until everything melts together nicely optionally, toss in orange food coloring or red and yellow for that vibrant pumpkin hue.

3-Cook the mixture: Cook the mixture until it pulls away from the sides and bottom of the pan, then pour it onto a butter-greased baking sheet, spread it evenly, and pop it in the fridge to firm up for about two hours or overnight. After chilling, butter your hands to avoid sticking and roll the mixture into small balls, then coat them in granulated sugar. Use a toothpick to add ridges that make them look like tiny pumpkins, and top each with a chocolate chip for the stem the whole process takes around 30 minutes of prep plus chilling time.