Step 1

Before you start, soften the cream cheese to the point where you can stir and whip it. This will help with the clumps. You can microwave it for 10-15 seconds.

Step 2

Combine the softened butter, cream cheese, pumpkin puree, sweetened condensed milk, and the blend fall spices like cinnamon, cardamom, ginger, cloves, and nutmeg in a medium saucepan over medium heat. Stir the mixture constantly to ensure it's well-combined and begins to thicken.

Step 3

Once the mixture has thickened, for about 5-10 minutes, stir in the graham cracker crumbs, and the melted candy melts. Continue stirring until the mixture is smooth.

Step 4

Add a few drops of orange food coloring at this stage for an extra festive look.

Step 5

Continue to cook for another 5 minutes while stirring.

Step 6

Pour the pumpkin cheesecake mixture onto a butter-greased baking sheet. Spread it into an even layer and refrigerate for about 2 hours, or overnight, until the mixture is firm.

Step 7

Once the mixture has chilled, rub some butter on your hands to prevent sticking, and roll the firm pumpkin cheesecake mixture into small balls—about 1 tbsp.

Step 8

Roll each truffle in granulated sugar to coat. Using a toothpick, make ridges along the sides to give them a pumpkin-like appearance. Place a chocolate chip on top of each truffle to resemble the pumpkin stem for the final touch.

Step 9

Serve immediately or refrigerate until you're ready to enjoy! These truffles can be stored in the fridge for up to 3 days.