Hey y'all! If you love all things pumpkin and crave creamy, bite-sized desserts, these Pumpkin Cheesecake Truffles are about to become your new favorite treat. They're rich, decadent, and bursting with cozy autumn flavors—perfect for fall parties, holiday gatherings, or just a sweet after-dinner indulgence. Best part? You don't need to turn on your oven! Let's get cooking!
Why You'll Love This Pumpkin Cheesecake Truffles Recipe
- Ultra-creamy and bursting with warm pumpkin spice in every bite.
- No oven required—these are completely no-bake, making prep a breeze.
- Perfect for gifting, parties, or as make-ahead treats for your fridge.
- Easy to customize with your favorite coatings and toppings.
- Each truffle is satisfyingly rich but perfectly portioned.
Ingredients for Pumpkin Cheesecake Truffles
- 4 oz (115g) cream cheese, softened
- ¼ cup (60g) pumpkin puree (make sure it's pure pumpkin, not pie filling)
- 1 cup (120g) graham cracker crumbs
- 1 cup (120g) powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 8 oz (225g) white chocolate, for coating
- Optional: extra graham cracker crumbs, chopped pecans, or cinnamon for topping
How to Make Pumpkin Cheesecake Truffles
Step 1: Make the Cheesecake Truffle Mixture
In a medium mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat until fully combined and creamy. Stir in the graham cracker crumbs until you have a thick, scoopable dough.
Step 2: Scoop and Chill the Truffles
Using a small cookie scoop or tablespoon, portion the mixture into 18-20 balls. Place them on a parchment-lined baking sheet. Freeze for 30 minutes, or until firm.
Step 3: Coat with White Chocolate
Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring well each time until smooth. Using a fork, dip each chilled truffle into the melted chocolate, letting excess drip off. Place back on the baking sheet. Sprinkle with toppings if desired.
Step 4: Set and Serve
Refrigerate the coated truffles for another 15 minutes, or until the chocolate is set. Enjoy straight from the fridge for the creamiest texture!
Notes for Pumpkin Cheesecake Truffles
- Make sure to use full-fat cream cheese for the best creamy texture.
- If the mixture feels too soft to roll, add a bit more graham cracker crumbs to thicken.
- Learn about the differences between pumpkin puree and pie filling here.
Pumpkin Cheesecake Truffles Variations
- Dark Chocolate Coating: Swap white chocolate for dark chocolate for a richer, less sweet exterior.
- Gluten-Free: Use gluten-free graham crackers to make this recipe celiac-friendly.
- Spiced Crunch: Roll truffles in finely chopped candied ginger or toasted nuts before the chocolate sets.
Required Equipment for Pumpkin Cheesecake Truffles
- Mixing bowls
- Electric hand mixer or stand mixer
- Small cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
How to Store Pumpkin Cheesecake Truffles
Store truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months—just thaw in the fridge before serving.
Serving Suggestions for Pumpkin Cheesecake Truffles
- Serve chilled on a pretty platter for parties or gatherings.
- Pair with hot coffee, chai, or spiced apple cider for a cozy treat.
- Box them up as a thoughtful homemade gift.
Pro Tips for Perfect Pumpkin Cheesecake Truffles
- Chill the truffle balls thoroughly before dipping to prevent them from falling apart in chocolate.
- Use a fork or dipping tool for smooth, even chocolate coverage.
- Check out this guide on perfectly melting chocolate for dipping here.
Pumpkin Cheesecake Truffles FAQ
- Can I use homemade pumpkin puree?
Absolutely, just make sure it’s well-drained and thick—excess moisture can make the truffles too soft. - What if I don't have pumpkin pie spice?
Mix ½ teaspoon cinnamon with ⅛ teaspoon each of ginger, nutmeg, and cloves as a substitute. - Can I make these ahead of time?
Yes! Prepare and store them in the refrigerator up to 5 days in advance or freeze for longer storage. For more on safe food storage, see the USDA cold food storage chart.
Prep Time: 20 minutes
Chill Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 18-20 truffles
Ingredients
- 4 oz cream cheese, softened
- ½ cup pumpkin puree
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 10 oz white chocolate chips, for coating
- 1 tablespoon coconut oil (optional, for melting chocolate)
Instructions
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1In a medium bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
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2Stir in the graham cracker crumbs until the mixture is thick and can be rolled into balls. If the mixture is too soft, refrigerate for 15 minutes.
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3Scoop out tablespoon-sized portions and roll into balls. Place them on a parchment-lined baking sheet.
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4Freeze the truffle balls for 20 minutes to firm up.
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5Melt the white chocolate chips with coconut oil (if using) in a microwave-safe bowl, stirring until smooth.
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6Dip each chilled truffle into the melted white chocolate, coating completely. Place back on the parchment-lined sheet and let set. Store in the refrigerator until ready to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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