If you love cheesecake and pumpkin spice, these Pumpkin Cheesecake Truffles are the perfect treat. Creamy pumpkin cheesecake filling coated in chocolate makes for a decadent, no-bake dessert that’s ideal for fall parties, Thanksgiving tables, or holiday gifting. With just a handful of ingredients, these truffles deliver all the flavor of pumpkin cheesecake in one rich, bite-sized treat.
What are Pumpkin Cheesecake Truffles?
Pumpkin Cheesecake Truffles are no-bake confections made by mixing cream cheese, pumpkin purée, sugar, and warm spices into a smooth filling. The mixture is rolled into balls, chilled, and coated in melted chocolate or candy coating. They’re creamy inside, crisp outside, and full of pumpkin spice flavor.
Pumpkin Cheesecake Truffles
Equipment
- Mixing bowl
- hand mixer
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- microwave-safe bowl
- fork or dipping tool
Ingredients
- 8 oz cream cheese, softened
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 cup graham cracker crumbs or gingersnap crumbs
- ½ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 12 oz white chocolate or vanilla candy melts (for coating)
- 2 teaspoons coconut oil (optional, to thin chocolate)
Instructions
- In a medium bowl, beat cream cheese until smooth. Add pumpkin, powdered sugar, pumpkin pie spice, and vanilla. Mix until creamy.
- Stir in graham cracker or gingersnap crumbs until mixture is thick enough to roll.
- Scoop and roll mixture into 1-inch balls. Place on parchment-lined baking sheet.
- Refrigerate or freeze for at least 30 minutes until firm.
- In a microwave-safe bowl, melt white chocolate with coconut oil in 20-second intervals, stirring until smooth.
- Using a fork, dip chilled truffles into melted chocolate, letting excess drip off. Place back on parchment.
- Sprinkle with crumbs, drizzle with chocolate, or add sprinkles before coating hardens.
- Refrigerate 15 minutes until chocolate is fully set.
Notes
Ingredients You’ll Need
This recipe makes about 24 truffles.
- 8 oz cream cheese, softened
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 cup graham cracker crumbs (or gingersnap crumbs for spicier flavor)
- ½ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 12 oz white chocolate or vanilla candy melts (for coating)
- 2 teaspoons coconut oil (optional, to thin chocolate)
Optional garnishes
- Crushed gingersnaps
- Graham cracker crumbs
- Melted dark chocolate drizzle
- Festive sprinkles
Substitutions
- Dairy-free: use vegan cream cheese and dairy-free white chocolate.
- Gluten-free: use gluten-free graham crackers or cookies.
- Dark chocolate: swap white chocolate for bittersweet or semi-sweet chocolate.
Step-by-Step Instructions
Step 1: Mix filling
In a medium bowl, beat cream cheese until smooth. Add pumpkin, powdered sugar, pumpkin pie spice, and vanilla. Mix until creamy.
Step 2: Add crumbs
Stir in graham cracker or gingersnap crumbs until mixture is thick enough to roll.
Step 3: Shape truffles
Scoop and roll mixture into 1-inch balls. Place on parchment-lined baking sheet.
Step 4: Chill
Refrigerate or freeze for at least 30 minutes until firm.
Step 5: Melt chocolate
In a microwave-safe bowl, melt white chocolate with coconut oil in 20-second intervals, stirring until smooth.
Step 6: Dip truffles
Using a fork, dip chilled truffles into melted chocolate, letting excess drip off. Place back on parchment.
Step 7: Garnish
Sprinkle with crumbs, drizzle with chocolate, or add festive sprinkles before coating hardens.
Step 8: Chill again
Refrigerate 15 minutes until chocolate is fully set.
Tips for the Best Pumpkin Truffles
- Chill filling well before dipping—this helps truffles hold shape.
- Use a fork or dipping tool for smooth coating.
- Add coconut oil to chocolate for easier dipping.
- Store in fridge to keep them firm and fresh.
Variations
- Pumpkin spice latte truffles: Add 1 teaspoon instant espresso powder.
- Dark chocolate pumpkin truffles: Coat in dark chocolate for richer flavor.
- Nutty truffles: Roll in crushed pecans or almonds instead of chocolate.
- Mini truffle bites: Use a teaspoon scoop for smaller portions.
Storage and Make-Ahead
- Refrigerator: Store in airtight container up to 1 week.
- Freezer: Freeze up to 2 months. Thaw in fridge before serving.
- Make-ahead: Perfect for parties—prepare 1–2 days in advance.
Serving Ideas
Pumpkin Cheesecake Truffles are great for:
- Holiday dessert platters
- Thanksgiving or Friendsgiving gatherings
- Halloween parties
- Edible gifts wrapped in boxes or bags
- After-dinner bites with coffee or wine
Nutrition Breakdown
One truffle has about 120–150 calories, 2 grams protein, 14 grams carbs, and 7 grams fat. Using dark chocolate or reducing sugar lightens them slightly.
Conclusion
Pumpkin Cheesecake Truffles are creamy, indulgent, and packed with fall flavor. With pumpkin spice cheesecake filling wrapped in a chocolate shell, they’re a festive, no-bake dessert that looks elegant but is simple to make. Whether for gifting, parties, or cozy nights in, these truffles are sure to impress.
FAQs
Can I use pumpkin pie filling instead of purée?
No, it’s too sweet—use pure pumpkin purée.
Do I need to freeze them before dipping?
Chilling or freezing helps keep them from falling apart in the chocolate.
Can I use milk chocolate?
Yes, but white or dark chocolate contrasts best with pumpkin flavor.
Do they need to be refrigerated?
Yes, keep chilled for best texture.
Can I double the recipe?
Yes, this recipe doubles easily for holidays or parties.