Crisp autumn air, golden leaves, cozy sweaters, and pumpkin spice everything—it’s the season of comfort. And what better way to celebrate than with a sweet, creamy treat that embodies fall in every bite? Enter Pumpkin Cheesecake Truffles: the perfect blend of spiced pumpkin, tangy cream cheese, and rich chocolate.
These bite-sized delights are easy to make, wonderfully festive, and dangerously addictive. Whether you’re prepping for a Halloween party, a Thanksgiving dessert spread, or simply craving a cozy fall indulgence, these truffles are sure to steal the show.
Why You’ll Love Pumpkin Cheesecake Truffles
Pumpkin cheesecake truffles aren’t just delicious—they’re practical, too. Here’s why this recipe will become your go-to autumn treat:
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Rich and creamy – Tastes like pumpkin cheesecake but in bite-sized form.
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No-bake dessert – Perfect when you don’t want to turn on the oven.
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Make ahead friendly – Store in the fridge or freezer for when cravings hit.
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Portable and party-ready – Ideal for gifting, potlucks, or holiday gatherings.
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Customizable – Decorate with sprinkles, drizzle, or candy melts for seasonal flair.
If pumpkin pie and cheesecake had a baby, these truffles would be it—wrapped in chocolate and ready to impress.
Ingredients You’ll Need
Most ingredients are pantry staples, with a few seasonal additions:
For the Pumpkin Cheesecake Filling
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1/2 cup (120g) pumpkin purée (not pumpkin pie filling)
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4 oz (115g) cream cheese, softened
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1 cup (100g) graham cracker crumbs (or gingersnap crumbs for spicier flavor)
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1 1/2 cups (180g) powdered sugar
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1 tsp pumpkin pie spice (or mix cinnamon, nutmeg, and cloves)
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1 tsp vanilla extract
For the Coating and Decoration
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12 oz (340g) white chocolate or dark chocolate melting wafers
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1 tbsp coconut oil or shortening (optional, for smoother dipping)
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Fall-themed sprinkles, crushed cookies, or a drizzle of contrasting chocolate
Step-by-Step Instructions
Let’s break down how to create these pumpkin cheesecake truffles, step by step.
1. Make the Cheesecake Mixture
In a mixing bowl, beat softened cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin spice, vanilla, and graham cracker crumbs. Mix until well combined.
The mixture should be thick but slightly sticky—similar to cookie dough. If it’s too soft, add extra graham cracker crumbs or refrigerate briefly to firm up.
2. Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for 30–60 minutes. Chilling makes the mixture easier to roll into balls.
3. Roll into Truffles
Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the pumpkin mixture and roll into balls. Place them on the tray.
Refrigerate (or freeze for faster results) for 30 minutes to firm up before dipping.
4. Melt the Chocolate
In a microwave-safe bowl, melt the chocolate in 20–30 second intervals, stirring between each. Add a teaspoon of coconut oil if you want a glossy, smooth coating.
5. Dip the Truffles
Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, tapping off excess. Place back onto parchment paper.
6. Decorate
Before the coating sets, sprinkle with crushed cookies, fall sprinkles, or a drizzle of contrasting chocolate.
Refrigerate until chocolate is fully set, about 15 minutes.
Serving Suggestions
Pumpkin cheesecake truffles can be served in endless ways:
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As a dessert platter centerpiece with other fall treats like caramel apples, brownies, or spiced cookies.
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Gift them in decorative boxes or jars tied with seasonal ribbon.
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Add them to a fall charcuterie board alongside nuts, fruits, and other sweets.
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Serve with coffee or cider for the perfect cozy pairing.
Make-Ahead and Storage Tips
Make-Ahead:
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The pumpkin mixture can be made and chilled up to 2 days in advance.
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Truffles can be dipped and stored up to 1 week ahead of time.
Storage:
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Refrigerator: Store in an airtight container for up to 1 week.
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Freezer: Freeze truffles for up to 2 months. Thaw in the fridge before serving.
Fun Variations to Try
These truffles are endlessly adaptable. Try these fun spins:
1. Gingersnap Pumpkin Truffles
Swap graham cracker crumbs for crushed gingersnaps for extra spice.
2. Oreo Pumpkin Truffles
Use crushed Oreos instead of graham crackers for a cookies-and-cream twist.
3. Pumpkin Spice Latte Truffles
Add 1 teaspoon of instant espresso powder to the filling for a PSL-inspired flavor.
4. Chocolate-Dipped Variety Pack
Dip half the batch in white chocolate, the other half in dark chocolate, for a striking display.
5. Pumpkin Pie Truffles
Roll in cinnamon-sugar after dipping instead of sprinkles.
Tips for Success
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Use block cream cheese, not whipped. The texture is firmer and better for binding.
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Chill well before dipping. Warm filling will fall apart in melted chocolate.
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Work in batches. Keep some truffles in the fridge while dipping others.
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Use good-quality chocolate. Melting wafers or couverture chocolate coat evenly.
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Decorate quickly. Add toppings before the chocolate sets.
Frequently Asked Questions
Can I make these without chocolate coating?
Yes! Roll the truffles in cocoa powder, crushed nuts, or cinnamon-sugar instead.
Can I make them vegan?
Absolutely. Use dairy-free cream cheese and vegan chocolate.
Do they taste strongly of pumpkin?
They have a subtle pumpkin flavor balanced by cheesecake richness and warm spices.
Can I double the recipe?
Yes—this recipe doubles easily, making it great for parties or gifting.
