Pumpkin Cheesecake Truffles

Pumpkin cheesecake truffles are rich, creamy bites of fall-flavored goodness wrapped in a smooth chocolate shell. I blend pumpkin, cream cheese, and spices to create a soft, luscious filling that melts in my mouth with every bite.

Why You’ll Love This Recipe

I love how elegant and indulgent these truffles are. They taste just like pumpkin cheesecake, but in a poppable, party-friendly form. They’re no-bake, easy to make ahead, and perfect for gifting or serving at fall gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Pumpkin puree

• Powdered sugar

• Pumpkin pie spice

• Graham cracker crumbs

• White or dark chocolate melting wafers

• Optional: crushed graham crackers, cinnamon sugar, or chopped nuts for coating

Directions

1. I beat the cream cheese and pumpkin puree together until smooth.

2. I add powdered sugar, pumpkin pie spice, and graham cracker crumbs, mixing until the dough is thick but scoopable.

3. I chill the mixture in the fridge for 30–60 minutes to firm up.

4. I roll the mixture into small balls and place them on a lined baking sheet.

5. I freeze the balls for 15–20 minutes so they’re easy to coat.

6. I melt the chocolate and dip each chilled ball until fully coated, then return them to the tray to set.

7. I let them cool at room temp or chill again until the coating is firm.

8. I garnish with crushed graham crackers or a sprinkle of cinnamon sugar if I want a little extra texture.

Servings and timing

Makes: About 24 truffles
Prep time: 20 minutes
Chill time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• I use white chocolate or dark chocolate depending on the flavor I’m going for.

• I sometimes mix chopped pecans or walnuts into the filling for crunch.

• I’ve also rolled the finished truffles in cocoa powder or cinnamon sugar instead of dipping them in chocolate.

storage/reheating

I store the truffles in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to a month—I thaw them in the fridge before serving. These are best enjoyed cold or slightly chilled, never reheated.

FAQs

Can I use pumpkin pie filling instead of puree?

No, I always stick with plain pumpkin puree so I can control the sweetness and spices.

What’s the best chocolate for coating?

I prefer candy melts or chocolate wafers because they melt smoothly and harden with a nice finish.

Can I make these ahead for a party?

Yes, I always make them the day before. They hold their shape well and taste even better after chilling.

Can I skip the chocolate coating?

Sure. I’ve rolled them in crushed graham crackers or cinnamon sugar instead, and they’re still delicious.

How do I keep the truffles from being too soft?

I make sure to chill the mixture well before rolling and always freeze the balls before dipping them in chocolate.

Conclusion

Pumpkin cheesecake truffles are one of my favorite fall treats—rich, creamy, and full of warm spice. They’re easy to make, easy to share, and always disappear fast from any dessert table.

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