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Pumpkin Cheesecake Truffles

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Pumpkin cheesecake truffles are rich, creamy bites of fall-flavored goodness wrapped in a smooth chocolate shell. They blend pumpkin, cream cheese, and warm spices into a luscious filling that melts in your mouth.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: About 24 truffles
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Beat the cream cheese and pumpkin puree together until smooth.
  2. Add powdered sugar, pumpkin pie spice, and graham cracker crumbs. Mix until the dough is thick and scoopable.
  3. Chill the mixture in the refrigerator for 30–60 minutes to firm up.
  4. Roll the mixture into small balls and place them on a lined baking sheet.
  5. Freeze the balls for 15–20 minutes to make coating easier.
  6. Melt the chocolate and dip each ball until fully coated. Return to the tray to set.
  7. Let cool at room temperature or chill again until the coating is firm.
  8. Optionally, garnish with crushed graham crackers, cinnamon sugar, or chopped nuts.

Notes

  • Use candy melts or melting wafers for a smooth chocolate coating.
  • Mix chopped pecans or walnuts into the filling for added texture.
  • Roll in cocoa powder or cinnamon sugar instead of chocolate coating for a simpler version.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
  • Best served cold or slightly chilled; do not reheat.

Nutrition

Find it online: https://juliameals.com/pumpkin-cheesecake-truffles/