Pumpkin Cheesecake Truffles are small bites of creamy, dreamy pumpkin goodness rolled into bite-sized balls. These little treats combine smooth cheesecake, pumpkin puree, and warm spices, all covered in a sweet coating that makes them impossible to resist. They’re perfect for a cozy autumn day or any time you want a sweet treat that’s a little bit different.
I love making these truffles because they’re so quick to whip up and everyone always asks for the recipe. The mix of cinnamon, nutmeg, and pumpkin gives them that classic fall flavor, but the cheesecake adds a rich creaminess that feels extra special. I often make a double batch because somehow they disappear really fast around here.
These truffles are great to serve at parties or just to have on hand when you want a little bite of something sweet without the fuss of cutting a whole cake. I like popping a few in the fridge for an easy grab-and-go snack. They also make a wonderful homemade gift for friends and family during the holiday season.
Key Ingredients & Substitutions
Cream Cheese: This is the heart of your truffles, giving them the creamy, rich texture. Use full-fat for the best taste. If you need a dairy-free option, try a vegan cream cheese alternative.
Pumpkin Puree: Canned pumpkin puree works great here and keeps things easy. Avoid pumpkin pie filling, as it’s sweetened and spiced already. Fresh pumpkin puree works too if you roast and blend your pumpkin.
Spices: Cinnamon, nutmeg, and pumpkin pie spice bring that classic fall flavor. Adjust the amounts to your taste or add a pinch of cloves or ginger for extra warmth.
Graham Cracker Crumbs: These add a nice texture and mild sweetness. If you can’t find graham crackers, crushed digestive biscuits or vanilla wafers are good substitutes.
Chocolate & White Candy Melts: Semi-sweet chocolate gives a nice contrast to the sweet and creamy filling. You can swap in dark or milk chocolate based on your preference. White chocolate or vanilla candy melts create the pretty pumpkin lines.
How Do You Get Smooth, Easy-to-Roll Truffle Mixture?
The most important part is making sure the cream cheese is soft before you start. Cold cream cheese can make lumps that are hard to mix.
- Bring cream cheese to room temperature about 30 minutes before mixing.
- Beat cream cheese with an electric mixer until completely smooth before adding other ingredients.
- Mix in the pumpkin and powdered sugar slowly for a smooth blend.
- If the mixture feels too sticky or soft to roll, chill it for 15-30 minutes to firm up.
- Use slightly damp hands to roll the balls to prevent sticking.
Taking these steps makes rolling truffles quick and keeps them neat and round, ready for dipping and decorating!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the filling; it’s big enough for thorough blending.
- Electric mixer – makes mixing smooth cream cheese and spices easy and quick.
- Cookie scoop or tablespoon – helps portion the mixture evenly into small balls, so they look uniform.
- Parchment-lined baking sheet – keeps the truffles from sticking and makes cleanup easy.
- Microwave-safe bowl – for melting chocolate chips and candy melts smoothly.
- Spoons or piping bag – to drizzle white chocolate on top for decoration.
- Refrigerator – necessary to chill the truffles so they hold their shape and set properly.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a different, slightly sweeter flavor.
- Add chopped pecans or walnuts to the filling for crunch and extra richness.
- Use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.
- Mix a little orange zest into the filling to give a fresh, citrus twist that complements the pumpkin.
How to Make Pumpkin Cheesecake Truffles?
Ingredients You’ll Need:
For the Truffle Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 g) canned pumpkin puree
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon pumpkin pie spice
- 1 cup (100 g) graham cracker crumbs
For Coating and Decoration:
- 1 cup (100 g) graham cracker crumbs (for rolling)
- 1 cup (170 g) chocolate chips (semi-sweet or milk chocolate)
- 1 tablespoon coconut oil or butter (optional, for melting chocolate)
- ½ cup (60 g) white chocolate or vanilla candy melts (for drizzle)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus about 1½ hours total chilling time. You’ll spend a few minutes mixing the filling, rolling the truffles, melting chocolate, and decorating. Most of the time is waiting for the truffles to firm up in the refrigerator, so it’s a great make-ahead treat!
Step-by-Step Instructions:
1. Mix the Cream Cheese and Pumpkin Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, and pumpkin pie spice. Mix everything well until smooth. Then stir in 1 cup of graham cracker crumbs until combined.
2. Shape the Truffles and Chill:
Use a tablespoon or small cookie scoop to portion the mixture. Roll each portion into a 1-inch ball with your hands and place them on a parchment-lined baking sheet. Refrigerate the truffle balls for about 1 hour until firm.
3. Dip in Chocolate and Coat with Graham Crackers:
While the truffles chill, melt the chocolate chips with the coconut oil or butter in the microwave. Heat in 30-second increments, stirring well until melted and smooth. Remove the chilled truffles, dip each one halfway into the melted chocolate, then roll the dipped side in the remaining graham cracker crumbs. Place them back on the parchment.
4. Add White Chocolate Drizzle and Finish:
Melt the white chocolate or candy melts in the microwave in 30-second bursts until smooth. Drizzle the white chocolate over the truffles with a spoon or piping bag to create thin lines like pumpkin ridges. Optionally, press a small bit of extra crushed graham cracker or a chocolate piece on top to mimic pumpkin stems.
5. Final Chill and Serve:
Put the decorated truffles back in the fridge for another 30 minutes to set the coatings and drizzle. Serve chilled! Store leftovers in an airtight container in the refrigerator for up to a week.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and puree fresh pumpkin first. Make sure it’s smooth and drained well so your truffle mixture isn’t too watery.
How Should I Store These Pumpkin Cheesecake Truffles?
Store them in an airtight container in the refrigerator. They’ll stay fresh for up to one week. Bring to room temperature a few minutes before serving for the best texture.
Can I Make These Truffles Ahead of Time?
Absolutely! Prepare and decorate them a day or two ahead. Keep them chilled until ready to serve for maximum freshness.
What’s a Good Substitute for Graham Cracker Crumbs?
You can use crushed digestive biscuits or vanilla wafers as a substitute. They’ll provide a similar texture and sweetness to the coating.
