Pumpkin Cheesecake Truffles are little bites of creamy, spiced pumpkin goodness wrapped in a smooth, sweet coating. They have the rich flavor of pumpkin mixed with tangy cream cheese, all rolled into perfect little balls that melt in your mouth. These truffles are a fun twist on traditional pumpkin desserts—sweet, soft, and a little bit festive.
I love making these truffles when the weather starts to cool down because they bring together all those cozy fall flavors in one tiny treat. They’re so simple to make, but they look like something fancy. One trick I’ve learned is chilling the mixture before rolling; it makes shaping them much easier and less messy. Plus, sprinkling a little cinnamon or nutmeg on top adds the perfect finishing touch.
These are my go-to treat for parties or just when I want a quick sweet fix without a big slice of cake. I like popping one in my mouth with a cup of tea or coffee—it feels like a little moment of autumn happiness. If you ever want to impress guests with minimal effort, these pumpkin cheesecake truffles are the perfect answer!
Key Ingredients & Substitutions
Cream Cheese: This is the star for that creamy and tangy cheesecake flavor. Make sure it’s softened to mix smoothly. For a lighter option, you could use Neufchatel cheese instead—it’s less fat but still creamy.
Pumpkin Puree: Use canned pumpkin puree for the best texture and flavor. If you prefer fresh, cook and puree pumpkin until smooth, but canned is easier and consistent.
Pumpkin Pie Spice: This spice blend adds warmth and autumn vibes. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves in small amounts. It’s quick and just as tasty.
Graham Cracker Crumbs: These add a subtle crunch and classic cheesecake feel. You can swap them for crushed digestive biscuits or gluten-free cookies if needed.
Chocolate Chips: Both white and semi-sweet chocolates are for drizzling. Feel free to use dark chocolate or colored candy melts if you want a different look or flavor.
How Can I Easily Shape and Chill the Truffles Without Mess?
Chilling the mixture twice is key to handling these truffles well.
- After mixing, chill the pumpkin cheesecake mixture for 30 minutes so it firms up and is less sticky.
- Roll into balls quickly, then place them on parchment paper to avoid sticking.
- Put the shaped balls back into the fridge for at least an hour; this helps them hold their shape while you melt and drizzle the chocolate.
- If your hands get sticky while rolling, keep a small bowl of cold water nearby to dip your fingers in. This stops the mixture from sticking to your hands.
- Use a piping bag or a small spoon for chocolate drizzle—it gives better control and neat lines on top.
Following these tips makes the process smoother and your truffles look polished and delicious!
Equipment You’ll Need
- Large mixing bowl – for mixing the cream cheese and pumpkin mixture; large enough to handle everything easily.
- Electric mixer or whisk – to smoothly combine the ingredients without lumps.
- Measuring cups and spoons – for accuracy with ingredients like sugar and spices.
- Baking sheet lined with parchment paper – to place the shaped truffles for chilling and setting.
- Small bowls for melting chocolates – microwave-safe bowls make melting the chips quick and easy.
- Spoons or piping bags – for drizzling melted chocolate in neat lines over the truffles.
- Refrigerator – essential to chill and set the truffles before serving.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a different, yet similarly soft and sweet flavor.
- Add chopped pecans or walnuts inside the mixture for a bit of crunch and nutty flavor.
- Roll the finished truffles in crushed graham crackers, cinnamon sugar, or chopped cookies for an extra coating.
- Finish with a drizzle of caramel or white chocolate instead of or alongside the regular chocolate drizzle for added sweetness.
Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) cream cheese, softened
- 1 cup (about 240g) canned pumpkin puree
- 1 ½ cups (150g) powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups (200g) graham cracker crumbs
For Coating and Topping:
- 6 oz (170g) white chocolate chips or candy melts
- 6 oz (170g) semi-sweet chocolate chips or candy melts
- Brown sugar or cinnamon sugar, for topping
Time Needed
This recipe takes about 15 minutes to prepare, plus 30 minutes for the mixture to chill before shaping. Then, allow at least 1 hour for the truffles to set in the refrigerator. So from start to finish, plan for about 1 hour and 45 minutes.
Step-by-Step Instructions:
1. Mix the Pumpkin Cheesecake Filling:
Start by beating the softened cream cheese in a large bowl until smooth and creamy. Then add the canned pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix well until everything is combined and you have a smooth, spiced mixture.
2. Add the Graham Cracker Crumbs and Chill:
Stir the graham cracker crumbs into your mixture. Keep mixing until it’s thick enough to roll into balls – it should hold together well. If it feels too sticky, add a bit more crumbs. Once ready, cover and put the mixture in the fridge for about 30 minutes to firm up.
3. Shape and Chill the Truffles:
After chilling, scoop and roll the mixture into 1-inch (about 2.5 cm) balls. Place them on a baking sheet lined with parchment paper. Once formed, place the tray back into the fridge for at least 1 hour to let the truffles set firmly.
4. Melt and Drizzle the Chocolate:
While the truffles chill, melt the white chocolate chips and semi-sweet chocolate chips separately. Use a microwave-safe bowl and heat in 20-second bursts, stirring in between until smooth. Using a spoon or piping bag, drizzle the chocolates over the truffles in lines, alternating between white and semi-sweet chocolate for a pretty look.
5. Add Final Touches and Serve:
Sprinkle a pinch of brown sugar or cinnamon sugar on top of each truffle for a little crunch and extra flavor. Let the chocolate drizzle set at room temperature or in the refrigerator before serving. Keep leftover truffles in an airtight container in the fridge, and bring them to room temperature before eating for best taste and texture.
Can I Use Frozen Pumpkin Puree for These Truffles?
Yes! Just make sure to fully thaw the pumpkin puree and drain any excess moisture before mixing. This helps keep the truffle mixture from becoming too wet.
How Long Can I Store Pumpkin Cheesecake Truffles?
Store them in an airtight container in the refrigerator for up to 5 days. Before serving, let them sit at room temperature for about 15 minutes to soften slightly.
Can I Substitute the Graham Cracker Crumbs?
Absolutely! You can use crushed digestive biscuits, vanilla wafer cookies, or even gluten-free cookie crumbs if you prefer. Just make sure the texture is similar for easy rolling.
What’s the Best Way to Melt Chocolate for Drizzling?
Use a microwave-safe bowl and heat in 20-second intervals, stirring well between each. This prevents overheating and helps the chocolate melt smoothly without burning.
