Pumpkin Cheesecake Truffles are bite-sized treats that combine creamy cheesecake with the warm flavors of pumpkin and spices. These little balls of yum are smooth, rich, and just sweet enough, with a hint of cinnamon and nutmeg that make them perfect for fall or anytime you want a cozy dessert.
I love making these truffles because they’re so simple to whip up but feel like a special indulgence. Rolling the cheesecake mixture into small balls and then dipping them in chocolate or rolling in crushed graham crackers adds that delightful texture contrast that always makes me smile.
My favorite way to share these pumpkin cheesecake truffles is at holiday get-togethers or cozy movie nights with friends. They’re easy to eat, make everyone happy, and always disappear fast. If you want to impress without a lot of fuss, give these little delights a try—I promise you’ll be hooked!
Key Ingredients & Substitutions
Cream Cheese: This is the base for the creamy texture. Use full-fat cream cheese for richness. If needed, you can swap with a dairy-free cream cheese to keep it vegan.
Pumpkin Puree: Choose plain canned pumpkin, not pumpkin pie filling, which has added spices and sugar. You can also use fresh pumpkin puree if you have it, just cook and mash it well.
Pumpkin Pie Spice: Adds warm flavor. If you don’t have it, mix cinnamon, nutmeg, cloves, and ginger to taste.
Graham Cracker Crumbs: These add a bit of texture and flavor. If unavailable, crushed digestive biscuits or vanilla wafers work well.
Chocolates for Drizzling: Semisweet and white chocolate create a fun contrast. Feel free to use all dark or all white chocolate if preferred, or even colored candy melts for a festive look.
How Can You Get the Perfect Truffle Shape Without a Mess?
Making smooth, round truffles can be tricky since the mixture is soft and sticky. Here are some tips to help:
- Chill the mixture well after mixing to firm it up—it’s easier to handle cold dough.
- Use a small cookie scoop or tablespoon to portion evenly and reduce stickiness on your hands.
- Wet your hands slightly with cold water before rolling to prevent sticking.
- Roll gently but firmly to get an even, smooth ball without cracks.
- Keep shaped balls on parchment paper and refrigerate immediately to help them hold their form.
Equipment You’ll Need
- Mixing bowls – I recommend these for stirring and combining all your ingredients smoothly.
- Hand or stand mixer – makes mixing the creamy filling easier and quick.
- Small cookie scoop or tablespoon – helps portion out the mixture evenly for uniform truffles.
- Parchment-lined baking sheet – keeps your truffles from sticking and makes cleanup easier.
- Microwave-safe bowls – perfect for melting chocolate for drizzling without mess.
- Spatula or spoon – for mixing, stirring, and spreading your ingredients evenly.
Flavor Variations & Add-Ins
- Use dark chocolate or milk chocolate instead of semisweet for different sweetness levels.
- Add chopped pecans or walnuts to the mixture for crunch and nutty flavor.
- Mix in a teaspoon of bourbon or coffee extract for a grown-up twist.
- Roll some in crushed nuts or sprinkles after coating for extra texture and color.
How to Make Pumpkin Cheesecake Truffles?
Ingredients You’ll Need:
For The Truffle Mixture:
- 8 oz (225g) cream cheese, softened
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups graham cracker crumbs (about 10 full sheets crushed)
For The Topping:
- 4 oz semisweet chocolate, melted (for drizzling)
- 4 oz white chocolate, melted (for drizzling)
- Brown sugar or coarse sugar (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour to chill the truffles before decorating. Allow an additional 15-20 minutes for the chocolate drizzle to set. So overall, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Making the Truffle Mixture:
In a large bowl, mix together the softened cream cheese, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth. Gradually add the powdered sugar, beating until the mixture is creamy and well combined. Fold in the graham cracker crumbs until the mixture becomes firm enough to shape.
2. Shaping and Chilling:
Using a tablespoon or small cookie scoop, form the mixture into small, bite-sized balls. Place them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour to let them firm up.
3. Decorating the Truffles:
Once chilled and firm, drizzle the melted semisweet and white chocolate over each truffle using a spoon or piping bag for pretty stripes. While the chocolate is still wet, sprinkle a pinch of brown or coarse sugar on top. Return the truffles to the refrigerator and chill for 15-20 minutes until the chocolate sets.
4. Serving and Storing:
Serve your pumpkin cheesecake truffles chilled or at room temperature. Store leftovers in an airtight container in the refrigerator to keep them fresh and tasty.
Can I Use Frozen Pumpkin Puree for These Truffles?
Yes, you can! Just make sure to thaw the pumpkin puree completely and drain any excess liquid before mixing to keep the texture perfect.
Can I Substitute Graham Cracker Crumbs?
Absolutely! Crushed vanilla wafers, digestive biscuits, or even gluten-free cookies work well as a substitute and add a nice flavor twist.
How Should I Store Pumpkin Cheesecake Truffles?
Store them in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, they freeze well—just thaw in the fridge before serving.
Can I Make These Truffles Ahead of Time?
Definitely! Prepare and shape the truffles, then store them in the fridge or freezer. Add the chocolate drizzle right before serving for the best look and texture.
