Pumpkin Cheesecake Truffles are little bites of creamy, sweet pumpkin flavor wrapped in rich, smooth cheesecake goodness. These truffles combine the warm spices of pumpkin pie with the tangy creaminess of cheesecake, all rolled into tiny balls that are perfect for snacking or sharing. The outside is usually coated in chocolate or a dusting of cinnamon sugar, giving the perfect finishing touch to every bite.
I love making these truffles whenever pumpkin season rolls around because they’re so easy to prepare and always impress everyone who tries them. One of my favorite things is how they blend the cozy fall spices like cinnamon and nutmeg right into the creamy cheesecake, which makes them taste like a bite-sized slice of pumpkin pie, but without all the fuss of baking a whole cheesecake. I usually chill them well so they have just the right firmness but still melt smoothly in your mouth.
The best way I’ve found to serve these is on a pretty platter at a holiday party or a cozy family gathering. They’re great as a little treat with coffee or tea and can even be made ahead of time, which is a blessing when the kitchen gets busy. If you want to get playful, try dipping some in melted white or dark chocolate and topping them with crushed graham crackers or chopped pecans—it’s like a mini fall dessert with every bite!
Key Ingredients & Substitutions
Cream Cheese: This is the base of your truffles, giving them a creamy and tangy taste. Use full-fat cream cheese for the best texture. If you want lower fat, try Neufchâtel cheese as a substitute.
Pumpkin Puree: Use pure canned pumpkin, not pumpkin pie filling, to control the sweetness and spices. If fresh, roast and puree pumpkin yourself for a fresher flavor.
Spices: Cinnamon, nutmeg, ginger, and cloves bring classic fall flavors. If you don’t have all, pumpkin pie spice mix works great as a shortcut.
Graham Cracker Crumbs: These add texture and a bit of crunch. If unavailable, digestives or crushed vanilla wafers can be swapped in.
Chocolate & Heavy Cream (Ganache): The chocolate drizzle is optional but adds a rich touch. Use any melting chocolate you like, including white chocolate for a different look. Heavy cream makes the ganache silky and easy to pipe.
How Do I Get the Truffles Firm Enough to Roll and Hold Shape?
Getting the right firmness is key for shaping truffles well. Here are tips to help:
- Make sure the cream cheese is very soft at room temperature before mixing, so it blends smoothly.
- Don’t add too much pumpkin puree, or the mixture will be too wet and sticky.
- Gently fold in graham cracker crumbs just until combined; they soak up moisture and add structure.
- Chill the mixture in the fridge for at least 30 minutes before rolling; cold mixture is easier to handle.
- If still too soft, add a little more graham cracker crumbs, but be careful not to dry it out.
Once rolled, refrigerate the truffles again before decorating to help them keep their shape while adding the chocolate lines and toppings.
Equipment You’ll Need
- Mixing bowls – I suggest using a large one for mixing all the ingredients easily.
- Hand or stand mixer – makes beating the cream cheese smooth and quick.
- Measuring cups and spoons – helps you get the right amounts for perfect flavor.
- Parchment paper – lines your baking sheet so the truffles don’t stick.
- Small scoop or tablespoon – makes shaping the truffles uniform and easier to handle.
- Microwave-safe bowl – for melting chocolate and making ganache easily.
- Piping bag or small plastic bag – for decorating with chocolate ridges.
- Refrigerator – necessary for chilling the mixture and setting the chocolate coating.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a different sweet vegetable flavor.
- Add chopped pecans or walnuts into the mixture for crunch and nutty flavor.
- Use white chocolate instead of dark or semi-sweet for a different look and taste.
- Mix a splash of bourbon or rum into the cream cheese for an adult twist.
Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
For the Truffle Mixture:
- 8 oz (225g) cream cheese, softened
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2 cups (240g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup (90g) graham cracker crumbs, plus extra for topping
For the Decoration:
- 1 cup (170g) semi-sweet or dark chocolate chips or melting chocolate
- ⅓ cup (80ml) heavy cream (for ganache)
- Whipped cream, for topping (optional)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. You’ll need to chill the truffle mixture for at least 1 to 2 hours before shaping and decorating, so plan on about 2 hours total. It’s a simple recipe that’s mostly waiting time in the fridge!
Step-by-Step Instructions:
1. Mixing the Truffle Base:
In a large bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer. Add the pumpkin puree, vanilla, and spices: cinnamon, nutmeg, ginger, and cloves. Mix well until everything is fully combined.
2. Sweetening and Thickening:
Gradually add the sifted powdered sugar into the pumpkin mixture and beat until the mixture is smooth and somewhat thick. Next, fold in the graham cracker crumbs to add texture and help the mixture hold together.
3. Chilling and Shaping:
Line a baking sheet with parchment paper. Chill the mixture in the fridge for about 30 minutes to 1 hour to firm up. Once chilled, scoop out tablespoon-sized portions and roll into balls with your hands. Place the balls on the baking sheet and refrigerate again for at least 1 hour, or until firm.
4. Decorating Your Truffles:
Optional but fun: melt the chocolate chips with heavy cream in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth (this makes a ganache). Use a piping bag or a small plastic bag with a tiny corner cut off to pipe 6 to 8 thin chocolate lines vertically around each truffle, mimicking pumpkin ridges.
Add a small dollop of whipped cream on top of each truffle to resemble pumpkin stems. Sprinkle crushed graham crackers over the whipped cream for a finishing touch. Lightly dust all the truffles with powdered sugar to look like a sprinkle of fall frost.
5. Serve and Enjoy:
Keep the truffles refrigerated until you’re ready to serve. To get the best creamy texture, let them sit out for a few minutes at room temperature before eating. Enjoy these delicious, bite-sized pumpkin treats!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Roast and puree fresh pumpkin until smooth. Make sure it’s well drained to avoid excess moisture that could make the truffle mixture too soft.
How Should I Store Pumpkin Cheesecake Truffles?
Store them in an airtight container in the refrigerator for up to 3-4 days. Let them sit at room temperature for a few minutes before serving for the creamiest texture.
Can I Make These Truffles Ahead of Time?
Absolutely! Prepare and shape the truffles up to 2 days in advance. Keep them refrigerated and add decorations like whipped cream and chocolate piping just before serving.
What Can I Use Instead of Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work great as a substitute for adding texture and flavor.
