Pumpkin Cheesecake Truffles are little bites of creamy, dreamy goodness with a perfect pumpkin twist. These truffles bring together smooth cheesecake filling with warm pumpkin flavor, all coated in a sweet shell that melts in your mouth. They’re the perfect snack to celebrate fall or any time you want a small, sweet treat that feels special.
I love making these truffles when I want something that feels fancy but is actually easy to share with friends or family. One tip I have is to chill the filling well before rolling—it makes shaping the truffles so much easier and keeps everything nice and firm. Plus, you can mix in some cinnamon or nutmeg if you like a little extra cozy spice!
These pumpkin cheesecake truffles are wonderful served at parties or tucked in a box as a homemade gift. They’re small enough to enjoy without guilt, but every bite feels like a little celebration. I always find myself sneaking a few before anyone else has a chance. They’re just that good and comforting!
Key Ingredients & Substitutions
Cream Cheese: This is the base of the truffles, giving them that creamy, cheesecake texture. For a lighter version, try reduced-fat cream cheese or a dairy-free alternative like vegan cream cheese. Just make sure it’s soft for easy mixing.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which has added spices and sweeteners. If you don’t have pumpkin, canned sweet potato puree can make a good substitute with a similar texture and sweetness.
Graham Cracker Crumbs: These add a nice crunch and help firm up the mixture. If you don’t have graham crackers, digestive biscuits or vanilla wafers work well too, crushed finely.
Chocolate Chips & Toppings: The mini chocolate chips add a cute garnish, and the melted semi-sweet chocolate drizzle adds flavor and looks pretty. You might use white chocolate chips or a dark chocolate drizzle for a twist.
How Do You Get the Perfect Texture for Rolling the Truffles?
The key is chilling the mixture before rolling.
- After mixing everything, chill the mixture for at least 1 hour or longer. This firms it up, so it’s easier to handle.
- If it’s still too sticky after chilling, add a few more graham cracker crumbs a little at a time until it holds shape well.
- Use a small cookie scoop or a tablespoon to keep truffle sizes consistent and easy to roll.
- Wet your hands slightly if the mixture sticks too much while rolling.
Chilling also helps the flavors meld together and keeps the truffles firm when serving. Don’t skip this step—it’s essential for that clean, round shape!
Equipment You’ll Need
- Mixing bowl – big enough to stir all your ingredients together without mess.
- Electric mixer or hand mixer – makes blending the cream cheese and pumpkin super smooth and easy.
- Measuring cups and spoons – to get your spices and sugar just right.
- Spoon or small cookie scoop – perfect for shaping evenly sized truffles.
- Parchment paper-lined tray – keeps your truffles from sticking while chilling.
- Microwave-safe bowl – for melting the chocolate chips smoothly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the mix for a crunchy surprise that pairs well with pumpkin.
- Swap the semi-sweet chocolate drizzle for white chocolate to add a sweet contrast.
- Mix in a pinch of ground ginger or cloves for extra cozy spices during colder months.
- Use crushed Oreo cookies instead of graham crackers for a rich chocolatey crust and different texture.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
For The Truffle Mixture:
- 8 oz (225 g) cream cheese, softened
- 3/4 cup (180 g) canned pumpkin puree (not pumpkin pie filling)
- 1 cup (120 g) powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice (optional)
- 1 teaspoon vanilla extract
- 1 1/2 cups (150 g) graham cracker crumbs (plus more for coating)
For The Topping and Decoration:
- 1 cup mini chocolate chips (for garnish)
- 1/2 cup semi-sweet chocolate chips (for drizzling)
- Whipped cream or frosting (for topping, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 to 1.5 hours for chilling and setting the truffles. Chilling helps firm up the mixture so it’s easy to roll and keeps the truffles fresh before serving.
Step-by-Step Instructions:
1. Mix The Ingredients:
In a large bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, cinnamon, nutmeg, pumpkin pie spice (if you like), and vanilla extract. Mix until the mixture is smooth and creamy without lumps.
2. Add The Graham Cracker Crumbs & Chill:
Gradually stir in the graham cracker crumbs until the mixture feels firm enough to handle. Cover and chill it in the fridge for at least 1 hour. This makes the mixture easier to roll into balls.
3. Form The Truffles:
Use a tablespoon or small scoop to portion out the mixture. Roll each portion between your hands to form a ball. Then, roll each truffle in extra graham cracker crumbs until fully coated.
4. Chill & Drizzle With Chocolate:
Place the coated truffles on a tray lined with parchment paper. Refrigerate for 30 minutes to firm up. While chilling, melt the semi-sweet chocolate chips in short bursts in the microwave, stirring until smooth.
5. Decorate and Serve:
Drizzle the melted chocolate over the chilled truffles. Add a small dollop of whipped cream or frosting on top, then garnish with mini chocolate chips. Keep the truffles in the fridge until you’re ready to enjoy these sweet little pumpkin cheesecake bites!
Can I Use Frozen Pumpkin Puree for the Truffles?
Yes! Just be sure to thaw it completely and drain any excess liquid before using. This helps keep the mixture from becoming too wet and makes rolling easier.
How Long Can I Store Pumpkin Cheesecake Truffles?
Store the truffles in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed chilled and fresh but can also be frozen for up to 1 month.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare the truffle mixture a day ahead, shape the balls, and store them covered in the fridge. Add the chocolate drizzle and toppings just before serving for the best presentation.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, crushed vanilla wafers or digestive biscuits work well. Just crush them finely and use them in the same amounts for coating and mixing.
