Pumpkin Cheesecake Truffles are little bites packed with creamy cheesecake, warm pumpkin spice, and a touch of sweetness all rolled into one. They’re like tiny, festive flavors wrapped in smooth chocolate, making them perfect for a cozy treat or holiday party snack. The combination of pumpkin and cheesecake gives them a rich and comforting taste that feels just right for fall.
I love making these truffles because they’re not only delicious but also super easy to share with friends and family. One of my favorite parts is rolling the cheesecake mixture into perfect little balls—it feels a bit like baking therapy! Plus, dipping them in chocolate gives a nice snap and contrast to the soft pumpkin filling inside.
These truffles are wonderful to serve with a warm cup of coffee or hot tea, especially on chilly afternoons. They’re small enough to pop in your mouth whenever the pumpkin craving hits, and they bring a smile every time. If you’re looking for a simple, sweet treat that celebration-ready, pumpkin cheesecake truffles are definitely a winner in my book.
Key Ingredients & Substitutions
Cream Cheese: This is what makes the truffles rich and creamy. Make sure it’s softened to room temperature for smooth mixing. You can use Neufchatel cheese for a lighter version.
Pumpkin Puree: Canned pumpkin puree gives the best flavor and consistency. Avoid pumpkin pie filling since it has added sugar and spices. You can also use fresh cooked and pureed pumpkin if you prefer.
Powdered Sugar: It sweetens and helps firm the mixture. You can try confectioners’ sugar substitutes if you’re watching sugar, but it may affect the texture.
Graham Cracker Crumbs: These add a nice texture and hold the truffles together. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work well, too.
Chocolate: Use semi-sweet or dark chocolate for drizzling. If you want it sweeter, milk chocolate is fine. For a dairy-free option, use vegan chocolate chips.
How Do You Get the Perfect Smooth and Firm Cheese Mixture?
The mixture needs to be just right to roll into truffles that hold their shape and don’t stick to your hands. Here’s how:
- Make sure cream cheese is soft but not melted. Let it sit out about 30 minutes before you start.
- Mix pumpkin puree and cream cheese until very smooth—no lumps.
- Add powdered sugar slowly. Stop when the mixture feels firm but still easy to shape.
- Fold in most of the graham cracker crumbs for texture and stability.
- If the mixture is too sticky, add a little more crumbs, a tablespoon at a time.
- Keep the bowl chilled before rolling if your kitchen is warm; this helps the mixture firm up.
Following these tips will make rolling into smooth balls easier and prevent them from falling apart or sticking too much.
Equipment You’ll Need
- Mixing bowls – I recommend large ones to comfortably combine the ingredients without spilling.
- Electric mixer or whisk – helps blend the cream cheese and pumpkin until smooth and creamy.
- Small cookie scoop or teaspoon – makes uniform-sized truffles for even bites.
- Plastic wrap or parchment paper – prevents sticking and makes transferring the mixture easier.
- Microwave-safe bowl – for melting the chocolate smoothly.
- Fork or piping bag – best for drizzling the chocolate over the truffles.
- Baking sheet and parchment paper – to hold the truffles while chilling and then setting the chocolate.
Flavor Variations & Add-Ins
- Use white chocolate instead of dark or semi-sweet for a sweeter, milky finish.
- Add chopped pecans or walnuts into the mixture for crunch and extra flavor.
- Mix a dash of cinnamon, nutmeg, or ginger into the filling to boost the spice profile.
- Dip the truffles in white chocolate and sprinkle with crushed graham crackers or fall-themed sprinkles for a festive touch.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
For the Truffle Mixture:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups (150g) powdered sugar, plus extra for dusting
- 1 1/2 cups (180g) graham cracker crumbs, divided
For the Chocolate Drizzle & Topping:
- 6 oz (170g) semi-sweet or dark chocolate, for drizzling
- Optional: extra graham cracker crumbs or brown sugar for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour to chill so the truffles firm up before drizzling chocolate. Allow an additional 15 minutes for the chocolate to set after drizzling. In total, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Pumpkin Cheesecake Base:
In a large bowl, combine the softened cream cheese, canned pumpkin puree, vanilla extract, and pumpkin pie spice. Stir or beat the mixture until smooth and creamy with no lumps.
2. Sweeten and Firm the Mixture:
Gradually add the powdered sugar, mixing well after each addition. Keep going until the mixture is fully blended and firm enough to shape a dough. Then gently fold in 1 cup of the graham cracker crumbs to add texture and help it hold together.
3. Shape and Coat the Truffles:
Using a small cookie scoop or spoon, scoop out tablespoon-sized portions of the mixture. Roll each portion between your palms to form smooth, round balls. Roll each ball in the remaining 1/2 cup graham cracker crumbs or powdered sugar to evenly coat them.
4. Chill to Set:
Place the coated truffles on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour to help the truffles firm up and hold their shape.
5. Prepare and Add the Chocolate Drizzle:
While the truffles chill, melt the chocolate in a microwave-safe bowl by heating in 20-second intervals, stirring well between each one, until smooth. Once the truffles are firm, take them out of the fridge. Using a fork or a piping bag, drizzle the melted chocolate over each truffle in pretty lines.
6. Add Toppings and Final Chill:
If you like, sprinkle extra graham cracker crumbs or a cinnamon-sugar mix over the warm chocolate to give your truffles a festive touch. Return the tray to the fridge for about 15 minutes to let the chocolate set.
7. Serve and Store:
Enjoy your creamy, pumpkin-spiced truffles chilled! Store any leftovers in an airtight container in the refrigerator for up to one week.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just make sure to cook and puree the fresh pumpkin until smooth and allow it to cool before mixing. Use the same amount as the canned pumpkin puree for the best results.
How Long Can I Store Pumpkin Cheesecake Truffles?
Store them in an airtight container in the refrigerator for up to one week. If you want to keep them longer, you can freeze the truffles for up to 2 months—just thaw in the fridge before serving.
Can I Substitute the Chocolate for Something Else?
Absolutely! White chocolate or milk chocolate both work well for drizzling. For a dairy-free option, try vegan chocolate melts or coconut oil-based chocolate.
What Can I Do If My Mixture Is Too Sticky or Too Soft?
If the mixture feels too sticky to roll, add a little more graham cracker crumbs, a tablespoon at a time, until it firms up. Chilling the mixture for 15–20 minutes before rolling can also help.
