Pumpkin Cheesecake Truffles are little bites of creamy, pumpkin-flavored goodness rolled into perfectly sized treats. These truffles come together with smooth cream cheese, sweet pumpkin puree, and a hint of warm spices like cinnamon and nutmeg. They’re then coated in a layer of chocolate or crushed cookies, making each bite a delicious mixture of soft, creamy, and crunchy textures.
I love making these truffles around the holidays because they’re easy to whip up and always impress guests without much fuss. My favorite part is how you can customize them—sometimes I add a sprinkle of crushed pecans on top for some extra crunch or dip them in white chocolate instead of dark. They’re honestly one of those treats I find hard to stop eating once I’ve started.
These truffles work great as a fun party snack or as a sweet surprise in a lunchbox. I often serve them on a festive platter with some fresh fruit or nuts, so everyone can grab a little bite whenever they want. If you’re looking for a simple way to enjoy pumpkin flavors without the whole pie, these truffles are a perfect choice.
Key Ingredients & Substitutions
Cream Cheese: This is the base that gives truffles their creamy texture. Use full-fat for best results, but you can try light cream cheese for fewer calories. Just avoid flavored kinds.
Pumpkin Puree: Plain canned pumpkin works best here, not pumpkin pie filling, which is sweeter and spiced. If fresh pumpkin is available, roast and mash it for a fresh taste.
Spices: Cinnamon, nutmeg, ginger, and cloves bring warm fall flavors. Feel free to adjust the amounts or use pumpkin pie spice mix as a shortcut.
Graham Cracker Crumbs: These add texture and help firm up the truffles. If unavailable, crushed ginger snaps or digestive biscuits make tasty swaps.
Chocolate: I prefer bittersweet chocolate for drizzling because it balances the sweetness. White chocolate works too if you want a milder look and taste.
How Can I Make Perfect Pumpkin Shapes on These Truffles?
Shaping the truffles into pumpkins adds charm but requires a gentle touch. Here’s how I do it:
- After chilling the mixture, scoop a tablespoon and gently roll it into a smooth ball using your palms.
- Roll the ball in granulated sugar for a delicate sparkle and slight grip.
- Use a toothpick or the rounded back of a knife to press 6-8 shallow lines evenly spaced around each ball, going from top to bottom.
- This technique creates the pumpkin ridges for a realistic look without squeezing the truffle too hard.
- Keep the shaped truffles chilled before drizzling chocolate so they hold their form well.
This little step really lifts the look of these treats and makes them fun to make and serve!
Equipment You’ll Need
- Mixing bowls – I recommend a large one for mixing the cream cheese and pumpkin easily.
- Hand or stand mixer – helps blend the ingredients smooth and saves effort.
- Small scoop or tablespoon – for shaping the truffles evenly and consistently.
- Wax paper or parchment paper – keeps the shaped truffles from sticking while chilling.
- Microwave-safe bowl or double boiler – for melting the chocolate smoothly.
- Toothpicks or small piping bag – for drizzling the melted chocolate attractively.
- Refrigerator – to chill and set the truffles firmly.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly different flavor and color.
- Add chopped pecans, walnuts, or candied ginger into the mixture for crunch and extra flavor.
- Use white chocolate for the drizzle for a lighter look or when mixing in more delicate flavors.
- Mix in a dash of bourbon or rum with the cream cheese for a grown-up twist.
How to Make Pumpkin Cheesecake Truffles?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) cream cheese, softened
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 2 cups (200g) graham cracker crumbs (or crushed ginger snaps)
For Coating and Topping:
- 6 oz (170g) bittersweet or semisweet chocolate, chopped (for drizzling)
- Optional: finely chopped pecans or candied ginger for topping
- Granulated sugar for rolling (optional)
How Much Time Will You Need?
This recipe should take about 15 minutes of active preparation time. You’ll also need about 1 to 1.5 hours for chilling — 1 hour to firm up the mixture and around 30 minutes after shaping the truffles before serving. It’s a simple and quick process overall!
Step-by-Step Instructions:
1. Mix the Cream Cheese and Pumpkin:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Then, add the pumpkin puree and vanilla extract. Mix these together well until everything is combined evenly.
2. Add Spices and Sugar:
Next, add the cinnamon, nutmeg, ginger, cloves, and powdered sugar to your bowl. Stir everything together thoroughly until the mixture is smooth and nicely blended.
3. Add the Graham Cracker Crumbs:
Slowly fold in the graham cracker crumbs. Keep mixing until the mixture becomes thick and you can shape it easily — it should be soft but hold its form.
4. Chill the Mixture:
Cover your bowl and put it in the fridge for at least 1 hour. Chilling makes the mixture firm enough to roll into balls.
5. Shape and Decorate the Truffles:
Once chilled, scoop about a tablespoon of the mixture and roll it between your hands into a ball. Roll the ball in granulated sugar if you’d like a pretty sparkle coating. Use a toothpick or knife to gently press 6 to 8 shallow lines from the top to the bottom of each ball to create pumpkin-like ridges.
6. Chill Again:
Place the shaped truffles on parchment paper and chill in the fridge for another 30 minutes so they become firm.
7. Melt and Drizzle the Chocolate:
Melt the chopped chocolate carefully, either in a microwave in short bursts or over a double boiler. Stir until silky smooth. Drizzle the chocolate over each truffle, following the lines to enhance the pumpkin look.
8. Add Final Touches and Serve:
Add a little topping like finely chopped pecans or candied ginger on each truffle to look like a pumpkin stem. Let the chocolate set completely. Keep the truffles refrigerated and enjoy them within a week for best freshness.
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, frozen pumpkin puree works fine! Just make sure it’s fully thawed and drained of any excess liquid before mixing to avoid making the truffle mixture too wet.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare and shape the truffles up to 2 days in advance. Keep them covered and refrigerated, then drizzle the chocolate just before serving for the best texture.
How Should I Store Leftover Pumpkin Cheesecake Truffles?
Store leftovers in an airtight container in the fridge for up to one week. This keeps them fresh and prevents the chocolate drizzle from melting or getting sticky.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, crushed ginger snaps or digestive biscuits make great alternatives and add a nice spiced flavor that complements the pumpkin perfectly.