Pumpkin Cheesecake Truffles are little bites of creamy, sweet pumpkin flavor wrapped up in smooth cheesecake and coated in rich chocolate. These truffles are like tiny pumpkin pies that you can pop into your mouth—soft, melt-in-your-mouth centers with just the right touch of fall spices and a shiny chocolate shell.
I love making these truffles during the cooler months when pumpkin season is in full swing. They’re super fun to make because I get to mix the creamy pumpkin and cheesecake filling, roll it into small balls, and then dip each one in chocolate. It feels a bit like a craft project and tastes like a special treat all at once. Plus, they’re perfect for sharing with friends or giving as holiday gifts.
My favorite way to serve these is chilled, right out of the fridge, when they’re firm but still creamy inside. They go great with a cup of hot coffee or tea, making a cozy snack almost too good to resist. If you’re looking for a small, festive dessert that’s easy to eat and full of pumpkin flavor, these truffles always hit the spot.
Key Ingredients & Substitutions
Cream Cheese: This is the base for the creamy texture of the filling. Use full-fat for the best flavor and smoothness, but you can try reduced-fat for a lighter option.
Pumpkin Puree: Use canned pumpkin, not pumpkin pie filling, which contains added spices and sweeteners. You can substitute with homemade pumpkin puree if you have fresh pumpkin.
Powdered Sugar: It sweetens and helps keep the texture smooth. If you need to avoid sugar, try powdered erythritol, but the taste might differ slightly.
Graham Cracker Crumbs: They add a nice texture and classic pumpkin pie flavor. If unavailable, vanilla wafer crumbs or crushed digestive biscuits work well.
White Chocolate or Candy Melts: These coat the truffles and add sweetness. If you prefer less sweetness, try dipping in dark chocolate instead.
How Do You Make Smooth, Firm Truffles That Hold Their Shape?
The key is getting the right mix and chilling time:
- Beat the cream cheese and pumpkin well for a smooth filling.
- Mix in graham cracker crumbs until the mix is firm but moldable. If too soft, chill it to stiffen.
- Roll the mixture into balls that are even in size; this helps them set evenly.
- Chill the balls well before dipping to avoid melting when coated with chocolate.
- Dip quickly in melted chocolate and let excess drip off to get a thin, even coating.
- Roll in crumbs immediately for a nice crunchy finish before the coating sets.
Equipment You’ll Need
- Mixing bowl – perfect for combining the cream cheese and pumpkin smoothly.
- Electric hand mixer – makes the filling creamy and easy to blend without lumps.
- Spoon or cookie scoop – helps portion even truffle balls for consistent size.
- Baking sheet lined with parchment paper – keeps truffles from sticking while chilling and setting.
- Microwave-safe bowl – for melting chocolate quickly and evenly.
- Fork or dipping tool – ideal for dipping truffles in melted chocolate without mess.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a milder, naturally sweeter flavor.
- Add a pinch of cinnamon or nutmeg to the filling for extra warm spice notes.
- Mix in mini chocolate chips into the filling for a surprise chocolate crunch inside.
- Use dark or milk chocolate coating instead of white chocolate for a richer, less sweet finish.
How to Make Pumpkin Cheesecake Truffles?
Ingredients You’ll Need:
For The Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) canned pumpkin puree
- 1 cup (120g) powdered sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 1/2 cups (150g) graham cracker crumbs, plus extra for coating
For The Coating and Garnish:
- 6 oz (170g) white chocolate or white candy melts
- Optional: mini chocolate chips or chocolate-covered coffee beans for garnish
- Optional: drizzle of white chocolate or icing for decoration
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and roll the truffles, plus at least 1 hour to chill the filling balls, and another 30 minutes for the chocolate coating to set. Overall, plan for about 2 hours including chilling time.
Step-by-Step Instructions:
1. Make the Pumpkin Cheesecake Filling:
In a large mixing bowl, beat together the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract using an electric mixer until the mixture is smooth and creamy.
2. Add the Graham Cracker Crumbs:
Stir the graham cracker crumbs into the pumpkin cheesecake mixture until well combined. If the mixture feels too soft to shape, pop it in the fridge for 15-20 minutes to firm up.
3. Shape the Truffles:
Scoop out tablespoons of the mixture and roll each portion into a smooth ball using your hands. Place the balls on a baking sheet lined with parchment paper.
4. Chill the Truffle Balls:
Put the baking sheet in the refrigerator and let the truffles chill for at least 1 hour, so they become firm and easier to coat.
5. Melt the Chocolate Coating:
Warm the white chocolate or candy melts in a microwave-safe bowl. Heat in 30-second bursts, stirring between each until smooth and fully melted.
6. Dip and Coat the Truffles:
Take the chilled truffles out of the fridge. Using a fork or dipping tool, dip each ball into the melted chocolate, coating it completely. Then quickly roll or sprinkle it with extra graham cracker crumbs for a crunchy outer layer.
7. Add Final Touches and Chill Again:
Place the coated truffles back on the parchment-lined baking sheet. If you like, drizzle a little extra melted white chocolate or icing on top, and garnish with a mini chocolate chip or chocolate-covered coffee bean.
8. Set and Serve:
Refrigerate the coated truffles for about 30 minutes, or until the chocolate hardens. Serve these delicious chilled pumpkin cheesecake truffles and enjoy! Store any leftovers in an airtight container in the fridge for up to one week.
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree! Just make sure to thaw it completely in the fridge or at room temperature and drain any excess liquid before mixing to keep the truffle filling firm.
Can I Substitute the White Chocolate with Dark Chocolate?
Absolutely! Dark or milk chocolate works well for coating if you prefer a richer, less sweet flavor. Just melt it using the same method and dip the chilled truffles as usual.
How Should I Store Leftover Truffles?
Store leftovers in an airtight container in the refrigerator for up to one week. Keep them chilled and bring to room temperature for a few minutes before serving for the best texture.
Can I Make These Truffles Ahead of Time?
Yes! You can prepare and roll the filling, then refrigerate the shaped balls for up to 24 hours before dipping them in chocolate. After coating, store them refrigerated until ready to serve.
