Pumpkin Cheesecake Truffles are little bites of creamy pumpkin goodness wrapped in rich chocolate. These sweet treats combine the smoothness of cheesecake with the warm, cozy flavor of pumpkin and a hint of spice that just feels like fall in every bite. The truffle shape makes them perfect for snacking or sharing at holiday parties.
I love making these truffles when the weather starts to get cooler. They’re so easy to prepare, and the pumpkin flavor feels like a little hug in dessert form. I usually roll them in crushed graham crackers or dip them in chocolate for an extra special touch. It’s fun to switch things up depending on what you have on hand.
These truffles are the perfect treat to keep in the fridge for when you want something sweet but not too big. I like to serve them with a hot cup of coffee or tea, and they always get smiles from friends and family. If you’re looking for a simple, tasty dessert that captures the spirit of pumpkin season, these are definitely worth a try.
Key Ingredients & Substitutions
Cream Cheese: This is the base of the truffles and gives that rich, creamy texture. Make sure it’s softened for easy mixing. You can swap it with Neufchâtel for a lighter option.
Pumpkin Puree: Use canned pumpkin or fresh roasted pumpkin. Avoid pumpkin pie filling since it has added sugars and spices. Fresh pumpkin adds a natural flavor if you want that extra touch.
Pumpkin Pie Spice: This blend adds warm fall flavors. If you don’t have it, mix cinnamon, nutmeg, and ginger yourself. It really brings out the pumpkin’s best taste.
Graham Cracker Crumbs: These add crunch and help form the truffle’s shape. If you’re gluten-free, use gluten-free crackers or crushed nuts. Save some crumbs for the topping—they add a nice texture contrast.
Powdered Sugar: This sweetens the mixture and helps with the right firmness. Adjust the amount to get a dough that’s easy to roll without being sticky.
Chocolate: I prefer semi-sweet for balance, but milk chocolate works if you like it sweeter. You could also try white chocolate for a different look and flavor.
How Do You Get the Perfect Truffle Shape and Texture?
Shaping these truffles just right can be tricky. Here’s how to make sure they hold together and look great:
- Mix the ingredients until smooth, then slowly add powdered sugar and graham crumbs. The mixture should feel like soft dough that doesn’t stick to your hands.
- If it’s too soft, add more powdered sugar or crumbs; if too dry, add a bit more pumpkin or cream cheese.
- Use a small cookie scoop or spoon to portion out equal-sized balls.
- Roll gently between your palms to form smooth, round truffles.
- Chill the shaped balls at least an hour to firm up—this helps them keep their shape when you drizzle the chocolate.
By following these steps, you’ll get firm, creamy truffles that hold their shape well and look just like little pumpkins!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for mixing all the ingredients easily.
- Electric mixer or whisk – makes blending the cream cheese and pumpkin smooth and quick.
- Measuring cups and spoons – for accuracy with the pumpkin, sugar, and spices.
- Small cookie scoop or spoon – helps shape the truffles evenly.
- Baking sheet lined with parchment paper – for setting the truffles before dipping.
- Microwave-safe bowl – for melting chocolate, so it’s smooth and ready to drizzle.
- Spoon or piping bag – to drizzle or coat the truffles with melted chocolate.
- Graham cracker crumbs and topping tools – for decorating the finished treats.
Flavor Variations & Add-Ins
- Try white or milk chocolate instead of semi-sweet — changes the look and sweetness level.
- Sprinkle crushed pecans or walnuts on top for added crunch and nutty flavor.
- Add a touch of bourbon or vanilla extract to boost the flavor depth.
- Mix in mini chocolate chips or white chocolate chunks for extra richness.
How to Make Pumpkin Cheesecake Truffles?
Ingredients You’ll Need:
For the Truffle Mixture:
- 8 oz (225g) cream cheese, softened
- ½ cup (120g) pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 cups (200g) graham cracker crumbs, plus extra for topping
- 1 to 1 ½ cups powdered sugar, sifted (adjust for sweetness and consistency)
For the Decoration:
- 6 oz (170g) semi-sweet or milk chocolate, for drizzling
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix, plus 1 hour chilling time to let the truffles firm up before drizzling chocolate and decorating.
Step-by-Step Instructions:
1. Mixing the Pumpkin Cheesecake Base:
In a large bowl, beat the softened cream cheese, pumpkin puree, vanilla extract, and pumpkin pie spice together with an electric mixer until everything is smooth and creamy.
2. Adding Dry Ingredients and Forming Dough:
Slowly add the powdered sugar and graham cracker crumbs to the pumpkin mixture. Mix well until you get a dough that’s easy to roll into small balls without sticking too much. If it’s too soft, add more powdered sugar or graham crumbs.
3. Shaping and Chilling the Truffles:
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Put the tray in the fridge and chill for at least 1 hour to firm up the truffles before decorating.
4. Drizzling Chocolate and Decorating:
Carefully melt the chocolate in a microwave-safe bowl by heating in 30-second bursts, stirring in between until smooth. Take the chilled truffles out of the fridge and drizzle the melted chocolate over each one using a spoon or piping bag.
5. Final Touches:
Sprinkle a little graham cracker crumbs on top of each truffle to look like pumpkin stems, and lightly dust with powdered sugar for a pretty, snowy finish. Return the truffles to the fridge to let the chocolate set before serving.
6. Enjoy!
Serve these tasty truffles chilled as a perfect pumpkin-flavored bite-sized treat for any occasion!
Can I Use Frozen Pumpkin Puree for These Truffles?
Yes! Just make sure your frozen pumpkin puree is fully thawed and well-drained to avoid excess moisture in the mixture. Pat it dry with a paper towel if needed before mixing.
Can I Make Pumpkin Cheesecake Truffles Ahead of Time?
Absolutely! These truffles can be made and chilled up to 2 days in advance. Keep them covered in the refrigerator, and add the chocolate drizzle right before serving for the freshest look.
How Should I Store Leftover Truffles?
Store leftover truffles in an airtight container in the fridge for up to 5 days. Allow them to come to room temperature for a few minutes before eating for the best creamy texture.
Can I Substitute the Graham Cracker Crumbs?
Definitely! You can use crushed digestive biscuits, vanilla wafers, or gluten-free cookie crumbs if needed. Just make sure the crumbs are finely crushed to help hold the truffle mixture together.
