Introduction

These Pumpkin Cheesecake Truffles are a delightful bite-sized treat perfect for autumn gatherings or anytime you crave a creamy, spiced dessert. Combining the rich flavors of pumpkin and cheesecake in a sweet, coated truffle, they’re as fun to make as they are to eat.

Pumpkin Cheesecake Truffles Recipe - Recipe Image

Ingredients

1 tablespoon butter
4 ounces cream cheese, softened
½ cup canned pumpkin puree
1 (14-ounce) can sweetened condensed milk
1 ½ teaspoons pumpkin pie spice
½ cup graham cracker crumbs
⅓ cup white chocolate chips
Orange food coloring (optional)
Granulated sugar (for rolling)
Chocolate chips (for topping)

Instructions

Step 1: In a skillet over medium heat, combine the butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and is well combined.
Step 2: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the mixture is smooth and the chocolate has melted. If using, add a few drops of orange food coloring now and mix well.
Step 3: Pour the mixture onto a butter-greased baking sheet and spread it into an even layer. Refrigerate for at least 2 hours or overnight until firm.
Step 4: Once chilled, rub butter on your hands to prevent sticking and roll the mixture into small balls about the size of a golf ball.
Step 5: Roll each ball in granulated sugar to coat them evenly, giving the truffles a sparkling finish.
Step 6: Use a toothpick to create ridges around the sides of each truffle to mimic a pumpkin’s appearance. Top each one with a chocolate chip as a pumpkin stem.
Step 7: Serve immediately or store in the refrigerator until ready to enjoy.

Tips & Variations

For a richer flavor, substitute half of the pumpkin puree with sweet potato puree.
Try rolling the truffles in cinnamon sugar instead of granulated sugar for extra spice.
If you prefer, melt the chocolate chips before adding them to the mixture for a more uniform texture.
Use mini chocolate chips or chopped nuts for the “pumpkin stem” to vary texture and appearance.

Storage

Store the pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 5 days. They can be served chilled or brought to room temperature before serving for a softer texture. Avoid freezing as it may alter the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin if cooked and pureed properly. Make sure it’s cooked until very soft and strained well to reach the consistency of canned pumpkin puree for the best results.

Can these truffles be made ahead for a party?

Absolutely! These truffles hold up well when made a day or two in advance and kept refrigerated. Just add the finishing touches like the chocolate chip stems right before serving for the best presentation.

Pumpkin Cheesecake Truffles Recipe

Print Recipe

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4.8 from 127 reviews

These Pumpkin Cheesecake Truffles are a delightful no-bake treat combining the creamy richness of cheesecake with the warm flavors of pumpkin and pumpkin pie spice. Coated in sparkling sugar and topped with chocolate chips, they resemble cute little pumpkins, perfect for fall celebrations or anytime you crave a festive dessert bite.

Author: Tara
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: About 20 truffles 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Truffle Filling

1 tablespoon butter
4 ounces cream cheese, softened
½ cup canned pumpkin puree
1 (14-ounce) can sweetened condensed milk
1 ½ teaspoons pumpkin pie spice
½ cup graham cracker crumbs
⅓ cup white chocolate chips
Orange food coloring (optional)
Granulated sugar (for rolling)
Chocolate chips (for topping)

Instructions

Cook the Pumpkin Cheesecake Filling: In a skillet over medium heat, combine butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes well combined, ensuring a smooth and creamy base for the truffles.
Add Graham Crackers and White Chocolate: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the mixture is smooth and the white chocolate chips melt completely. At this stage, optionally add a few drops of orange food coloring to enhance the pumpkin hue.
Cool the Mixture: Pour the thickened pumpkin cheesecake mixture onto a butter-greased baking sheet and spread evenly. Refrigerate for at least 2 hours or overnight until the mixture firms up enough to roll.
Roll the Truffles: Once chilled, rub butter on your hands to prevent sticking. Shape the pumpkin cheesecake mixture into small balls about the size of a golf ball, forming the truffle bases.
Coat the Truffles: Roll each ball in granulated sugar to coat evenly. This adds a sparkling appearance and a touch of sweetness to the truffles.
Decorate: Use a toothpick to create pumpkin-like ridges around the sides of each truffle. Top each one with a chocolate chip to resemble a pumpkin stem, giving them a festive and appealing look.
Serve: Serve the truffles immediately or store them in the refrigerator until ready to serve, keeping them fresh and firm.

Notes

Make sure the cream cheese is softened to ensure a smooth mixture without lumps.
If you want a more intense pumpkin flavor, add a bit more pumpkin pie spice to taste.
For easier rolling, chill the mixture thoroughly until firm.
Store the truffles in an airtight container in the refrigerator for up to 5 days.
These truffles can be a fun addition to fall parties, Halloween gatherings, or Thanksgiving desserts.

Keywords: pumpkin cheesecake truffles, pumpkin truffles, no-bake dessert, fall dessert, Thanksgiving treats, pumpkin spice, cheesecake bites