Pumpkin Cheesecake Truffles are little bites of creamy pumpkin goodness wrapped in a smooth, rich cheesecake flavor. These tasty treats mix the warm spices of pumpkin pie with the sweet tang of cheesecake, all rolled into perfect, bite-sized balls. They’re soft, luscious, and have just the right amount of sweetness and spice to make your taste buds happy.
I love making these truffles when the weather cools down because they bring that cozy feeling of fall into every bite. They’re so easy to make, and I think the best part is getting to shape and roll them by hand—it’s like a little kitchen craft project that ends with a delicious reward. Plus, they don’t take long to chill, so dessert doesn’t feel like a wait.
These truffles are perfect for sharing during holiday gatherings or for giving as a homemade gift to friends and family. I often serve them on a pretty platter with some coffee or hot tea, and they always disappear fast! If you want a fun twist, you can even dip them in white chocolate or sprinkle a bit of cinnamon sugar on top before chilling.
Key Ingredients & Substitutions
Cream Cheese: This is the star for that creamy, smooth texture. Make sure it’s softened to mix easily. For a lighter option, you could use Neufchatel cheese, which has less fat but similar texture.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling—that’s sweeter and spiced already. If pumpkin isn’t available, canned sweet potato or butternut squash puree works well too.
Pumpkin Pie Spice: This blend gives the warm flavor. If you don’t have it, mix cinnamon, nutmeg, ginger, and a pinch of cloves yourself. Freshly ground spices make it taste even better.
Graham Cracker Crumbs: They add a light crunch and help the truffles hold shape. You can swap with crushed digestive biscuits or vanilla wafers if graham crackers aren’t on hand.
Chocolate Chips & Powdered Sugar: Mini chocolate chips add texture and a bit of crunch on top. For the drizzle, milk chocolate melts smoothly, but dark or white chocolate work fine too. Powdered sugar dusting adds a nice final touch.
How Do You Shape & Chill Truffles Without Making a Mess?
Shaping truffles can be sticky! Here are some tips to keep it neat and easy:
- Chill the mixture briefly before scooping—it firms up and is less sticky.
- Use a small cookie scoop or tablespoon to get uniform balls.
- Dampen your hands slightly with water to prevent sticking when rolling the mixture.
- Place formed truffles on parchment paper to avoid sticking to the tray.
- After shaping, make sure to chill truffles at least 1-2 hours so they hold their shape well.
- When drizzling chocolate, work quickly so the chips stick before the chocolate hardens.
These steps help make the process smooth so your truffles look as good as they taste!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl to mix everything easily without spills.
- Electric mixer or whisk – makes blending the cream cheese and pumpkin smooth and quick.
- Cookie scoop or tablespoon – helps shape uniform balls without sticking too much to your hands.
- Parchment paper – keeps the truffles from sticking to the tray so clean-up is easy.
- Microwave-safe bowl or double boiler – for melting the chocolate smoothly.
- Fork or piping bag – for drizzling melted chocolate over the truffles neatly.
Flavor Variations & Add-Ins
- Chocolate lovers: Mix in mini chocolate chips into the filling or dip the truffles in dark chocolate instead of milk for richer flavor.
- Spiced twist: Add a pinch of cinnamon or ginger to the mixture for extra warmth and flavor.
- Nutty texture: Stir in chopped pecans, walnuts, or toasted coconut for added crunch.
- Vegan version: Swap cream cheese for vegan cream cheese and use dairy-free chocolate chips—delicious and allergy-friendly!
Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
For the Truffle Mixture:
- 8 oz (225g) cream cheese, softened
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon pumpkin pie spice
- 1 ½ cups (180g) powdered sugar, sifted
- 2 cups (200g) graham cracker crumbs
For the Topping:
- ½ cup mini chocolate chips
- ¼ cup powdered sugar, for dusting
- ½ cup milk chocolate chips or baking chocolate, melted (for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and shape the truffles, plus at least 1-2 hours chilling time to let them firm up. After drizzling chocolate and topping, chill for another 30 minutes before serving. So, plan for about 2 to 2.5 hours total including chilling.
Step-by-Step Instructions:
1. Mix the Cream Cheese & Pumpkin:
In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix everything together well until fully blended.
2. Add Sugar & Graham Crackers:
Gradually add the sifted powdered sugar to the cream cheese mixture, mixing until smooth. Then stir in the graham cracker crumbs just until combined. The mixture should be firm enough to shape into balls by hand.
3. Shape & Chill the Truffles:
Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 1 to 2 hours so they can firm up nicely.
4. Add Chocolate Drizzle & Toppings:
While the truffles chill, melt the milk chocolate chips in a microwave or double boiler until smooth. Remove the truffles from the fridge and drizzle the melted chocolate over each ball. Quickly sprinkle mini chocolate chips on top so they stick before the chocolate hardens.
5. Final Chill & Serve:
Optionally dust the serving plate with powdered sugar for a pretty look. Return the truffles to the fridge for another 30 minutes to set the chocolate drizzle. Then enjoy your creamy, spiced Pumpkin Cheesecake Truffles!
Can I Make Pumpkin Cheesecake Truffles Ahead of Time?
Yes! You can prepare and shape the truffles, then refrigerate them for up to 3 days before adding the chocolate drizzle. Just drizzle and add toppings right before serving for the best appearance.
What Can I Use Instead of Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits, vanilla wafers, or even crushed gingersnaps work well as a substitute. Just make sure the crumbs are finely crushed for the best texture.
Can I Freeze These Truffles?
Definitely! Place the shaped truffles on a tray to freeze individually, then transfer them to an airtight container or freezer bag. They keep well for up to 2 months. Thaw in the refrigerator before drizzling chocolate and serving.
How Do I Prevent the Truffles from Being Too Sticky?
Chill the mixture for 20-30 minutes before shaping to help it firm up. Also, lightly wetting your hands with water when rolling can prevent sticking, making it easier to form neat balls.