If you love the cozy flavors of pumpkin pie and the creamy richness of cheesecake, these Pumpkin Cheesecake Truffles bring both together in the most delightful bite-sized form. With a luscious pumpkin cheesecake filling coated in smooth chocolate, these truffles are indulgent yet easy to make — no baking required. Each one captures the essence of fall with warm spices, velvety texture, and just the right touch of sweetness.
Perfect for holiday parties, dessert platters, or edible gifts, these truffles are little bites of autumn bliss. They’re creamy on the inside, slightly firm on the outside, and absolutely irresistible — a treat that looks as elegant as it tastes.
Why You’ll Love This Recipe
- No-bake dessert: Quick, easy, and perfect for any skill level.
- Rich and creamy: The filling tastes just like pumpkin cheesecake.
- Perfectly spiced: Balanced flavors of cinnamon, nutmeg, and pumpkin.
- Make-ahead friendly: Great for entertaining or gifting.
- Customizable: Choose white, milk, or dark chocolate coating.
Ingredients for Pumpkin Cheesecake Truffles
- 8 ounces (1 block) cream cheese, softened
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 cup graham cracker crumbs (or gingersnap crumbs for extra spice)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger)
- 12 ounces white chocolate or dark chocolate chips (for coating)
- 1 teaspoon coconut oil or butter (optional, to thin the chocolate)
- Optional toppings: crushed graham crackers, sea salt, cinnamon sugar, or orange drizzle
Step-by-Step Instructions
Step 1: Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla, and pumpkin pie spice. Mix until fully combined and creamy.
Step 2: Add the Crumbs
Stir in the graham cracker crumbs until the mixture thickens and comes together like a soft dough. It should be scoopable but not sticky. If too wet, add a few extra tablespoons of crumbs; if too dry, add a teaspoon of pumpkin purée.
Step 3: Chill the Mixture
Cover the bowl and refrigerate for 30–45 minutes, or until firm enough to roll. Chilling helps the truffles hold their shape when coating in chocolate.
Step 4: Shape the Truffles
Scoop out 1 tablespoon portions of the chilled mixture and roll into smooth balls between your palms. Place on a parchment-lined baking sheet. Freeze for 15–20 minutes to firm up before dipping.
Step 5: Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 20-second intervals, stirring between each, until smooth. Alternatively, use a double boiler on the stove.
Step 6: Dip the Truffles
Using a fork or dipping tool, coat each chilled truffle in melted chocolate, letting the excess drip off. Place them back on the parchment. While the chocolate is still soft, sprinkle with crushed graham crumbs, cinnamon sugar, or sea salt if desired.
Step 7: Chill Until Set
Refrigerate for at least 20 minutes, or until the chocolate shell has hardened.
Step 8: Serve and Enjoy
Serve chilled or at room temperature for a creamier texture. Store any leftovers in an airtight container in the refrigerator.
Flavor and Texture Profile
Pumpkin Cheesecake Truffles are smooth, rich, and melt-in-your-mouth delicious. The creamy filling has the tang of cheesecake with the warm, comforting spice of pumpkin pie, while the chocolate shell adds a satisfying snap. The flavor is indulgent yet perfectly balanced — not too sweet, with a subtle hint of spice that makes each bite feel like fall.
If you use gingersnap crumbs, you’ll get an extra layer of spice and crunch that pairs beautifully with the creamy pumpkin center and silky chocolate coating.
Tips for Perfect Pumpkin Cheesecake Truffles
- Use full-fat cream cheese: It creates a richer, creamier filling.
- Drain your pumpkin: Blot excess moisture with paper towels to avoid a runny texture.
- Chill before rolling: Cold dough is easier to handle and shape.
- Work in batches: Keep half the truffles chilled while you dip the rest.
- Thin the chocolate: Add a small amount of coconut oil or butter for smoother coating.
Make-Ahead and Storage Tips
- Make Ahead: The filling can be made up to 2 days in advance and stored in the fridge before rolling.
- Storage: Keep truffles in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Serving Tip: Serve chilled for a firm bite or slightly softened for a creamy center.
Variations and Add-Ons
- White Chocolate Pumpkin Truffles: Coat with white chocolate for a classic fall look.
- Dark Chocolate Version: Use dark or semi-sweet chocolate for a deeper, less sweet flavor.
- Pumpkin Spice Latte Truffles: Add ½ teaspoon instant espresso powder to the filling.
- Salted Caramel Pumpkin Truffles: Add a drizzle of caramel and a sprinkle of sea salt on top.
- Pumpkin Pie Crunch: Roll in crushed gingersnaps or pecans instead of coating with chocolate.
Serving Suggestions
These truffles are elegant enough for parties yet easy enough for everyday indulgence. Try them:
- As a fall dessert platter centerpiece alongside cookies and brownies.
- Packaged in decorative boxes or jars for homemade gifts.
- With coffee or hot cider for the perfect cozy pairing.
- At Thanksgiving as bite-sized desserts that guests can grab and go.
Nutritional Snapshot
Each truffle (based on 24 servings) contains approximately:
- Calories: 130
- Fat: 8g
- Carbohydrates: 13g
- Protein: 2g
- Sugar: 10g
They’re sweet but perfectly portioned — one or two truffles are just enough to satisfy that pumpkin spice craving.
Frequently Asked Questions
Can I use pumpkin pie filling instead of purée?
No — pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor and texture. Always use pure pumpkin purée.
Why are my truffles too soft?
You may have used too much pumpkin or not chilled the mixture long enough. Add more crumbs and refrigerate again.
Can I use a different cookie base?
Yes! Gingersnaps, vanilla wafers, or biscoff cookies all work beautifully.
Can I make these without chocolate?
Definitely — roll in cocoa powder, powdered sugar, or crushed cookies instead.
How do I make them vegan?
Use vegan cream cheese and dairy-free chocolate. Coconut condensed milk can replace powdered sugar for sweetness and binding.
Expert Tips for Success
- Chill between every step: It keeps the truffles from getting too soft while dipping.
- Decorate before chocolate sets: Add sprinkles, nuts, or crumbs right away for the best adhesion.
- Use a fork for dipping: Let excess chocolate drip off through the tines for smooth edges.
- Double the batch: These go fast — especially during holidays or parties.
- Serve on a chilled platter: Keeps the truffles fresh and glossy for hours.
A Bite-Sized Taste of Fall
Pumpkin Cheesecake Truffles are everything you love about fall desserts wrapped up into one perfect little treat. Creamy, spiced, and covered in rich chocolate, they deliver big flavor in small bites. They’re elegant, festive, and practically melt in your mouth — no fork or plate required.
Each truffle feels like a mini dessert masterpiece, balancing the warmth of pumpkin spice with the cool, silky smoothness of cheesecake. Whether you make them for friends, family, or just yourself, they’re guaranteed to bring cozy, autumn joy with every bite.
Pumpkin Cheesecake Truffles
Equipment
- Mixing bowl
- Hand or stand mixer
- Spatula
- Cookie scoop or tablespoon
- Parchment-lined baking sheet
- Microwave-safe bowl or double boiler
Ingredients
- 8 oz cream cheese, softened
- ½ cup pumpkin purée (not pie filling)
- 1 cup graham cracker crumbs (or gingersnap crumbs)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or cinnamon/nutmeg/ginger mix)
- 12 oz chocolate chips (white, milk, or dark)
- 1 tsp coconut oil or butter (optional, for melting)
- Optional toppings: crushed graham crackers, sea salt, cinnamon sugar, or orange drizzle
Instructions
- In a mixing bowl, beat softened cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy and fully combined.
- Stir in graham cracker crumbs until mixture thickens to a soft dough. Adjust texture with extra crumbs or purée as needed.
- Cover bowl and refrigerate for 30–45 minutes until firm enough to roll.
- Scoop 1 tablespoon portions and roll into balls. Place on parchment-lined sheet. Freeze for 15–20 minutes before coating.
- Melt chocolate and coconut oil in microwave or double boiler, stirring until smooth.
- Dip each truffle in melted chocolate using a fork. Let excess drip off and return to parchment. Decorate before chocolate sets.
- Chill truffles for 20 minutes or until chocolate is fully set.
- Serve chilled or slightly softened. Store leftovers in an airtight container in the fridge.
Notes
Nutrition
Final Thoughts
Pumpkin Cheesecake Truffles are the ultimate no-bake fall indulgence — easy to make, beautiful to serve, and utterly irresistible. They combine the best parts of pumpkin pie and cheesecake into a creamy, chocolate-dipped delight that’s perfect for any occasion.
Whether you’re gifting them for the holidays, adding them to a dessert board, or treating yourself after dinner, these truffles are the very definition of bite-sized perfection. Sweet, spiced, and decadent — they’ll become your new favorite way to celebrate the season.
