Pumpkin Cheesecake Truffles are little bites of creamy, sweet pumpkin goodness wrapped in smooth chocolate. These truffles blend the rich, velvety texture of cheesecake with the warm, cozy flavor of pumpkin and a touch of spice—perfect for fall or any time you’re craving something sweet but not too heavy.
What I love about these truffles is how easy they are to make and share. I usually whip up a batch when friends come over, and they disappear fast every time! A little tip: chill the mixture well before forming the balls to make rolling so much simpler and less messy.
They’re great served chilled straight from the fridge, and I like pairing them with a cup of hot coffee or tea. These truffles are a fun way to enjoy all the flavors of pumpkin cheesecake in a small, hand-held treat—perfect if you want just a little something sweet without going all out on a full cake.
Key Ingredients & Substitutions
Cream Cheese: This is the base for the creamy texture. Make sure it’s softened for easy mixing. For a dairy-free option, try vegan cream cheese—it works well here.
Pumpkin Puree: Use canned pumpkin puree for convenience, not pumpkin pie filling which is sweetened and spiced already. You can swap with fresh pumpkin puree if you roast and mash pumpkin yourself.
Graham Cracker Crumbs: These give a nice subtle crunch and flavor. You can substitute with digestive biscuits or cookies if you don’t have graham crackers.
Powdered Sugar: It sweetens and helps the mixture hold together smoothly. For a lower sugar option, try a powdered sugar substitute, but the texture may change.
White Chocolate Chips: Used for drizzling on top—it adds a sweet finish. If you prefer, you can swap for dark or milk chocolate, or even colored candy melts.
How Do I Get the Truffles Firm Enough to Roll and Drizzle?
The key is chilling the mixture well:
- After mixing, cover and refrigerate for at least 1 hour to let it firm up fully.
- When shaping into balls, using a small cookie scoop helps keep sizes even and less sticky.
- Freeze the shaped balls for 15-20 minutes before drizzling chocolate. This stops them from melting when you add the warm drizzle.
- Work quickly when drizzling melted chocolate to keep the truffles cold and their shape tidy.
These steps make rolling and decorating much easier and keep your truffles neat and delicious!
Equipment You’ll Need
- Mixing bowl – big enough to mix all ingredients easily without spills.
- Electric mixer or hand whisk – to get a smooth, creamy pumpkin cheesecake base.
- Spoon or small cookie scoop – helps shape even truffle balls quickly.
- Baking sheet lined with parchment paper – keeps truffles from sticking while chilling.
- Microwave-safe bowl – for melting white chocolate chips gently and evenly.
- Fork or small spoon – for drizzling melted chocolate over truffles neatly.
Flavor Variations & Add-Ins
- Swap pumpkin spice for cinnamon and nutmeg if you want a more classic fall taste.
- Add finely chopped pecans or walnuts to the truffle mix for texture and a nutty flavor.
- Use dark chocolate for drizzling instead of white for a richer, less sweet finish.
- Mix in mini chocolate chips inside the truffle mixture for little chocolate surprises in each bite.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
- 1 1/2 to 2 cups graham cracker crumbs (adjust to desired consistency)
- 1 cup white chocolate chips (for drizzle)
- Chocolate chips (for topping)
- Granulated sugar (for sprinkling)
Time Needed:
This recipe takes about 15 minutes of active mixing and shaping time, plus 1 hour to chill the mixture and an additional 30 minutes to set the chocolate drizzle. Plan for a total of about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Pumpkin Cheesecake Mixture:
In a large bowl, beat together the softened cream cheese, canned pumpkin puree, pumpkin pie spice, and vanilla extract using an electric mixer until the texture is smooth and creamy.
2. Sweeten and Add Crumbs:
Slowly add the sifted powdered sugar, mixing well to combine. Then, add graham cracker crumbs a little at a time, stirring until the mixture is firm enough to roll into balls without falling apart. It should be soft but hold together well.
3. Chill the Mixture:
Cover the mixed batter with plastic wrap and place it in the refrigerator for at least 1 hour to firm up, making it easier to handle.
4. Shape the Truffles:
Line a baking sheet with parchment paper. Using a tablespoon or small cookie scoop, form the chilled mixture into small balls and set them on the lined baking sheet.
5. Firm Up the Truffles:
Put the tray in the freezer for 15-20 minutes so the balls become firm enough to decorate.
6. Drizzle the Chocolate:
Melt the white chocolate chips in a microwave-safe bowl, heating in 20-second bursts and stirring until smooth. Take the truffles from the freezer and drizzle melted white chocolate over each one with a spoon or fork.
7. Add Sparkle and Toppings:
Immediately sprinkle granulated sugar over the truffles for sparkle before the chocolate sets. Press 2 or 3 chocolate chips gently on top of each truffle.
8. Final Chill:
Refrigerate the truffles again for about 30 minutes until the white chocolate drizzle is firm and set.
9. Serve and Enjoy:
Serve chilled right from the fridge. These truffles are delightful bite-sized treats perfect for fall or anytime you want a sweet pumpkin cheesecake flavor in a small snack!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure the frozen pumpkin puree is fully thawed and well-drained to avoid extra moisture in the mixture, which can make the truffles too soft.
How Should I Store Pumpkin Cheesecake Truffles?
Keep them in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled and can also be frozen for up to a month—thaw in the fridge before serving.
Can I Substitute the White Chocolate Drizzle?
Absolutely! Feel free to use dark or milk chocolate instead, or even skip the drizzle and roll the truffles in cinnamon sugar or cocoa powder for a different twist.
What If My Mixture Is Too Sticky to Roll?
If the mixture is too soft, add a bit more graham cracker crumbs a tablespoon at a time until it’s firm enough to shape. Chilling the mixture longer also helps make rolling easier.
