Why You’ll Love This Recipe
These truffles are the ultimate autumn indulgence—packed with warm pumpkin spice flavor, creamy cheesecake filling, and a satisfying outer shell. They require no baking, are freezer-friendly, and make for a beautiful homemade gift or party dessert. Plus, they’re a fun and festive way to enjoy pumpkin in a bite-sized form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese (softened)
- Pumpkin puree (not pumpkin pie filling)
- Graham cracker crumbs
- Powdered sugar
- Pumpkin pie spice
- Vanilla extract
- White or dark chocolate chips or candy melts (for coating)
- Optional: crushed graham crackers, cinnamon sugar, or chopped nuts for topping
Directions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until fully combined.
- Stir in the graham cracker crumbs until the mixture is thick enough to roll into balls. If too soft, refrigerate for 30–60 minutes.
- Scoop and roll the mixture into 1-inch balls. Place on a parchment-lined baking sheet and freeze for at least 1 hour or until firm.
- Melt the chocolate or candy melts according to package instructions.
- Dip each frozen truffle into the melted chocolate, using a fork to coat and gently tapping off excess.
- Place coated truffles back on the parchment-lined tray.
- Immediately sprinkle with crushed graham crackers, cinnamon sugar, or nuts if desired.
- Chill in the fridge for 15–30 minutes until the coating is set.
- Store chilled until ready to serve.
Servings and timing
This recipe makes approximately 20–24 truffles.
Prep time: 25 minutes
Chill time: 1 hour 30 minutes (including freezing and coating set time)
Total time: about 2 hours
Variations
- Chocolate Pumpkin: Use dark or semi-sweet chocolate for the coating instead of white chocolate.
- Gingersnap Crust: Replace graham crackers with crushed gingersnap cookies for added spice.
- Spiked Version: Add a splash of bourbon or spiced rum to the filling for an adult twist.
- Nutty Crunch: Roll finished truffles in crushed pecans or walnuts.
- Pumpkin Spice Latte: Add a touch of instant espresso powder to the filling for a coffee-flavored variation.
Storage/Reheating
Store pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge before serving. These truffles do not require reheating.
FAQs
Can I make these ahead of time?
Yes, they’re perfect for making ahead and storing in the fridge or freezer until needed.
Can I use canned pumpkin pie filling?
No, use pure pumpkin puree for the best texture and to control the sweetness and spice level.
What kind of chocolate should I use for coating?
White chocolate, semi-sweet, dark chocolate, or candy melts all work well, depending on your flavor preference.
How do I keep the coating smooth?
Make sure the truffles are very cold before dipping and use a fork to let excess chocolate drip off before setting.
Can I skip the graham crackers?
They help thicken the filling. You can substitute with gingersnaps, vanilla wafers, or crushed cookies.
Are these truffles gluten-free?
They can be made gluten-free by using gluten-free graham crackers and chocolate.
Can I add nuts to the filling?
Yes, finely chopped pecans or walnuts can be mixed into the filling for added texture.
How long do they take to set?
They usually set in 15–30 minutes in the fridge after dipping in chocolate.
Can I use a different coating?
Yes, try rolling the truffles in cocoa powder, cinnamon sugar, or crushed cookies instead of dipping them.
How should I serve these?
Serve chilled on a dessert tray, in mini cupcake liners, or packaged as a homemade gift.
Conclusion
Pumpkin Cheesecake Truffles are a decadent, no-bake treat that brings together the cozy flavors of fall with the elegance of a truffle. With their creamy filling and rich coating, they’re the perfect sweet bite for entertaining, gifting, or simply treating yourself to something special.
PrintPumpkin Cheesecake Truffles
Pumpkin Cheesecake Truffles are creamy, no-bake treats made with pumpkin puree, cream cheese, and graham crackers, all coated in chocolate for a festive fall dessert.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours
- Yield: 20–24 truffles
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups graham cracker crumbs
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 12 oz white or dark chocolate chips or candy melts (for coating)
- Optional: crushed graham crackers, cinnamon sugar, or chopped nuts for topping
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until fully combined.
- Stir in graham cracker crumbs until the mixture is thick enough to roll. If too soft, chill for 30–60 minutes.
- Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Freeze truffles for at least 1 hour until firm.
- Melt chocolate or candy melts according to package directions.
- Dip each truffle in melted chocolate using a fork, tapping off excess, and place back on parchment.
- Immediately sprinkle with crushed graham crackers, cinnamon sugar, or nuts, if using.
- Refrigerate for 15–30 minutes until chocolate is set.
- Store chilled until ready to serve.
Notes
- If the filling is too soft to roll, chill longer or add more graham cracker crumbs.
- Use very cold or frozen truffles for best coating results.
- Try gingersnaps instead of graham crackers for extra spice.
- Store in mini cupcake liners for clean presentation.
Nutrition
- Serving Size: 1 truffle
- Calories: 145
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
