Why You’ll Love This Recipe

Pumpkin Cheesecake Truffles combine the best of pumpkin pie and cheesecake in one bite-sized treat. The smooth, creamy pumpkin filling is balanced by the sweetness of condensed milk and the crunch of graham cracker crumbs, while the sugar coating adds a satisfying sparkle. The chocolate chip “stem” gives them the cutest pumpkin-like appearance, making them a fun and festive treat. Whether you’re hosting a fall party, need a holiday dessert, or just want to indulge in something sweet, these truffles will definitely hit the spot.

Ingredients

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Pumpkin Cheesecake Filling:

In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes well combined.

Add Graham Crackers and White Chocolate:

Stir in the graham cracker crumbs and white chocolate chips. Continue to stir until the mixture is smooth and the chocolate melts. If you’d like to add color, add a few drops of orange food coloring at this stage.

Cool the Mixture:

Once the pumpkin cheesecake mixture has thickened, pour it onto a butter-greased baking sheet. Spread it out into an even layer. Refrigerate for at least 2 hours (or overnight) until firm.

Roll the Truffles:

Once chilled, rub butter on your hands to prevent sticking and roll the pumpkin cheesecake dough into small balls, about the size of a golf ball.

Coat the Truffles:

Roll each truffle in granulated sugar to coat it. This adds sweetness and gives the truffles a nice sparkle.

Decorate:

Use a toothpick to create ridges along the sides of each truffle to give them a pumpkin-like appearance. Top each truffle with a chocolate chip to resemble a pumpkin stem.

Serve:

Serve immediately or store in the fridge until ready to serve.

Servings and Timing

Servings: 12-14 truffles
Prep time: 20 minutes (excluding chilling time)
Chill time: 2 hours (or overnight)
Total time: 2 hours 20 minutes

Variations

Spicy Version: Add a pinch of cinnamon or nutmeg to the mixture for extra warmth and flavor.
Chocolate Drizzle: Drizzle melted chocolate over the truffles for an added touch of decadence.
Different Coating: Instead of granulated sugar, you could roll the truffles in powdered sugar, crushed graham crackers, or even crushed nuts for a different texture.

Storage/Reheating

Storage: Store the truffles in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze the truffles for up to 2 months. Store them in a freezer-safe container, and thaw in the fridge before serving.
Reheating: These truffles are best served cold, so no reheating is needed.

FAQs

1. Can I make these truffles in advance?

Yes, these truffles are perfect for making ahead. Just chill them for a couple of hours or overnight before rolling and decorating them.

2. Can I use regular chocolate chips instead of white chocolate chips?

Yes, you can use regular chocolate chips if you prefer, but the white chocolate adds a sweeter and creamier flavor that complements the pumpkin filling nicely.

3. How can I make these truffles more festive?

Add additional fall-themed decorations such as candy leaves or sprinkles to make them more festive for Halloween or Thanksgiving.

4. Can I make these truffles dairy-free?

To make these truffles dairy-free, use dairy-free cream cheese and substitute the butter with plant-based butter. You can also use coconut condensed milk instead of sweetened condensed milk.

5. How do I prevent the truffles from sticking to my hands when rolling them?

Rub some butter or oil on your hands to prevent the truffles from sticking as you roll them. You can also refrigerate the mixture a little longer to make it firmer before shaping.

6. Can I make these truffles without graham cracker crumbs?

Yes, you can substitute the graham cracker crumbs with crushed cookies, such as digestive biscuits or a gluten-free alternative.

7. Can I add more pumpkin spice to the mixture?

Absolutely! Feel free to adjust the amount of pumpkin pie spice to your liking, depending on how strong you want the flavor to be.

8. How do I create the ridges on the truffles?

Use a toothpick or small skewer to gently press vertical lines into the sides of each truffle to give it a pumpkin-like appearance.

9. Can I serve these truffles at room temperature?

Yes, these truffles can be served at room temperature, but they are best kept chilled for the most refreshing taste and texture.

10. Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree, but ensure it’s thick enough to hold its shape. If it’s too watery, you may need to cook it down before adding it to the mixture.

Conclusion

Pumpkin Cheesecake Truffles are the ultimate fall treat, combining the creamy goodness of cheesecake with the comforting flavors of pumpkin and warm spices. These no-bake truffles are easy to make, fun to decorate, and perfect for Halloween, Thanksgiving, or any autumn gathering. With their sweet, tangy filling and cute pumpkin shape, they’re sure to impress your guests and become a fall favorite!

Pumpkin Cheesecake Truffles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Cheesecake Truffles combine the rich, creamy flavors of pumpkin cheesecake with a sweet and crunchy coating, creating a festive fall treat. These no-bake truffles are shaped like pumpkins and topped with a chocolate chip stem, making them perfect for Halloween, Thanksgiving, or any autumn gathering.

Author: Amy
Prep Time: 20 minutes (excluding chilling time)
Cook Time: undefined
Total Time: 2 hours 20 minutes
Yield: 12-14 truffles
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Instructions

Cook the Pumpkin Cheesecake Filling:
- In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes well combined.
Add Graham Crackers and White Chocolate:
- Stir in the graham cracker crumbs and white chocolate chips. Continue to stir until the mixture is smooth and the chocolate melts. If desired, add a few drops of orange food coloring.
Cool the Mixture:
- Once thickened, pour the mixture onto a butter-greased baking sheet. Spread it into an even layer and refrigerate for at least 2 hours (or overnight) until firm.
Roll the Truffles:
- Once chilled, rub butter on your hands to prevent sticking and roll the mixture into small balls, about the size of a golf ball.
Coat the Truffles:
- Roll each truffle in granulated sugar to coat, giving it a sweet, sparkly finish.
Decorate:
- Use a toothpick to create ridges on the sides of each truffle to mimic a pumpkin. Top each truffle with a chocolate chip for the stem.
Serve:
- Serve immediately or store in the fridge until ready to serve.