Pumpkin Cheesecake Truffles are little bites of creamy pumpkin goodness wrapped in a smooth, sweet coating. They blend the rich flavor of cheesecake with the warm spices of pumpkin and fall favorites like cinnamon and nutmeg. The texture is soft and melt-in-your-mouth, with a little crispness on the outside if you coat them in chocolate or festive sprinkles.
I love making these truffles when I want an easy, crowd-pleasing treat that feels fancy but is actually super simple. They’re perfect for sharing with friends or bringing to a party because everyone can pop one into their mouth without any mess. Plus, making them is a fun way to use pumpkin in a new way beyond pies or lattes!
My favorite way to enjoy these truffles is after dinner with a hot cup of coffee or tea. They feel like a cozy little hug from autumn in every bite. Sometimes, I roll them in crushed graham crackers or chopped nuts just to add a bit more crunch and extra flavor. Honestly, once you try these, you’ll find yourself thinking of reasons to make them all season long.
Key Ingredients & Substitutions
Cream Cheese: This is the base for the creamy texture. Use full-fat for the best flavor, but light cream cheese can work if you want fewer calories.
Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, as the latter has added sugar and spices that may upset the balance.
Vanilla Wafer or Graham Cracker Crumbs: These add a nice crumbly texture and subtle sweetness. You can swap with crushed digestive biscuits or gluten-free cookies if needed.
Pumpkin Pie Spice: It’s a blend of cinnamon, nutmeg, and more that gives the warm seasonal flavor. If you don’t have it, mix cinnamon and nutmeg yourself or use a pinch of allspice.
Chocolate for Drizzle: White and milk chocolate add color and extra sweetness. If you prefer, try dark chocolate or colored candy melts for variety.
How Do You Shape and Chill Truffles Perfectly?
Shaping and chilling are key for pumpkins cheesecake truffles to hold their form without falling apart or becoming oily.
- Use a small cookie scoop or tablespoon to get even-sized balls for uniform baking and presentation.
- Roll them gently between your palms to make smooth, round shapes.
- Place balls on parchment-lined trays to prevent sticking.
- Chill in the fridge for at least an hour so they firm up well before drizzling chocolate.
- Cold truffles help keep chocolate drizzles neat and prevent melting or smudging.
Equipment You’ll Need
- Mixing bowls – I recommend medium and large bowls for mixing and shaping. They’re handy for prepping and combining ingredients.
- Hand or stand mixer – makes mixing the cream cheese smooth and easy, saving you effort and time.
- Cookie scoop or small spoon – helps shape the truffles evenly for a consistent look and size.
- Parchment paper – prevents sticking and keeps your baking sheet clean for easy cleanup.
- Microwave-safe bowls or double boiler – for melting chocolate gently and evenly, so it coats nicely.
- Forks or piping bags – for drizzling chocolate decoratively on the truffles.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato or yams for a slightly different flavor but similar texture.
- Add chopped nuts or mini chocolate chips inside the mixture for extra crunch and richness.
- Use dark or flavored chocolates (like caramel or mint) for drizzling to create different looks and tastes.
- Sprinkle with coconut flakes, crushed candies, or sprinkles on top for festive, colorful appearances.
How to Make Pumpkin Cheesecake Truffles?
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 cups vanilla wafer crumbs or graham cracker crumbs
- 1 cup white chocolate chips or white candy melts, for drizzling
- ½ cup milk chocolate chips or milk chocolate candy melts, for drizzling
- Crumbled graham crackers or crushed vanilla wafers, for garnish
- Powdered sugar, for dusting (optional)
Time Needed
This recipe takes about 15 minutes to prepare, plus at least 1 hour of chilling time to let the truffles firm up. Melting and drizzling the chocolate takes about 10-15 minutes. In total, you’re looking at roughly 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Mix the Cream Cheese and Pumpkin
In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, then mix everything until well combined.
2. Add Sugar and Crumbs
Gradually add the sifted powdered sugar and keep mixing until the mixture is smooth and thick. Next, gently fold in the vanilla wafer or graham cracker crumbs until the mixture holds together and isn’t sticky. If it feels too wet, add a little more crumbs.
3. Shape and Chill the Truffles
Line a baking sheet with parchment paper. Using a small cookie scoop or your hands, form the mixture into 1-inch balls. Place them evenly spaced on the baking sheet, then pop it into the fridge for at least 1 hour to help the truffles firm up.
4. Melt and Drizzle Chocolate
While the truffles chill, melt the white and milk chocolate chips separately. You can do this in the microwave by heating for 20 seconds at a time and stirring in between, or melt gently over a double boiler.
Once the truffles are firm, use a fork or a piping bag to drizzle the melted chocolates in pretty stripes over the truffles.
5. Add Garnish and Set
Sprinkle crumbled graham crackers or crushed vanilla wafers onto the chocolate drizzle right away so they stick before the chocolate hardens. Let the chocolate set for 10-15 minutes at room temperature or chill them briefly in the fridge.
6. Serve and Store
Lightly dust the truffles with powdered sugar if you like, then they’re ready to enjoy! Keep any leftovers in an airtight container in the fridge for up to a week. These truffles taste great chilled or at room temperature.
Can I Use Frozen Pumpkin Puree for These Truffles?
Yes! Just make sure the pumpkin puree is fully thawed and well-drained to avoid extra moisture in the mixture. Pat it with a paper towel if needed before mixing.
How Long Can I Store Pumpkin Cheesecake Truffles?
Store them in an airtight container in the refrigerator for up to one week. For best texture and flavor, enjoy them chilled or at room temperature within that time.
Can I Substitute the Vanilla Wafer or Graham Cracker Crumbs?
Absolutely! You can use crushed digestive biscuits, cookie crumbs, or even gluten-free cookies if preferred. Just make sure they’re finely crushed for the right texture.
Can I Make These Truffles Ahead of Time?
Yes, these truffles can be made a day or two in advance. Just keep them refrigerated and drizzle the chocolate on the day you plan to serve for the freshest look. Alternatively, drizzle and garnish ahead, then store chilled.
