Pumpkin Cheesecake Truffles are little bites of creamy, pumpkin-spiced goodness rolled into perfect, easy-to-eat balls. They combine the smooth richness of cheesecake with just the right hint of fall spices and pumpkin flavor, all coated in a sweet, festive shell. These truffles are a delightful treat that feels fancy but is actually super simple to make.
I love making these truffles during the autumn months when pumpkin everything seems to be everywhere, but these little treats are great any time you want to impress friends or family with minimal effort. What I especially enjoy is how creamy and soft the inside is, almost like a mini cheesecake, but in a cute, handheld form—perfect for parties or snacks. A helpful tip is to chill the filling well before shaping so the truffles hold together nicely and don’t get sticky.
One of my favorite ways to serve these is on a pretty platter with a sprinkle of cinnamon or chopped nuts on top for a little extra texture. They’re great for holiday gatherings or just a cozy night in when you want something sweet without making a whole dessert. These pumpkin cheesecake truffles always bring smiles and a little touch of fall warmth wherever they go!
Key Ingredients & Substitutions
Cream Cheese: This is the base that makes the truffles creamy. Make sure it’s softened to mix smoothly. For a lighter option, you can try Neufchâtel cheese, which has less fat but similar taste.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. If unavailable, you can substitute with sweet potato puree for a slightly different but tasty flavor.
Graham Cracker Crumbs: These add texture and a subtle sweetness. You can swap with digestive biscuits or crushed vanilla wafers if you can’t find graham crackers.
Chocolate: Semi-sweet or milk chocolate both work well for drizzling. Dark chocolate adds a richer contrast if you prefer less sweetness.
Pumpkin Pie Spice: This is the flavor star, bringing warm fall spices. If you don’t have it, mix cinnamon, nutmeg, and a pinch of cloves or ginger for a similar effect.
How Do I Get the Truffles Firm Enough to Shape?
Getting the right texture is key for shaping neat truffles. Here’s what works best:
- Mix all ingredients well so they combine fully and form a thick mixture.
- If the mixture feels too soft or sticky, cover and chill it in the fridge for 15-20 minutes before shaping.
- Use a small cookie scoop or spoon to portion out even balls to keep shapes consistent.
- After forming, chill the balls for at least an hour. This helps them firm up and hold their shape during drizzling and serving.
Patience with chilling makes shaping easier and helps the truffles stay intact when handling or eating.
Equipment You’ll Need
- Mixing bowls – I like having a few for mixing ingredients separately and together.
- Electric mixer or whisk – makes blending the cheese and pumpkin smooth and easy.
- Small cookie scoop or spoon – helps form even balls for shaping the truffles.
- Parchment paper – keeps the truffles from sticking to the baking sheet and makes cleanup easier.
- Microwave-safe bowl – for melting the chocolate quickly and smoothly.
- Melon baller or small scoop (optional) – for uniform-sized truffles and for fun shaping or decorating.
Flavor Variations & Add-Ins
- Swap the pumpkin puree for sweet potato puree to add a different earthy sweetness and keep the fall vibe.
- Add crushed pecans or walnuts inside the mixture for added crunch and nutty flavor.
- Mix in a splash of bourbon or rum for a boozy twist that’s perfect for adult parties.
- Use white or dark chocolate for drizzling instead of milk or semi-sweet to change the look and flavor profile.
Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup (90g) powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups (150g) graham cracker crumbs
- 6 oz (170g) semi-sweet or milk chocolate, for drizzling
- 1/4 cup (50g) brown sugar, for topping
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus at least 1 hour to chill the truffles so they firm up nicely before drizzling the chocolate and decorating. Plan on an additional 15-30 minutes for chilling after decorating, so overall you’ll need about 1 hour and 45 minutes.
Step-by-Step Instructions:
1. Make the Pumpkin Cheesecake Mixture:
In a large mixing bowl, beat together the softened cream cheese, pumpkin puree, and vanilla extract until smooth and creamy. Then add the powdered sugar and pumpkin pie spice; mix well until everything is fully combined.
2. Add Graham Cracker Crumbs and Chill:
Stir in the graham cracker crumbs until the mixture is firm enough to shape. If it feels too soft, cover and chill in the refrigerator for 15-20 minutes to help it set.
3. Shape the Truffles:
Use a small cookie scoop or spoon to form the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper. Once all are shaped, chill them in the fridge for at least 1 hour to firm up.
4. Melt Chocolate and Decorate:
While the truffles chill, melt the chocolate in a microwave-safe bowl using 20-second intervals, stirring between each, until smooth. Remove the truffles from the fridge and drizzle the melted chocolate over each one in vertical lines from top to bottom.
5. Add Final Touches and Chill Again:
Sprinkle a small pinch of brown sugar on top of each truffle to resemble a “stem.” Optionally, dust with a light sprinkle of powdered sugar for a pretty, snowy look. Place the truffles back in the refrigerator for 15-30 minutes to let the chocolate set completely.
6. Serve and Store:
Enjoy your creamy, pumpkin-spiced cheesecake truffles chilled! Store any leftovers in an airtight container in the refrigerator to keep them fresh.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to fully thaw it in the refrigerator and drain any excess moisture before using to keep the mixture from becoming too watery.
How Long Do Pumpkin Cheesecake Truffles Keep?
Store them in an airtight container in the fridge, and they’ll stay fresh for up to 5 days. For longer storage, you can freeze them for up to 1 month—just thaw in the fridge before serving.
Can I Substitute the Graham Cracker Crumbs?
Absolutely! Crushed digestive biscuits, vanilla wafers, or even finely chopped nuts work well as alternatives if you don’t have graham crackers on hand.
What’s the Best Way to Melt Chocolate for Drizzling?
Microwaving in 20-second bursts with stirring in between is quick and effective. Alternatively, you can melt chocolate over a double boiler on the stove to avoid burning it.
