Pumpkin desserts are always a highlight of fall, but when you combine pumpkin with the creamy richness of cheesecake, you get something truly special. These pumpkin cheesecake truffles are little bites of heaven—sweet, creamy, spiced just right, and coated in smooth chocolate for the perfect finish. Unlike a full cheesecake, they don’t require baking, making them an easy treat you can whip up ahead of time for holiday parties, family gatherings, or even a simple weekend indulgence.
The best part? Pumpkin cheesecake truffles look impressive enough to serve at any fall event, yet they’re surprisingly simple to make. With a spiced pumpkin cheesecake filling rolled into bite-sized balls and dipped in chocolate, these truffles offer all the flavors of autumn in one indulgent bite. Whether you’re a pumpkin lover or just looking for a no-fuss dessert to impress your guests, these truffles are sure to become a seasonal favorite.
Why You’ll Love Pumpkin Cheesecake Truffles
There are so many reasons these truffles will win you over:
- Easy no-bake dessert – No oven required, just mix, chill, and dip.
- Perfectly portioned – Bite-sized treats make them ideal for parties or gifting.
- Rich fall flavors – Pumpkin, cream cheese, and cozy spices create a decadent filling.
- Make-ahead friendly – These truffles can be chilled in advance, saving you time on busy days.
- Crowd-pleasing – Kids and adults alike love the balance of creamy filling and chocolate coating.
If you love pumpkin pie, cheesecake, or truffles, this recipe is the perfect combination of all three.
How to Make Pumpkin Cheesecake Truffles
Making pumpkin cheesecake truffles is easier than you think. Here’s a simple breakdown of the process:
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 cups graham cracker crumbs (or gingersnap crumbs for extra spice)
- 2 cups white chocolate or dark chocolate chips (for coating)
- Optional: crushed graham crackers or cinnamon sugar for topping
Instructions:
- Prepare the filling – In a large bowl, mix cream cheese, pumpkin purée, powdered sugar, vanilla, and pumpkin pie spice until smooth and creamy.
- Add crumbs – Stir in graham cracker crumbs until the mixture thickens and holds together.
- Chill the mixture – Cover and refrigerate for at least 1 hour to make rolling easier.
- Shape into balls – Using a small cookie scoop or spoon, roll the mixture into bite-sized balls and place on a parchment-lined baking sheet.
- Melt the chocolate – In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring until smooth.
- Dip the truffles – Using a fork or toothpick, dip each ball into melted chocolate, coating fully. Place back on parchment paper.
- Optional topping – Sprinkle crushed graham crackers, gingersnap crumbs, or cinnamon sugar on top before the chocolate sets.
- Chill to set – Refrigerate until firm, about 30 minutes, and enjoy!
What to Serve With Pumpkin Cheesecake Truffles
Pumpkin cheesecake truffles are versatile and pair beautifully with fall flavors:
- Coffee or espresso – A strong cup balances the sweetness.
- Hot apple cider – A cozy pairing for chilly evenings.
- Pumpkin spice latte – Double the pumpkin fun for true fans.
- Charcuterie-style dessert boards – Combine with cookies, fruits, and candies for a festive spread.
- Holiday parties – Arrange them on a platter as part of your Thanksgiving or Christmas dessert table.
They also make great edible gifts—just package them in a festive tin or box and tie with a ribbon.
Tips for Perfecting Pumpkin Cheesecake Truffles
- Use full-fat cream cheese – This gives the best creamy texture.
- Drain pumpkin if watery – Extra liquid can make the filling too soft.
- Chill thoroughly – Don’t skip chilling, or the truffles may be too sticky to roll.
- Work in small batches when dipping – If the filling softens too much, pop it back into the fridge.
- Experiment with coatings – Try milk chocolate, dark chocolate, or even white chocolate with a drizzle of caramel.
Storing and Reheating Pumpkin Cheesecake Truffles
Since these are no-bake and contain cream cheese, proper storage is important:
- Refrigerator – Store in an airtight container for up to 5 days.
- Freezer – Freeze on a tray until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw in the refrigerator before serving.
- Do not reheat – These truffles are best served chilled.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling contains added sugar and spices, which would make the truffle mixture too runny and overly sweet. Stick with pure pumpkin purée.
Do I have to use graham cracker crumbs?
Not at all. Gingersnap cookies add a lovely spiced crunch, or you can try digestive biscuits for a less sweet option.
Why are my truffles too soft to roll?
This usually means there’s too much moisture in the mixture. Make sure to drain excess liquid from the pumpkin and add extra crumbs if needed.
Can I make these ahead of time for a party?
Yes! These truffles actually taste better after sitting overnight in the fridge because the flavors meld together.
Conclusion
Pumpkin cheesecake truffles are a deliciously indulgent way to enjoy all the cozy flavors of fall without spending hours in the kitchen. They’re easy to make, perfect for sharing, and versatile enough for any occasion—from family gatherings to holiday parties or even a simple afternoon pick-me-up. With their creamy pumpkin filling, spiced sweetness, and chocolate coating, they’ll quickly become one of your go-to fall treats.
So, the next time you’re craving something sweet and seasonal, skip the oven and whip up a batch of pumpkin cheesecake truffles. They’re proof that sometimes, the simplest desserts are the most memorable.
Pumpkin Cheesecake Truffles
Ingredients
Equipment
Method
- In a large bowl, beat together cream cheese, pumpkin puree, pumpkin pie spice, and vanilla until smooth.
- Stir in graham cracker crumbs until fully combined. The mixture should be firm enough to roll.
- Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the truffles for 20–30 minutes to set before coating.
- Melt white chocolate with coconut oil until smooth. Dip each truffle into the melted chocolate, coating fully.
- Place coated truffles back on the tray and refrigerate until chocolate is set. Serve chilled.