🎉 Introduction
Fall is in the air, and that means pumpkin spice is back on the menu!
These Pumpkin Cheesecake Truffles are the ultimate bite-sized treat that captures the essence of cozy autumn flavors. Made with smooth cream cheese, rich white chocolate, and spiced pumpkin puree, they’re no-bake, easy to prepare, and absolutely irresistible. Whether you’re planning a fall party, Thanksgiving spread, or just craving something festive and sweet, these truffles are the perfect choice.
Packed with real pumpkin and rolled in graham cracker crumbs, they offer the tang of cheesecake with the creamy indulgence of a truffle. And the best part? No oven required. Just mix, chill, roll, and dip!
🧰 Equipment Needed
To create your dreamy pumpkin cheesecake truffles, you’ll need the following kitchen essentials:
- Mixing bowls (small and medium)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Microwave-safe bowl (for melting chocolate)
- Fork or dipping tool
- Refrigerator space
🛒 Ingredients
Here’s everything you need to whip up a batch of these delightful no-bake truffles:
🥣 Dairy & Creamy Base:
- 4 oz cream cheese, softened
- 1 tbsp butter, softened
- 1 (14-ounce) can sweetened condensed milk
🎃 Pumpkin Flavor:
- ½ cup canned pumpkin puree
- 1½ tsp pumpkin pie spice
🍪 Crunch & Texture:
- ½ cup graham cracker crumbs (plus extra for coating)
🍫 Chocolate Coating:
- ⅓ cup white chocolate chips (for the base)
- 1 cup chocolate chips (milk or semi-sweet, for coating)
- Orange food coloring (optional, for festive appearance)
🍬 Extras:
- 1 tbsp granulated sugar (optional, for coating)
👩🍳 Directions
Let’s walk through the step-by-step method to create these rich, flavorful truffles. Simple, quick, and incredibly satisfying!
Step 1: Mix the Creamy Base
- In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
- Add in the sweetened condensed milk and continue mixing until fully incorporated.
Step 2: Add Pumpkin and Flavor
- Stir in the pumpkin puree and pumpkin pie spice.
- Add the white chocolate chips and melt them in a microwave-safe bowl (in 15-second intervals, stirring between each) until smooth. Allow to cool slightly, then fold into the mixture.
Step 3: Create the Texture
- Add the graham cracker crumbs and mix until the batter becomes thick and scoopable. If the mixture feels too soft, refrigerate it for 30 minutes to firm up.
Step 4: Form the Truffles
- Using a cookie scoop or tablespoon, portion the mixture into small balls.
- Roll each portion between your palms to create a smooth truffle shape.
- Place on a parchment-lined baking sheet.
Step 5: Chill
- Place the baking sheet in the refrigerator for at least 1 hour, or until the truffles are firm and set.
Step 6: Prepare the Coating
- Melt the chocolate chips in a microwave-safe bowl, stirring every 15 seconds until fully melted and smooth.
- Add orange food coloring if desired for a festive autumn look.
Step 7: Dip and Decorate
- Using a fork or dipping tool, coat each chilled truffle in the melted chocolate.
- Place back onto the parchment-lined tray and top with extra graham cracker crumbs or a sprinkle of sugar before the coating sets.
Step 8: Chill Again
- Return truffles to the refrigerator for 20–30 minutes to allow the chocolate shell to harden completely.
🍽️ Servings & Timing
- Servings: 20–24 truffles (depending on size)
- Prep Time: 20 minutes
- Chilling Time: 1 hour 30 minutes
- Total Time: ~2 hours
Perfect for parties, festive platters, or gifting!
🧊 Storage & Reheating
Storage:
- Refrigerator: Store truffles in an airtight container for up to 1 week.
- Freezer: Freeze for up to 3 months. Place in a sealed container with parchment paper between layers.
Reheating:
- No reheating necessary! Simply let frozen truffles sit at room temperature for 10–15 minutes before serving.
Pro Tip: Keep chilled until just before serving to maintain the firm texture.
🥄 Variations
Get creative with your pumpkin truffles! Try these exciting twists:
- Spiced Cocoa Truffles: Add 1 tbsp unsweetened cocoa powder to the mix for chocolate pumpkin flavor.
- Maple Delight: Add 1 tsp maple extract for a richer, fall-forward flavor.
- Nutty Crunch: Roll truffles in crushed pecans or almonds instead of graham crumbs.
- No-Dairy Version: Use dairy-free cream cheese, butter, and sweetened condensed coconut milk.
- Dark Chocolate Dipped: Replace milk chocolate with dark chocolate for a richer, more intense taste.
- Mini Cheesecake Bites: Press the mixture into mini muffin liners instead of rolling into balls.
- Pumpkin Coconut Truffles: Mix in shredded coconut and coat in coconut flakes for a tropical twist.
- Cinnamon Sugar Finish: Roll finished truffles in a mix of cinnamon and granulated sugar.
- Oreo Pumpkin Truffles: Swap graham crumbs with crushed chocolate sandwich cookies.
- Vanilla White Coating: Use only white chocolate for a smoother, more elegant look.
❓ 10 FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-pureed and thick. Avoid watery pumpkin mash.
2. Can I make this recipe dairy-free?
Absolutely! Use dairy-free alternatives for cream cheese, butter, and condensed milk.
3. Why are my truffles too soft to roll?
Chill the mixture for at least 30 minutes. If it’s still too soft, add more graham crumbs.
4. Can I skip the white chocolate?
Yes, but it adds smoothness and extra richness to the flavor.
5. How do I get the perfect round shape?
Use a cookie scoop for even portions and roll between clean palms.
6. Can I coat them in something other than chocolate?
Yes! Try cocoa powder, cinnamon sugar, or powdered sugar.
7. How long do they last in the fridge?
About 5 to 7 days in an airtight container.
8. Can I double the recipe?
Definitely! This recipe scales up well for holiday platters or events.
9. Do these taste strongly of pumpkin?
They have a light pumpkin flavor enhanced by the spices and cream cheese.
10. Can I gift these?
Yes! Package in mini paper cups and boxes for a lovely edible gift.
🏁 Conclusion
These Pumpkin Cheesecake Truffles are the perfect no-bake dessert to celebrate all things autumn. With creamy pumpkin filling, hints of spice, and a silky chocolate shell, they deliver bold seasonal flavor in every bite. They’re easy to make, fun to decorate, and a hit with kids and adults alike.
Whether you’re prepping for a holiday dessert table or simply satisfying your pumpkin spice cravings, this recipe gives you all the joy of fall — wrapped up in one sweet, portable bite.
Make a batch, chill, dip, and enjoy the cozy flavors of pumpkin season anytime you like!
Pumpkin Cheesecake Truffles – No-Bake Fall Dessert Bliss
Ingredients
Equipment
Method
- Let’s walk through the step-by-step method to create these rich, flavorful truffles. Simple, quick, and incredibly satisfying!
- In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
- Add in the sweetened condensed milk and continue mixing until fully incorporated.
- Stir in the pumpkin puree and pumpkin pie spice.
- Add the white chocolate chips and melt them in a microwave-safe bowl (in 15-second intervals, stirring between each) until smooth. Allow to cool slightly, then fold into the mixture.
- Add the graham cracker crumbs and mix until the batter becomes thick and scoopable. If the mixture feels too soft, refrigerate it for 30 minutes to firm up.
- Using a cookie scoop or tablespoon, portion the mixture into small balls.
- Roll each portion between your palms to create a smooth truffle shape.
- Place on a parchment-lined baking sheet.
- Place the baking sheet in the refrigerator for at least 1 hour, or until the truffles are firm and set.
- Melt the chocolate chips in a microwave-safe bowl, stirring every 15 seconds until fully melted and smooth.
- Add orange food coloring if desired for a festive autumn look.
- Using a fork or dipping tool, coat each chilled truffle in the melted chocolate.
- Place back onto the parchment-lined tray and top with extra graham cracker crumbs or a sprinkle of sugar before the coating sets.
- Return truffles to the refrigerator for 20–30 minutes to allow the chocolate shell to harden completely.
Notes
Yes, just make sure it’s well-pureed and thick. Avoid watery pumpkin mash. 2. Can I make this recipe dairy-free?
Absolutely! Use dairy-free alternatives for cream cheese, butter, and condensed milk. 3. Why are my truffles too soft to roll?
Chill the mixture for at least 30 minutes. If it’s still too soft, add more graham crumbs. 4. Can I skip the white chocolate?
Yes, but it adds smoothness and extra richness to the flavor. 5. How do I get the perfect round shape?
Use a cookie scoop for even portions and roll between clean palms. 6. Can I coat them in something other than chocolate?
Yes! Try cocoa powder, cinnamon sugar, or powdered sugar. 7. How long do they last in the fridge?
About 5 to 7 days in an airtight container. 8. Can I double the recipe?
Definitely! This recipe scales up well for holiday platters or events. 9. Do these taste strongly of pumpkin?
They have a light pumpkin flavor enhanced by the spices and cream cheese. 10. Can I gift these?
Yes! Package in mini paper cups and boxes for a lovely edible gift. 🏁 Conclusion These Pumpkin Cheesecake Truffles are the perfect no-bake dessert to celebrate all things autumn. With creamy pumpkin filling, hints of spice, and a silky chocolate shell, they deliver bold seasonal flavor in every bite. They’re easy to make, fun to decorate, and a hit with kids and adults alike. Whether you’re prepping for a holiday dessert table or simply satisfying your pumpkin spice cravings, this recipe gives you all the joy of fall — wrapped up in one sweet, portable bite. Make a batch, chill, dip, and enjoy the cozy flavors of pumpkin season anytime you like!
