Pumpkin Cheesecake Truffles are little bites of creamy, sweet pumpkin flavor wrapped in a smooth, rich cheesecake base and coated in a light layer of chocolate. They bring together the best parts of pumpkin pie and cheesecake in a fun, bite-sized treat that’s perfect for fall or any time you want a cozy dessert.
I love making these truffles because they’re so easy to whip up, but everyone always thinks you spent hours preparing something fancy. Sometimes I like to roll them in crushed graham crackers or cinnamon sugar for a little extra texture and flavor—it’s a simple trick that makes them feel even more special and festive.
They’re perfect for sharing with friends at holiday parties or just keeping on hand for a little afternoon pick-me-up. I always find that having a few of these around brightens up my day—they’re just the right size to satisfy a sweet tooth without going overboard, and the pumpkin-spiced cheesecake flavor makes every bite feel like a warm hug.
Key Ingredients & Substitutions
Cream Cheese: This is the base that makes the truffles rich and creamy. I prefer full-fat cream cheese for the best texture. If you want a lighter version, you can use reduced-fat, but expect a slightly different texture.
Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for a smooth, natural pumpkin flavor. If fresh pumpkin is your thing, roast and mash it, but drain excess moisture before using.
Graham Cracker Crumbs: These give the truffles a slight crunch and classic pumpkin pie taste. If you don’t have graham crackers, try crushed digestive biscuits or vanilla wafers.
Chocolate for Drizzling: Semi-sweet or dark chocolate works well for contrast. You can swap in white chocolate for a sweeter, creamier drizzle that looks pretty too.
How Do You Get the Truffles to Hold Together Smoothly?
Getting the right consistency is key for rolling perfect truffles. Here’s what I suggest:
- Beat the cream cheese and pumpkin well until smooth—no lumps.
- Add powdered sugar gradually to avoid a grainy mixture.
- Mix in graham cracker crumbs slowly and check texture. It should be firm enough to shape but not dry.
- If too wet, add more crumbs; if too dry, a splash of pumpkin puree helps.
- Chill the mixture before rolling—it firms up and makes shaping easier.
Equipment You’ll Need
- Mixing bowl – big enough to mix cream cheese and pumpkin smoothly without spilling.
- Electric mixer or hand whisk – helps blend the cream cheese and pumpkin until creamy and lump-free.
- Cookie scoop or tablespoon – makes evenly sized truffles that look neat and cook the same.
- Parchment paper – keeps truffles from sticking to the tray and makes cleanup easier.
- Microwave-safe bowl – perfect for melting chocolate quickly and safely without burning.
- Spoon or fork – handy for drizzling melted chocolate over truffles evenly.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a milder, earthy sweetness that still pairs well with spices.
- Add a pinch of ground ginger or nutmeg to the pumpkin mixture for extra warm spice notes.
- Roll truffles in crushed toffee bits or chopped nuts instead of graham cracker crumbs for added crunch.
- Use white chocolate for drizzling to add a sweeter contrast to the spiced pumpkin flavor.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
For The Truffle Mixture:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup (120 g) powdered sugar, sifted
- 2 cups (200 g) graham cracker crumbs (plus extra for coating)
For The Topping:
- 6 oz (170 g) semi-sweet or dark chocolate, melted (for drizzling)
- Optional: crushed pecans or walnuts for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix all ingredients. Then, you’ll need to chill the mixture for at least 1 hour to firm up. Rolling and coating the truffles takes about 20 minutes, with an additional 30 to 40 minutes chilling after coating to set the chocolate. Overall, plan for about 2 to 2½ hours including chilling time.
Step-by-Step Instructions:
1. Mix the Pumpkin Cheesecake Base:
In a large bowl, combine softened cream cheese, pumpkin puree, vanilla extract, and pumpkin pie spice. Beat well with an electric mixer or whisk until smooth and creamy. Gradually add powdered sugar while mixing to keep it smooth and well combined.
2. Add the Graham Cracker Crumbs and Chill:
Stir in graham cracker crumbs until the mixture is thick and easy to shape. If it feels too crumbly, add a bit more pumpkin puree; if too wet, add extra crumbs. Cover the bowl and refrigerate the mixture for at least 1 hour to help it firm up for rolling.
3. Form and Coat the Truffles:
Line a tray with parchment paper. Use a small scoop or spoon to form 1-inch balls from the chilled mixture. Roll each ball in additional graham cracker crumbs to coat completely and place on the tray. Chill again for about 30 minutes until firm.
4. Drizzle with Chocolate and Final Chill:
Melt the chocolate gently in the microwave, stirring every 15-20 seconds until smooth. Drizzle the melted chocolate over the chilled truffles. Sprinkle with crushed nuts or extra crumbs if you like. Return the truffles to the fridge for 15-20 minutes until the chocolate is set.
5. Serve and Store:
Enjoy the truffles chilled as a bite-sized pumpkin cheesecake treat. Keep leftovers in an airtight container in the fridge for up to a week.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and mash fresh pumpkin, then drain any excess moisture before using it in the recipe. This helps keep the truffle mixture firm and prevents it from becoming too wet.
How Should I Store Pumpkin Cheesecake Truffles?
Store them in an airtight container in the refrigerator for up to one week. Before serving, let them sit at room temperature for a few minutes to soften slightly for the best texture.
Can I Freeze These Truffles?
Absolutely! Freeze the truffles in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. Thaw overnight in the fridge before serving for the best flavor and texture.
What If I Don’t Have Graham Crackers?
No problem! You can substitute crushed digestive biscuits, vanilla wafers, or even cookie crumbs of your choice to roll the truffles and add that nice crunch and flavor.
