Pumpkin Cheesecake Truffles Recipe is one of those treats that sneak up on you and steal the show at any gathering. Seriously, if you like pumpkin and cheesecake, this combo will make your taste buds do a happy dance. Plus, they’re bite-sized, which means you can eat a bunch without feeling guilty well, almost.
Why You Should Try Pumpkin Cheesecake Truffles
Ever wanted a dessert that’s rich, creamy, and has that perfect pumpkin spice vibe without the fuss of baking a whole cheesecake? These truffles hit the spot. They’re perfect for fall, holiday parties, or just because you deserve something sweet and cozy. The best part? No oven required. Just mix, chill, and dip.
Variations I’ve Tried
I’ve played around with this recipe quite a bit. Sometimes I swap out the white chocolate coating for dark chocolate to add a little bitterness that balances the sweetness. Other times, I sprinkle a pinch of cinnamon or nutmeg on top for that extra seasonal kick. Oh, and adding crushed graham crackers on the outside? Game changer for texture!

Pumpkin Cheesecake Truffles
Ingredients
Instructions
- In a bowl, mix softened cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth.
- Shape the mixture into 1-inch balls and place on a baking sheet lined with parchment paper.
- Freeze the balls for at least 30 minutes or until firm.
- Dip each ball into melted white chocolate, then roll in graham cracker crumbs.
- Place truffles back on the parchment paper and refrigerate until the coating is set.
- Serve chilled and enjoy!
Notes
Serving The Pumpkin Cheesecake Truffles
These truffles shine on their own, but they also pair beautifully with a hot cup of coffee or spiced tea. For a festive touch, serve them on a platter with some fresh cranberries or a few cinnamon sticks. They make great little gifts too just pop them in a cute box and watch people’s faces light up.
Helpful Tips for Pumpkin Cheesecake Truffles Recipe
- Make sure the cream cheese is fully softened; it makes mixing way easier.
- Don’t skip chilling the mixture before rolling it keeps the truffles from falling apart.
- Use a fork or dipping tool for coating to avoid messy fingers.
- If your chocolate is too thick, add a teaspoon of coconut oil to thin it out.
Leftovers
If you have any leftovers (which might be tough), store them in an airtight container in the fridge. They’ll keep well for up to a week. You can also freeze them for up to a month just thaw in the fridge before serving.
Common Mistakes to Avoid
- Trying to roll the mixture before it’s chilled enough; you’ll end up with a sticky mess.
- Overheating the chocolate go slow and stir often to avoid burning.
- Using canned pumpkin pie filling instead of pure pumpkin puree; the filling is too sweet and changes the texture.
Nutrition Facts (per serving)
- Calories: 160 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 14 g