Pumpkin Cheesecake Truffles are little bites of creamy, sweet pumpkin goodness rolled into perfect, bite-sized treats. They blend smooth cream cheese with pumpkin puree and warm spices like cinnamon and nutmeg, then get coated in a layer of chocolate or crushed graham crackers for a lovely crunch. These truffles are a super fun way to enjoy all the flavors of pumpkin cheesecake but in a cute, easy-to-share form.
I love making these truffles when I want a quick dessert that feels special without a lot of fuss. The mixture is so simple to whip up, and chilling them gives just the right firmness for rolling. Plus, you can customize the coating to your liking — sometimes I use melted white chocolate, other times crushed pecans or cinnamon sugar. It feels like a little kitchen adventure every time!
These truffles are my go-to for holiday parties or when friends stop by because they’re easy to pop in your mouth and have just the right balance of sweet and spiced flavor. I also enjoy setting them out with a cup of hot coffee or tea—makes for a cozy snack break that’s a nice little treat. Once you try them, I bet you’ll keep finding reasons to make these tasty pumpkin bites all season long.
Key Ingredients & Substitutions
Cream Cheese: This is the base that gives the truffles their rich, creamy texture. Make sure it’s softened to room temperature for easy mixing. You can try a dairy-free cream cheese if you need a vegan option.
Pumpkin Puree: Canned pumpkin puree is best for consistent flavor and moisture. Fresh cooked pumpkin works too, just make sure it’s well drained to avoid a runny mixture.
Spices: Cinnamon, ginger, and nutmeg bring that classic pumpkin pie taste. Feel free to adjust the amounts or add pumpkin pie spice if you want a simpler mix.
Graham Cracker Crumbs: The crumbs add a nice texture and help firm up the truffles. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers make good substitutes.
White Chocolate or Candy Melts: These are perfect for drizzling and adding a sweet finish. If you prefer, you can use melted semi-sweet chocolate or skip the drizzle altogether and just roll the truffles in extra crumbs.
How Do You Get the Perfect Truffle Shape and Texture?
Getting the truffles smooth and easy to shape needs the right balance between wet and dry ingredients. If your mixture feels too sticky, add a bit more graham cracker crumbs a tablespoon at a time.
- Soften the cream cheese well before mixing to avoid lumps.
- Use a small cookie scoop or spoon to portion out equal amounts for consistent size.
- Roll each portion between your hands gently but firmly until smooth and round.
- Refrigerate the rolled truffles for at least an hour. This helps them firm up so they aren’t sticky when you add the coating.
- Chilling again after the drizzle lets the white chocolate set nicely without melting your truffles.
Equipment You’ll Need
- Medium mixing bowl – I like it because it gives enough space to mix everything smoothly.
- Hand or stand mixer – makes blending the cream cheese and spices quick and easy.
- Cookie scoop or spoon – helps portion out uniform-sized truffles.
- Plastic wrap or parchment paper – lines your tray so truffles don’t stick.
- Microwave-safe bowl – for melting chocolate melts or chips easily.
- Piping bag or spoon – for drizzling the white chocolate neatly.
- Refrigerator – keeps your truffles firm and ready to eat!
Flavor Variations & Add-Ins
- Swap white chocolate for dark or milk chocolate for a richer look and flavor.
- Add chopped nuts or crushed cookies for extra crunch inside or on the coating.
- Mix in a tablespoon of bourbon or vanilla extract to deepen the flavor.
- Use spicy ginger snaps or gingersnap crumbs instead of graham crackers for a different taste.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/2 cups (150 g) graham cracker crumbs, divided
- 1 cup white chocolate chips or white candy melts (for drizzle)
- Mini chocolate chips or chocolate morsels (for garnish)
Time Needed
This recipe takes about 15 minutes of active preparation time. You’ll also need 1 hour to chill the truffles before decorating them, plus an additional 15-20 minutes of chilling after drizzling the white chocolate. Perfect for a quick yet festive treat!
Step-by-Step Instructions:
1. Mix the Filling
In a medium bowl, combine the softened cream cheese, pumpkin puree, and vanilla extract. Stir until smooth and fully blended. Next, add powdered sugar, cinnamon, ginger, and nutmeg. Mix well until you have a creamy, spiced pumpkin filling.
2. Add Graham Cracker Crumbs
Fold 1 cup of graham cracker crumbs into the pumpkin mixture gently until combined. The mixture should be firm enough to shape into balls—if it feels too soft, add a bit more crumbs until just right.
3. Shape and Chill Truffles
Using a small cookie scoop or spoon, form 1-inch balls and roll them smooth between your hands. Then roll each ball in the remaining 1/2 cup graham cracker crumbs to coat evenly. Place the truffles on a tray lined with parchment paper and refrigerate for at least 1 hour to firm up.
4. Drizzle and Garnish
While the truffles chill, melt the white chocolate chips or candy melts in 20-second intervals in the microwave, stirring between each. Drizzle the melted white chocolate over the truffles using a spoon or piping bag to create pretty lines. Immediately top each with a few mini chocolate chips for a cute finish.
5. Final Chill and Serve
Put the tray back in the fridge for 15-20 minutes to let the chocolate drizzle harden. Serve chilled and enjoy your creamy, spiced pumpkin cheesecake truffles!
Can I Use Frozen Pumpkin Puree for the Truffles?
Yes, frozen pumpkin puree works fine as long as it’s completely thawed and well-drained to avoid extra moisture in the mixture. Pat it dry with a paper towel if needed before mixing.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare the truffle mixture, shape the balls, and refrigerate them up to 2 days ahead. Just wait to drizzle the white chocolate and garnish until you’re ready to serve.
How Should I Store Leftover Truffles?
Store leftover truffles in an airtight container in the fridge for up to 5 days. If you want to keep them longer, they freeze well—just thaw in the fridge before serving.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits, vanilla wafers, or even finely crushed gingersnap cookies are great alternatives for the coating and to firm up the filling.