There’s nothing quite like the flavors of fall—warm spices, creamy pumpkin, and sweet indulgence all wrapped into one bite. Pumpkin Cheesecake Truffles are the ultimate autumn treat: no-bake, easy to prepare, and guaranteed to impress. Whether you’re hosting a holiday party, looking for a festive dessert, or simply craving something cozy, these truffles are the perfect solution.
Why You’ll Love This Recipe
Pumpkin Cheesecake Truffles combine the richness of cheesecake with the seasonal goodness of pumpkin puree. The smooth filling is flavored with warm spices like cinnamon and nutmeg, then dipped in a silky white chocolate coating. Each truffle is bite-sized, making them ideal for sharing—or sneaking one at a time straight from the fridge.
Ingredients
- 1 cup pumpkin puree (not pie filling)
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs (or digestive biscuits)
- 2 cups powdered sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp pumpkin pie spice (optional)
- 12 oz white chocolate (for coating)
- Crushed graham crackers or cinnamon sugar for garnish
Instructions
- In a large bowl, mix together pumpkin puree and softened cream cheese until smooth.
- Stir in graham cracker crumbs, powdered sugar, and spices. Mix until a thick, scoopable dough forms. If the mixture feels too soft, chill for 30 minutes.
- Scoop small portions and roll them into 1-inch balls. Place on a parchment-lined tray.
- Freeze the truffles for about 1 hour, or until firm.
- Melt white chocolate in a microwave or double boiler.
- Dip each chilled truffle into the melted chocolate, coating fully, then place back on the tray.
- While still wet, sprinkle with crushed graham crackers or cinnamon sugar.
- Chill until the chocolate hardens. Serve cold and enjoy!
Serving Tips
These truffles make an excellent edible gift when packed in festive boxes, or a sweet addition to your Thanksgiving dessert table. They also store well in the refrigerator for up to 5 days.