Pumpkin Cheesecake Truffles are little bites of creamy, sweet pumpkin flavor wrapped in smooth, rich cheesecake and coated in chocolate. They’re soft and luscious on the inside with just the right hint of spice from cinnamon and nutmeg, making every bite feel like a cozy fall treat.
I love making these truffles when I want something special but easy to share. They come together quickly, and once you roll them into bite-sized balls, you can get creative with toppings like crushed nuts or a drizzle of caramel. I always keep a batch handy during the holidays because everyone always asks for more—they’re just that good!
These truffles are perfect for parties or a sweet snack after dinner. I usually serve them chilled on a pretty plate, but they’re also nice to pack up as little gifts for friends. There’s something comforting about pumpkin and cheesecake combined, and these truffles manage to bring that cozy feeling without any fuss.
Key Ingredients & Substitutions
Cream Cheese: This is the base of your truffles, giving them that rich, creamy cheesecake texture. Use full-fat cream cheese for the best results. If you want a lighter option, low-fat works, but the texture will be a bit less smooth.
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. If you prefer, you can substitute with homemade pumpkin puree or even sweet potato puree for a twist. Just make sure it’s thick and drained well.
Graham Cracker Crumbs: These add a lovely crunch and classic cheesecake crust flavor. If you don’t have graham crackers, you can use crushed digestive biscuits or vanilla wafers as alternatives.
Powdered Sugar: It sweetens and helps firm the mixture. If you want to avoid refined sugar, try substituting with coconut sugar or a powdered sugar alternative, but this may affect texture slightly.
Spices: Cinnamon and nutmeg create that warm, cozy flavor. Feel free to adjust or add pumpkin pie spice for a mix of spices. Ginger is optional but adds a nice subtle heat.
Chocolate for Drizzling: I like to use both white and dark chocolate for contrast and decoration. You can swap with semi-sweet or milk chocolate depending on your taste. For a dairy-free version, choose vegan chocolate chips.
How Do You Get the Truffles Firm Enough to Roll Without Falling Apart?
Getting the right firmness is key for shaping truffles easily. Here’s how to do it:
- Make sure your cream cheese is softened but not melted—this helps mix everything smoothly.
- After mixing, chill the batter in the fridge for 1 to 2 hours. This firms up the mixture so it won’t be sticky when rolling.
- If the mixture feels too soft when you’re rolling, pop it back in the fridge for 15-30 minutes to firm up further.
- Folding in graham cracker crumbs adds structure to keep the truffles together, so don’t skip this step!
- When rolling, using slightly damp hands can prevent sticking and make smooth balls easier to form.
Take your time during chilling steps—it really makes shaping simple and keeps the truffles neat and perfect for coating and decorating!
Equipment You’ll Need
- Mixing bowl – big enough to stir all ingredients smoothly without mess.
- Hand mixer or sturdy spoon – helps blend cream cheese and pumpkin to creamy perfection.
- Measuring cups and spoons – for accurate pumpkin, sugar, and spice amounts.
- Cookie scoop or small spoon – makes evenly sized truffles easy to shape.
- Baking sheet lined with parchment paper – keeps truffles from sticking while chilling.
- Microwave-safe bowls – for melting chocolate quickly and safely for drizzling.
Flavor Variations & Add-Ins
- Swap pumpkin puree with sweet potato puree for a slightly sweeter, earthy flavor twist.
- Mix in mini chocolate chips to add little bursts of chocolate inside the truffles.
- Add a pinch of ground cloves or allspice for a more spiced fall flavor.
- Top with crushed pecans or walnuts instead of graham crackers for extra crunch and nuttiness.
How to Make Pumpkin Cheesecake Truffles?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) cream cheese, softened
- 1 cup (240g) canned pumpkin puree
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- 2 cups graham cracker crumbs (plus extra for rolling)
For the Drizzle:
- 6 oz (170g) white chocolate, melted
- 6 oz (170g) dark or milk chocolate, melted
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 to 2 hours of chilling time to let the mixture firm up. You’ll also need another hour to chill the rolled and coated truffles before drizzling and serving. All in all, plan for roughly 3 to 4 hours including refrigeration, but only a short hands-on time!
Step-by-Step Instructions:
1. Mix the Cheesecake Base:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, vanilla extract, cinnamon, nutmeg, and optional ginger. Stir well to combine all flavors evenly.
2. Sweeten and Thicken:
Sift in the powdered sugar slowly, mixing well after each addition until the batter is smooth yet firm enough to scoop. Then fold in the graham cracker crumbs which help give the truffles their texture and structure.
3. Chill the Mixture:
Cover your bowl and place it in the refrigerator for 1 to 2 hours, or until the mixture firms up and is easy to handle.
4. Shape the Truffles:
Using a cookie scoop or spoon, portion out small amounts of the chilled mixture. Roll each portion into a smooth 1-inch (2.5 cm) ball with your hands.
5. Coat with Graham Cracker Crumbs:
Roll each ball in extra graham cracker crumbs to coat it completely. This adds a nice crunch and finishes the classic cheesecake truffle look.
6. Chill Again:
Place the coated truffles on a parchment-lined baking sheet and chill in the refrigerator for about 1 hour to set.
7. Drizzle with Chocolate and Serve:
Before serving, drizzle the truffles with melted white and dark (or milk) chocolate in alternating stripes. Optionally, sprinkle a little more graham cracker crumbs on top for extra texture and a pretty finish.
Keep your truffles refrigerated until ready to enjoy these sweet, creamy, and festive bites!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just roast and puree fresh pumpkin first, then drain any excess liquid to avoid a runny mixture. Fresh pumpkin may have a slightly different texture but works well in these truffles.
How Long Can I Store Pumpkin Cheesecake Truffles?
Store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze the truffles for up to 1 month and thaw in the fridge before serving.
Can I Skip the Chocolate Drizzle?
Absolutely! The chocolate drizzle adds flavor and visual appeal, but the truffles are delicious without it. You can also try other coatings like crushed nuts or cinnamon sugar.
What If My Mixture Is Too Soft to Roll?
If the cheesecake mixture feels too soft, chill it longer in the refrigerator until it firms up. You can also add a bit more graham cracker crumbs to help it hold its shape better.