Pumpkin Cheesecake Truffles Recipe | Easy No-Bake Fall Treat

🎉 Introduction
Truffles are bite-sized indulgence, and when you mix pumpkin, cheesecake, and fall spices, you get the ultimate seasonal treat. Pumpkin Cheesecake Truffles are smooth and creamy inside, coated in chocolate on the outside, and decorated with festive orange coloring for that pumpkin vibe.

They’re perfect for Halloween parties, Thanksgiving dessert platters, or cozy fall snacking. Best of all, these truffles are no-bake, so you don’t need to fuss with the oven—just mix, roll, dip, and enjoy!

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Microwave-safe bowls (for melting chocolate)
• Fork or dipping tool
• Small cookie scoop or tablespoon

🛒 Ingredients

For the truffle filling:

• ½ cup canned pumpkin puree
• 4 oz cream cheese, softened
• 1 tbsp unsalted butter, softened
• 1 (14 oz) can sweetened condensed milk
• ½ cup graham cracker crumbs
• ⅓ cup white chocolate chips
• 1 ½ tsp pumpkin pie spice
• 2 tbsp granulated sugar (optional, for sweetness)

For the coating:

• 1 cup chocolate chips (milk, dark, or semisweet)
• 1–2 drops orange food coloring (optional, for a pumpkin look)

👩‍🍳 Directions

Step 1: Prepare the pumpkin mixture
In a mixing bowl, beat together cream cheese, butter, and pumpkin puree until smooth and creamy. Add sweetened condensed milk and mix well.

Step 2: Add the dry ingredients
Stir in graham cracker crumbs, white chocolate chips, pumpkin pie spice, and granulated sugar. Mix until thick and scoopable.

Step 3: Chill the mixture
Cover the bowl and refrigerate for at least 1 hour, or until the mixture is firm enough to roll into balls.

Step 4: Shape the truffles
Scoop about 1 tablespoon of the mixture and roll into a ball. Place onto a parchment-lined baking sheet. Repeat with all the mixture. Chill again for 20 minutes to hold shape.

Step 5: Melt the chocolate coating
In a microwave-safe bowl, melt chocolate chips in 20–30 second intervals, stirring until smooth. If using white chocolate, stir in a drop or two of orange food coloring.

Step 6: Dip the truffles
Using a fork, dip each pumpkin truffle into the melted chocolate, covering completely. Let excess drip off before placing back on parchment paper.

Step 7: Decorate and set
Before the coating sets, you can drizzle with extra colored chocolate, sprinkle graham crumbs, or add festive sprinkles. Refrigerate until firm.

Step 8: Serve and enjoy
Once set, arrange truffles on a platter or package them in gift boxes for a sweet fall surprise.

🍽️ Servings & Timing

• Servings: ~24 truffles
• Prep Time: 20 minutes
• Chill Time: 1 hour 20 minutes
• Total Time: ~1 hour 40 minutes

🧊 Storage & Reheating

• Refrigerate truffles in an airtight container for up to 1 week.
• Freeze (well-wrapped) for up to 2 months. Thaw overnight in the fridge before serving.
• Do not reheat—these are served chilled.

🥄 Variations

• Pumpkin Pie Truffles: Roll in cinnamon sugar instead of dipping in chocolate.
• Nutty Version: Add crushed pecans or walnuts to the filling.
• White Chocolate Pumpkins: Dip in orange-colored white chocolate for pumpkin-like truffles.
• Spooky Halloween Version: Use candy eyeballs on top to make “pumpkin monsters.”
• Healthier Twist: Use reduced-fat cream cheese and less condensed milk.

❓ 10 FAQs

1. Can I use homemade pumpkin puree? – Yes, just make sure it’s thick and not watery.
2. Why is my mixture too soft to roll? – Chill longer, or add extra graham cracker crumbs.
3. Do I need to bake anything? – No, this is a no-bake recipe.
4. Can I skip the condensed milk? – It helps bind, but you can reduce the amount slightly if desired.
5. What type of chocolate works best? – White chocolate with orange coloring for pumpkins, or milk/dark for richness.
6. Can I use pumpkin pie filling instead of puree? – No, it’s too sweet and watery. Stick with plain pumpkin puree.
7. Can I make them ahead? – Yes, they’re perfect for making a day or two before serving.
8. How do I make the coating shiny? – Add 1 tsp coconut oil to the melted chocolate.
9. Do they need to stay refrigerated? – Yes, because of the cream cheese.
10. Can kids help make these? – Yes! Kids will love rolling the truffles and dipping them.

🏁 Conclusion
Pumpkin Cheesecake Truffles are creamy, spiced, and chocolate-coated delights that pack all the cozy fall flavors into one little bite. They’re festive, fun to make, and perfect for Halloween or Thanksgiving gatherings.

With no baking required, they’re quick and approachable for beginner bakers—and kids will love helping out, too. Make a batch, decorate them in orange chocolate, and enjoy a sweet pumpkin treat that’s as beautiful as it is delicious.

Adam

Pumpkin Cheesecake Truffles Recipe | Easy No-Bake Fall Treat

Truffles are bite-sized indulgence, and when you mix pumpkin, cheesecake, and fall spices, you get the ultimate seasonal treat. Pumpkin Cheesecake Truffles are smooth and creamy inside, coated in chocolate on the outside, and decorated with festive orange coloring for that pumpkin vibe. They’re perfect for Halloween parties, Thanksgiving dessert platters, or cozy fall snacking. Best of all, these truffles are no-bake, so you don’t need to fuss with the oven—just mix, roll, dip, and enjoy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

chill time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 24 truffles

Ingredients Equipment Method Notes

Ingredients

  

For the truffle filling:

• ½ cup canned pumpkin puree
• 4 oz cream cheese softened
• 1 tbsp unsalted butter softened
• 1 14 oz can sweetened condensed milk
• ½ cup graham cracker crumbs
• ⅓ cup white chocolate chips
• 1 ½ tsp pumpkin pie spice
• 2 tbsp granulated sugar optional, for sweetness

For the coating:

• 1 cup chocolate chips milk, dark, or semisweet
• 1 –2 drops orange food coloring optional, for a pumpkin look

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Microwave-safe bowls (for melting chocolate)
• Fork or dipping tool
• Small cookie scoop or tablespoon

Method

 

Step 1: Prepare the pumpkin mixture

1. In a mixing bowl, beat together cream cheese, butter, and pumpkin puree until smooth and creamy. Add sweetened condensed milk and mix well.

Step 2: Add the dry ingredients

1. Stir in graham cracker crumbs, white chocolate chips, pumpkin pie spice, and granulated sugar. Mix until thick and scoopable.

Step 3: Chill the mixture

1. Cover the bowl and refrigerate for at least 1 hour, or until the mixture is firm enough to roll into balls.

Step 4: Shape the truffles

1. Scoop about 1 tablespoon of the mixture and roll into a ball. Place onto a parchment-lined baking sheet. Repeat with all the mixture. Chill again for 20 minutes to hold shape.

Step 5: Melt the chocolate coating

1. In a microwave-safe bowl, melt chocolate chips in 20–30 second intervals, stirring until smooth. If using white chocolate, stir in a drop or two of orange food coloring.

Step 6: Dip the truffles

1. Using a fork, dip each pumpkin truffle into the melted chocolate, covering completely. Let excess drip off before placing back on parchment paper.

Step 7: Decorate and set

1. Before the coating sets, you can drizzle with extra colored chocolate, sprinkle graham crumbs, or add festive sprinkles. Refrigerate until firm.

Step 8: Serve and enjoy

1. Once set, arrange truffles on a platter or package them in gift boxes for a sweet fall surprise.

Notes

🧊 Storage & Reheating

Refrigerate truffles in an airtight container for up to 1 week.

Freeze (well-wrapped) for up to 2 months. Thaw overnight in the fridge before serving.

Do not reheat—these are served chilled.

🥄 Variations

Pumpkin Pie Truffles: Roll in cinnamon sugar instead of dipping in chocolate.

Nutty Version: Add crushed pecans or walnuts to the filling.

White Chocolate Pumpkins: Dip in orange-colored white chocolate for pumpkin-like truffles.

Spooky Halloween Version: Use candy eyeballs on top to make “pumpkin monsters.”

Healthier Twist: Use reduced-fat cream cheese and less condensed milk.

❓ 10 FAQs

Can I use homemade pumpkin puree? – Yes, just make sure it’s thick and not watery.

Why is my mixture too soft to roll? – Chill longer, or add extra graham cracker crumbs.

Do I need to bake anything? – No, this is a no-bake recipe.

Can I skip the condensed milk? – It helps bind, but you can reduce the amount slightly if desired.

What type of chocolate works best? – White chocolate with orange coloring for pumpkins, or milk/dark for richness.

Can I use pumpkin pie filling instead of puree? – No, it’s too sweet and watery. Stick with plain pumpkin puree.

Can I make them ahead? – Yes, they’re perfect for making a day or two before serving.

How do I make the coating shiny? – Add 1 tsp coconut oil to the melted chocolate.

Do they need to stay refrigerated? – Yes, because of the cream cheese.

Can kids help make these? – Yes! Kids will love rolling the truffles and dipping them.

🏁 Conclusion
Pumpkin Cheesecake Truffles are creamy, spiced, and chocolate-coated delights that pack all the cozy fall flavors into one little bite. They’re festive, fun to make, and perfect for Halloween or Thanksgiving gatherings.

With no baking required, they’re quick and approachable for beginner bakers—and kids will love helping out, too. Make a batch, decorate them in orange chocolate, and enjoy a sweet pumpkin treat that’s as beautiful as it is delicious.