Ingredients
Equipment
Method
Step 1
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Make sure it’s fully softened to avoid lumps — this will create the velvety cheesecake texture we’re after.
Step 2
- Add the pumpkin puree to the cream cheese and mix until fully blended. The mixture should be smooth and slightly thick.
Step 3
- Stir in the powdered sugar, pumpkin pie spice, and vanilla extract. Mix until the spices are evenly distributed, filling your kitchen with that wonderful fall aroma.
Step 4
- Add the graham cracker crumbs to the bowl and fold them in using a spatula until the mixture thickens into a dough-like consistency. It should be soft but firm enough to roll into balls. If it’s too sticky, add an extra tablespoon of crumbs at a time until it holds its shape.
Step 5
- Cover the bowl with plastic wrap and refrigerate the mixture for 30–40 minutes. This will firm it up and make rolling easier.
Step 6
- Once chilled, use a small cookie scoop or spoon to portion out the mixture. Roll each portion into smooth, bite-sized balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
Step 7
- After rolling all the truffles, freeze them for 20 minutes to set before dipping in chocolate. This prevents the filling from softening when coated.
Step 8
- In a microwave-safe bowl, combine the semi-sweet chocolate and coconut oil. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and glossy.
Step 9
- Using a fork or dipping tool, dip each chilled truffle into the melted chocolate. Allow any excess to drip off before placing it back on the parchment paper. Work quickly so the filling stays cool.
Step 10
- Optional — before the chocolate hardens, sprinkle the tops with a pinch of pumpkin pie spice, graham crumbs, or white chocolate drizzle for decoration.
Step 11
- Refrigerate the dipped truffles for at least 30 minutes to allow the coating to set completely.
Step 12
- Serve chilled or at room temperature. Each bite is a burst of creamy pumpkin spice cheesecake goodness coated in smooth chocolate perfection!
Notes
🧊 Storage & Reheating
– Store truffles in an airtight container in the refrigerator for up to 1 week.
– For longer storage, freeze them for up to 2 months. Thaw in the refrigerator overnight before serving.
– Serve cold for firm texture or let sit at room temperature for 10 minutes for softer bites. Tip: Keep refrigerated until serving — the cheesecake filling is best enjoyed slightly chilled. 🥄 Variations Make your Pumpkin Cheesecake Truffles extra special with these creative twists: White Chocolate Pumpkin Truffles: Use melted white chocolate instead of semi-sweet for a sweet, creamy shell. Pumpkin Spice Latte Truffles: Add 1 tsp instant coffee to the filling for a subtle coffee flavor. Dark Chocolate Lovers: Use dark chocolate for a rich, bittersweet contrast to the pumpkin filling. Coconut Bliss: Roll truffles in shredded coconut instead of dipping for a fun texture. Nutty Pumpkin Crunch: Mix in crushed pecans or walnuts to the filling before rolling. Maple Pumpkin Truffles: Add a drizzle of maple syrup to the filling for an extra touch of fall sweetness. Vegan Version: Use dairy-free cream cheese and vegan chocolate for a plant-based alternative. Cinnamon Sugar Coating: Instead of chocolate, roll chilled truffles in cinnamon sugar for a simple no-coating version. Chocolate Drizzle Art: Use contrasting chocolate colors (white on dark or dark on white) to create Halloween-themed designs. Pumpkin Pie Remix: Serve the truffles on a platter with crushed graham crumbs for a “deconstructed pumpkin pie” effect. ❓ 10 FAQs Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains sugar and spices. Use pure pumpkin puree for the right balance. Do I have to use graham crackers?
No, you can use vanilla wafer crumbs, digestive biscuits, or gingersnaps for a twist. Can I make them ahead of time?
Yes! They’re perfect for prepping 1–2 days before serving. Just store them in the fridge. Can I use white chocolate instead of semi-sweet?
Definitely. White chocolate pairs beautifully with pumpkin. Why is my mixture too soft to roll?
Chill it longer or add a few extra tablespoons of graham cracker crumbs until it firms up. Can I skip the chocolate coating?
Of course! Roll them in cocoa powder, crushed graham crackers, or cinnamon sugar instead. How long do they last at room temperature?
About 2–3 hours, but it’s best to keep them chilled for the cheesecake filling. Can I add nuts or fruit inside?
Yes, a small piece of pecan or dried cranberry in the center adds texture and surprise. Can kids help make these?
Definitely! It’s a great no-bake project — perfect for little hands to roll and decorate. How can I make them more festive for Halloween or Thanksgiving?
Use orange-tinted white chocolate and black drizzle to make pumpkin designs or add edible glitter for a harvest sparkle! 🏁 Conclusion These Pumpkin Cheesecake Truffles are proof that fall desserts can be both elegant and easy. Each bite delivers a perfect harmony of creamy pumpkin cheesecake filling, warm spices, and velvety chocolate coating. They’re small in size but big in flavor — a perfect treat for holiday parties, gift boxes, or cozy nights at home. The best part? No baking required. You can whip up a batch in under two hours with just a few pantry ingredients, yet they taste like something straight from a gourmet bakery. So, this autumn, skip the ordinary pumpkin pie and impress your friends and family with these indulgent Pumpkin Cheesecake Truffles. One taste, and you’ll be hooked!
– For longer storage, freeze them for up to 2 months. Thaw in the refrigerator overnight before serving.
– Serve cold for firm texture or let sit at room temperature for 10 minutes for softer bites. Tip: Keep refrigerated until serving — the cheesecake filling is best enjoyed slightly chilled. 🥄 Variations Make your Pumpkin Cheesecake Truffles extra special with these creative twists: White Chocolate Pumpkin Truffles: Use melted white chocolate instead of semi-sweet for a sweet, creamy shell. Pumpkin Spice Latte Truffles: Add 1 tsp instant coffee to the filling for a subtle coffee flavor. Dark Chocolate Lovers: Use dark chocolate for a rich, bittersweet contrast to the pumpkin filling. Coconut Bliss: Roll truffles in shredded coconut instead of dipping for a fun texture. Nutty Pumpkin Crunch: Mix in crushed pecans or walnuts to the filling before rolling. Maple Pumpkin Truffles: Add a drizzle of maple syrup to the filling for an extra touch of fall sweetness. Vegan Version: Use dairy-free cream cheese and vegan chocolate for a plant-based alternative. Cinnamon Sugar Coating: Instead of chocolate, roll chilled truffles in cinnamon sugar for a simple no-coating version. Chocolate Drizzle Art: Use contrasting chocolate colors (white on dark or dark on white) to create Halloween-themed designs. Pumpkin Pie Remix: Serve the truffles on a platter with crushed graham crumbs for a “deconstructed pumpkin pie” effect. ❓ 10 FAQs Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains sugar and spices. Use pure pumpkin puree for the right balance. Do I have to use graham crackers?
No, you can use vanilla wafer crumbs, digestive biscuits, or gingersnaps for a twist. Can I make them ahead of time?
Yes! They’re perfect for prepping 1–2 days before serving. Just store them in the fridge. Can I use white chocolate instead of semi-sweet?
Definitely. White chocolate pairs beautifully with pumpkin. Why is my mixture too soft to roll?
Chill it longer or add a few extra tablespoons of graham cracker crumbs until it firms up. Can I skip the chocolate coating?
Of course! Roll them in cocoa powder, crushed graham crackers, or cinnamon sugar instead. How long do they last at room temperature?
About 2–3 hours, but it’s best to keep them chilled for the cheesecake filling. Can I add nuts or fruit inside?
Yes, a small piece of pecan or dried cranberry in the center adds texture and surprise. Can kids help make these?
Definitely! It’s a great no-bake project — perfect for little hands to roll and decorate. How can I make them more festive for Halloween or Thanksgiving?
Use orange-tinted white chocolate and black drizzle to make pumpkin designs or add edible glitter for a harvest sparkle! 🏁 Conclusion These Pumpkin Cheesecake Truffles are proof that fall desserts can be both elegant and easy. Each bite delivers a perfect harmony of creamy pumpkin cheesecake filling, warm spices, and velvety chocolate coating. They’re small in size but big in flavor — a perfect treat for holiday parties, gift boxes, or cozy nights at home. The best part? No baking required. You can whip up a batch in under two hours with just a few pantry ingredients, yet they taste like something straight from a gourmet bakery. So, this autumn, skip the ordinary pumpkin pie and impress your friends and family with these indulgent Pumpkin Cheesecake Truffles. One taste, and you’ll be hooked!