Pumpkin Cheesecake Truffles Recipe – Easy Fall Dessert Idea

Soft, creamy, and bursting with warm fall flavors—pumpkin cheesecake truffles are honestly the bite-sized treats that always make my kitchen smell like autumn. Imagine the first cool breeze of October drifting through your window, cinnamon in the air, and a tray of these little pumpkin gems waiting on the counter. I first whipped up this pumpkin cheesecake truffle recipe after a disastrous attempt at pumpkin pie (the crust just wouldn’t behave). But, you know, sometimes the kitchen fails lead to the best discoveries! These truffles capture everything cozy about fall desserts, in a format so easy you’ll want to make them on repeat.

What I love most is how these pumpkin cheesecake truffles blend the tanginess of cream cheese with the earthy sweetness of pumpkin purée. There’s just enough spice to wake up your taste buds, but not so much that it overpowers the pumpkin. Whether you’re prepping for a family gathering, a Friendsgiving, or just a solo Netflix night, these truffles fit the bill. They’re also a total win for anyone craving a fall treat without the hassle of baking a whole cake or pie.

I’ve tested this recipe more times than I can count (seriously, my freezer has seen its fair share of truffle batches). The results are consistent: smooth centers, perfectly spiced, with a rich chocolate shell that cracks just right. If you’re a pumpkin lover or cheesecake fanatic, you’ll want to keep this recipe bookmarked. Pumpkin cheesecake truffles aren’t just a dessert—they’re a little celebration of autumn in every bite.

Why You’ll Love This Pumpkin Cheesecake Truffles Recipe

• Quick & Easy: Comes together in under 45 minutes—no oven required, no complicated steps. Perfect for weeknights, potlucks, or just because.
• Simple Ingredients: You’ll probably have most things already—think pumpkin puree, cream cheese, graham crackers, chocolate chips, and spices. No fancy shopping trips needed.
• Perfect for Fall Gatherings: These truffles are total showstoppers on any dessert table. Ideal for autumn brunches, Thanksgiving, Halloween parties, or a cozy night in.
• Crowd-Pleaser: Kids adore the creamy center, adults swoon for the nostalgic pumpkin spice flavor. I’ve never brought home leftovers from a party—ever.
• Unbelievably Delicious: Rich, creamy, and just the right amount of pumpkin spice. Each bite is like a mini pumpkin cheesecake, but with a smooth chocolate shell for extra decadence.

Honestly, what sets these pumpkin cheesecake truffles apart is the ultra-creamy filling. I always blend the cream cheese and pumpkin until silky smooth and chill the mixture before rolling—this little trick makes the centers melt-in-your-mouth. Plus, the graham cracker crumbs bring in a subtle crunch and that classic cheesecake vibe. The chocolate shell? It’s the finishing touch, making every truffle a hand-held dessert you’ll crave all season.

This recipe isn’t just another pumpkin treat—it’s the best version I’ve tested, with a perfect balance of spice and sweetness. If you’re looking for a fall dessert that’s easy, impressive, and totally addictive, these pumpkin cheesecake truffles are it. They’re all about comfort, flavor, and fun—exactly what autumn should taste like.

Ingredients Needed for Pumpkin Cheesecake Truffles

These pumpkin cheesecake truffles use simple, wholesome ingredients for bold fall flavor and velvety texture. Most are pantry staples, and it’s easy to swap things if needed. Here’s everything you’ll need:

• For the Truffle Filling:
  • Cream cheese, softened (8 oz / 225g) (full-fat for best texture)
  • Pumpkin puree (not pumpkin pie filling) (1/2 cup / 120g)
  • Graham cracker crumbs (1 cup / 100g) (adds classic cheesecake flavor)
  • Powdered sugar (1/2 cup / 60g) (sweetens and thickens)
  • Vanilla extract (1 teaspoon / 5ml) (boosts flavor)
  • Ground cinnamon (1/2 teaspoon / 1g) (warm spice)
  • Ground ginger (1/4 teaspoon / 0.5g) (adds a subtle kick)
  • Ground nutmeg (pinch) (optional, for extra autumn flavor)
  • Salt (pinch) (balances sweetness)
• For the Chocolate Coating:
  • Semi-sweet chocolate chips or chopped chocolate (10 oz / 285g) (use your favorite brand for best results)
  • Coconut oil or vegetable shortening (2 tablespoons / 30ml) (helps chocolate set smoothly)
• Optional Toppings:
  • Crushed graham crackers (for garnish)
  • Drizzle of white chocolate (for contrast)
  • Chopped pecans or walnuts (for crunch)

Ingredient Tips: I prefer Philadelphia cream cheese for a smoother filling, and Libby’s pumpkin puree for consistency. If you’re gluten-free, swap graham crackers for gluten-free cookie crumbs. Dairy-free cream cheese works, but the texture is softer. Want less sugar? Use stevia-based powdered sugar and dark chocolate for coating. In a pinch, you can use digestive biscuits instead of graham crackers (works just fine!).

Equipment Needed

No fancy gadgets—just reliable kitchen basics that make this recipe a breeze. Here’s what you’ll need:

• Mixing bowls: At least two medium bowls for combining ingredients.
• Hand mixer or stand mixer: For blending cream cheese and pumpkin until perfectly smooth. (You can use a sturdy whisk, but it’ll take some arm work!)
• Spatula: To scrape every bit of filling from the bowl.
• Cookie scoop or tablespoon: For portioning truffles evenly—makes rolling way easier.
• Baking sheet: Lined with parchment paper for chilling and setting truffles.
• Microwave-safe bowl: For melting chocolate. (Double boiler works too if you prefer.)
• Forks or dipping tools: For coating truffles in chocolate.

Personal Tips: I’ve used both hand mixers and stand mixers—either works, just make sure the cream cheese is really soft before starting. If you don’t have a cookie scoop, roll the filling with slightly damp hands to avoid stickiness. For melting chocolate, a microwave is fastest, but watch closely to avoid scorching. Parchment paper is a lifesaver—no stuck-on chocolate messes to clean up.

Budget-Friendly: Dollar store mixing bowls and utensils are totally fine for this recipe. No need for top-shelf gear—just something sturdy!

Preparation Method

Let’s break it down step-by-step so your pumpkin cheesecake truffles turn out dreamy every time. Here’s how I do it:

1. Prep the Filling (10 minutes): In a medium mixing bowl, combine cream cheese (8 oz / 225g) and pumpkin puree (1/2 cup / 120g). Blend with a hand mixer or stand mixer until smooth and creamy, with no lumps. The mixture should be a pale orange and smell like fall spices.
2. Add Dry Ingredients (5 minutes): Add graham cracker crumbs (1 cup / 100g), powdered sugar (1/2 cup / 60g), vanilla extract (1 tsp / 5ml), cinnamon (1/2 tsp / 1g), ginger (1/4 tsp / 0.5g), nutmeg (pinch), and salt (pinch). Mix on low speed until fully combined. You want a thick, scoopable dough—if it’s too sticky, add extra graham cracker crumbs one tablespoon at a time.
3. Chill the Mixture (20 minutes): Cover the bowl and pop it in the freezer for 15-20 minutes. This firms up the filling and makes rolling easier. If you’re in a hurry, the fridge works, but it takes closer to 45 minutes.
4. Shape the Truffles (10 minutes): Use a cookie scoop or tablespoon to portion out the mixture. Roll between your palms to form balls about 1 inch (2.5cm) in diameter. Place on a parchment-lined baking sheet. (Tip: If the mixture sticks, lightly dust your hands with powdered sugar.)
5. Freeze the Truffles (15 minutes): Place the baking sheet in the freezer for at least 15 minutes—this helps the truffles hold their shape during dipping.
6. Melt the Chocolate (5 minutes): In a microwave-safe bowl, add chocolate chips (10 oz / 285g) and coconut oil (2 tbsp / 30ml). Microwave in 30-second bursts, stirring after each, until smooth and glossy. (A double boiler works too, just don’t let any water touch the chocolate.)
7. Coat the Truffles (10 minutes): Using a fork or dipping tool, dip each chilled truffle into the melted chocolate. Let excess chocolate drip off, then place back on parchment paper. Work quickly—if the filling gets too soft, return truffles to the freezer for a few minutes before finishing.
8. Add Toppings (Optional, 5 minutes): While the chocolate is still wet, sprinkle crushed graham crackers, chopped nuts, or drizzle with white chocolate. (I love adding a little cinnamon dust for extra flair!)
9. Set & Serve (10 minutes): Let the coated truffles set at room temperature (about 10 minutes), or pop them in the fridge to speed things up. Once firm, serve right away or store for later.

Troubleshooting: If your filling is runny, chill longer or add more crumbs. Chocolate won’t melt? Add a splash more coconut oil. Truffles crack? Dip while still slightly chilled, not frozen solid.

Personal Prep Notes: I always make a double batch—you’ll thank yourself. And if the chocolate shell looks a bit rustic, that’s part of the homemade charm!

Cooking Tips & Techniques

Getting pumpkin cheesecake truffles just right takes a few clever tricks. Here’s what I’ve learned (often the hard way):

• Use room temperature cream cheese: It blends smoother, giving you that luscious filling. Cold cream cheese gets lumpy—trust me, I’ve tried rushing it and regretted it.
• Freeze the filling before rolling and dipping: If you skip this, the balls get sticky and lose their shape in the chocolate. I once tried rolling warm filling and ended up with pumpkin blobs (still tasty, but not Pinterest-worthy!).
• Microwave chocolate in short bursts: Chocolate burns quickly. Stir every 30 seconds and stop once it’s almost melted—the residual heat does the rest.
• Don’t overwork the filling: Over-mixing can make it runny. Mix just until combined for the perfect texture.
• Multitasking: While the filling chills, prep your toppings and melt the chocolate. It saves time and keeps the process smooth.
• Consistency matters: Aim for truffle balls that are all the same size—makes for even dipping and a prettier platter.

If you’re making these for a party, assemble ahead and dip in chocolate right before serving. I’ve learned that freshly dipped truffles look glossier and taste fresher. And don’t stress about perfection—homemade means a little personality. If your chocolate coating is a bit uneven, just call it “rustic charm” and enjoy!

Variations & Adaptations

One of the best things about pumpkin cheesecake truffles? You can tweak them to fit almost any craving or dietary need. Here are my favorite twists:

• Gluten-Free: Swap graham cracker crumbs for gluten-free cookies or almond flour. I’ve made them with GF ginger snaps—so good!
• Dairy-Free: Use dairy-free cream cheese and vegan chocolate chips. The filling is a bit softer, but they taste just as dreamy.
• Maple Spice: Add 1 tablespoon (15ml) pure maple syrup and a pinch of cloves for extra fall flavor. This is my go-to when I want a richer autumn vibe.
• White Chocolate Coating: Dip the truffles in melted white chocolate instead of semi-sweet. The sweetness balances the tangy filling, and it looks beautiful on a fall dessert tray.
• Pecan Crunch: Roll truffles in finely chopped pecans after coating in chocolate. Adds texture and a nutty finish.

If you love a little heat, try adding a pinch of cayenne or swap cinnamon for pumpkin pie spice. I once tossed in crushed gingersnaps for extra zing—my family still asks for that version every year! These truffles are the kind of treat you can keep changing, and they’re always delicious.

Serving & Storage Suggestions

For the best experience, serve pumpkin cheesecake truffles slightly chilled. The chocolate shell stays crisp, and the filling is creamy but firm. I love arranging them on a wooden board with a sprinkle of cinnamon and some autumn leaves for drama (total Pinterest moment!).

Pair these truffles with a cup of chai latte, hot apple cider, or even a glass of cold milk. They work beautifully as part of a dessert platter with brownies and fruit. For parties, pile them into mini cupcake liners—makes grabbing easy and keeps fingers clean.

Storage: Store in an airtight container in the fridge for up to 1 week. If you want to freeze, lay the truffles in a single layer, freeze until firm, then transfer to a zip-top bag. They keep for 2 months—thaw in the fridge before serving. To reheat, don’t! Just let them come to room temperature for 10-15 minutes. The flavors deepen after a day or two, so leftovers (if you have any) taste even better.

Nutritional Information & Benefits

Each pumpkin cheesecake truffle contains about 110 calories, with 7g fat, 12g carbohydrates, and 2g protein. Pumpkin puree is packed with vitamin A and fiber, while cream cheese offers calcium and a little protein. If you use dark chocolate, you’ll get antioxidants too!

This recipe can be gluten-free (with the right crumbs) and easily adapted for lower sugar or dairy-free diets. Watch for allergens—contains dairy, gluten (unless modified), and sometimes nuts if you add them. For me, these truffles are a way to enjoy pumpkin’s health perks without feeling like I’m missing out on dessert. Everything in moderation, right?

Conclusion

If you’re searching for the ultimate fall dessert, pumpkin cheesecake truffles are totally worth a try. They’re easy, crave-worthy, and a little bit magical—trust me, everyone will ask for your recipe. I love how adaptable they are, so don’t be afraid to make them your own. Whether you switch up the chocolate, add a little maple, or toss in nuts, these truffles always deliver autumn joy.

Personally, I never get tired of that first creamy bite. It’s a small comfort that feels big, especially when the weather gets chilly. So grab your mixing bowl and let’s make your kitchen smell like pumpkin spice! If you try these, drop a comment below with your favorite twist, or share a photo on Pinterest. Happy fall baking—your new favorite treat is just a few steps away!

Frequently Asked Questions

Can I make pumpkin cheesecake truffles ahead of time?

Absolutely! You can prep the filling and chill overnight, then dip in chocolate right before serving. They keep well in the fridge for a week or in the freezer for two months.

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it—pumpkin pie filling has added sugar and spices that can make the mixture too sweet and runny. Stick with plain pumpkin puree for best results.

What’s the best way to melt chocolate for dipping?

Microwave chocolate in 30-second bursts, stirring after each. Add coconut oil to help it melt smoothly. You can also use a double boiler if you prefer.

How do I make these truffles gluten-free?

Just swap graham cracker crumbs for gluten-free cookie crumbs or almond flour. The texture is slightly different, but the flavor is still delicious.

Can I freeze pumpkin cheesecake truffles?

Yes! Freeze in a single layer, then transfer to a bag or container. Thaw in the fridge before serving. The chocolate shell may lose a little shine, but the flavor stays fantastic.

Pumpkin Cheesecake Truffles

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• Author: Jason Miller
• Total Time: 45 minutes
• Yield: 24 truffles 1x

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Description

Soft, creamy, and bursting with warm fall flavors, these pumpkin cheesecake truffles are bite-sized treats with a silky pumpkin cheesecake center and a rich chocolate shell. They’re easy to make, no-bake, and perfect for autumn gatherings or cozy nights in.

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Ingredients

Scale 1x2x3x

• 8 oz cream cheese, softened (full-fat for best texture)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 cup graham cracker crumbs
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch ground nutmeg (optional)
• Pinch salt
• 10 oz semi-sweet chocolate chips or chopped chocolate
• 2 tablespoons coconut oil or vegetable shortening
• Optional: crushed graham crackers (for garnish)
• Optional: drizzle of white chocolate
• Optional: chopped pecans or walnuts

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Instructions

1. In a medium mixing bowl, combine softened cream cheese and pumpkin puree. Blend with a hand mixer or stand mixer until smooth and creamy.
2. Add graham cracker crumbs, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix on low speed until fully combined. The mixture should be thick and scoopable.
3. Cover the bowl and chill the mixture in the freezer for 15-20 minutes (or in the fridge for 45 minutes) to firm up.
4. Using a cookie scoop or tablespoon, portion out the mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet.
5. Freeze the truffle balls for at least 15 minutes to help them hold their shape during dipping.
6. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring after each, until smooth and glossy. (Alternatively, use a double boiler.)
7. Using a fork or dipping tool, dip each chilled truffle into the melted chocolate. Let excess chocolate drip off, then place back on parchment paper.
8. While the chocolate is still wet, add optional toppings: crushed graham crackers, chopped nuts, or drizzle with white chocolate.
9. Let the coated truffles set at room temperature for about 10 minutes, or refrigerate to speed up setting. Serve once firm or store for later.

Notes

For gluten-free truffles, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour. Use room temperature cream cheese for a smoother filling. Freeze the filling before rolling and dipping for best results. Truffles can be made ahead and stored in the fridge for up to 1 week or frozen for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 truffle
• Calories: 110
• Sugar: 9
• Sodium: 60
• Fat: 7
• Saturated Fat: 4
• Carbohydrates: 12
• Fiber: 1
• Protein: 2

Keywords: pumpkin cheesecake truffles, fall dessert, no-bake, pumpkin spice, easy truffles, autumn treats, chocolate truffles, Thanksgiving dessert