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.
Ingredients
Scale
- 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
Instructions
- In a medium mixing bowl, combine softened cream cheese and pumpkin puree. Blend with a hand mixer or stand mixer until smooth and creamy.
- 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.
- Cover the bowl and chill the mixture in the freezer for 15-20 minutes (or in the fridge for 45 minutes) to firm up.
- Using a cookie scoop or tablespoon, portion out the mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet.
- Freeze the truffle balls for at least 15 minutes to help them hold their shape during dipping.
- 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.)
- 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.
- While the chocolate is still wet, add optional toppings: crushed graham crackers, chopped nuts, or drizzle with white chocolate.
- 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