Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles – No-Bake Chocolate-Dipped Bites

by

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe Print Recipe

Velvety, spiced, and utterly bite-sized — Pumpkin Cheesecake Truffles deliver all the cozy flavors of fall in a single, indulgent pop. These little desserts pair creamy cheesecake notes with warm pumpkin spice, finished in a crisp chocolate shell that snaps before melting on your tongue. Perfect for gifting or a simple dessert tray, they’re an easy way for beginner bakers to make something impressive with minimal fuss.

Why You’ll Love ThisPumpkin Cheesecake Truffles Recipe

  • Quick and easy to prepare — minimal hands-on time and no oven required.
  • Uses simple, pantry-friendly ingredients you probably already have.
  • Perfect for holiday platters, parties, or a cozy night in.

A Little Background

Truffles inspired by classic pumpkin cheesecake combine two favorite dessert formats: the silky filling of cheesecake and the indulgent, handheld convenience of truffles. These treats are a seasonal favorite because they capture pumpkin spice flavors without the effort of baking a whole cheesecake. They’re ideal for autumn gatherings, holiday cookie exchanges, or anytime you want a festive, crowd-pleasing sweet.

Key Ingredients for perfect Pumpkin Cheesecake Truffles

  • Cream cheese: the rich, creamy base for the cheesecake flavor.
  • Pumpkin puree: adds moisture and classic pumpkin taste.
  • Powdered sugar: sweetens and firms the filling for rolling.
  • Graham cracker or gingersnap crumbs: provides structure and a touch of spice.
  • Chocolate for coating: melts smooth to encase each truffle.
Pumpkin cheesecake truffles on a serving plate
Small, spiced cheesecake truffles dipped in chocolate — a perfect autumn bite.

Step-by-Step Instructions to make Pumpkin Cheesecake Truffles

  1. In a large bowl, beat 8 ounces (about 225 g) of softened cream cheese until smooth with a hand mixer or stand mixer. Scrape down the sides as needed to remove lumps.
  2. Add 1/2 cup (120 g) pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg and cloves), and 1 cup (120 g) powdered sugar. Mix until fully combined and creamy.
  3. Fold in 1 to 1 1/2 cups (about 100–150 g) finely crushed graham crackers or gingersnap crumbs until the mixture holds together but remains soft. If it’s too wet, add a tablespoon of crumbs at a time.
  4. Scoop or roll the mixture into tablespoon-sized balls, placing them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes (or freeze 10–15 minutes) so they firm up.
  5. Melt about 10–12 ounces (280–340 g) of chocolate chips or chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. For a glossy finish, you can temper the chocolate or add a teaspoon of coconut oil.
  6. Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, letting excess drip off. Place back on parchment. Optionally drizzle with contrasting chocolate or sprinkle with crushed crumbs, sea salt, or cinnamon.
  7. Refrigerate the dipped truffles until the chocolate has fully set, about 15–30 minutes. Store in an airtight container in the fridge for up to a week.

Pro Tips & Variations

  • For firmer truffles, freeze the rolled balls briefly before dipping to prevent melting when they hit the chocolate.
  • To store, layer truffles between parchment paper in an airtight container and refrigerate for up to 7 days, or freeze for longer storage.
  • Variations: swap graham crackers for gingersnaps for extra spice, use white chocolate for a sweeter coating, or add a splash of bourbon or rum for adult-friendly flavor.

Serving Suggestions

Serve chilled on a dessert platter with a dusting of cinnamon or cocoa. These truffles pair beautifully with coffee, hot cider, or a creamy latte — ideal for holiday dessert tables, potlucks, or as a thoughtful homemade gift.

Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles

All the cozy flavor of pumpkin cheesecake in a bite-sized, no-bake truffle. Creamy, warmly spiced centers are dipped in smooth chocolate for an effortless fall dessert that’s perfect for parties, gifting, or a make-ahead sweet treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Chill Time 45 minutes
Total Time 1 hour 10 minutes
Course Candy, Dessert
Cuisine American
Servings 24 truffles
Calories 150 kcal

Equipment

  • Hand Mixer
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Microwave-Safe Bowl
  • Fork or Dipping Tool

Ingredients
  

Pumpkin Cheesecake Filling

  • 8 oz cream cheese softened
  • 1/2 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves
  • 1 1/2 cups graham cracker or gingersnap crumbs finely crushed

Coating

  • 12 oz chocolate for dipping white or semi-sweet, chopped or chips
  • 1 tsp coconut oil optional, for easier dipping
  • 2 tbsp extra crumbs or sprinkles optional garnish

Instructions
 

  • Line a baking sheet with parchment paper and set aside. Soften the cream cheese to room temperature for a smooth filling.
  • Beat the cream cheese with a hand mixer until creamy. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice; mix until fully combined and smooth, scraping the bowl as needed.
  • Fold in the graham cracker or gingersnap crumbs until the mixture is thick and scoopable. If it seems too soft, add a little more crumbs, 1 tablespoon at a time.
  • Cover and chill the mixture for 20–30 minutes until firm enough to roll. Scoop into 1-tablespoon portions and roll into smooth balls. Place on the prepared baking sheet and refrigerate (or freeze) for 15 minutes to set.
  • Melt the chocolate (and coconut oil, if using) in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Avoid overheating.
  • Dip each chilled truffle into the melted chocolate using a fork or dipping tool, letting excess drip off. Return to the parchment and garnish with crumbs or a drizzle, if desired.
  • Refrigerate until the coating is set, about 15–30 minutes. Serve chilled and enjoy!

Notes

For the best texture, use plain pumpkin puree (not pumpkin pie filling). If your puree is watery, blot with paper towels to remove excess moisture before mixing.
If the filling is too soft to roll, chill longer or add a bit more crumbs. If it’s too firm, mix in a teaspoon of cream or a splash of vanilla until pliable.
Storage: Keep truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze up to 2 months and thaw in the fridge before serving.

Nutrition

Calories: 150kcalCarbohydrates: 14gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 15mgSodium: 75mgPotassium: 80mgSugar: 12gVitamin A: 900IUVitamin C: 1mgCalcium: 45mgIron: 0.8mg
Keyword Cheesecake Bites, Fall, no-bake, Pumpkin, Truffles
Tried this recipe?Let us know how it was!