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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.
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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
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