Pumpkin Cheesecake Truffles are little bites of creamy, dreamy autumn magic. These sweet treats combine the smooth richness of cheesecake with the warm, cozy flavors of pumpkin and a touch of cinnamon. Covered in a smooth chocolate coating, they’re perfect for anyone who loves pumpkin everything but wants a bite-sized dessert that’s easy to pop in your mouth.
I love making these truffles when the weather starts to cool down because they feel like a small celebration of fall in every single piece. I usually chill the mixture overnight so the flavors get time to blend, and the truffles hold their shape perfectly. Plus, they’re super fun to make with friends or family and the best excuse to sneak a few while you’re rolling them out.
These little pumpkin cheesecake bites are perfect to share at holiday parties or just as a treat when you want something sweet without a big mess. I like serving them on a cute platter with a sprinkle of cinnamon on top or alongside a hot cup of coffee or tea. They’re one of those desserts that always bring smiles and a little bit of cozy happiness in every bite.
Key Ingredients & Substitutions
Cream Cheese: This is the heart of the truffles, giving them that smooth, creamy texture. For a lighter version, you can try Neufchâtel cheese, which is lower in fat but still creamy.
Pumpkin Puree: Canned pumpkin works best for consistent texture and flavor. If fresh pumpkin is what you have, just roast and mash it well before using.
Powdered Sugar: Using powdered sugar helps the mixture stay smooth and silky. You can reduce it slightly if you prefer a less sweet truffle.
Graham Cracker Crumbs: These add a mild crunch and help the mixture hold together. If you’re gluten-free, use gluten-free graham crackers or finely crushed gluten-free cookies.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, and ginger adds warmth and classic fall flavor. If you don’t have it, mix these spices yourself to taste.
How Can I Make Rolling and Decorating the Truffles Easy and Neat?
Chilling the mixture is key—cold truffles roll more cleanly. Use a small cookie scoop or spoon to keep portions even. Roll quickly with slightly damp hands to avoid sticking.
- Place rolled balls on parchment paper to prevent sticking while decorating.
- For icing, fill a piping bag or a plastic bag with frosting, snip a tiny corner, and drizzle gently.
- Sprinkle brown sugar immediately on wet icing so it sticks.
- Work in small batches if needed to keep the mixture chilled and manageable.
Equipment You’ll Need
- Mixing bowls – I find these perfect for combining ingredients smoothly and multitasking during prep.
- Hand or stand mixer – makes mixing the cream cheese and pumpkin easy and quick.
- Measuring cups and spoons – ensure accuracy for consistent results every time.
- Cookie scoop or tablespoon – helps portion out the mixture evenly for uniform truffles.
- Parchment paper – keeps the truffles from sticking and makes cleanup easier.
- Small piping bag or plastic sandwich bag – for drizzling frosting or icing neatly over each truffle.
- Sharp knife or a small spatula – for spreading or adjusting decorations if needed.
Flavor Variations & Add-Ins
- Use different cookies like Oreo crumbs or ginger snaps instead of graham crackers for varied flavor profiles.
- Add mini chocolate chips or chopped nuts into the mixture for extra texture and taste.
- Swap vanilla frosting for a caramel or cream cheese glaze to add richness.
- Use orange or white chocolate for coating or drizzle to match holiday themes or personal preferences.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) canned pumpkin puree
- 1 cup (120 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves, and ginger)
- 1 1/2 cups (150 g) graham cracker crumbs
- 1 cup (120 g) powdered sugar, for dusting (optional)
- 1 cup (120 g) cream cheese icing or vanilla frosting
- 1/4 cup (50 g) brown sugar, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and mixing, plus at least 2 hours chilling time to help the truffle mixture firm up. Rolling and decorating take around 15 to 20 minutes. Counting chilling, you’ll need about 2 hours and 30 minutes total.
Step-by-Step Instructions:
1. Mix Cream Cheese and Pumpkin
In a large bowl, beat the softened cream cheese and canned pumpkin puree together until the mixture is smooth and creamy. A hand or stand mixer works great for this.
2. Add Flavor and Sweetness
Stir in sifted powdered sugar, vanilla extract, and pumpkin pie spice. Mix again until everything is well combined and smooth.
3. Fold in Graham Cracker Crumbs
Slowly add the graham cracker crumbs to the mixture. Fold them in gently until the mixture is thick enough to hold its shape when rolled. It should be soft but not sticky.
4. Chill the Mixture
Cover the bowl with plastic wrap and place it in the fridge. Chill for at least 2 hours or overnight. This makes the mixture easier to handle.
5. Shape the Truffles
Once chilled, scoop tablespoon-sized portions of the mixture and roll them into smooth balls with your hands. Lay them out on a baking sheet lined with parchment paper.
6. Decorate with Icing and Sugar
Use a piping bag or a small plastic bag with a tiny corner cut off to drizzle cream cheese icing or vanilla frosting on top of each truffle in pretty stripes or zigzags. Right after icing, sprinkle a small pinch of brown sugar on each one to add a nice crunch and sparkle.
7. Optional Finishing Touch
If you like, give the truffles or the plate a light dusting of powdered sugar before serving for an extra festive look.
8. Store and Serve
Keep the truffles refrigerated until you’re ready to enjoy. They can be stored covered in the fridge for up to 5 days, perfect for making ahead of parties or sharing with friends.
Can I Use Frozen Pumpkin Puree for These Truffles?
Yes, you can! Just make sure the frozen pumpkin puree is fully thawed and well-drained to avoid extra moisture in the mixture, which can make rolling difficult.
Can I Make Pumpkin Cheesecake Truffles Ahead of Time?
Absolutely! Prepare and chill the mixture a day or two in advance, then shape and decorate the truffles just before serving to keep them fresh and delicious.
How Should I Store Leftover Truffles?
Store any leftovers in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best flavor and texture.
What Can I Substitute for Graham Cracker Crumbs?
You can use crushed digestive biscuits, gingersnaps, or gluten-free cookie crumbs if you prefer. Just make sure they’re finely crushed to blend well with the mixture.