These Pumpkin Cheesecake Truffles are little bite-sized treats that combine the creamy richness of cheesecake with the warm, cozy flavor of pumpkin. Each truffle is coated in smooth chocolate, making them perfectly sweet and a little bit indulgent without being too heavy. They’re soft inside with a melt-in-your-mouth texture that pumpkin lovers will adore.
I love making these truffles during the fall because they are so easy to whip up and such a hit at parties or just as a special snack. One helpful tip I always follow is to chill the cheesecake mixture really well before rolling it into balls—it helps them hold their shape and stay creamy on the inside. Plus, dipping them in chocolate is such a fun step that feels like a little treat in itself!
These truffles are great when you want a small serving of something sweet without pulling out a whole pie or cake. I like serving them on a nice platter with a few festive decorations, and they always disappear quickly. Whether you’re making them for friends, family, or just for yourself, they’re a simple way to enjoy that classic pumpkin cheesecake taste in a new, bite-sized way.
Key Ingredients & Substitutions
Cream Cheese: This gives the truffles their smooth, creamy texture. Use full-fat for the best flavor and consistency. If you need dairy-free, try a plant-based cream cheese alternative, but note it may affect the texture slightly.
Pumpkin Puree: Canned pumpkin puree works great here for consistency and flavor. Avoid pumpkin pie filling as it is sweeter and spiced already. You can substitute with homemade pureed cooked pumpkin if you prefer.
Vanilla Wafers or Graham Cracker Crumbs: These add structure to the truffles. Vanilla wafers give a sweeter, lighter taste while graham crackers add a bit of honey flavor. Gluten-free cookie crumbs can be used if needed.
Spices: Cinnamon, nutmeg, and ginger bring that classic pumpkin spice flavor. Adjust the amounts based on your preference, or feel free to add a pinch of cloves or allspice for a twist.
Chocolate Chips: Semi-sweet or dark chocolate are perfect for drizzling and topping. Milk chocolate can be used if you want it sweeter, or white chocolate for contrast but it changes the taste profile.
How Do You Make Sure These Truffles Hold Their Shape and Have Perfect Texture?
The key to shaping these truffles is chilling the mixture well. After mixing, refrigerate for at least 1 hour so the cream cheese and crumbs firm up. This makes rolling easier and prevents the truffles from falling apart.
- Use finely crushed vanilla wafers or graham crackers; too coarse crumbs make shaping tricky.
- Roll gently but firmly into balls to avoid cracks.
- Once shaped, chill the balls again before adding melted chocolate to help the drizzle set quickly.
- If mixture feels too soft, add a little more cookie crumbs or chill longer.
- Working in a cool space helps keep the cream cheese from softening too much as you roll.
Following these steps will give you firm, creamy truffles that stay intact and look beautiful with chocolate drizzle and toppings.
Equipment You’ll Need
- Mixing bowl – big enough to stir all the ingredients without spilling.
- Hand mixer or sturdy spoon – helps blend cream cheese and pumpkin smoothly.
- Measuring cups and spoons – for accurate spice and ingredient amounts.
- Plastic wrap – to cover the bowl while chilling the mixture.
- Baking sheet lined with parchment paper – keeps truffles from sticking while chilling.
- Microwave-safe bowl – for melting the chocolate chips easily.
- Fork or spoon – to drizzle the melted chocolate over the truffles.
Flavor Variations & Add-Ins
- Try adding chopped pecans or walnuts for a crunchy texture contrast.
- Swap pumpkin with sweet potato puree for a milder, sweeter taste.
- Mix in a pinch of ground cloves or allspice to deepen the fall spice flavor.
- Use white chocolate instead of dark for a sweeter chocolate drizzle and topping.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) cream cheese, softened
- 3/4 cup (90g) powdered sugar, plus extra for dusting
- 1/2 cup (120g) canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 package (about 14 oz or 400g) vanilla wafer cookies or graham cracker crumbs (crushed finely)
- 8 oz (225g) semi-sweet or dark chocolate chips, for drizzling and topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus chilling time. You’ll need to chill the mixture for at least 1 hour before shaping the truffles, then another 30 minutes after rolling them into balls. Add a few extra minutes for melting chocolate and decorating. All together, plan for around 2 hours including chilling, for best results.
Step-by-Step Instructions:
1. Mix the Base:
In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger. Stir well until everything is combined evenly.
2. Add the Cookies:
Slowly fold in the finely crushed vanilla wafers or graham cracker crumbs. Mix until the mixture thickens and is soft but holds together when pressed. If too soft, add a little more crumbs. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up.
3. Shape the Truffles:
Line a baking sheet with parchment paper. Use a tablespoon or small scoop to portion the chilled mixture, then roll each portion into a round ball about 1 inch wide. Place the balls on the baking sheet, and chill them in the fridge again for about 30 minutes.
4. Melt and Drizzle Chocolate:
Melt most of the chocolate chips (about 6 oz) in a microwave-safe bowl by microwaving in 30-second bursts, stirring in between until smooth. Drizzle the melted chocolate over the chilled truffles with a fork. Immediately add a few chocolate chips on top of each truffle for decoration before the drizzle sets.
5. Final Touches and Serving:
Lightly dust the truffles with powdered sugar for a pretty finish. Let the chocolate drizzle harden completely at room temperature or in the refrigerator. Serve chilled and enjoy these creamy, pumpkin-spiced treats!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to keep the mixture from becoming too wet.
How Long Can I Store These Truffles?
Store the truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 2 months; thaw in the fridge before serving.
Can I Substitute the Vanilla Wafers with Something Else?
Absolutely! Graham cracker crumbs or gluten-free cookie crumbs work well too. Just be sure the crumbs are finely crushed to help the truffles hold together.
Is It Okay to Skip the Chocolate Drizzle?
Definitely! The truffles are delicious on their own. The chocolate drizzle is optional and mainly adds a lovely finish and extra sweetness.
