If you’re craving cozy fall flavors in a bite-sized treat, you’ll absolutely fall in love with these Pumpkin Cheesecake Truffles. Velvety cream cheese and real pumpkin meld together with pumpkin pie spice, then get wrapped in white chocolate and rolled in sugar—each bite is like a mini pumpkin cheesecake explosion, no fork required!
Why You Should Make This Recipe
- Burst of Fall Flavors: Every bite delivers the nostalgic, creamy, spiced essence of pumpkin cheesecake—perfect for autumn celebrations or a cozy night in.
- Easy No-Bake Method: No oven required! All the comfort of cheesecake, but faster and fuss-free.
- Playfully Festive: With ridges and a chocolate “stem,” these truffles look just like tiny pumpkins—absolutely irresistible for parties or gifting.
- Bite-Sized Indulgence: Portion-controlled and portable, they’re ideal for sharing (or sneaking a truffle anytime a craving strikes).
Ingredients & Substitutions
There’s something magical about how just a handful of simple ingredients can transform into something so decadent! Each one has a special job, from building that creamy texture to bringing out the vibrant taste and color of classic pumpkin cheesecake truffles.
- Butter: Adds richness and helps the mixture cook into a smooth, spoonable dough (plus, it keeps your hands from sticking while rolling).
- Cream cheese: The heart of the truffle—provides tangy, creamy cheesecake flavor and irresistible texture.
- Pumpkin puree: Use pure canned pumpkin for the best results; it brings moisture, color, and that signature autumn flavor.
- Sweetened condensed milk: Binds everything together and gives the perfect level of sweetness—no extra sugar needed for the base!
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and clove turns these into autumn on a plate (homemade or store-bought works).
- Graham cracker crumbs: Add a familiar, subtle crunch reminiscent of cheesecake crust.
- White chocolate chips: Melt into the mixture for flavor and creamy, dreamy richness; swap with milk chocolate if you prefer.
- Orange food coloring (optional): A drop or two gives a vivid pumpkin hue—totally optional, but adds playful visual appeal.
- Granulated sugar: Rolling truffles in sugar gives them a sparkly, crunchy finish that looks and tastes fabulous.
- Chocolate chips: Placed on top for the “stem,” these bring a pop of chocolate and complete that adorable pumpkin look.
How to Make Pumpkin Cheesecake Truffles
Step 1: Cook the Cheesecake Base
Start by combining the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a medium skillet over medium heat. Stir continuously with a heatproof spatula—don’t let it scorch! You’ll see the mixture start to bubble and thicken into a lush, pudding-like consistency. Keep stirring until it’s noticeably thick and comes together easily.
Step 2: Add Crunch & Chocolate
Off the heat, stir in the graham cracker crumbs and white chocolate chips. The heat from the mixture will melt the chocolate into a silky, creamy swirl while the graham crackers give it structure and an irresistible subtle crunch. Add a drop or two of orange food coloring if you want your pumpkin cheesecake truffles to look extra festive!
Step 3: Chill to Set
Once the mixture pulls away from the sides of the pan and feels very thick, spread it onto a butter-greased baking sheet in an even layer. Pop it into the fridge for at least 2 hours (overnight if you’re working ahead) so it’s firm enough to roll into truffles without sticking.
Step 4: Shape and Coat
Rub a little butter on your hands to prevent sticking, then scoop out small amounts of chilled dough and roll into smooth balls. Toss each ball in granulated sugar for that classic truffle sparkle and crunchy sweet bite. This step is simple but makes a huge difference in texture.
Step 5: Make Them Pumpkins!
Here’s where the magic happens: Use a toothpick to gently press ridges along the sides of each truffle, mimicking the lines of a real pumpkin. Then, press a chocolate chip into the top to create an adorable “stem”—voilà, Pumpkin Cheesecake Truffles that look as good as they taste!
How to Serve Pumpkin Cheesecake Truffles
Garnishes
For extra flair, dust your pumpkin cheesecake truffles with a dash of cinnamon or edible gold dust just before serving. If you’re going all out, a tiny sprig of mint next to each truffle adds a whimsical “vine” effect to the pumpkin theme.
Side Dishes
Pair these sweet bites with hot apple cider, chai, or even a rich espresso. If it’s party time, they look stunning alongside a platter of other fall-themed desserts—think spiced cookies, mini pies, or chocolate-dipped fruit.
Creative Ways to Present
For a playful touch, arrange your pumpkin cheesecake truffles on a rustic wooden board with fall leaves scattered around, or line them up in little paper candy cups for easy party snacking. They also make the cutest edible favors wrapped in cellophane and tied with a twine bow for autumn gatherings.
Make Ahead and Storage
Storing Leftovers
Your pumpkin cheesecake truffles will stay fresh in an airtight container in the refrigerator for up to 5 days. If you’re stacking them, slip a piece of parchment between layers so the sugar coating stays crisp and pretty.
Freezing
Want to make these ahead or save some for later? Freeze the finished truffles (before rolling in sugar) on a baking sheet, then transfer them to a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge and roll in fresh sugar just before serving for the best texture.
Reheating
Since these truffles are meant to be enjoyed chilled, you don’t need to reheat them. If they’ve been frozen, just allow them to thaw gently in the refrigerator—no microwaving necessary to preserve their creamy, cheesecake-like bite.
FAQs
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Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin purée works beautifully—just make sure it’s thick and not watery, as excess moisture can make the truffle base too soft to roll properly.
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Can I make pumpkin cheesecake truffles without white chocolate chips?
Yes, but the white chocolate helps the filling set nicely and adds an extra layer of flavor. If you need to skip it, you can stir in a little extra graham cracker crumb to help the texture firm up, though the finished truffles may be a little less creamy.
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How do I keep the truffle mixture from sticking to my hands?
Rub a bit of butter on your palms before rolling the mixture—this makes handling easy and keeps your truffles perfectly round. If the mixture still seems sticky, chill it a bit longer for the best results.
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Can these truffles be made gluten-free?
Definitely! Simply swap in gluten-free graham crackers or cookie crumbs and double-check that your other ingredients (especially the condensed milk and chocolate chips) are certified gluten-free.
Final Thoughts
If you love pumpkin and crave a treat that’s creamy, dreamy, and delightfully fun to make, you owe it to yourself to try these Pumpkin Cheesecake Truffles. Each bite feels like a little celebration of fall, and I hope you enjoy sharing (and devouring) them as much as I do!
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Pumpkin Cheesecake Truffles Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 20 truffles 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Description
Delicious and festive Pumpkin Cheesecake Truffles are a perfect sweet treat for any occasion. Creamy pumpkin cheesecake filling coated in sugar and topped with chocolate chips make these truffles irresistible.
Ingredients
Cheesecake Mixture:
- 1 tablespoon butter
- 4 ounces cream cheese, softened at room temperature
- 1/2 cup canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
Additions:
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- Orange food coloring (or red and yellow food colorings), as needed, optional
- Granulated sugar, as needed, for rolling
- Chocolate chips, for topping
Instructions
- Cheesecake Mixture: Combine butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in graham crackers and white chocolate chips until melted and smooth. Add food coloring if desired.
- Forming Truffles: Pour mixture onto a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours or overnight. Roll mixture into small balls, coat in granulated sugar, and make ridges with a toothpick. Top with chocolate chips to resemble stems.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
