When the air turns crisp and pumpkins start appearing everywhere, these Pumpkin Cheesecake Truffles are the ultimate bite-sized fall treat. They’re creamy, rich, and perfectly spiced with that cozy pumpkin-pie flavor we all crave this time of year.
The best part? They’re no-bake and easy enough for beginners! You only need a few simple ingredients to create adorable, creamy truffles that look as good as they taste. Whether you’re hosting a fall party, planning Halloween treats, or just want something sweet with your evening tea, these truffles fit right in.
Ingredients You’ll Need
4 oz (½ cup) cream cheese, softened
¾ cup pumpkin purée (not pie filling)
1½ cups graham cracker crumbs
1 cup powdered sugar
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
Pinch of salt
10 oz white chocolate melting wafers (for coating)
Optional topping: crushed graham crackers or a sprinkle of cinnamon
Step-By-Step Instructions
Mix the Base
In a large bowl, combine softened cream cheese and pumpkin purée. Beat together until smooth and creamy.
Add Dry Ingredients
Stir in graham cracker crumbs, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until everything is well incorporated and you have a soft dough.
Chill the Dough
Cover the bowl and refrigerate the mixture for about 30–45 minutes, until it firms up enough to roll.
Form Truffles
Using a small cookie scoop or spoon, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
Freeze to Set
Pop the tray into the freezer for 20 minutes to help the truffles hold their shape before dipping.
Coat in Chocolate
Melt the white chocolate wafers in the microwave in 20-second intervals, stirring until smooth. Dip each chilled truffle into the melted chocolate using a fork, letting any excess drip off.
Add Toppings
While the coating is still wet, sprinkle with crushed graham crackers or a light dusting of cinnamon for that perfect autumn touch.
Chill and Serve
Place the truffles back on the tray and refrigerate for at least 10 minutes until set. Enjoy chilled or at room temperature!
Helpful Notes & Tips
Texture Tip: If your dough feels too soft to roll, add more graham cracker crumbs (1 tablespoon at a time) until it’s manageable.
Storage: Keep truffles refrigerated in an airtight container for up to 5 days, or freeze for up to 1 month.
Flavor Boost: A drizzle of dark or milk chocolate adds contrast and balances the sweetness.
Recipe Variations
Chocolate Pumpkin Truffles – Use semi-sweet or dark chocolate instead of white for a richer flavor.
Nutty Pumpkin Bites – Roll the coated truffles in finely chopped pecans or walnuts for extra crunch.
Lighter Version – Swap regular cream cheese with light cream cheese or Greek yogurt cream cheese.
Serving Suggestions
Serve these Pumpkin Cheesecake Truffles on a pretty platter with a sprinkle of cinnamon or a few mini pumpkins around for decoration. They pair beautifully with hot cocoa, chai latte, or spiced herbal tea for a cozy fall moment. Perfect for Halloween parties, Thanksgiving dessert tables, or simply as a sweet snack after dinner.
Conclusion
These Pumpkin Cheesecake Truffles bring all the fall flavors together in one irresistible bite — creamy, spiced, and sweet. They’re quick to make, fun to decorate, and even easier to love. Whether you’re gifting them, sharing with family, or saving a few just for yourself, this easy no-bake recipe will warm your heart all season long.
Try them today and enjoy a taste of cozy autumn bliss.