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pumpkin cheesecake truffles - featured image

Pumpkin Cheesecake Truffles

  • Author: Sofia Garcia
  • Total Time: 30 minutes
  • Yield: 18-20 truffles 1x

Description

Pumpkin cheesecake truffles are creamy, spiced, bite-sized treats coated in chocolate—perfect for fall parties or cozy nights in. This easy, no-bake recipe delivers all the flavors of pumpkin cheesecake in a fun, finger-friendly dessert.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup pure pumpkin puree
  • 1 cup powdered sugar
  • 3/4 cup graham cracker crumbs
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger)
  • 1/8 tsp salt
  • 1 1/4 cups white chocolate chips (for coating)
  • 2 tsp coconut oil (optional, for chocolate coating)

Instructions

  1. Add softened cream cheese to a large mixing bowl. Beat with a hand mixer on medium until smooth (about 1 minute).
  2. Add pumpkin puree, powdered sugar, graham cracker crumbs, vanilla extract, pumpkin pie spice, and salt.
  3. Mix until totally combined and creamy, about 2 minutes. If mixture is too soft, add 2-3 tbsp extra graham crumbs.
  4. Taste and adjust spice or sweetness as needed.
  5. Line a baking sheet with parchment paper or a nonstick mat.
  6. Use a cookie scoop or tablespoon to portion out the filling. Roll into balls about 1 inch in diameter (makes about 18-20 truffles).
  7. Place balls on the lined sheet. Chill in the refrigerator for 30 minutes, or freeze for 10 minutes if in a hurry.
  8. Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth and melted (60-90 seconds total). Alternatively, melt in a double boiler over low heat.
  9. Using two forks, dip each chilled truffle into the melted chocolate, turning to coat completely. Lift out, allowing excess chocolate to drip off, then place back on the lined baking sheet.
  10. Sprinkle with pumpkin pie spice, chopped pecans, or orange zest if desired before the chocolate sets.
  11. Let truffles sit at room temperature until the chocolate hardens (about 20 minutes), or refrigerate for faster setting.
  12. Once set, transfer to an airtight container and keep chilled until ready to serve.

Notes

For gluten-free truffles, use gluten-free graham crumbs or almond flour. Dairy-free cream cheese and chocolate chips work for vegan adaptation. Chill truffles well before dipping for best results. Customize with different spices, nuts, or chocolate coatings. Truffles can be made ahead and freeze well for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 truffle (about 1 inch diameter)
  • Calories: 100
  • Sugar: 9
  • Sodium: 60
  • Fat: 6
  • Saturated Fat: 4
  • Carbohydrates: 11
  • Fiber: 0.5
  • Protein: 2

Keywords: pumpkin cheesecake truffles, fall dessert, no-bake, party treats, pumpkin spice, easy truffles, cream cheese, chocolate coated, autumn recipes

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Find it online: https://theyumrecipes.com/pumpkin-cheesecake-truffles-recipe-easy-fall-dessert-for-parties/