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pumpkin cheesecake truffles - featured image

Pumpkin Cheesecake Truffles

  • Author: Rachel
  • Total Time: 1 hour 30 minutes
  • Yield: 24 truffles 1x

Description

These Pumpkin Cheesecake Truffles are creamy, spiced, and wrapped in a glossy chocolate shell—like pumpkin pie meets cheesecake in a bite-sized treat. Easy to make and perfect for fall gatherings, gifts, or cozy nights in.

Ingredients

Scale
  • 8 ounces (225g) cream cheese, softened (full-fat or light)
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 1/4 cups (140g) powdered sugar
  • 1/2 cup (50g) graham cracker crumbs (or gluten-free cookies for GF option)
  • 1/2 cup (85g) white chocolate chips or chopped white chocolate (for filling)
  • 1 1/2 cups (255g) white chocolate chips or dark chocolate chips/candy melts (for coating)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • Optional: Dark chocolate chips or candy melts (for drizzle)
  • Optional: Sprinkles, chopped nuts, or more graham cracker crumbs (for topping)

Instructions

  1. In a large mixing bowl, combine softened cream cheese and pumpkin puree. Beat with a hand mixer on medium speed until smooth and fluffy, about 2 minutes.
  2. Mix in vanilla extract, pumpkin pie spice, and a pinch of salt. Blend until incorporated. Taste and adjust spice if desired.
  3. Add powdered sugar and graham cracker crumbs. Beat on low speed until a thick, slightly sticky dough forms. If too soft, add more graham crumbs.
  4. In a microwave-safe bowl, melt 1/2 cup white chocolate chips in 20-second bursts, stirring after each. Fold melted chocolate into the pumpkin mixture.
  5. Cover the bowl and refrigerate for at least 1 hour (or freeze for 30 minutes) until the filling is firm.
  6. Line a baking sheet with parchment paper. Scoop out heaping teaspoons (about 1 tablespoon each) of filling and roll into balls. Place on the sheet (about 24 truffles).
  7. Freeze the tray of truffles for 15-20 minutes to firm up for dipping.
  8. Melt 1 1/2 cups white chocolate chips (or dark chocolate) in a clean bowl. Using a fork, dip each truffle, letting excess chocolate drip off. Place back on parchment.
  9. If desired, drizzle with melted dark chocolate for a two-tone look.
  10. While chocolate is wet, sprinkle with graham cracker crumbs, sprinkles, or chopped nuts.
  11. Chill coated truffles in the fridge for 30 minutes, or until shells are firm. Store in an airtight container in the fridge.

Notes

For gluten-free truffles, use gluten-free graham crackers or cookies. For vegan/dairy-free, use plant-based cream cheese and dairy-free chocolate. Chill the filling thoroughly for easy rolling. If chocolate seizes, add a teaspoon of coconut oil and stir gently. Decorate quickly after dipping, as chocolate sets fast.

  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 truffle
  • Calories: 110
  • Sugar: 11
  • Sodium: 60
  • Fat: 6
  • Saturated Fat: 3
  • Carbohydrates: 13
  • Protein: 1

Keywords: pumpkin cheesecake truffles, fall dessert, no bake, pumpkin spice, chocolate truffles, Thanksgiving treat, Halloween dessert, easy truffles, cream cheese, white chocolate, autumn recipe

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Find it online: https://readytocooknow.com/pumpkin-cheesecake-truffles-recipe-easy-fall-chocolate-treats/