Pumpkin Cheesecake Truffles

If I want to impress during the fall season without turning on the oven, these Pumpkin Cheesecake Truffles are exactly the treat I reach for. They’re soft, creamy, and packed with all the warm, cozy flavors of autumn—pumpkin, spice, cream cheese, and a buttery graham cracker base. And the best part? They’re as adorable as they are delicious.

Perfect for Halloween, Thanksgiving, or just a random Wednesday where I want something sweet and pumpkin-filled, these truffles have officially dethroned pumpkin pie in my kitchen.

Why You’ll Love This Recipe

These little truffles are everything I love about fall desserts in one perfect bite. Here’s why they’re a must-make:

• No baking required
• Bite-sized, mess-free treats
• Creamy, rich pumpkin cheesecake flavor
• Stays soft but holds its shape
• Super fun to decorate or serve at parties

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree
• Cream cheese
• Butter
• Sweetened condensed milk
• Pumpkin pie spice
• Graham cracker crumbs
• White chocolate (for structure and sweetness)
• Orange food coloring (optional, for a pumpkin look)
• Chocolate chips or pretzel sticks (optional, for stems)
• Cinnamon sugar or crushed graham crackers (optional, for coating)

Directions

1. Cook the base
   In a nonstick skillet or saucepan over medium-low heat, I combine the pumpkin puree, cream cheese, butter, pumpkin pie spice, and sweetened condensed milk. I stir constantly until the mixture is smooth and starts to thicken. This usually takes about 8–10 minutes.
2. Mix in the binding ingredients
   Once it thickens into a soft dough, I remove it from the heat and stir in the graham cracker crumbs and melted white chocolate. At this point, I add a drop or two of orange food coloring to boost the color, but that’s totally optional.
3. Chill the dough
   I transfer the mixture to a bowl and let it cool, then refrigerate for about 1 hour or until it’s firm enough to roll into balls.
4. Shape the truffles
   I roll the dough into small balls (about 1 inch each). If I want to get festive, I press the sides gently with a toothpick or knife to create little pumpkin ridges and top them with a chocolate chip or pretzel piece for a stem.
5. Decorate and serve
   I can roll them in cinnamon sugar, crushed graham crackers, or even dip them partially in white chocolate. Then I place them on a tray and keep them chilled until I’m ready to serve.

Servings and timing

This recipe makes about 20–24 truffles, depending on size. It takes 10 minutes to cook, 10 minutes to shape, plus 1 hour of chilling, so everything comes together in about 1 hour and 20 minutes.

Variations

• Chocolate-covered: I dip each truffle in melted chocolate for a more decadent twist.
• Nutty version: I mix in finely chopped pecans or walnuts.
• Mini cheesecake bites: I press the mixture into mini cupcake liners and top with whipped cream.
• Add spice: A dash of cayenne or extra cinnamon gives them a little kick.
• No pumpkin shape? No problem: I keep them round and simple for easier rolling and serving.

storage/reheating

I store these in an airtight container in the fridge for up to 5 days. They taste best chilled but can sit out for an hour or so at room temp when serving.

They also freeze well—I freeze them in a single layer, then transfer to a bag or container. To serve, I just let them thaw in the fridge overnight.

FAQs

Can I make these ahead of time?

Yes, I often make these a day or two ahead and store them in the fridge. They’re perfect for prepping before a party or holiday.

Do I need to bake the filling?

No baking at all! The mixture thickens on the stovetop thanks to the condensed milk and cream cheese combo.

Can I use fresh pumpkin instead of canned?

Yes, but I make sure it’s very thick and not watery. I drain it well or cook it down first to avoid a loose mixture.

Can I skip the white chocolate?

It’s possible, but I find the white chocolate helps the truffles hold their shape. If I skip it, I may need to add extra graham crumbs to compensate.

Are these overly sweet?

Not at all. The sweetness is balanced by the tang of the cream cheese and the warmth of the spices. They’re sweet, but not overwhelming.

Conclusion

These Pumpkin Cheesecake Truffles are everything I want in a fall dessert—easy to make, packed with cozy flavor, and completely irresistible. Whether I’m serving them for a party, gifting them to friends, or keeping a stash in the fridge just for me, they always bring a little bit of joy with every bite.

Skip the pie this year—once I made these, there was no going back.

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