Name: Ingredients Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 tablespoon butter; 4 ounces cream cheese, softened; ½ cup canned pumpkin puree; 1 (14-ounce) can sweetened condensed milk; 1 ½ teaspoons pumpkin pie spice; ½ cup graham cracker crumbs; ⅓ cup white chocolate chips; Orange food coloring (optional); Granulated sugar (for rolling); Chocolate chips (for topping)

Jump to Recipe·5.2 from 13 reviews

Ready to indulge in the coziness of fall? These Pumpkin Cheesecake Truffles are a bite-sized taste of autumn’s best flavors, combining creamy pumpkin with rich cheesecake and a sparkly sugar coating. The secret lies in how you blend the key Ingredients to capture all the warmth of pumpkin pie in a no-bake, easy-to-make treat. Each truffle looks like a little pumpkin, complete with a chocolate chip “stem” and a gentle hint of spice, making them irresistible for parties or just a special snack with coffee.

Ingredients You’ll Need

The beauty of these truffles is in their simplicity—all the Ingredients are pantry staples, yet each one plays its own key role, whether it’s the tangy cream cheese, sweet pumpkin, or the finishing sparkle of sugar. It’s the combination that brings everything together in a perfectly poppable treat.

Butter: Adds richness to the filling and helps with the smooth, creamy texture.
Cream Cheese (softened): Gives that classic cheesecake flavor and silky consistency.
Canned Pumpkin Puree: The key to authentic pumpkin taste—use 100% pumpkin for best results.
Sweetened Condensed Milk: Provides sweetness and blends everything into a luscious filling.
Pumpkin Pie Spice: Warm spices like cinnamon, ginger, and nutmeg build that cozy autumn feels.
Graham Cracker Crumbs: Adds structure and a subtle honey flavor reminiscent of classic cheesecakes.
White Chocolate Chips: Melts into the mix for creamy sweetness and a touch of decadence.
Orange Food Coloring (optional): Amp up the pumpkin color for extra festive flair.
Granulated Sugar (for rolling): Gives the final truffles a delightful sparkle and touch of crunch.
Chocolate Chips (for topping): Serve as the pumpkin “stem” and add a cute finishing detail.

How to Make Ingredients

Step 1: Cook the Pumpkin Cheesecake Filling

Begin by setting a skillet over medium heat. Add the butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly—a wooden spoon works well—until the Ingredients meld together into a thick, gorgeous, and fragrant mixture. You’ll know it’s ready when it easily comes away from the sides of the pan and smells like a cozy fall evening. This step sets the creamy base for your truffles.

Step 2: Add Graham Crackers and White Chocolate

Sprinkle in the graham cracker crumbs and white chocolate chips, then keep stirring. The graham crackers bring that cheesecake-crumb texture, while the white chocolate melts seamlessly for richness. If you love the look of bright orange pumpkins, add a drop or two of orange food coloring at this stage. Stir until the chocolate is fully melted and the mixture is smooth.

Step 3: Cool the Mixture

Once your filling is thick and well combined, transfer it immediately onto a butter-greased baking sheet or shallow dish. Spread it out into an even layer so it cools and sets more quickly. Pop the tray into the fridge for at least 2 hours (overnight is fine, too!). The Ingredients will firm up, making it much easier to roll into perfect little truffles later.

Step 4: Roll the Truffles

Once chilled and firm, rub butter on your hands to stop any stickiness. Scoop out small portions of the mixture—about the size of a golf ball—and roll between your palms to form smooth balls. This part is surprisingly satisfying; you’ll feel the cheesecake texture and see the pumpkin color come alive!

Step 5: Coat the Truffles

Gently roll each truffle ball in granulated sugar. The sugar not only gives the truffles a subtle crunch and extra sweetness, but also makes them sparkle like frosty pumpkins. Don’t skip this step—the coating makes a big difference in both presentation and taste!

Step 6: Decorate

Use a toothpick to press gentle vertical ridges along the sides of each truffle. This detail transforms every ball into a real mini pumpkin. For the final touch, press a chocolate chip into the top as your little “stem.” It’s simple, effective, and irresistibly cute.

Step 7: Serve

Your truffles are ready to eat right away or can be kept in the fridge until you’re set to bring them out. The flavors get even better after a little chill time, making them perfect for prepping ahead of your next fall get-together.

How to Serve Ingredients

Garnishes

A sprinkle of cinnamon or a dusting of pumpkin pie spice over the top before serving can make your Pumpkin Cheesecake Truffles look extra special. If you want a little extra glitz, crush up a graham cracker and sprinkle the crumbs over your platter for a hint of “cheesecake crust” on the side. Tiny edible gold leaf sprinkles will also give that celebratory touch for holiday gatherings.

Side Dishes

Serve these truffles alongside a mug of spiced apple cider, hot chocolate, or a pumpkin latte for the ultimate autumn treat. A cheese board with salty nibbles, dried fruits, and nuts can balance the sweetness, while a bowl of whipped cream provides a creamy, cloud-like dip on the side.

Creative Ways to Present

For parties, arrange the truffles on a rustic wooden board and surround them with mini pumpkins or cinnamon sticks. For festive gifting, nestle each truffle in a mini cupcake liner, pack in a pretty box, and tie it up with twine. To really make a statement, display them on a tiered cake stand with fall leaves tucked underneath for a centerpiece-worthy dessert.

Make Ahead and Storage

Storing Leftovers

Store any leftover truffles in an airtight container in the fridge, where they’ll keep fresh for up to five days. The sugar coating helps lock in moisture, while the firm filling ensures you get the creamy texture you love with every bite.

Freezing

Yes, you can freeze Pumpkin Cheesecake Truffles! Line them up on a baking sheet to freeze individually for an hour, then transfer to a freezer-safe container with parchment between layers. They’ll keep beautifully for up to two months—just thaw overnight in the fridge before serving.

Reheating

No reheating is needed, but if the truffles have been in the freezer, allow them to rest in the fridge for a few hours (or at room temperature for about 30 minutes) so they reach that ideal creamy, not icy, consistency.

FAQs

Can I substitute fresh pumpkin for canned pumpkin puree?

Absolutely! Just be sure to cook and puree your pumpkin until it’s totally smooth, and drain off any excess liquid to avoid watering down the Ingredients. Homemade puree gives a lovely fresh flavor.

What if I don’t have pumpkin pie spice?

You can easily make your own by mixing together cinnamon, ginger, nutmeg, and a pinch of cloves. Tweak the blend to suit your taste or what you have on hand—these spices make all the difference in the final flavor.

Can I use dark chocolate instead of white chocolate in the filling?

Yes, but it will change both the taste and color of the truffles. Dark chocolate adds a richer, more complex flavor that’s less sweet but still absolutely delicious with the pumpkin.

Why do my truffles seem too soft to roll?

This can happen if the mixture wasn’t cooked long enough to thicken or if your Ingredients were extra moist. Pop the mixture back in the fridge for another hour or two, or add another spoonful of graham cracker crumbs to firm them up.

Are these Pumpkin Cheesecake Truffles gluten free?

They’re not gluten-free as written, due to the graham cracker crumbs. However, you can swap them for gluten-free graham crackers or cookie crumbs without sacrificing taste or texture!

Final Thoughts

There’s truly nothing more delightful than sharing these Pumpkin Cheesecake Truffles with friends and family. With just a handful of Ingredients and a few simple steps, you can whip up a batch of autumn’s finest treats. Don’t wait for a holiday—give these a try and bring a little pumpkin joy to any day!