Dessert for Movie Night: Creamy Pumpkin Truffle Bites

Creamy, spiced, and dipped in silky chocolate, these Pumpkin Cheesecake Truffles are everything cozy and indulgent about fall in one irresistible bite. Blending rich cream cheese with pumpkin purée and warm spices, these no-bake truffles are the perfect combination of cheesecake smoothness and pumpkin pie flavor — all coated in a chocolate shell that adds just the right snap.

Whether you’re making treats for a Thanksgiving dessert platter, Halloween party, or just want something pumpkin-spiced to satisfy your sweet tooth, these truffles are quick to prepare and easy to make ahead. And yes — they freeze beautifully.

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Ingredients Overview

This recipe uses pantry-friendly, fall-inspired ingredients that balance richness, spice, and texture. Let’s break down what you’ll need:

Core Ingredients

• Pumpkin purée: Adds moisture, natural sweetness, and earthy fall flavor. Make sure to use pure pumpkin, not pumpkin pie filling.

• Cream cheese (softened): Provides tang and richness for that cheesecake texture.

• Powdered sugar: Sweetens the mixture while keeping it smooth and blendable.

• Graham cracker crumbs: Help bind the mixture and mimic the crust of a cheesecake. You can also use crushed gingersnaps for extra spice.

• Pumpkin pie spice: A warm blend of cinnamon, nutmeg, ginger, and cloves — perfect for that seasonal flavor.

• Vanilla extract: Adds depth and rounds out the sweetness.

For Coating

• White chocolate or dark chocolate chips: Melted and used for dipping. White chocolate complements the pumpkin flavor, while dark chocolate gives bold contrast.

• Coconut oil or butter (optional): Helps smooth out the melted chocolate for easier dipping.

• Optional toppings: Crushed graham crackers, cinnamon sugar, or a drizzle of contrasting chocolate.

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Step-by-Step Instructions

Step 1: Make the Filling

1. In a mixing bowl, beat together:

   • 4 oz cream cheese (softened)

   • ⅓ cup pumpkin purée

   • 1 tsp vanilla extract

   • 1 tsp pumpkin pie spice

2. Add:

   • 1 ½ cups graham cracker crumbs

   • ⅔ cup powdered sugar

3. Mix until fully combined. The mixture should be thick and scoopable.

Tip: If the batter is too soft, chill it in the refrigerator for 30–45 minutes before rolling.

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Step 2: Roll into Balls

1. Scoop the chilled filling using a small cookie scoop or tablespoon.

2. Roll into balls between your palms (about 1 inch in size).

3. Place on a parchment-lined baking sheet.

4. Chill or freeze for 30–60 minutes, until firm enough to dip.

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Step 3: Coat in Chocolate

1. Melt 10 oz white chocolate or dark chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each. Add 1 tsp coconut oil or butter for a smoother dip.

2. Using a fork or toothpick, dip each chilled truffle into the melted chocolate, allowing excess to drip off.

3. Place back onto the parchment-lined sheet.

Optional Toppings:

• Sprinkle crushed graham crackers

• Dust with cinnamon sugar

• Drizzle with contrasting chocolate

Let the chocolate set at room temperature, or chill in the fridge to speed it up.

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Tips, Variations & Substitutions

Expert Tips:

• Pumpkin purée should be thick: If it’s watery, blot it with paper towels to remove excess moisture.

• Work in batches: Keep some truffles chilled while dipping others to prevent softening.

• Use two forks to help with clean dipping and even coating.

Variations:

• Gingersnap crust: Use crushed gingersnap cookies instead of graham crackers for more spice.

• Chocolate pumpkin truffles: Add 2 tbsp cocoa powder to the filling.

• Pumpkin spice latte truffles: Add ½ tsp instant espresso powder to the filling.

Substitutions:

• Dairy-free: Use dairy-free cream cheese and vegan white or dark chocolate.

• Low-sugar: Swap powdered sugar for a powdered erythritol or monk fruit blend.

• Nutty coating: Roll the finished truffles in finely chopped pecans or walnuts.

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Serving Ideas & Occasions

These pumpkin cheesecake truffles are perfect for:

• Fall parties and potlucks

• Thanksgiving dessert boards

• Gift boxes or edible favors

• A cozy treat with coffee or chai

Serve them slightly chilled for the best bite — creamy on the inside with a sweet shell on the outside. They’re also great on a dessert tray alongside pies, bars, or cookies for a festive variety.

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Nutritional & Health Notes

While rich, these truffles are portion-controlled and made with real ingredients. Each truffle offers:

• A balance of healthy fats from the cream cheese and chocolate

• A seasonal boost of vitamin A from pumpkin

• No artificial flavors or preservatives

Want to lighten them up? Use low-fat cream cheese and reduce sugar or chocolate coating. Skip the topping for a cleaner version.

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FAQs

Q1: Can I use pumpkin pie filling instead of purée?

A1: No — pumpkin pie filling contains added sugar and spices that will throw off the balance of the recipe. Stick to pure pumpkin purée.

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Q2: Can I freeze these truffles?

A2: Absolutely. Freeze in an airtight container for up to 2 months. Thaw in the fridge for 30 minutes before serving.

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Q3: My filling is too soft. What should I do?

A3: Chill the mixture longer or add more graham cracker crumbs (1 tbsp at a time) until firm enough to roll.

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Q4: Can I make these ahead of time?

A4: Yes. These truffles are perfect for prepping 1–2 days in advance. Store in the fridge until ready to serve.

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Q5: Do I have to dip them in chocolate?

A5: No — you can roll them in crushed nuts, cocoa powder, or cinnamon sugar instead for a quicker, no-melt option.

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Q6: What kind of chocolate is best?

A6: Use high-quality chocolate chips or melting wafers. White chocolate complements the pumpkin flavor, but dark chocolate offers rich contrast.

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Q7: Can I make them bigger or smaller?

A7: Yes! Make mini truffles for bite-sized treats, or larger ones (just adjust chilling and coating times accordingly).

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