Easy Pumpkin Truffles Recipe – Creamy, Spiced & Sweet

If fall had a flavor, it would be wrapped up in these Pumpkin Cheesecake Truffles—bite-sized indulgences that combine creamy pumpkin spice cheesecake with a sweet chocolate shell. They’re soft, rich, warmly spiced, and perfect for cozy gatherings, Thanksgiving dessert tables, or edible holiday gifts.

These truffles are no-bake, easy to make, and offer the ideal balance of tangy cream cheese, earthy pumpkin, cinnamon, and crunchy cookie coating—all dipped in silky white or dark chocolate. It’s a seasonal treat you’ll crave every autumn.

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A Cozy Twist on Traditional Truffles

Truffles originated in France, where chocolate ganache was rolled into elegant confections resembling the prized fungi of the same name. Over the years, home bakers have put creative spins on the classic by using ingredients like peanut butter, cake crumbs, or, in this case, pumpkin cheesecake.

These pumpkin cheesecake truffles take the rich, creamy elements of a fall cheesecake and turn them into a hand-held treat. With a soft, spiced filling made from real pumpkin purée, cream cheese, and crushed cookies, they’re a hit with both pumpkin lovers and anyone looking for something different than the usual candy or pie.

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Ingredient Breakdown: What Makes These Truffles So Irresistible

Every ingredient in these truffles contributes to that unmistakable autumn flavor and velvety texture. Here’s a closer look:

1. Cream Cheese

Full-fat cream cheese gives the truffle filling its signature cheesecake tang and silky texture. Be sure it’s softened for easy mixing.

2. Pumpkin Purée

Use pure canned pumpkin, not pumpkin pie filling. It brings a natural, earthy sweetness and seasonal flavor to the mix.

3. Powdered Sugar

Sweetens the mixture and helps create a smooth, moldable filling.

4. Spices (Cinnamon, Nutmeg, Ginger, Clove)

Classic pumpkin spice ingredients that make these truffles taste like fall in a bite. Use a premixed pumpkin pie spice or blend your own.

5. Vanilla Extract

Adds depth and balances the tang of the cream cheese.

6. Graham Crackers or Gingersnap Crumbs

Provide texture and body to the truffle filling. Gingersnaps add a bold spiced note, while graham crackers give a more traditional cheesecake vibe.

7. White or Dark Chocolate (Melting Wafers or Chips)

Used to coat the truffles and create a crisp outer shell. White chocolate pairs beautifully with pumpkin, while dark chocolate adds richness.

8. Coconut Oil or Shortening (Optional)

Added to the melted chocolate to make it smoother and easier to dip.

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Step-by-Step Instructions: How to Make Pumpkin Cheesecake Truffles

Step 1: Prep Your Ingredients

• Let the cream cheese soften at room temperature.

• Crush graham crackers or gingersnaps into fine crumbs using a food processor or rolling pin.

• Line a baking sheet with parchment paper.

Step 2: Make the Filling

In a large bowl, beat together the cream cheese and pumpkin purée until smooth and creamy. Add the powdered sugar, vanilla extract, and spices. Mix until fully combined.

Stir in the cookie crumbs gradually until the mixture is thick enough to roll into balls. You want a soft dough that holds its shape—like cookie dough.

Step 3: Chill the Dough

Cover the mixture and refrigerate for at least 1–2 hours (or freeze for 30 minutes) to firm up.

Step 4: Form the Truffles

Use a small cookie scoop or tablespoon to portion the dough. Roll into smooth balls and place them on the lined baking sheet.

Refrigerate or freeze the formed truffles for another 30 minutes to ensure they’re firm before dipping.

Step 5: Melt the Chocolate

In a microwave-safe bowl, melt the chocolate chips or wafers in 30-second increments, stirring each time until smooth. Stir in a teaspoon of coconut oil if desired for easier dipping.

Step 6: Dip and Decorate

Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, letting the excess drip off before returning it to the baking sheet.

Optional toppings:

• Crushed graham crackers

• Pumpkin pie spice sprinkle

• Drizzle of contrasting chocolate

Let the chocolate set completely—either at room temperature or in the fridge.

Step 7: Serve or Store

Once fully set, serve immediately or store in an airtight container in the fridge for up to 1 week.

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Tips, Variations, and Substitutions

Pro Tips

• Don’t skip chilling—both before and after rolling. It keeps the truffles from becoming too soft or melting in the chocolate.

• Use dipping tools or a fork and spoon to handle the truffles without fingerprints.

• Double the batch—they go fast, and they freeze beautifully!

Flavor Variations

• Maple Pumpkin Truffles: Add a teaspoon of maple extract or a few tablespoons of maple syrup to the filling.

• Chai Spice Version: Use a blend of cardamom, cinnamon, and black pepper for a spiced chai twist.

• Salted Caramel Drizzle: After coating in chocolate, drizzle with melted caramel and a pinch of sea salt.

Ingredient Swaps

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

• Low-Sugar: Replace powdered sugar with a sugar-free confectioners’ blend.

• No graham crackers? Try vanilla wafers, biscoff cookies, or shortbread crumbs.

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Serving Ideas & Seasonal Occasions

Pumpkin cheesecake truffles are made for fall festivities:

Serve At:

• Thanksgiving Dessert Table: A fun alternative to pumpkin pie.

• Autumn Baby Showers or Weddings: Elegant and seasonal.

• Halloween Parties: Drizzle with orange-colored white chocolate.

• Gift Boxes or Cookie Trays: Perfect for holiday gifting.

Pair With:

• Hot apple cider

• Pumpkin spice lattes

• Herbal teas like cinnamon, chai, or rooibos

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Nutritional & Health Notes

While these are definitely indulgent, pumpkin adds more than just flavor:

• Pumpkin Purée is rich in vitamin A, fiber, and antioxidants.

• Cream Cheese provides calcium and some protein.

• Chocolate Coating offers a touch of mood-boosting theobromine.

Each truffle (depending on size and coating) contains approximately:

• 110–140 calories

• 7–9g fat

• 10–12g carbs

• 1–2g protein

For lighter truffles:

• Use light cream cheese

• Choose dark chocolate (70% cocoa or more)

• Skip or reduce added sugar by half

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Frequently Asked Questions

1. Can I make pumpkin cheesecake truffles ahead of time?

Yes! These truffles are perfect for making ahead. You can prepare the dough and refrigerate it for up to 3 days, or freeze the finished truffles for up to 2 months.

2. How do I keep the chocolate coating smooth?

Make sure your truffles are well chilled before dipping. Stir a bit of coconut oil into your melted chocolate to make it more fluid and easier to coat the truffles.

3. Can I use pumpkin pie filling instead of purée?

It’s not recommended. Pumpkin pie filling contains added sugars and spices, which can throw off the texture and flavor. Use pure pumpkin purée for best results.

4. What’s the best way to dip truffles?

Use a fork or dipping tool. Drop the truffle into the melted chocolate, lift it out on a fork, tap off excess chocolate, and slide it onto parchment using a toothpick.

5. Why is my filling too soft?

This can happen if there’s too much pumpkin or if the cream cheese is overly warm. Add more cookie crumbs or chill the mixture longer before rolling.

6. Can I coat them in something besides chocolate?

Yes! You can roll the chilled truffles in cocoa powder, crushed graham crackers, cinnamon-sugar, or finely chopped nuts instead of dipping in chocolate.

7. Do they need to be refrigerated?

Yes, because of the cream cheese, these truffles should be kept chilled. Store in the fridge in an airtight container for up to 1 week.

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