Easy Pumpkin Truffles Recipe – Creamy, Spiced & Sweet
These Pumpkin Cheesecake Truffles are rich, creamy, and packed with fall flavor. Blended with pumpkin, warm spices, and cream cheese, then dipped in chocolate, they’re the perfect autumn sweet treat.
- Prep Time: 30 minutes
- chill time: 1.5 hours
- Total Time: 2 hours
- Yield: About 24 truffles 1x
Ingredients
-
8 oz cream cheese, softened
-
1/2 cup pumpkin purée (not pie filling)
-
1 1/2 cups powdered sugar
-
1 tsp vanilla extract
-
1 tsp pumpkin pie spice
-
1 1/4 cups crushed gingersnap cookies (or graham crackers)
-
12 oz white or dark chocolate chips (for coating)
-
1 tsp coconut oil or shortening (optional)
Instructions
-
In a bowl, mix softened cream cheese and pumpkin until smooth.
-
Add powdered sugar, vanilla, and pumpkin pie spice. Mix well.
-
Stir in cookie crumbs until combined and dough is firm enough to roll.
-
Chill mixture for 1–2 hours.
-
Roll into 1-inch balls and place on parchment-lined baking sheet.
-
Freeze truffles for 30 minutes.
-
Melt chocolate with coconut oil in microwave, stirring every 30 seconds.
-
Dip each truffle in melted chocolate and place back on sheet.
-
Add toppings if desired. Chill until set.
-
Store in airtight container in fridge.
Notes
-
Use gingersnaps for extra spice or graham crackers for milder flavor.
-
Truffles freeze well for up to 2 months.
-
Try dark chocolate drizzle or crushed nuts as topping.