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–+ servings
A stack of Pumpkin Cheesecake Truffles, one cut in half to show the pumpkin filling, topped with chocolate chips.

Pumpkin Cheesecake Truffles

These pumpkin cheesecake truffles are a delicious no-bake treat perfect for fall. They combine the flavors of pumpkin and cream cheese in a bite-sized dessert.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Truffles
  • 1 package cream cheese softened
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup graham cracker crumbs
  • 1/4 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
For the Coating
  • 12 ounces white chocolate chips
  • 1 tablespoon coconut oil optional, for smoother melting

Equipment

  • Large bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper

Method
 

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add the pumpkin puree, graham cracker crumbs, powdered sugar, and pumpkin pie spice to the cream cheese. Mix until well combined.
  3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
  4. Freeze the truffle balls for at least 60 minutes, or until firm.
  5. Melt the white chocolate chips with the coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  6. Dip each frozen truffle ball into the melted white chocolate, coating completely. Use a fork to lift them out and let excess chocolate drip off.
  7. Return the coated truffles to the parchment-lined baking sheet. You can drizzle extra melted chocolate over the tops for decoration if desired.
  8. Refrigerate the truffles for at least 15 minutes to allow the chocolate to set before serving.

Notes

Store leftover truffles in an airtight container in the refrigerator for up to 5 days.

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