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–+ servings
A stack of Pumpkin Cheesecake Truffles, one with a bite taken out, showing the filling and white chocolate drizzle.

Pumpkin Cheesecake Truffles

These pumpkin cheesecake truffles are a simple and delicious no-bake dessert. They combine the flavors of pumpkin and cream cheese into bite-sized treats.
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Prep Time 20 minutes
Chill 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 box graham cracker crumbs about 34 crackers, finely crushed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
For Coating (Optional)
  • 12 oz white chocolate chips
  • 1 tbsp vegetable shortening optional, for smoother melting

Equipment

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

Method
 

  1. In a large bowl, combine the graham cracker crumbs, pumpkin puree, softened cream cheese, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
  2. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
  3. Chill the truffles in the refrigerator for at least 60 minutes, or until firm.
  4. If coating, melt the white chocolate chips and vegetable shortening (if using) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt using a double boiler.
  5. Dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Return the coated truffles to the parchment-lined baking sheet.
  6. Refrigerate the truffles for another 15-20 minutes, or until the chocolate coating is set.
  7. Serve chilled.

Notes

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

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