Pumpkin Cheesecake Truffles

Fall desserts don’t get much easier — or more delicious — than these Pumpkin Cheesecake Truffles. If you love the flavors of creamy cheesecake, warm pumpkin spice, and rich chocolate, this no-bake treat is about to become your new favorite.

Each truffle has a soft, velvety filling made with cream cheese, pumpkin purée, graham cracker crumbs, and cozy spices, all coated in a smooth layer of chocolate. The combination is perfectly balanced: creamy, spiced, sweet, and indulgent without being overly heavy.

Best of all, these truffles are completely no-bake and come together in under 30 minutes. They’re ideal for fall gatherings, holiday dessert trays, or just a cozy night at home. Plus, they look gorgeous, making them a great option for gifting.

You can get creative, too! Use white chocolate, dark chocolate, or even a drizzle of both for a stunning finish. Add a sprinkle of crushed graham crackers or cinnamon on top to make them extra festive.

These pumpkin truffles are bite-sized perfection and disappear fast, so you may want to make a double batch.

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What Makes These Pumpkin Cheesecake Truffles Special?

• No-Bake Recipe – No oven needed; just mix, chill, and dip.

• Perfect Fall Flavors – Pumpkin, warm spices, and rich chocolate in every bite.

• Easy & Quick – Ready in just 30 minutes with minimal ingredients.

• Great for Gifting – Beautiful, bite-sized treats for the holidays.

• Versatile Coatings – Use milk, dark, or white chocolate — or mix and match!

These aren’t just truffles — they’re a little bite of autumn happiness.

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Ingredient Notes

• Cream Cheese (8 oz, softened)
  Forms the creamy base. Use full-fat for richness or light cream cheese for a healthier option.

• Pumpkin Purée (½ cup)
  Adds authentic pumpkin flavor. Make sure to use pure pumpkin, not pumpkin pie filling.

• Graham Cracker Crumbs (1 cup)
  Give structure to the filling and add a cheesecake vibe. Use gluten-free if needed.

• Powdered Sugar (½ cup)
  Sweetens the filling without graininess.

• Pumpkin Pie Spice (1 tsp)
  Adds warm, cozy fall flavors. Use a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have premade spice.

• White or Dark Chocolate (12 oz, melted)
  For dipping. Choose your favorite or use both for a pretty contrast.

• Coconut Oil (1 tbsp, optional)
  Helps thin the chocolate for smoother dipping.

• Optional Toppings
  Crushed graham crackers, cinnamon dust, or a drizzle of contrasting chocolate.

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How to Make Pumpkin Cheesecake Truffles

1. Make the filling
   In a large mixing bowl, beat softened cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, and graham cracker crumbs. Mix until fully combined and creamy.

2. Shape the truffles
   Scoop about 1 tablespoon of filling per truffle and roll into balls. Place on a parchment-lined baking sheet. Freeze for 15–20 minutes to firm up.

3. Melt the chocolate
   In a microwave-safe bowl, melt chocolate in 30-second intervals, stirring between each, until smooth. Stir in coconut oil if using.

4. Dip the truffles
   Using a fork or dipping tool, dip each chilled truffle into the melted chocolate. Tap off excess chocolate and return to the baking sheet.

5. Decorate & chill
   Add toppings immediately if desired, then refrigerate for at least 30 minutes until chocolate sets.

6. Serve & enjoy
   Keep truffles chilled until ready to serve.

Tip: Freeze truffles before dipping to prevent crumbs from mixing into the chocolate.

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Storage Options

• Refrigeration: Store in an airtight container for up to 5 days.

• Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.

• Make-Ahead Tip: Prepare the filling up to 3 days in advance and store chilled until ready to dip.

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Variations and Substitutions

• White Chocolate Pumpkin Truffles – Use white chocolate for a sweet, creamy coating.

• Dark Chocolate Lovers – Dip in rich dark chocolate for a bold flavor contrast.

• Extra Crunch – Roll dipped truffles in chopped pecans or walnuts.

• Spiced Up – Add extra cinnamon, nutmeg, or ginger for stronger fall spice.

• Gluten-Free – Use gluten-free graham crackers for the filling.

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Frequently Asked Questions

1. Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling is pre-sweetened and spiced, which will make the mixture too wet.

2. My filling feels too soft to roll — what should I do?
Chill the filling for 30 minutes before shaping to make it easier to handle.

3. Can I use store-bought pumpkin pie spice?
Absolutely! If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves.

4. How do I keep the chocolate coating smooth?
Make sure the truffles are fully chilled before dipping, and stir a little coconut oil into the melted chocolate.

5. Do I have to refrigerate them?
Yes, because of the cream cheese, these truffles need to stay chilled.

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