Introduction

These pumpkin cheesecake truffles are a delightful bite-sized treat combining creamy pumpkin flavor with a sweet, spiced twist. Perfect for fall gatherings or a cozy snack, they’re easy to make and sure to impress any crowd.

This image shows multiple small orange pumpkin-shaped sweets, each covered in shiny sugar crystals that give a sparkling texture. Each sweet has five rounded ridges creating the pumpkin shape. On top of every sweet, there are three small dark chocolate drops arranged close together, adding a smooth, glossy contrast. The sweets are placed in neat rows on a dark flat surface. The focus is on the front row with the background slightly blurred, highlighting the bright orange color and sugar crystals on the sweets. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon butter
4 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1 (14-ounce) can sweetened condensed milk
1 1/2 teaspoons pumpkin pie spice
1/2 cup graham cracker crumbs
1/3 cup white chocolate chips
Optional: Orange food coloring and granulated sugar for rolling

Instructions

Step 1: In a non-stick skillet over medium heat, melt the butter and add the cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens evenly.
Step 2: Remove from heat and mix in the graham cracker crumbs and white chocolate chips until the chips melt and blend into the mixture. If desired, add a few drops of orange food coloring to enhance the color.
Step 3: Pour the mixture onto a greased baking sheet, spreading it evenly. Refrigerate for about 2 hours or until firm.
Step 4: Once chilled, lightly butter your hands and roll the mixture into small, bite-sized balls.
Step 5: Roll each ball in granulated sugar for a sweet, sparkling coating. For a festive touch, decorate with additional chocolate chips as stems on top of each truffle.

Tips & Variations

Use flavored graham cracker crumbs, such as cinnamon, for extra warmth.
Try rolling truffles in crushed nuts or shredded coconut instead of sugar for a different texture.
Add a pinch of sea salt to balance the sweetness if desired.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, let them sit at room temperature for a few minutes to soften slightly. They can also be frozen for up to one month; thaw in the fridge before serving.

How to Serve

The image shows small, round pumpkin-shaped candies covered in a layer of sparkling sugar crystals, giving them a rough, sugary texture. Each candy is bright orange with vertical ridges that mimic the sections of a pumpkin, creating a slightly bumpy surface. On top of each candy, there are three dark chocolate drops arranged closely together, adding a smooth, glossy contrast to the matte sugar coating. The candies are all placed on a flat surface with a warm brown color but the background is changed to a white marbled texture. The focus is sharp on the front candies and softly blurred on those further back, creating depth in the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Canned pumpkin puree is more convenient and has a consistent texture and moisture.

Can these truffles be made vegan or dairy-free?

To make a dairy-free version, substitute the cream cheese and butter with plant-based alternatives and use a vegan condensed milk substitute. The texture might vary slightly, but the flavor will still be delicious.

Pumpkin Cheesecake Truffles Recipe

Print Recipe

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4.7 from 650 reviews

These Pumpkin Cheesecake Truffles are a delicious, creamy fall-inspired treat combining pumpkin puree, cream cheese, and sweetened condensed milk with warm pumpkin pie spices. Coated in graham cracker crumbs and white chocolate, these no-bake truffles are perfect for holiday snacks or party desserts.

Author: Bella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: About 20 truffles 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

1 tablespoon butter
4 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1 (14-ounce) can sweetened condensed milk
1 1/2 teaspoons pumpkin pie spice
1/2 cup graham cracker crumbs
1/3 cup white chocolate chips

Optional Ingredients

Orange food coloring
Granulated sugar for rolling

Instructions

Melt and Mix: In a non-stick skillet over medium heat, melt the butter and then add the softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens slightly.
Add Crumbs and Chocolate: Stir in the graham cracker crumbs and white chocolate chips until the chocolate has melted fully into the mixture. If desired, add a few drops of orange food coloring for a vibrant appearance.
Chill the Mixture: Pour the mixture onto a greased baking sheet and refrigerate for about 2 hours or until the mixture is firm enough to handle.
Form Truffles: Once chilled, use lightly buttered hands to roll the mixture into small, bite-sized balls.
Coat and Decorate: Roll each ball in granulated sugar to create a sweet, crunchy coating. Use additional chocolate chips to decorate each truffle as a decorative stem, if desired.

Notes

Make sure the cream cheese is softened to ensure smooth mixing.
Refrigerate the mixture until firm for easier rolling.
Use lightly buttered hands to prevent sticking while rolling the truffles.
Optional orange food coloring enhances the festive look but can be omitted.
These truffles should be stored in the refrigerator and consumed within 3-4 days.

Keywords: pumpkin cheesecake truffles, fall recipes, no-bake truffles, pumpkin dessert, holiday treats