Packed with cozy fall flavors, these Pumpkin Cheesecake Truffles are little bites of creamy goodness with a hint of pumpkin spice. Each truffle blends smooth cheesecake with sweet pumpkin, all covered in a thin chocolate shell. They’re the perfect mix of soft, rich, and just a little bit festive.
I love making these truffles when I want a quick treat that feels special but doesn’t take forever. One of my favorite things is how easy it is to customize the coating—sometimes I go for classic dark chocolate, other times white chocolate with a sprinkle of cinnamon. It’s like a fun little project that ends with tasty results every time.
These truffles are great for sharing at gatherings or just keeping all to yourself on a chilly evening with a cup of tea or coffee. I’ve found they disappear fast, so I usually double the batch! They remind me of those first really cool days in autumn when everything just feels warm and inviting, perfect for a sweet snack.
Key Ingredients & Substitutions
Cream Cheese: Softened cream cheese is the base for that creamy texture. For a dairy-free option, try vegan cream cheese but expect a slight change in flavor.
Pumpkin Puree: Canned pumpkin puree adds moisture and pumpkin flavor. If unavailable, use fresh pumpkin puree—just cook and mash pumpkin until smooth.
Pumpkin Pie Spice: This spice blend gives that classic fall taste. If you don’t have it, mix equal parts cinnamon, nutmeg, ginger, and cloves yourself.
White Chocolate: Melting white chocolate creates the sweet coating. If you prefer, use vanilla baking chips or candy melts. For a richer taste, try milk or dark chocolate.
How Do You Get the Truffle Mixture to Hold Its Shape Perfectly?
The key is chilling the mixture well before shaping. Once the cream cheese, pumpkin, spices, and sugar are mixed, refrigerate for at least 2 hours. This firms up the mixture, making it easier to roll into balls without sticking or crumbling.
- Use a small scoop to get even-sized portions.
- Roll quickly between your palms to avoid warming the mixture.
- If the mixture gets too soft while shaping, pop it back in the fridge for a few minutes.
Cold truffles also hold the chocolate coating better. So chilling after dipping is just as important for neat, beautiful treats.
Equipment You’ll Need
- Mixing bowl – a large one makes stirring ingredients easy without spills.
- Hand mixer or stand mixer – helps get the cream cheese smooth and lump-free quickly.
- Spoon or small ice cream scoop – for even truffle-sized portions and easy rolling.
- Baking sheet lined with parchment paper – keeps truffles from sticking while chilling.
- Microwave-safe bowls – perfect for melting chocolates without making a mess.
- Piping bag or small spoon – to drizzle chocolate smoothly over the truffles.
Flavor Variations & Add-Ins
- Swap pumpkin pie spice for cinnamon and nutmeg for a simpler, milder fall taste.
- Add finely chopped pecans or walnuts for crunch and extra texture in the truffles.
- Mix in mini chocolate chips into the truffle mix to surprise with little bursts of chocolate inside.
- Use orange or spiced white chocolate for coating for a fun twist and a pop of color.
Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- ½ cup (120g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 ½ cups (180g) powdered sugar, sifted
- 8 oz (225g) white chocolate or vanilla baking chips
- 4 oz (115g) dark or semi-sweet chocolate, for drizzling
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of hands-on prep time, plus 2 hours of chilling to let the truffles firm up. Melting and dipping the truffles adds another 20 minutes or so. Plan for roughly 2.5 hours total, mostly hands-off while the truffles chill!
Step-by-Step Instructions:
1. Mix the Cream Cheese and Pumpkin:
In a large bowl, use a hand mixer to beat the softened cream cheese until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice. Mix well so everything blends together evenly.
2. Add Powdered Sugar:
Slowly add the sifted powdered sugar, mixing constantly. Keep mixing until the mixture is thick enough to hold its shape without being runny.
3. Shape the Truffles:
Line a baking sheet with parchment paper. Scoop tablespoons of the mixture and roll gently between your hands to form smooth balls. Place them on the sheet and refrigerate for at least 2 hours to firm up.
4. Coat with White Chocolate:
Melt the white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Dip each chilled truffle quickly into the melted white chocolate to coat entirely. Place back on the parchment-lined tray and chill until the coating is set.
5. Drizzle with Dark Chocolate:
Next, melt the dark or semi-sweet chocolate using the same method. Use a spoon or piping bag to drizzle the dark chocolate over the white-coated truffles in thin, decorative lines. Refrigerate for 15-20 minutes more until the drizzle is firm.
6. Serve and Enjoy:
If you’d like, lightly dust the truffles with powdered sugar before serving for a festive touch. Keep leftover truffles refrigerated in an airtight container.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just cook and mash fresh pumpkin until smooth before using. Make sure it’s well-drained so the mixture isn’t too wet.
How Should I Store Pumpkin Cheesecake Truffles?
Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 1 month—just thaw in the fridge before serving.
Can I Make These Truffles Ahead of Time?
Absolutely! Prepare and coat the truffles, then keep them chilled in the fridge. They hold up well for several days, making them great for parties or gifting.
What Can I Use Instead of White Chocolate?
You can substitute white chocolate with milk or dark chocolate, or even candy melts. Just choose your favorite flavor to personalize the coating!
