Move over pumpkin pie – there’s a new fall favorite in town! These Pumpkin Cheesecake Truffles are everything you love about autumn: creamy texture, warm spices, and that irresistible pumpkin flavor – all in one bite-sized treat. According to Google Trends, searches for “pumpkin dessert recipes” spike every October, and for good reason. They’re cozy, crowd-pleasing, and, best of all, these truffles are no-bake!
I stumbled on this recipe one chilly evening when I had leftover pumpkin puree and cream cheese in the fridge. I wasn’t in the mood to bake, so I started experimenting – and boom, the first batch was a hit. Whether you’re making these for Thanksgiving, a Friendsgiving party, or just to treat yourself, these truffles are shockingly easy and totally addictive.
Ingredients for Pumpkin Cheesecake Truffles
Okay, so let me tell you—these Pumpkin Cheesecake Truffles were born outta one of those “what the heck do I do with this leftover pumpkin?” kinda nights. I had cream cheese in the fridge, graham crackers from a failed pie crust attempt, and half a can of pumpkin puree staring at me. That combo turned into magic. Like, the kind of magic you eat three of before realizing it’s midnight.
The Essentials You’ll Need
- Pumpkin puree – Not pumpkin pie filling. Trust me, I made that mistake once. Pie filling’s already sweetened and spiced, and it turned my truffles into weird little sugar bombs. Go with plain 100% pumpkin. Libby’s is my go-to.
- Cream cheese – Full-fat is the move. Don’t mess with the low-fat stuff here unless you’re cool with squishier truffles that don’t hold up. I like Philadelphia—it just blends smoother.
- Powdered sugar – This helps bind the mixture and sweeten things up. I sift it because once I didn’t, and yep, lumpy truffles. Not cute.
- Graham cracker crumbs – Adds that “crust” flavor and a little texture. I crush mine in a zip bag with a rolling pin. Therapeutic AND practical.
- Pumpkin spice + cinnamon – You can get fancy and mix nutmeg, cloves, ginger, etc., but honestly, the store-bought pumpkin spice blend works just fine for everyday folks like me.
- White chocolate chips or melting wafers – For coating. I used chips once and struggled—melting wafers are way smoother, especially the Ghirardelli ones.
- Optional: vanilla extract, pinch of salt – Totally optional but adds some oomph.
Tips I Learned the Hard Way
- Let the cream cheese come to room temp. One time I mixed it straight from the fridge and got this chunky mess that looked like cottage cheese. Yikes.
- If your mix is too sticky to roll, chill it. I’ve had batches that were too soft, and I was impatient—rolling goo with sticky hands is not the vibe. Pop it in the fridge for 30 minutes.
- Want to go dairy-free? I tried it with vegan cream cheese and dairy-free white chocolate—came out softer but still tasty. Just adjust the chill time.
- Keto hack: Use almond flour instead of graham crumbs and a keto sweetener like Swerve. It’s not exactly the same, but it’s a decent fix if you’re watching carbs.
Honestly, gathering the ingredients is the easiest part. You can even get wild and sprinkle crushed pecans on top or add a splash of maple extract. I’m tellin’ ya, once you make these, you’ll start daydreaming about all the flavor combos.
Step-by-Step Instructions
I swear, the first time I made these Pumpkin Cheesecake Truffles, I thought they’d be a huge mess. Like, Pinterest fail kind of mess. But nope—turns out, once you get the hang of it, they’re stupidly easy. No oven, no drama. Just chill, scoop, and dip.
1. Mix Up the Filling
Start with softened cream cheese and your pumpkin puree. I usually dump both into a big mixing bowl and beat ’em together with a hand mixer. One time I tried mixing it with a spoon ‘cause I was lazy… big mistake. Lumpy city. You want it smooth like pumpkin mousse.
Then I toss in the powdered sugar, graham cracker crumbs, pumpkin spice, cinnamon, vanilla, and a pinch of salt. If you taste-test here (you will), it should be like creamy pumpkin pie filling. Try not to eat it all.
Pro Tip: Don’t overmix. Once it’s combined, stop. If it gets too loose, it’s a pain to roll later.
2. Chill That Dough
Throw the bowl in the fridge for at least 1 hour. I once got impatient and tried rolling them after 20 minutes. Bad move. It was sticky chaos. You want the dough to firm up enough to scoop clean little balls.
If you’re really short on time, the freezer works too—15 to 20 minutes max. Just don’t forget about it like I did once (frozen pumpkin rockballs are NOT it).
3. Roll ‘Em Out
I use a small cookie scoop, but a tablespoon works too. Roll the dough into 1-inch balls with your hands. You’ll get about 20–24 truffles, depending on how big you make them. And yes, I always end up with an odd number because I keep taste-testing one.
Line them up on a parchment-lined tray and pop them back in the fridge while you melt your coating.
4. Time to Dip
Melt your white chocolate or candy wafers in a microwave-safe bowl. Go slow—15-second bursts, stirring in between. Once I microwaved it all at once and scorched the bottom. It smelled like burned dreams.
Use a fork or toothpick to dip each ball in the melted chocolate. Tap off the excess and place them back on the tray.
Optional but fun: Sprinkle crushed graham crackers, cinnamon sugar, or even a drizzle of dark chocolate on top before the coating sets.
5. Chill Again and Serve
Let them firm up in the fridge for another 15–30 minutes. That’s it! You now have fancy-looking truffles that taste like fall heaven.
Not gonna lie, I make a double batch every time now. I stash half in the freezer “for guests” (aka future me). They keep well for about a week in the fridge, but they rarely last that long.
Flavor Variations to Try
So once I nailed the classic Pumpkin Cheesecake Truffles, I couldn’t stop playing with flavors. I mean, if you’re already rolling truffles like a champ, why not get creative? Honestly, half the fun is throwing in new ingredients and seeing what works. Some flops? For sure. But the hits? Absolute bangers.
Pumpkin Spice Latte Truffles (Yes, Like the Drink)
I’m not even gonna pretend I wasn’t inspired by Starbucks. I added 1 teaspoon of instant espresso powder to the base mix—just whisked it right into the pumpkin puree before blending with the cream cheese. Oh man. It gave them that subtle coffee kick without being too overpowering. I topped those with a dusting of cocoa powder and boom, fall in a bite.
Pro Tip: Dissolve the espresso in a splash of warm water first if it clumps.
Maple Pecan Crunch
I wanted something with texture, so I folded in some finely chopped toasted pecans and swapped the vanilla extract for maple extract. Game changer. Rolled them in crushed pecans before dipping in chocolate and they had this fancy, nutty thing going on. Like they belonged at a holiday brunch.
Heads up: Don’t go too heavy on the pecans or your truffles won’t hold shape. Learned that one the sticky way.
Cinnamon Sugar Dusting
Okay, this one’s for the lazy decorators (me, every Monday). Instead of dipping them in chocolate, I just rolled the truffle balls in a mix of cinnamon and sugar. Simple. Delicious. Kinda like snickerdoodle meets pumpkin pie. These are the fastest to make if you’re short on time or just don’t wanna deal with melting chocolate.
Dark Chocolate Drizzle
When I want to impress people (aka potlucks), I dip the truffles in white chocolate, then go full bakery mode and drizzle melted dark chocolate over the top. Not only do they look fancy, but that sweet-meets-bitter combo is so satisfying. One time someone legit thought I bought them from a shop. I took the credit. I’m not sorry.
Moral of the story? The base recipe’s solid, but once you make it your own, it gets real fun. Think: nutmeg dusting, caramel drizzle, even crushed ginger snaps. Just play around and find your fave.
Serving & Storage Tips
So here’s the deal: these Pumpkin Cheesecake Truffles are so good that people will ask for the recipe. And they will ask you to bring them again. Whether you’re serving them at a party or stashing a secret batch in the back of your fridge (been there), here’s what I’ve figured out from lots of trial and error.
How to Serve Without a Melty Disaster
Okay, first lesson: keep these suckers cold until about 10–15 minutes before serving. I brought them to a fall picnic once, left them out for an hour, and they turned into a soft, slightly sad pile of goo. Still tasty? Yes. Pretty? Not even a little.
If you’re doing a party or a dessert table, use a cold platter or a plate that’s been chilled in the fridge. I even throw a couple of those little ice packs under a plate covered in parchment sometimes. It works, and no one notices.
Mini cupcake liners are your best friend here. Makes them look cute and keeps everyone’s fingers clean.
Make-Ahead Like a Pro
I always make these a day before any event. The flavor actually gets better overnight. Once they’re dipped and set, just pop them into an airtight container and stack layers with parchment or wax paper in between so they don’t stick.
In the fridge? They’ll last 5 to 7 days easy. But honestly, they’re usually gone by day three at my house.
Freezer Tips
Freezer? Heck yes. I’ve frozen batches for over a month and they still taste awesome. Just make sure you freeze them flat first (on a baking tray), then move them to a freezer-safe container once solid. That way, they don’t smush into weird truffle lumps.
Let ’em thaw in the fridge overnight or on the counter for 30 minutes. They’ll taste just as good as fresh—maybe better.
Gifting That Actually Impresses
So this past holiday season, I packed these truffles into small boxes with some wax paper, tied them up with twine and a little tag, and BAM—cutest edible gift ever. People lost their minds. I even had a neighbor ask me if I bought them at a “gourmet boutique” (lol what even is that?).
Just make sure the box isn’t sitting somewhere warm. I learned the hard way when I left a box in my car while running errands. Chocolate puddles. Tragic.
Point is, store these cold, serve them smart, and if you’re giving them as gifts—maybe include a little “keep refrigerated” note so your hard work doesn’t melt away. Trust me, you’ll look like a dessert genius.
Alright, let’s be real—once you make these Pumpkin Cheesecake Truffles, you’re gonna wonder why you ever bothered baking pumpkin pie. They’ve got that perfect combo of creamy, spiced, slightly tangy, and just enough sweetness to make you go “oh dang” after every bite. And the best part? No oven, no fuss, and a million ways to switch ’em up.
Whether you’re bringing them to Thanksgiving dinner, sharing with coworkers, or just hoarding them for yourself (zero judgment), they’re always a hit. I mean, who can say no to a bite-sized pumpkin cheesecake wrapped in chocolate?
So do yourself a favor: grab that can of pumpkin, whip these up, and see what all the hype is about. And hey—if you make ’em and love ’em (you will), snap a pic and pin it. Share the pumpkin joy. Because these little guys? They’re not just dessert. They’re fall energy in a bite.
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Pumpkin Cheesecake Truffles Recipe [2025] – Creamy, Spiced, and No-Bake Delight!
These no-bake Pumpkin Cheesecake Truffles are creamy, spiced, and totally addictive. A bite-sized fall dessert that’s way easier than pie and perfect for any autumn gathering.
- Total Time: 1 hour 30 minutes
- Yield: 24 truffles 1x
Ingredients
- 1/2 cup pumpkin puree (100% pure, not pie filling)
- 8 oz full-fat cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 cup graham cracker crumbs
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract (optional)
- Pinch of salt (optional)
- 12 oz white chocolate melting wafers or chips (for coating)
- Optional toppings: crushed graham crackers, cinnamon sugar, dark chocolate drizzle, chopped pecans
Instructions
- In a large bowl, beat softened cream cheese and pumpkin puree until smooth using a hand mixer.
- Add powdered sugar, graham cracker crumbs, pumpkin spice, cinnamon, vanilla, and salt. Mix until just combined.
- Chill mixture in the fridge for at least 1 hour (or 15–20 minutes in the freezer) until firm enough to scoop.
- Roll into 1-inch balls using a cookie scoop or tablespoon. Place on a parchment-lined tray.
- Chill truffle balls while melting white chocolate in 15-second intervals, stirring between each, until smooth.
- Dip each truffle in melted chocolate using a fork or toothpick. Tap off excess and return to tray.
- Sprinkle optional toppings before coating sets, if desired.
- Chill truffles for another 15–30 minutes until fully set.
Notes
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month. Let thaw in the fridge or at room temp before serving. Best served chilled and within 10–15 minutes of removing from the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
