Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles became one of my family's favorite fall creations when I wanted something new to offer at Thanksgiving. Creamy pumpkin meets tangy cream cheese in these irresistible bite-sized treats with a sugar-crisp finish. They’re perfect for making ahead and sharing at any autumn occasion.

The first time I made these, my daughter helped roll the truffles in sugar and decorated each one with chocolate chip “stems.” Now they are a must for our annual pumpkin-carving night.

Ingredients

• Butter: brings richness and helps blend the filling smoothly. Choose unsalted butter for better control of flavor
• Cream cheese: gives that classic tangy cheesecake texture. Always use full-fat and ensure it is softened for the smoothest mix
• Canned pumpkin puree: adds moisture and natural pumpkin flavor. Pick pure pumpkin with no extra sugar or spices
• Sweetened condensed milk: sweetens as well as binds the mixture. Use a trusted brand for consistent results
• Pumpkin pie spice: brings all the cozy fall warmth. Check the freshness by smelling it before use
• Graham cracker crumbs: add structure and a hint of honey flavor. Choose finely ground for the best texture
• White chocolate chips: melt into the filling for creamy sweetness. Pick high-quality chips for smooth melting
• Food coloring: makes the truffles festive orange. Use gel or combine red and yellow drops if you like a brighter shade
• Granulated sugar: gives a sparkly, sweet outer coating. Choose fine sugar for even coverage
• Chocolate chips: top each truffle with a cute “stem.” Use mini chips for the perfect pumpkin look

Step-by-Step Instructions

Prepare the Filling:

Combine butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a non-stick skillet set over medium heat. Stir the mixture the entire time and allow it to heat gently. Keep going until it thickens and forms a cohesive mass that does not spread out if you run a spatula through it. This step anchors the flavor and ensures the filling sets correctly

Add crunchy and creamy bits:

Remove skillet from the heat and immediately add graham cracker crumbs and white chocolate chips. Keep stirring until the chocolate melts in. If you want your truffles brighter, add food coloring now and mix thoroughly until the color is even

Chill Until Firm:

Spread the mixture onto a buttered baking sheet to cool it quickly. Use a spatula to get it even and fairly flat. Refrigerate uncovered until fully chilled and firm to the touch. This could take two hours or even overnight if your kitchen is warm

Shape the Truffles:

Butter your hands lightly to prevent the filling from sticking. Use a spoon to scoop up small portions and gently roll into balls about the size of a walnut. If the filling gets sticky, re-butter your hands as you go

Coat with Sugar:

Pour granulated sugar into a shallow bowl. Roll each ball firmly in the sugar until coated on all sides. This protects the truffles and gives them a sparkling finish

Decorate and Make them Pumpkins:

With a toothpick or the back of a butter knife, press indents gently down the sides of each truffle to mimic pumpkin grooves. Press a chocolate chip point-side down on top of each ball to look like a pumpkin stem

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I love adding a few extra shakes of cinnamon to my truffle filling for a deeper flavor. My most treasured kitchen memory is letting my little ones “draw” the pumpkin ridges before we sneakily tasted a few right from the fridge.

Storage tips

Pumpkin cheesecake truffles keep best in an airtight container in the fridge. They stay fresh for up to a week and actually improve a little on the second day as the flavors meld. For longer storage, freeze them in a single layer and then move to a zip bag or container. Thaw overnight in the fridge before serving for the best flavor and texture

Ingredient substitutions

No graham crackers? Ground digestive biscuits or vanilla wafer cookies work perfectly. If you want a deeper chocolate note, swap in dark chocolate chips instead of white in the filling. Swap out pumpkin pie spice for your own blend of cinnamon nutmeg a pinch of ginger and clove

Serving suggestions

Serve truffles piled high on a platter for parties. For fancier gatherings, nest each truffle in a mini muffin liner and arrange on a cake stand. Pair with spiced coffee apple cider or hot cocoa for a cozy dessert hour. These also tuck nicely into treat boxes for gifting teachers and friends all season

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A quick pumpkin truffle history

Bite-sized dessert truffles inspired by classic cheesecake have become a staple at American fall festivals and bake sales. Pumpkin meets cream cheese in this recipe as a play on both holiday pumpkin pie and the love of small shareable sweets

Recipe FAQs

→ What are pumpkin cheesecake truffles?

They are creamy, bite-sized treats blending pumpkin puree, cream cheese, and spices, shaped into balls and coated with sugar and chocolate.

→ How can I customize the flavor?

You can add spices like cinnamon or nutmeg, or roll the bites in crushed nuts or graham cracker crumbs to vary texture and taste.

→ How do I prevent the truffles from melting or sticking?

Ensure they’re thoroughly chilled before handling and store in a cool place to maintain their shape and texture.

→ Can different chocolates be used for topping?

Yes, dark, milk, or white chocolate chips all work well to add flavor and decoration to the truffles.

→ What is the best way to store these treats?

Store them in an airtight container in the refrigerator for up to a week or freeze for longer storage.

→ Are they suitable for festive occasions?

Definitely; their rich flavor and customizable appearance make them ideal for autumn celebrations and gift-giving.