Pumpkin Cheesecake Truffles are little bites of creamy, sweet goodness perfect for fall or any time you’re craving something rich but easy to eat. These truffles blend smooth cream cheese with pumpkin and warm spices like cinnamon and nutmeg, all rolled into small, bite-sized treats.
I love making these truffles when I want a quick dessert that feels special without a lot of fuss. They’re simple to prepare and the mix of pumpkin and cheesecake flavors always gets lots of smiles. A little tip I have is to chill the mixture well before rolling so the truffles hold their shape better and taste even creamier.
These are great for sharing at parties, gifting to friends, or just keeping in the fridge for a sweet pick-me-up. I often serve them on a pretty plate with some extra cinnamon sprinkled on top. Everyone always asks for the recipe, and I love how such a small treat can feel so comforting and festive!
Key Ingredients & Substitutions
Cream Cheese: This is the heart of the cheesecake texture. Use full-fat cream cheese for the best creamy flavor. For a lighter version, try Neufchâtel cheese, but the texture may be slightly less rich.
Pumpkin Puree: Canned pumpkin puree is best for consistency and flavor. You can substitute with homemade cooked pumpkin puree or butternut squash puree if needed.
Graham Cracker & Vanilla Wafer Crumbs: These add crunch and structure. If you can’t find vanilla wafers, plain digestive biscuits or crushed shortbread cookies work well too.
Chocolate: Semi-sweet or dark chocolate adds a nice contrast. If you prefer, white chocolate would also pair nicely with the pumpkin flavor.
Spices: Cinnamon, nutmeg, and ginger create warm classic pumpkin spice notes. Feel free to adjust the amounts to your taste or add a pinch of cloves or allspice for extra warmth.
How Can You Shape Perfect Pumpkin Truffles?
Getting the shape and details right really makes these truffles special. Here’s how I do it:
- Chill Well: Make sure your mixture is cold and firm before shaping. This stops it from being sticky and falling apart.
- Use a Mold or Your Hands: A pumpkin-shaped silicone mold is perfect and makes it easy to get those grooves. If you don’t have one, roll balls and gently press lines with a fork or toothpick to mimic pumpkin ridges.
- Handle Gently: Work quickly but carefully so the mixture doesn’t warm up too much. If it softens, pop it back in the fridge before continuing.
- Add the Stem: Press pumpkin seeds into the top while the chocolate is still wet. This adds a cute finishing touch and texture.
- Cool Again: Let the shaped truffles chill after coating with chocolate so they hold their shape perfectly.
Equipment You’ll Need
- Mixing bowls – I use large ones to comfortably mix the cream cheese and pumpkin ingredients.
- Hand or stand mixer – makes blending smooth and easy without lumps.
- Plastic wrap or cling film – covers the mixture while chilling for best results.
- Small cookie scoop or tablespoon – helps measure and shape the truffles evenly.
- Silicone mold or sharp knife – for shaping the pumpkins or carving ridges manually.
- Baking sheet lined with parchment paper – provides a sturdy surface for chilling and setting.
- Microwave-safe bowl – for melting the chocolate smoothly.
- Brush or spoon – to drizzle or dip the truffles in melted chocolate.
- Refrigerator – to chill and set the truffles properly.
Flavor Variations & Add-Ins
- Swap the pumpkin puree for sweet potato or butternut squash for a different flavor and color.
- Add a splash of orange liqueur or almond extract to the mixture for a tasty twist.
- Use white chocolate instead of milk or semi-sweet for a lighter, sweeter coating.
- Mix in chopped pecans, walnuts, or mini marshmallows for added texture and flavor.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 cups (about 240 g) graham cracker crumbs
- 3 cups (about 240 g) crushed vanilla wafers or vanilla cookie crumbs
- 1 1/2 cups (270 g) semi-sweet chocolate chips or dark chocolate, melted
- Powdered sugar, for dusting
- Pumpkin seeds (pepitas), for garnish
Time You’ll Need:
This recipe takes about 15 minutes of hands-on mixing and shaping. Then, plan for at least 2 hours chilling time—preferably overnight—to let the mixture firm up. After shaping, you’ll need another hour or so for the chocolate to set properly. Altogether, it’s best to make these a day ahead for perfect pumpkin truffles!
Step-by-Step Instructions:
1. Mix the Cheesecake Pumpkin Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy with your hand or stand mixer. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger. Mix well until everything is fully combined and smooth.
2. Add the Crumbs and Chill:
Gradually stir in the graham cracker crumbs and the crushed vanilla wafers. Keep mixing until the mixture comes together into a thick, firm dough that you can shape with your hands. Cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours or overnight. This helps the dough firm up for easier shaping.
3. Shape the Truffles:
Once chilled and firm, scoop about 1.5 tablespoons of dough and roll it between your palms to form round balls. If you have a pumpkin-shaped silicone mold, press the dough into the molds to create pumpkin shapes with ridges. Otherwise, carefully pinch the sides of each ball with your fingers or use a toothpick to make pumpkin-like grooves.
4. Chill and Coat with Chocolate:
Place your pumpkin-shaped truffles on a parchment-lined tray and chill for 30 minutes. Meanwhile, melt your chocolate chips gently in a microwave or double boiler. Dip or drizzle each truffle with melted chocolate and return them to the tray. While the chocolate is still wet, gently press a few pumpkin seeds on top as little pumpkin stems.
5. Final Touches and Serve:
Lightly dust the truffles with powdered sugar to add a delicate, festive touch. Put them back in the fridge and chill for at least 1 hour until the chocolate is set. Serve your pumpkin cheesecake truffles chilled and enjoy these creamy, spiced bite-sized treats!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree—just make sure it’s fully thawed and well-drained to avoid extra moisture that could make the mixture too soft.
Can I Make the Truffles Ahead of Time?
Absolutely! These truffles can be made a day or two in advance. Keep them refrigerated in an airtight container to maintain their shape and freshness.
How Should I Store Leftover Truffles?
Store leftovers in an airtight container in the fridge for up to one week. Let them sit at room temperature for a few minutes before serving for the best texture.
What If I Don’t Have a Pumpkin-Shaped Mold?
No worries! Simply roll the mixture into balls and use a toothpick or fork to add pumpkin-like ridges, or keep them as cute round truffles. They’ll taste just as delicious!