These Pumpkin Cheesecake Truffles have a rich pumpkin flavor and creamy texture with the perfect blend of fall spices! They’re the ultimate holiday treat – deliciously smooth, easy to make, and sure to impress at any festive gathering. Each bite perfectly combines pumpkin cheesecake with fall spices; everyone will ask for more!
Now, picture this: adorable, bite-sized truffles bursting with creamy pumpkin goodness, dipped in sugar with a touch of milk chocolate. Each little bite feels like the best part of fall, rolled into one sweet treat.
Whether you serve them at your Halloween party or add them to your Thanksgiving dessert spread, these truffles will steal the spotlight. Move over, pumpkin pie—these little gems are the new stars of the season. Trust me, once you’ve had one, you’ll understand why they’re irresistible.
Check out my guide to making chocolate truffles and 5 ingredient coconut truffles!
Why You’ll Love This Recipe
- Quick and Easy: These truffles come together in no time with minimal ingredients.
- Rich and Creamy: A creamy pumpkin cheesecake filling in a sweet candy shell makes each bite irresistible.
- Perfect for Fall: The blend of spices like cinnamon, cardamom, and ginger gives these truffles the quintessential fall flavor.
- Make-Ahead Dessert: These truffles store beautifully, making them ideal for prepping for your next fall event.
Pumpkin Cheesecake Truffles Ingredients
Unsalted Butter: Adds a rich, creamy texture and enhances the overall flavor of the truffles.
Cream Cheese: This creates a smooth and tangy base for the cheesecake filling, giving the truffles a luscious texture.
Pumpkin Puree: Brings the classic fall flavor and moisture to the truffle filling, blending perfectly with the spices.
Sweetened Condensed Milk: Sweetens and thickens the truffle mixture, providing a smooth and creamy consistency.
Graham Cracker Crumbs: Adds a very subtle crunch and a hint of classic cheesecake flavor, helping to bind the truffle filling.
White Candy Melts: Adds sweetness to the truffles.
Ground Spices: I use cinnamon, cardamom, ginger, cloves, and nutmeg.
Recipe Tips
Use SUPER Softened Cream Cheese: Ensure the cream cheese is fully softened before mixing to avoid lumps. You will have some small lumps, and that’s okay. When you add the graham crackers, they will bind together.
Strain: If the mixture is too lumpy, run it through a sieve and continue cooking. This shouldn’t happen if your cream cheese is softened correctly.
Chill the Mixture: Chilling is critical to achieving the perfect truffle texture. The pumpkin batter must be chilled for at least 2 hours before being shaped into pumpkins.
Use Candy Melts for Easier Melting: White chocolate chips can sometimes be tricky to melt, so I prefer candy melts. They melt quickly and smoothly, making mixing them into the truffle filling easier without fuss.
Ensure Candy Melts Are Smooth: Before incorporating, ensure the candy melts (or white chocolate chips) are fully melted and smooth.
Recipe FAQs
Can I freeze the truffles?
Yes! You can freeze these Pumpkin Cheesecake Truffles for up to 2-3 months. After rolling them into balls, place them on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag. When you’re ready to serve, let them thaw in the refrigerator overnight. For best results, roll them in sugar or garnish after thawing to avoid any moisture issues.
How far in advance can I make these?
You can make these truffles up to 5 days in advance. Simply store them in an airtight container in the refrigerator to keep them fresh. If you’re making them ahead for a special event, prepare them a day or two before to ensure they maintain the best flavor and texture.
Storing Pumpkin Cheesecake Truffles
Store these truffles in an airtight container in the refrigerator for up to a week. You can also freeze them for extended storage—thaw them in the fridge before serving. They’re the perfect make-ahead dessert for the busy fall season!
More Pumpkin Recipes You’ll Love
- Moist Pumpkin Bread
- Pumpkin Gooey Butter Cake
- Baked Pumpkin Donuts
- Pumpkin Chocolate Chip Cookies
- The Best Pumpkin Cornbread
- My Favorite Pumpkin Cheesecake
These pumpkin cheesecake truffles are the perfect treat to make this fall. Whether you’re planning a cozy night in or preparing for a festive gathering, they’ll be a hit.
Let me know if you make these by leaving a comment below, I’d love to know your thoughts!
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Pumpkin Cheesecake Truffles
Ingredients
- 2 tbsp butter, unsalted
- 4 oz cream cheese, super soft, almost creamy
- 1/2 cup pumpkin puree
- 14 oz sweetened condensed milk
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup Graham Cracker crumbs
- 1/2 cup white candy melts
- 1 tsp orange dye , optional
Instructions
- Before you start, soften the cream cheese to the point where you can stir and whip it. This will help with the clumps. You can microwave it for 10-15 seconds.
- Combine the softened butter, cream cheese, pumpkin puree, sweetened condensed milk, and the blend fall spices like cinnamon, cardamom, ginger, cloves, and nutmeg in a medium saucepan over medium heat. Stir the mixture constantly to ensure it's well-combined and begins to thicken.
- Once the mixture has thickened, for about 5-10 minutes, stir in the graham cracker crumbs, and the melted candy melts. Continue stirring until the mixture is smooth.
- Add a few drops of orange food coloring at this stage for an extra festive look.
- Continue to cook for another 5 minutes while stirring.
- Pour the pumpkin cheesecake mixture onto a butter-greased baking sheet. Spread it into an even layer and refrigerate for about 2 hours, or overnight, until the mixture is firm.
- Once the mixture has chilled, rub some butter on your hands to prevent sticking, and roll the firm pumpkin cheesecake mixture into small balls—about 1 tbsp.
- Roll each truffle in granulated sugar to coat. Using a toothpick, make ridges along the sides to give them a pumpkin-like appearance. Place a chocolate chip on top of each truffle to resemble the pumpkin stem for the final touch.
- Serve immediately or refrigerate until you're ready to enjoy! These truffles can be stored in the fridge for up to 3 days.
