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These pumpkin cheesecake truffles are the cutest thing I make all fall, and they take about ten minutes of real work. Creamy pumpkin cheesecake rolled in sugar, ridged with a toothpick so they look like tiny pumpkins, and finished with a chocolate chip stem. People lose their minds over them every single time.
They’re the sweetest little addition to a dessert table next to my pumpkin cheesecake and a batch of pumpkin snickerdoodles.
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Pumpkin Cheesecake Truffles Ingredients
Cream cheese. Very soft. Softer than you think. This is the whole texture. Pumpkin puree. Libby’s 100% pure, not pie filling. Same can I use for my pumpkin bread.
Sweetened condensed milk. Sweetens and thickens at the same time. It’s the same magic in my caramel sauce.
Unsalted butter. For richness.
Graham cracker crumbs. A little crunch and that unmistakable cheesecake-crust flavor, exactly like the base of my classic cheesecake.
White candy melts. Easier to melt than white chocolate chips and they never seize on you.
Cinnamon, cardamom, ginger, cloves, and nutmeg. You can use my homemade pumpkin pie spice instead, but do add the cardamom.
Granulated sugar, for rolling.
Chocolate chips, one per truffle, for the stems.
Orange food coloring. Totally optional and very cute.
How to Make Pumpkin Cheesecake Truffles
- Soften the cream cheese first. Really soft, so you can whip it with a spoon. Ten or fifteen seconds in the microwave does it.
- Melt the candy melts and set them aside.
- Cook the filling. Butter, cream cheese, pumpkin, condensed milk, and all the spices in a saucepan over medium heat, stirring constantly until it thickens.
- Add the crumbs and the melted candy melts. Stir until smooth. This is where you add the food coloring if you’re using it.
- Keep cooking and stirring for a few more minutes.
- Chill it. Spread the mixture onto a buttered baking sheet in an even layer and refrigerate until firm.
- Roll. Butter your hands so nothing sticks, then roll the chilled mixture into small balls.
- Make them pumpkins. Roll each one in granulated sugar, drag a toothpick down the sides to make ridges, and press a chocolate chip on top for the stem.
Eden’s Tips
Soften the cream cheese more than feels necessary. Small lumps are fine and the graham crumbs pull everything together. Cold cream cheese is the one thing that will give you trouble.
If it’s really lumpy, run it through a sieve and keep cooking. This shouldn’t happen if the cream cheese was soft enough.
Don’t rush the chill. Two hours minimum, and overnight is even better. Warm mixture will not roll.
Use candy melts, not white chocolate chips. Chips can seize and get grainy. Candy melts behave.
Butter your hands. Not optional. Reapply as you go.
Go light on the toothpick. You want soft ridges, not deep cuts. Four or five drags around each one is plenty.
What to Serve With Pumpkin Cheesecake Truffles
These belong on a platter with other little things like a plate of pumpkin snickerdoodles, squares of pumpkin gooey butter cake, and baked pumpkin donuts cut in half.
For a Halloween party, they’re perfect next to a mug of pumpkin hot chocolate. For Thanksgiving, put them out with coffee after the pumpkin pie is gone.
How to Store Pumpkin Cheesecake Truffles
In the fridge: In an airtight container for up to a week. They get better after a day.
In the freezer: Freeze the rolled balls on a baking sheet until firm, then transfer to a container or freezer bag for up to 3 months. Thaw overnight in the fridge and roll them in the sugar after thawing, not before.
Pumpkin Cheesecake Truffles FAQ’s
Yes, and you should. Make them up to 5 days ahead and keep them in the fridge. The flavor deepens and the texture firms up beautifully.
It needs more time in the fridge. Two hours is the minimum and overnight is better. If it’s still soft after a good chill, the mixture likely didn’t cook long enough to thicken.
You can, but melt them slowly and gently. Chips are prone to seizing and going grainy, which is exactly what you don’t want in a smooth filling. Candy melts are more forgiving.
No, but I’d really like you to. It’s what makes them taste like something other than every other pumpkin dessert. You can also swap all the individual spices for my pumpkin pie spice blend.
No. Pie filling is already sweetened and spiced and it’ll throw the whole thing off. Use 100% pure canned pumpkin.
A toothpick, held flat against the side, dragged from the top down. Four or five evenly spaced lines is all it takes. Go gently, since deep cuts will make them look cracked instead of cute.
More Pumpkin Recipes
Recipes
Pumpkin Cornbread
Cookies & Brownies
Pumpkin Chocolate Chip Cookies
Thanksgiving
Pumpkin Cheesecake
Move over, pumpkin pie. These little gems are the new stars of the season, and once you’ve had one you’ll understand why.
If you make these pumpkin cheesecake truffles, please leave a comment and a star rating below. It helps other people find them, and I love seeing how yours turn out.
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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
- 1/3 cup granulated sugar, for rolling
- 15 medium chocolate chips, for the stems
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making these for a Halloween party!! They’re so good and look adorable!