Description

These Pumpkin Cheesecake Truffles are creamy, spiced, and dipped in rich chocolate for the perfect no-bake fall dessert. Easy to make and perfect for entertaining, gifting, or satisfying your pumpkin spice cravings!

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 cup graham cracker crumbs
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 1/2 cups white or dark chocolate chips (for coating)
Optional: crushed graham crackers, cinnamon, coconut oil (for smoother chocolate)

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Instructions

Mix the filling: Beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
Add crumbs: Stir in graham cracker crumbs until a thick, doughy mixture forms.
Chill: Refrigerate the mixture for 1 hour or freeze for 30 minutes.
Form truffles: Scoop and roll into 1-inch balls. Place on a parchment-lined tray.
Freeze briefly: Freeze shaped truffles for 15–20 minutes to firm.
Melt chocolate: In a microwave-safe bowl, melt chocolate chips in 30-second bursts, stirring between. Optional: Add 1 tsp coconut oil for a smoother coating.
Dip and coat: Use a fork or dipping tool to coat truffles in melted chocolate. Return to tray and top with crushed graham cracker or cinnamon if desired.
Set and store: Chill truffles in the fridge until the chocolate hardens. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Notes

For a firmer center, freeze truffles before dipping. These are great for gifting and holiday platters. Use white chocolate for a sweeter twist, or dark for a more intense contrast.

Prep Time: 25 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 120
Sugar: 10g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg