Silky pumpkin-spiced cheesecake centers dipped in creamy white chocolate. No-bake, freezer-friendly, and unbelievably festive. These Pumpkin Cheesecake Truffles taste like autumn in every bite and come together with simple pantry staples.
Why You’ll Love This Pumpkin Cheesecake Truffles
- No-bake and stress-free for busy fall days.
- Ultra creamy centers with warm pumpkin spice in every bite.
- Perfect make-ahead dessert for parties and gifting.
- Easy to customize with different coatings and toppings.
Pumpkin Cheesecake Truffles Ingredients & Substitutions
- Cream cheese: 8 oz (226 g), room temperature. Dairy-free works if using a firm, block-style vegan cream cheese.
- Pumpkin puree: 1/2 cup (120 g), not pumpkin pie filling. Blot with paper towels to remove excess moisture.
- Powdered sugar: 1 cup (120 g) for sweetness and structure. Swap with 3/4 cup confectioners’ erythritol for a lower sugar option.
- Vanilla extract: 1 teaspoon for cozy bakery notes.
- Pumpkin pie spice: 2 teaspoons. Or use 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, plus a pinch of cloves.
- Fine sea salt: 1/4 teaspoon to balance sweetness.
- Finely crushed gingersnap cookies: 1 1/2 cups (180 g). Sub graham crackers or Biscoff cookies; use gluten-free gingersnaps for a GF option.
- White chocolate or almond bark: 12 oz (340 g) for coating. You can use dark or milk chocolate. Add 1 to 2 teaspoons coconut oil if needed to thin.
- Optional toppings: Crushed pecans, graham crumbs, cinnamon sugar, flaky sea salt, or a dark chocolate drizzle.
Yield: About 24 to 28 truffles depending on scoop size.
Step-by-Step Instructions to Make Pumpkin Cheesecake Truffles
Prep the pumpkin and trays
Line a baking sheet with parchment. Place pumpkin puree on a double layer of paper towels and gently blot to remove excess moisture for 1 to 2 minutes.
Make the cheesecake base
In a mixing bowl, beat the room-temperature cream cheese until smooth. Add powdered sugar, vanilla, pumpkin pie spice, and salt. Mix until creamy with no lumps, then blend in the blotted pumpkin puree until fully combined.
Fold in the cookie crumbs
Sprinkle in the finely crushed gingersnaps and fold until the mixture looks like a soft dough that holds together when pressed. If it feels loose, add 2 to 3 tablespoons more crumbs.
Chill the mixture
Cover and refrigerate 30 to 45 minutes, just until scoopable. A short chill keeps the centers creamy but easy to roll.
Scoop and roll
Using a 1 tablespoon cookie scoop, portion the mixture onto the lined sheet. Roll into smooth balls with slightly damp hands. Freeze 10 to 15 minutes to firm up before dipping.
Melt the coating
In a microwave-safe bowl, melt the white chocolate in 20 to 30 second bursts, stirring between each until smooth. If needed, mix in 1 teaspoon coconut oil to loosen. Do not overheat.
Dip and decorate
Using a fork, dip each chilled truffle into the melted chocolate, let the excess drip, then set on the parchment. While wet, add toppings like crushed pecans or a sprinkle of cinnamon sugar. For a contrast drizzle, melt a little dark chocolate and flick it over set truffles.
Set and serve
Refrigerate 15 minutes until the coating is firm. Serve chilled or slightly cool. Keep extras refrigerated.
Tips for Success
- Blot the pumpkin. Removing extra moisture keeps the centers from getting too soft.
- Use room-temperature cream cheese to avoid lumps and ensure a silky texture.
- Chill smart. A short freeze before dipping helps the truffles hold shape and gives a neater coating.
- Thin the chocolate only as needed. A teaspoon of coconut oil is often enough for a smooth dip.
- Work in batches. Keep half the rolled truffles in the fridge while you dip the others.
- If the filling is too soft, add more crumbs 1 tablespoon at a time until it holds a round shape.
Variations of Pumpkin Cheesecake Truffles
- Chocolate lovers: Use milk or dark chocolate coating with a white chocolate drizzle.
- Maple twist: Replace half the powdered sugar with maple powdered sugar and add 1 teaspoon maple extract.
- Espresso pumpkin: Add 1 teaspoon instant espresso powder to the cheesecake base for mocha vibes.
- Nutty crunch: Stir 1/2 cup finely chopped toasted pecans into the filling.
- Gluten-free: Use certified gluten-free gingersnaps or graham-style cookies.
Serving Suggestions: What to Pair with Pumpkin Cheesecake Truffles
- Coffee or espresso for a cozy, cafe-style treat.
- Chai or spiced black tea to echo the warm spices.
- A fall dessert board with apples, pears, candied nuts, and cookies.
- After-dinner sweets for Thanksgiving or Friendsgiving.
Storage & Reheating Instructions
Store truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator. Do not microwave the coating. If condensation forms after chilling, let them sit at room temperature 10 minutes before serving.
Memories Made Around the Table
I first made these Pumpkin Cheesecake Truffles for a neighbors’ potluck, and they disappeared before the pies were sliced. Now I box them up with ribbon for easy, heartfelt gifts all season long.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is sweetened and spiced already, which makes the mixture too loose and overly sweet. Use 100 percent pumpkin puree.
My truffle mixture is soft. How can I fix it?
Chill 20 minutes, then add 1 to 3 tablespoons more cookie crumbs and fold again. You want a soft but scoopable dough that holds a round shape.
What is the best chocolate for coating?
White chocolate baking bars or almond bark melt smoothly. If using white chocolate chips, add 1 to 2 teaspoons coconut oil to help thinning. Do not overheat.
Can I make these ahead?
Yes. Make up to 3 days in advance and store tightly covered in the fridge, or freeze up to 2 months and thaw in the fridge before serving.
How do I prevent cracking or thick, clumpy coating?
Dip while the centers are chilled but not rock hard, and melt chocolate gently with frequent stirring. Add a small amount of coconut oil if it thickens.
Final Thoughts
These Pumpkin Cheesecake Truffles deliver bakery-level flavor with weeknight-easy steps. Make a batch for your next fall gathering, then stash a few for a quiet, cozy treat later.
Pumpkin Cheesecake Truffles (No-Bake, Bite-Sized Treat)
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Paper towels for blotting pumpkin
- 1 Mixing Bowl
- 1 Hand mixer or sturdy whisk
- 1 1-tablespoon cookie scoop
- 1 Microwave-safe Bowl
- 1 Fork for dipping
Ingredients
Cheesecake Filling
- 8 oz cream cheese room temperature
- 0.5 cup pumpkin puree blotted to remove excess moisture
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 0.25 teaspoon fine sea salt
- 1.5 cup gingersnap cookies finely crushed
Coating & Toppings
- 12 oz white chocolate or almond bark, for coating
- 1 to 2 teaspoons coconut oil if needed, to thin
- Optional toppings: crushed pecans graham crumbs, cinnamon sugar, flaky sea salt, or a dark chocolate drizzle
Instructions
- Line a baking sheet with parchment. Place pumpkin puree on a double layer of paper towels and gently blot to remove excess moisture for 1 to 2 minutes.
- In a mixing bowl, beat the room-temperature cream cheese until smooth. Add powdered sugar, vanilla, pumpkin pie spice, and salt. Mix until creamy with no lumps, then blend in the blotted pumpkin puree until fully combined.
- Sprinkle in the finely crushed gingersnaps and fold until the mixture looks like a soft dough that holds together when pressed. If it feels loose, add 2 to 3 tablespoons more crumbs.
- Cover and refrigerate 30 to 45 minutes, just until scoopable.
- Using a 1 tablespoon cookie scoop, portion the mixture onto the lined sheet. Roll into smooth balls with slightly damp hands. Freeze 10 to 15 minutes to firm up before dipping.
- In a microwave-safe bowl, melt the white chocolate in 20 to 30 second bursts, stirring between each until smooth. If needed, mix in 1 teaspoon coconut oil to loosen. Do not overheat.
- Using a fork, dip each chilled truffle into the melted chocolate, let the excess drip, then set on the parchment. While wet, add toppings like crushed pecans or a sprinkle of cinnamon sugar. For a contrast drizzle, melt a little dark chocolate and flick it over set truffles.
- Refrigerate 15 minutes until the coating is firm. Serve chilled or slightly cool. Keep extras refrigerated.