Delicious Pumpkin Cheesecake Truffles You’ll Love to Make

Pumpkin Cheesecake Truffles. Okay, so imagine this… you want a fall-inspired treat that’s not some heavy pie or a boring cookie. You want something kind of fancy (but, like, not “mise en place” fancy). That was me last month, staring blankly at my pantry, totally uninspired. Then I stumbled on the idea for these and wow, honestly, game changer. These Pumpkin Cheesecake Truffles are like a bite-sized cheat code for dessert cravings. And hey, if you’re in a cheesecake mood or want to mix things up, check out these deep-fried strawberry cheesecake stuffed wonton bites or even read about calories in a piece of strawberry cheesecake if you’re keeping count (don’t judge, I do it too).

WHAT ARE PUMPKIN CHEESECAKE TRUFFLES?

Let’s clear this up. Pumpkin Cheesecake Truffles are these little round, creamy treats — kinda like if a pumpkin pie and a cheesecake sorta smooshed together and decided to get dressed up in chocolate. They’re not exactly a truffle in the traditional sense, which in my opinion, just makes them cooler. I mean, they live in that lovely middle space—somewhere between snack and decadent treat.
They’re rich (not cloying), sweet, and kinda “spooky-season” without being in-your-face about it. You keep ’em in the fridge, which makes for the best sneaky midnight snacking. Folks always think I spent hours on ’em at potlucks, but trust me, it’s not rocket science. You mix, chill, dip, and you’re done. Sweater-weather happiness with barely any mess. Somebody bring me a cup of coffee, please.
Pretty sure these are secretly five-star restaurant quality (okay, maybe an exaggeration, but… they’re dang good).
Here’s a weird flex—my cousin hates anything pumpkin. Tried these, and, believe it or not, took the leftovers home.

“I didn’t even think I liked pumpkin, but these truffles made me want seconds. And thirds. No shame.” — actual text from my cousin.

HOW TO MAKE PUMPKIN CHEESECAKE TRUFFLES?

Alright, you ready? Here’s how I whip these up. It’s honestly not fussy, and you don’t need weird gadgets. First, I start by mixing the stuff that makes up that rich, cheesecake-pumpkin stuff—just a bowl and a good, sturdy spoon. Cream cheese, pumpkin puree, some powdered sugar, a dash of spice (absolutely required for autumnal vibes), and crushed graham crackers. Blend until it looks smooth-ish. Pro tip: taste the mix and adjust the sugar. I always do that, because I’m not a cookbook.
Then comes the “wait” part. Pop it in the fridge for a bit, otherwise you’ll have gloppy chaos on your hands (learned that one the hard way). Once it’s firm, roll into bite-sized balls. I use a spoon. Sometimes they’re weirdly shaped—still delicious. Place on a cookie sheet, and back in the fridge.
Next, melt chocolate chips (white or dark, up to you) and give those chilled balls a dip. Sometimes I sprinkle on extra cookie crumbs or a little cinnamon just as they’re setting. Don’t stress if your kitchen’s a mess, just lean into it.
Then, let them set in the fridge. And there you go, Pumpkin Cheesecake Truffles, almost too good to share but… I guess you could.

INGREDIENTS FOR PUMPKIN CHEESECAKE TRUFFLES

It’s stupid simple. You don’t even need a fancy mixer, just some elbow grease.

• Block of cream cheese (full-fat, if you ask me)
• Pumpkin puree (not pumpkin pie filling—important!)
• Powdered sugar
• Graham cracker crumbs
• Pumpkin pie spice (cinnamon’ll do in a pinch)
• Pinch of salt (it makes everything taste better)
• White or dark chocolate chips (plus maybe a teaspoon of coconut oil if you want your chocolate extra smooth for dipping)
• Sprinkles, extra crumbs, or cinnamon sugar for topping (absolutely optional—I mean, do what makes you happy)

See? There’s nothing fancy hiding here. Bet you half this stuff is already getting lost in your pantry anyway.

COMMON MISTAKES TO AVOID

So, confession: I’ve flopped these before. Learn from my questionable decisions, alright?
If your mix is too runny—don’t try to rush. The fridge is your friend. Give it a good long chill. Another thing: don’t use pumpkin pie filling. That stuff’s wet and goopy, you’ll end up with a pumpkin mess instead of truffles. Oh, and if you skip the salt, it just tastes flat. Trust me on this, salt’s not optional.
When dipping—don’t let the truffles get too warm or your chocolate will not stick. Cold balls are best (I know, sounds weird). Sometimes I rush and use too-hot chocolate, which kind of cooks the coating. Slow and steady wins here.
Keep ‘em bite-sized! Huge truffles are awkward and don’t set up as well.
And please, don’t expect them to look perfect. They’re homemade. Wonky is a vibe.

TIPS FOR PERFECT TRUFFLES

• Chill the filling for longer than you think (overnight if you can wait)
• Use a fork to help dip in chocolate so there’s less sticky mess on your fingers
• If you’re gifting them, those mini cupcake papers make them look extra pro
• Want to amp up the flavor? Throw a splash of maple syrup or dash of nutmeg in the filling

So yeah, simple moves like that will set you up for a win.

Ingredient	Quantity	Notes
Cream Cheese	1 block (8 oz)	Full-fat for best flavor
Pumpkin Puree	1 cup	Not pumpkin pie filling
Powdered Sugar	3/4 cup	Adjust to taste
Graham Cracker Crumbs	1/2 cup	For the cheesecake texture
Pumpkin Pie Spice	1 teaspoon	Or cinnamon to taste
Salt	Pinch	Enhances sweetness
Chocolate Chips	1 cup	White or dark
Optional Toppings	Sprinkles, crumbs	For decoration

Common Questions

Can I freeze Pumpkin Cheesecake Truffles?
Totally! As long as you wrap them, they freeze well. If you want more hacks, check out can you freeze strawberry cheesecake.

How long do they last in the fridge?
About a week. Although in my house, they disappear like magic in two days.

Can I make these vegan or gluten-free?
Definitely. Use a dairy-free cream cheese and gluten-free crackers. Heck, try them with coconut sugar if you’re feeling adventurous.

My chocolate is lumpy! Help?
Microwave in short bursts and add a little coconut oil. Sometimes I just make peace with a few lumps.

Are these super sweet?
Sweet, yes! But not like “ouch-my-teeth” levels. You can cut the sugar down if you want.

Seriously, These Are a Fall Must-Try

Okay, I’ve said it a million times but honestly, Pumpkin Cheesecake Truffles are kinda genius. You don’t need a culinary degree or a spotless kitchen to nail ’em. If you want more pumpkin goodness, you’ll love my deliciously moist vegan pumpkin spice cake or even these pumpkin gnocchi with sage butter. And seriously, don’t miss the clever twist from Pumpkin Cheesecake Truffles – Host The Toast if you’re looking to mix it up. With everything you’ve learned here, you’re set up for sweet, snackable glory. Now go turn on some tunes, get out the cream cheese, and treat yourself.

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