Pumpkin Cheesecake Truffles Recipe

There’s something utterly irresistible about little bites that pack a full dessert into a single, perfect mouthful. As a professional chef who’s spent years turning classic desserts into party-ready morsels, I’m excited to share this indulgent, crowd-pleasing Pumpkin Cheesecake Truffles Recipe. These creamy, spiced pumpkin-and-cream-cheese centers dipped in chocolate are the kind of treat that disappears within minutes at holiday parties, teacher gifts, and cozy coffee-table gatherings.

Below you’ll find everything you need: two reliable methods (no-bake and baked-cheesecake rescue), a precise ingredient list with substitutions, equipment, step-by-step technique, plating and gifting ideas, troubleshooting, storage and shipping guidance, pairing suggestions, plus creative variations to make the recipe your own. Let’s get into it.

Why you’ll love this Pumpkin Cheesecake Truffles Recipe

• Concentrated flavor: You get the warm spices and tang of cheesecake in one bite — no fork required.
• Versatile: Make them for fall gatherings, cookie swaps, or convert them to gluten-free or vegan versions.
• Make-ahead friendly: They chill beautifully and travel well when properly packaged.
• High perceived value: Perfect for gifting — they look professional even when made in a home kitchen.

Yield, timing, and notes at a glance

• Yield: about 30–36 truffles (depending on size; if you make 1-inch truffles you’ll get ~36).
• Active prep time: 30–45 minutes (plus chilling).
• Chill time: 2–4 hours (or overnight for best results).
• Total time: ~3–6 hours (including chilling).
• Skill level: Easy–moderate — basic comfort with melting chocolate and chilling techniques recommended.

Ingredients

Core truffle center (no-bake, quick method)

• 12 oz (340 g) full-fat cream cheese, softened to room temperature
• 1 cup (240 g) canned pumpkin purée (NOT pumpkin pie filling)
• 1 cup (120 g) powdered sugar, sifted (adjust to taste)
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1/8–1/4 tsp ground cloves (optional — start small)
• 1 tsp vanilla extract
• 1–1½ cups graham cracker crumbs (or crushed digestive biscuits) — see notes for alternatives
• Pinch fine sea salt

Baked-cheesecake rescue (if you prefer to make truffles from actual cheesecake)

• 8 oz (225 g) cream cheese, softened
• 1 egg
• ½ cup (120 g) pumpkin purée
• ¼ cup (50 g) granulated sugar
• 1 tsp vanilla
• 1 tsp pumpkin pie spice or ground cinnamon + nutmeg + ginger
• ½ cup graham-cracker crust (baked crumb base, optional)

Use baked leftover cheesecake (crumbled) to form centers — I’ll show full steps below.

Coating and finishing

• 12–16 oz (340–450 g) high-quality chocolate for dipping:
  • Dark chocolate (60–70% cocoa) for contrast, or
  • Milk chocolate for a sweeter finish, or
  • White chocolate for a pretty, sweet coating (white chocolate pairs well with orange drizzle).
• 1–2 tsp neutral oil (optional — to thin chocolate slightly for dipping; use only if necessary)
• Toppings (choose any):
  • Crushed graham crackers or ginger snaps
  • Chopped toasted pecans or walnuts
  • Sea salt flakes
  • Cinnamon sugar (1 tsp cinnamon + 2 tbsp sugar)
  • Drizzled caramel or melted white chocolate
  • Sprinkles (seasonal colors)

Equipment

• Stand mixer or hand mixer (for smooth, aerated filling)
• Mixing bowls (one large, one medium)
• Rubber spatula
• Baking sheet lined with parchment or silicone mat
• Scoop (1–inch or 1 tablespoon melon baller) or small cookie scoop
• Parchment paper for setting truffles
• Microwave-safe bowl or double boiler for melting chocolate
• Fork or dipping tool (to dip and lift truffles)
• Cooling rack (optional)
• Candy thermometer (optional, only if tempering chocolate professionally)

Method A — Quick no-bake Pumpkin Cheesecake Truffles Recipe

This is the fastest route and what I use when I need truffles within a day.

1. Soften and measure

Make sure your cream cheese is fully softened (leave at room temperature 30–60 minutes). Soft cream cheese blends smoothly and prevents grainy truffle centers.

2. Mix the filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps (about 1–2 minutes).
2. Add pumpkin purée, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves) and beat until fully incorporated.
3. Add powdered sugar gradually and beat until silky and medium-stiff. Taste and adjust sweetness or spice level as desired. Add a pinch of salt to balance flavors.

3. Add crumbs for structure

Fold in the graham cracker crumbs a little at a time. You want a dense, scoopable mixture that holds its shape — not sticky or runny. Start with 1 cup crumbs and add up to ½ cup more if the mixture is too soft. Almond flour is another option for a nutty, gluten-free center (use 3/4–1 cup).

4. Chill and shape

1. Place the mixture in the refrigerator for 20–30 minutes to firm up slightly (this makes scooping cleaner).
2. Using a 1-inch scoop or small melon baller, portion out even balls and roll them quickly between your palms to smooth. Set them on a parchment-lined tray.
3. Chill again for at least 1 hour, preferably overnight — firmer truffles are easier to dip.

5. Melt chocolate

1. Gently melt chocolate in 20–30 second microwave bursts, stirring between each. Alternatively, use a double boiler. If chocolate seems thick, stir in 1 teaspoon of neutral oil at a time (don’t over-thin). If using white chocolate, be extra gentle — it scorches easily.
2. Optionally temper the chocolate for a glossy, snappy finish (see tips).

6. Dip and decorate

1. Using a fork or dipping tool, dip a chilled truffle into the melted chocolate, tapping the fork on the bowl to remove excess and letting the truffle fall back onto parchment.
2. Before coating sets, sprinkle with topping of choice or drizzle contrasting chocolate.
3. Let set at room temperature or chill briefly to speed up setting.

Method B — Using baked cheesecake or leftover cheesecake

If you have a small baked pumpkin cheesecake or plain cheesecake that didn’t make it to the plate, this method rescues it beautifully.

1. Crumble the cheesecake

Crumble the cooled baked cheesecake into a large bowl. Remove any large crust chunks (or incorporate them for texture).

2. Adjust texture

If the mixture is too wet, add 2–3 tablespoons of dry crumbs (graham, cookie crumbs, or crushed crackers) until it’s scoopable. If it’s too dry, fold in 1–2 tablespoons extra pumpkin or a splash of cream.

3. Proceed to chill, shape, and coat

Follow steps 4–6 from Method A: chill, scoop, dip, decorate.

Tips for the perfect texture

• Cream cheese softness: Too-cold cream cheese = lumps. Warm it to room temperature for smooth blending. If you forgot, microwave in 3–4 second bursts, checking frequently.
• Pumpkin purée vs. pumpkin pie filling: Use pure pumpkin purée. Pie filling contains sugar and spices and will alter the balance.
• Powdered sugar: Sift powdered sugar to prevent clumps and to keep the texture silky.
• Controlling firmness: If the centers are too soft to roll, chill them longer. If they’re too dry after adding crumbs, add a tablespoon of cream or more pumpkin.
• Chilling is essential: Well-chilled centers dip more cleanly into chocolate and reduce cracking. Overnight chilling is ideal.

Chocolate coating — technique and tempering

Melting vs. tempering

• Melting (simple): Warm chocolate in a microwave-safe bowl in short bursts, stirring until smooth. This is quick and works fine for home truffles — especially if you’ll store them refrigerated.
• Tempering (professional finish): Tempering aligns cocoa butter crystals and yields glossy, firm chocolate that doesn’t bloom as quickly at room temperature. If you want that professional sheen (great for gifts or selling), temper chocolate by seeding or tabling method and use a candy thermometer (target temps depend on chocolate type). Tempering takes practice but rewards with snap and shine.

Chocolate thinners

• Use neutral oil (vegetable, sunflower, or fractionated coconut oil) sparingly — 1 tsp at a time — to thin chocolate. Avoid using butter or cream, which change setting properties.

Avoiding cracks

• Make sure centers are fully chilled and not too cold (very cold centers plus hot chocolate can cause the chocolate to crack as it contracts). Slightly chilled (not frozen) is best.

Coating and decorating ideas

• Classic dark dip + sea salt: Dip in dark chocolate and sprinkle flaky sea salt. The salt amplifies the pumpkin and cream-cheese tang.
• White chocolate and spice: Dip in white chocolate, drizzle with melted dark chocolate and dust lightly with cinnamon.
• Graham crumb roll: After dipping, immediately roll the wet chocolate in crushed graham crackers for a crust-like finish.
• Pecan praline: Top with chopped toasted pecans and a tiny caramel drizzle.
• Caramel insert: Before chilling centers, chill 30 small dots of caramel on parchment and use them as a mini core (advanced).
• Maple bourbon: Stir 1–2 tbsp pure maple syrup and 1 tsp bourbon into the filling for an adult twist. Reduce added sugar slightly if using maple.
• Savory edge: For an interesting party truffle, finish with finely ground black pepper and smoked salt.

Variations & dietary swaps

• Gluten-free: Use gluten-free graham crackers or substitute finely ground almond flour (roasted briefly) for crumbs. If using almond flour, you’ll likely need slightly less (start with ¾ cup).
• Vegan: Use full-fat vegan cream cheese and vegan white chocolate or dark chocolate. Add 1–2 tbsp coconut cream (solid part) to maintain richness. Note: vegan truffles may be softer — freeze briefly before dipping.
• Lower-sugar: Swap powdered sugar for a powdered erythritol blend, but expect slight textural changes. Taste and adjust spices.
• No-chocolate coating: Roll centers in crushed gingersnap cookies or cocoa powder for a rustic finish.
• Mini cheesecake-stuffed truffles: Add a tiny dollop of quick-set lemon curd or salted caramel in the center for a surprise.

Presentation, gifting, and packaging

• Presentation: Place truffles in mini paper liners in a shallow gift box. Layer with parchment and tissue paper. Garnish the box with cinnamon sticks or a sprig of rosemary.
• Gift tip: Include a small note with storage instructions (keep refrigerated; best consumed within 5 days) and ingredient list for allergy awareness.
• Shipping: Freeze truffles solid, pack snugly with insulating material (cool packs) and overnight ship. Warn the recipient to thaw in the refrigerator for a few hours before serving to avoid condensation on the chocolate.

Storage & shelf life

• Refrigerator: Store in an airtight container. Best within 5 days for optimum texture and flavor.
• Freezer: Freeze uncoated centers for up to 2 months (wrap tightly). You may freeze coated truffles as well — flash-freeze on a tray, then transfer to an airtight container. Thaw in the refrigerator before serving.
• Room temperature: If well-coated with tempered chocolate and kept in a cool room (<68°F / 20°C), they can last several hours at room temperature. Avoid leaving in warm environments where chocolate will sweat.

Troubleshooting — common issues and fixes

• Truffles are too soft to roll: Add more dry crumbs (graham, cookie, or almond) 2 tbsp at a time. Chill longer.
• Chocolate seizing (becoming grainy): This happens if a drop of water contacts melted chocolate. Discard and restart or try adding a spoon of warm heavy cream to create ganache (note: changes setting).
• Chocolate cracking after dipping: Centers were too cold (or hot chocolate). Let centers sit at refrigerator temperature for a short while before dipping, or cool chocolate slightly.
• Flavor too mild: Increase spices slightly or add a touch more salt to heighten flavors. A little citrus zest (orange) can brighten the profile.
• White chocolate scorched: If white chocolate gets grainy, stop heating immediately — salvage by stirring in a little vegetable oil and using it as a drizzle rather than a coating.

Serving suggestions & pairings

• Coffee & tea: Espresso, cappuccino, or a spiced chai are ideal companions. The coffee balances the sweetness and complements pumpkin spices.
• Wine: Try late-harvest Riesling or a light tawny port for a sweet pairing. For a less sweet option, a sparkling rosé will refresh the palate.
• Cocktail: Bourbon or spiced-rum-based cocktails (e.g., a maple-old-fashioned) resonate well with the warm spice notes.
• Cheese board: Place a few truffles on a small dessert board with toasted nuts, dried figs, and shortbread for a luxe finish.

Photographing these truffles for your blog or socials (SEO-friendly tips)

• Use natural light from the side or back for texture and shine.
• Shoot at multiple heights: overhead for a tray, 45° for depth, and tight macro for the cross-section showing creamy center.
• Include props that tell the story: a jar of pumpkin purée, cinnamon sticks, loose graham crumbs, and a rustic napkin.
• Write descriptive alt text for images: “Pumpkin Cheesecake Truffles Recipe — chocolate-coated pumpkin-and-cream-cheese truffles with graham crumb garnish.” This boosts image search discoverability.
• Pin-friendly vertical images (2:3 ratio) work great on Pinterest — include the recipe title text overlay: “Pumpkin Cheesecake Truffles Recipe — easy no-bake bites.”

Recipe card (condensed)

Pumpkin Cheesecake Truffles Recipe — Quick Card

• Yield: ~36 truffles
• Prep: 30–45 min (+ chilling)
• Chill: 2–4 hours or overnight

Ingredients (center):

• 12 oz cream cheese, softened
• 1 cup pumpkin purée
• 1 cup powdered sugar, sifted
• 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch cloves
• 1 tsp vanilla, pinch salt
• 1–1½ cups graham cracker crumbs

Coating: 12–16 oz chocolate, optional toppings

Method (short): Beat cream cheese → add pumpkin, sugar, spices → fold in crumbs → chill → scoop & roll → chill → dip in melted chocolate → decorate → chill to set.

Frequently asked questions (FAQ)

Q: Can I use homemade pumpkin purée?
A: Absolutely. Homemade purée works beautifully — just make sure it’s not watery. If it is, cook it down gently on the stovetop to remove excess moisture before using.

Q: Can I skip the graham crumbs?
A: The crumbs provide structure. If you omit them, you’ll have an extremely soft filling that’s difficult to form and dip. Use almond flour or cookie crumbs instead if you need a substitute.

Q: How far in advance can I make these?
A: Make centers up to 2 days ahead and keep chilled. After dipping, they’re best within 5 days refrigerated. For longer storage, freeze (see storage section).

Q: Are these suitable for children?
A: Yes — omit any alcohol-flavored variations and use milk or white chocolate for the coating if preferred.

Final thoughts from the kitchen

Turning a classic cheesecake into bite-sized truffles is pure kitchen alchemy: the silky tang of cream cheese, the warm spice of pumpkin, and the finishing crisp of chocolate come together in a portable, elegant treat. Whether you’re using this Pumpkin Cheesecake Truffles Recipe for holiday gifting, a bake sale, or an autumn menu, the technique is forgiving and the results are always impressive.

Pumpkin Cheesecake Truffles Recipe

Bite-sized, no-bake Pumpkin Cheesecake Truffles Recipe — creamy pumpkin and tangy cream cheese centers blended with warm spices and graham crumbs, dipped in chocolate for an irresistible fall dessert perfect for parties, gifts, and holiday dessert tables.

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Prep Time 30 minutes mins

Chilling time 2 hours hrs

Course Dessert, Snack

Cuisine American

Servings 36 truffles

Calories 126 kcal

Ingredients

  

For the truffle centers (no-bake):

• 12 oz 340 g full-fat cream cheese, softened to room temperature
• 1 cup ≈245 g pumpkin purée (NOT pumpkin pie filling)
• 1 cup 120 g powdered sugar, sifted
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1/8 –1/4 tsp ground cloves optional
• 1 tsp vanilla extract

Pinch fine sea salt

• 1 –1½ cups ≈120–180 g graham cracker crumbs (or crushed digestive biscuits)
• For the coating & finishing:
• 12 –16 oz 340–450 g high-quality chocolate for dipping (dark, milk, or white)
• 1 –2 tsp neutral oil optional — to thin chocolate slightly, if needed
• Topping options: crushed graham crackers chopped toasted pecans, flaky sea salt, cinnamon sugar, caramel drizzle, or colored sprinkles

Instructions

 

• Prepare ingredients: Remove cream cheese from the fridge 30–60 minutes before starting so it softens to room temperature. Sift powdered sugar. Line a baking sheet with parchment or a silicone mat.
• Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth (1–2 minutes). Add pumpkin purée, vanilla extract, cinnamon, ginger, nutmeg, cloves (if using), and the pinch of salt. Beat until completely combined and silky.
• Sweeten & balance: Gradually add sifted powdered sugar, beating until you reach a smooth, medium-firm consistency. Taste and adjust sweetness or spices to preference.
• Add structure with crumbs: Fold in graham cracker crumbs a little at a time until the mixture is dense and scoopable. Start with 1 cup crumbs and add more (up to ½ cup extra) if the mixture feels too soft. The final texture should hold its shape when scooped.
• Chill before shaping: Cover the bowl and refrigerate the mixture for 20–30 minutes to firm slightly (this helps with clean, even scooping).
• Portion & shape: Using a 1-inch cookie scoop or small melon baller, portion the mixture into even balls. Quickly roll between your palms to smooth and place on the prepared sheet. Continue until all mixture is portioned.
• Firm up: Chill the formed truffles for at least 1 hour (or ideally overnight) — firm centers are easier to dip and less likely to crack the chocolate.
• Melt the chocolate: Gently melt your chosen chocolate in 20–30 second microwave bursts, stirring between each burst, or use a double boiler. If the chocolate is too thick for dipping, stir in oil ½ tsp at a time (max 1–2 tsp). Be careful with white chocolate (melts more easily and can scorch).
• Dip the truffles: Using a fork, dipping tool, or small dipping tongs, submerge each chilled truffle in melted chocolate, lift and tap to remove excess, then set back on parchment. If using toppings, add them immediately before the coating sets.
• Set & store: Allow coating to set at room temperature, or speed up by chilling briefly. Once set, transfer to an airtight container and refrigerate.
• Optional — made from baked cheesecake: If using leftover baked pumpkin or plain cheesecake: crumble the cooled cheesecake, adjust texture by adding a few tablespoons of graham crumbs if too soft (or a splash of cream if too dry), then proceed with steps 5–10.

Notes

• Texture tips: If the filling is too soft to roll, add 1–2 tbsp more graham crumbs (or a little almond flour) and chill again. If it’s too dry, fold in 1 tbsp pumpkin purée or a teaspoon of cream.
• Chocolate & finish: For a professional glossy finish, temper your chocolate. If not tempering, keep truffles refrigerated until serving to reduce bloom. White chocolate should be handled gently to avoid scorching.
• Make-ahead: Centers can be made and chilled up to 2 days ahead. Once dipped, truffles keep well refrigerated for up to 5 days. For longer storage, freeze uncoated centers for up to 2 months, or freeze coated truffles after flash-freezing on a tray, then transfer to airtight containers. Thaw in the refrigerator before serving.
• Gifting & shipping: For gifting, place truffles in mini paper liners inside a box layered with parchment. For shipping, flash-freeze, use insulated packaging and cold packs, and ship overnight. Advise recipients to refrigerate and allow partial thawing before serving.
• Dietary swaps & variations: Gluten-free: use GF graham crumbs or almond flour. Vegan: use vegan cream cheese, vegan chocolate, and 1–2 tbsp coconut cream to replace richness. Lower sugar: substitute a powdered erythritol blend (note texture may change). Flavor twist: stir in 1–2 tbsp maple syrup and 1 tsp bourbon for an adult version; or add orange zest for brightness.
• Troubleshooting: If chocolate seizes (grainy) from water contact, discard and restart or rework into a ganache with warm cream (this changes the coating). If coatings crack, the centers may have been too cold — let chilled centers warm slightly before dipping.