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.
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.