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Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles - featured image

These bite-sized pumpkin cheesecake truffles are rich, sweet, and perfectly spiced, coated in a smooth chocolate shell. Perfect for fall gatherings and easy to make!

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 cup graham cracker crumbs
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1 tsp vanilla extract
  • 2 cups chocolate chips (semi-sweet, dark, or white)
  • 1 tbsp coconut oil

Instructions

  1. In a large mixing bowl, beat the cream cheese until smooth using a hand mixer.
  2. Add the pumpkin puree, powdered sugar, cinnamon, nutmeg, and vanilla extract. Mix until fully combined and creamy.
  3. Stir in the graham cracker crumbs until the mixture thickens enough to hold its shape when scooped.
  4. Cover the bowl and refrigerate for 1 hour to firm up the filling.
  5. Use a cookie scoop or spoon to portion out the filling. Roll into small balls and place them on a parchment-lined baking sheet.
  6. Freeze the truffles for 30 minutes to make coating easier.
  7. In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring in between, until smooth.
  8. Dip each frozen truffle into the melted chocolate using a fork or toothpick, ensuring it’s fully coated. Place back on the parchment-lined sheet.
  9. While the chocolate is still wet, sprinkle on nuts, sprinkles, or sea salt if desired.
  10. Refrigerate the truffles for another 15-20 minutes until the chocolate hardens.

Notes

[‘Chilling the filling and freezing the truffles helps them hold their shape and makes coating easier.’, ‘Use high-quality chocolate for the best flavor and texture.’, ‘Ensure all tools are dry to prevent melted chocolate from seizing.’, ‘Experiment with flavors by adding ground ginger or allspice to the filling.’]

Nutrition

Keywords: Pumpkin Cheesecake Truffles, Fall Dessert, No-Bake Dessert, Pumpkin Spice, Thanksgiving Treats