Pumpkin Cheesecake Truffles

These Pumpkin Cheesecake Truffles are a creamy, indulgent treat that combine the rich flavors of pumpkin, cheesecake, and fall spices all in one bite. With a smooth, cheesecake-like center and a sweet, crunchy coating, these truffles are the perfect sweet bite to enjoy during the fall season. Whether you’re serving them at a party, as a gift, or simply indulging yourself, these truffles are sure to be a crowd-pleaser!

Why I’ll Love This Recipe

What I love about these Pumpkin Cheesecake Truffles is the combination of flavors and textures. The creamy, pumpkin-spiced center feels like a bite of cheesecake but with a fun twist, and the smooth chocolate coating adds the perfect crunch. These truffles are also super easy to make and look so fancy, making them great for gifting or serving at fall gatherings. Plus, the pumpkin flavor makes them the perfect treat for autumn!

Ingredients

For the Truffle Center:

• 8 oz cream cheese, softened

• 1/2 cup canned pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1 cup powdered sugar

• 1 1/2 cups graham cracker crumbs (or crushed graham crackers)

For the Coating:

• 8 oz white chocolate (or dark chocolate, depending on your preference)

• 1 tablespoon coconut oil (optional, to help smooth the chocolate coating)

• 1/2 teaspoon cinnamon (optional, for dusting)

Directions

1. Make the Truffle Center:

   • In a large mixing bowl, combine the softened cream cheese, pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg. Mix until smooth and well combined.

   • Gradually add the powdered sugar, 1/4 cup at a time, mixing after each addition until fully incorporated. Then, fold in the graham cracker crumbs. The mixture should be thick and dough-like.

2. Form the Truffles:

   • Scoop out tablespoon-sized portions of the mixture and roll them into smooth balls using your hands. If the mixture is too sticky, you can refrigerate it for 20-30 minutes to firm it up.

   • Place the rolled truffles onto a parchment-lined baking sheet or tray. Once all the truffles are formed, refrigerate them for at least 1 hour, or until they are firm.

3. Prepare the Chocolate Coating:

   • While the truffles are chilling, melt the white chocolate (or dark chocolate) in a heatproof bowl over a double boiler, or in the microwave in 20-second intervals, stirring in between, until smooth.

   • If using, add 1 tablespoon of coconut oil to the melted chocolate to help it stay smooth and glossy.

4. Coat the Truffles:

   • Once the truffles are firm, dip each one into the melted chocolate, fully coating the truffle. Use a fork to lift the truffle out of the chocolate, letting any excess drip off, and then place it back onto the parchment paper.

   • If you’d like, dust the top of each truffle with a little extra cinnamon for added flavor and a touch of fall spice.

5. Chill and Serve:

   • Return the chocolate-coated truffles to the refrigerator for at least 30 minutes to allow the chocolate to set and harden.

   • Once the chocolate is firm, the truffles are ready to serve!

Serve:

These Pumpkin Cheesecake Truffles are perfect for a fall dessert table, party snack, or gift for friends and family. They also pair beautifully with a warm cup of coffee or spiced cider.

Servings and Timing

This recipe makes about 18-20 truffles. Prep time is about 30 minutes, plus 1 hour of chill time for the truffle centers and 30 minutes to set the chocolate.

Variations

I like to change it up by:

• Using dark chocolate or milk chocolate for the coating instead of white chocolate for a different flavor profile.

• Adding a sprinkle of crushed pecans or graham cracker crumbs on top of the truffles for added texture.

• Rolling the truffles in cinnamon-sugar instead of coating them with chocolate for a more traditional cheesecake ball look.

Storage / Reheating

Store these Pumpkin Cheesecake Truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 1 month—just let them thaw in the fridge before serving.

FAQs

Can I use a different nut butter instead of graham cracker crumbs?
Yes, you could use ground almonds or a mixture of crushed nuts if you prefer a different texture or flavor. However, graham cracker crumbs provide a classic cheesecake flavor and texture.

Can I make these truffles ahead of time?
Yes, these truffles store well and can be made a day or two ahead of time. Just be sure to keep them in the fridge to maintain the texture and flavor.

Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for these truffles, as pumpkin pie filling is pre-sweetened and contains spices that could alter the flavor balance.

Conclusion

These Pumpkin Cheesecake Truffles are the perfect blend of pumpkin, cheesecake, and fall spices wrapped in a smooth chocolate coating. They’re easy to make, indulgent, and perfect for the season. Whether you’re sharing them at a gathering or gifting them to someone special, these truffles will definitely be a hit!