Get ready to fall in love with the irresistible Pumpkin Cheesecake Truffles! These treats blend creamy pumpkin cheesecake filling with warm spices, all rolled up in a sweet sugar coating and topped with the cutest chocolate “pumpkin stems.” Whether you’re craving a bite-sized autumn dessert for gatherings, gifting, or just a little cozy indulgence, these truffles are a joyful way to savor the season’s best flavors. Easy to make and even easier to eat, they offer the perfect marriage of pumpkin spice and velvety cheesecake in every bite.

Pumpkin Cheesecake Truffles Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pumpkin Cheesecake Truffles lies in their simple, yet flavorful ingredient list. Each item adds its own special role—whether it’s creaminess, structure, sweetness, or that irresistible pumpkin pie flair—making the end result truly spectacular.

Butter: Provides a rich base for the filling and helps everything come together smoothly.
Cream cheese (softened): Brings that classic tangy-cheesecake flavor and luscious texture.
Canned pumpkin puree: Infuses every bite with real pumpkin for authentic autumn taste.
Sweetened condensed milk: Sweetens and thickens the truffle base to perfection.
Pumpkin pie spice: Adds the warm, cozy spice blend that transforms these into fall treats.
Graham cracker crumbs: Gives a little crunch and brings in the beloved cheesecake crust vibes.
White chocolate chips: Melt into the mixture for extra creaminess and a touch of sweetness.
Orange food coloring (optional): Enhances their festive appearance for an undeniable pumpkin look.
Granulated sugar (for rolling): Coats the outside for sparkle, sweetness, and a subtle crunch.
Chocolate chips (for topping): Complete each truffle with the cutest “pumpkin stem.”

How to Make Pumpkin Cheesecake Truffles

Step 1: Cook the Pumpkin Cheesecake Filling

Start by setting a skillet over medium heat. Add the butter and let it melt, then stir in the softened cream cheese until smooth. Next, add the pumpkin puree, sweetened condensed milk, and pumpkin pie spice, stirring constantly. You’ll see the mixture come together into a gorgeously thick, creamy base—the key to rich Pumpkin Cheesecake Truffles.

Step 2: Add Graham Crackers and White Chocolate

Once the filling has thickened, sprinkle in the graham cracker crumbs and white chocolate chips. Keep stirring over the heat until the white chocolate chips melt, making the mixture silky and slightly dense. If you love a bold pumpkin hue, now’s the time to stir in a few drops of orange food coloring.

Step 3: Cool the Mixture

Pour the hot pumpkin cheesecake mixture onto a butter-greased baking sheet. Use a spatula to spread it evenly to help it chill faster. Refrigerate for at least 2 hours, or even better, overnight. The chilling step is crucial for firming up the truffle base and ensuring they roll into perfect balls later.

Step 4: Roll the Truffles

Once the mixture is set, rub some butter onto your hands to keep things from sticking. Scoop out portions and roll them into golf ball-sized balls—the classic shape for Pumpkin Cheesecake Truffles. It’s a little bit messy but a lot of fun!

Step 5: Coat the Truffles

Pour some granulated sugar into a shallow bowl, then roll each truffle ball in the sugar for a beautiful finishing touch. This step adds a gentle sparkle and a sweet crunch on the outside with every bite.

Step 6: Decorate

Now, use a toothpick to gently press vertical ridges around each truffle. This gives an adorable pumpkin appearance. Finish by pressing a chocolate chip into the top of every truffle, making a whimsical “pumpkin stem” for that totally irresistible look.

Step 7: Serve

Your Pumpkin Cheesecake Truffles are ready! Enjoy them right away, or store in the fridge to keep them cool and creamy until your guests arrive or your cravings hit. They’re delicious chilled and hold their cute pumpkin shape perfectly.

How to Serve Pumpkin Cheesecake Truffles

Garnishes

A sprinkle of extra pumpkin pie spice across the tops adds an elegant dusting and highlights the warm flavors. Edible gold dust or colored sprinkles can also turn each truffle into a festive showstopper—perfect for parties or as a gift.

Side Dishes

These truffles pair beautifully with coffee, chai, or a hot mug of apple cider. Setting out a platter alongside fresh berries, spiced nuts, or a whipped cream dip creates a lovely spread your guests won’t forget.

Creative Ways to Present

Pile the Pumpkin Cheesecake Truffles high on a cake stand for a gorgeous centerpiece, tuck them into cupcake wrappers for an elegant dessert tray, or wrap them in cellophane bags tied with ribbon as thoughtful autumn treats for friends and coworkers.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Cheesecake Truffles in an airtight container in the fridge for up to five days. They’ll stay creamy and fresh, so you can enjoy a sweet pick-me-up anytime.

Freezing

Want to make a batch in advance? Freeze the finished truffles in a single layer on a parchment-lined baking sheet, then transfer to a sealed bag or container. They’ll keep beautifully for up to two months—just let them thaw in the fridge before serving.

Reheating

While these truffles are best enjoyed chilled, you can take them out of the fridge 10-15 minutes ahead to soften just a bit. No actual reheating is required—just let them gently come up to temperature, and they’ll be creamy and delicious.

FAQs

Can I use homemade pumpkin puree for this recipe?

Absolutely! Homemade pumpkin puree works wonderfully in Pumpkin Cheesecake Truffles. Just make sure it’s thoroughly strained and not too watery, as excess moisture might affect the texture of your truffles.

How do I keep the mixture from sticking to my hands when rolling?

Simply rub a bit of softened butter on your hands before rolling each ball. This little trick makes shaping the Pumpkin Cheesecake Truffles easy and keeps things neat.

Can I make these truffles gluten-free?

Yes! Swap regular graham cracker crumbs for your favorite gluten-free version and follow the recipe as written. The results will be just as delicious, with all the same cozy flavors.

How long do Pumpkin Cheesecake Truffles last?

Kept in the fridge, they stay fresh for up to five days. If you freeze them, they can last up to two months. Just make sure they’re in a tightly-sealed container to preserve maximum freshness.

Do I have to use food coloring?

Not at all! The orange food coloring is totally optional. The natural pumpkin color is beautiful on its own, but if you want that vibrant, pumpkin-patch look, just add a few drops.

Final Thoughts

If you love all things pumpkin, you owe it to yourself to make Pumpkin Cheesecake Truffles at least once this season. They’re a dreamy blend of creamy, spicy, and sweet—just right for sharing and celebrating. Give them a try and watch everyone light up with delight!