Go Back
Pumpkin Pie Cheesecake Truffles

Pumpkin Pie Cheesecake Truffles – Bite-Sized Fall Indulgence

These Pumpkin Pie Cheesecake Truffles are creamy, spiced, and perfectly bite-sized. Combining pumpkin, cream cheese, and graham cracker crumbs, then coated in chocolate or cinnamon sugar, they’re an easy, no-bake treat for Thanksgiving, Halloween, or cozy fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup canned pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup graham cracker crumbs
  • 2 cups chocolate chips for coating or cinnamon sugar (optional)

Equipment

  • Mixing bowl
  • Spoon or small cookie scoop
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl (for chocolate)

Method
 

Mix Filling:
  1. In a bowl, combine cream cheese, pumpkin puree, pumpkin pie spice, and vanilla. Stir until smooth.
Add Crumbs:
  1. Fold in graham cracker crumbs until mixture is firm enough to scoop.
Form Truffles:
  1. Using a small cookie scoop or spoon, shape mixture into 1-inch balls and place on a parchment-lined baking sheet.
Chill:
  1. Refrigerate truffles for 1–2 hours until firm.
Coat:
  1. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip chilled truffles in chocolate, letting excess drip off, or roll in cinnamon sugar. Place back on parchment.
Set & Serve:
  1. Allow chocolate to set at room temperature or refrigerate for faster setting. Serve chilled.

Notes

Make ahead: Truffles can be made 2–3 days in advance and stored in an airtight container in the fridge.
For extra flavor, add a pinch of salt to the chocolate coating or use white chocolate.
Mini festive toppings (sprinkles, crushed nuts) make them extra pretty for holiday tables.