Pumpkin Cheesecake Truffles Recipes

Pumpkin cheesecake truffles are a no-bake, bite-sized treat that combines all the cozy flavors of fall in one adorable package. Shaped like little pumpkins, these truffles are made with pumpkin purée, cream cheese, sweetened condensed milk, and graham cracker crumbs, then rolled in sugar and finished with a chocolate chip “stem.” They’re festive, creamy, and perfect for Halloween, Thanksgiving, or any autumn gathering.

Why You’ll Love This Recipe

• No baking required—quick and simple to prepare

• Festive pumpkin-shaped truffles perfect for parties

• Combines cheesecake creaminess with pumpkin spice flavor

• Gluten-free when made with gluten-free graham crackers

• Great make-ahead dessert that chills beautifully

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin purée

• Cream cheese, softened

• Sweetened condensed milk

• Graham cracker crumbs (gluten-free if needed)

• White chocolate chips

• Pumpkin pie spice

• Granulated sugar, for rolling

• Chocolate chips, for stems

Directions

1. In a mixing bowl, combine pumpkin purée, softened cream cheese, sweetened condensed milk, graham cracker crumbs, white chocolate chips, and pumpkin pie spice. Mix until smooth and thick.

2. Cover and refrigerate until firm enough to shape, about 2 hours.

3. Rub butter or oil lightly on your hands to prevent sticking. Roll the chilled mixture into small balls.

4. Roll each truffle in granulated sugar until coated.

5. Use a toothpick to create ridges on the sides of the truffles, shaping them to look like pumpkins.

6. Place a chocolate chip on top of each as a stem.

7. Chill until ready to serve.

Servings and timing

• Servings: 8

• Prep time: 30 minutes

• Chill time: 2 hours

• Total time: 2 hours 35 minutes

Variations

• Dip in chocolate: Coat the truffles in melted white or dark chocolate for a candy-like shell.

• Nutty twist: Mix in crushed pecans or walnuts for extra texture.

• Stronger spice: Add a pinch of cinnamon or nutmeg for bolder flavor.

• Dairy-free: Use vegan cream cheese, coconut condensed milk, and dairy-free chocolate.

• Decorative flair: Add a pretzel stick or green candy for a realistic pumpkin stem.

Storage/Reheating

Store pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before serving. These truffles are best served chilled.

FAQs

Do I need to bake these truffles?

No, this is a no-bake recipe. Chilling sets the truffles.

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling is sweetened and spiced, which would make the mixture too soft and overly sweet.

Why add sweetened condensed milk?

It thickens the mixture while adding sweetness and creaminess.

Can I make these without graham crackers?

Yes, substitute with crushed cookies or gingersnaps for a different flavor.

Can I make them ahead of time?

Yes, they’re perfect for preparing a day or two before serving.

How do I shape them like pumpkins?

Use a toothpick to create vertical lines around the sides, then add a chocolate chip or pretzel stick stem.

Can I coat these in chocolate instead of sugar?

Absolutely—dipped truffles will be richer and slightly firmer.

Do they need to stay refrigerated?

Yes, because of the cream cheese and pumpkin, keep them chilled until serving.

Can I double this recipe?

Yes, it doubles easily to make a larger batch for gatherings.

Are these gluten-free?

They can be if you use gluten-free graham crackers.

Conclusion

Pumpkin cheesecake truffles are a fun, festive, and flavorful no-bake dessert that brings all the best tastes of fall into a single bite. Creamy, spiced, and decorated to look like mini pumpkins, they’re perfect for holiday tables, parties, or simply a sweet seasonal treat. Easy to prepare and beautiful to serve, these truffles are sure to become a favorite fall tradition.

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