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Delicious pumpkin cheesecake truffles topped with chocolate and spices

Pumpkin Cheesecake Truffles

Delightful bite-sized truffles combining rich pumpkin and cream cheese flavors, perfect for fall festivities and holiday gatherings.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Truffle Mixture
  • 8 oz cream cheese, softened Make sure it is at room temperature for easier mixing.
  • 1 cup powdered sugar
  • 1/2 cup pumpkin puree Canned or fresh, well-cooked and strained.
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
Coating
  • 1 cup graham cracker crumbs Use gluten-free graham crackers for a gluten-free version.
  • 1 cup semi-sweet chocolate, melted Use high-quality chocolate for richer flavor.
  • 1 tbsp coconut oil Optional, for melting chocolate.

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until smooth.
  2. Using your hands, form the mixture into small balls and roll them in graham cracker crumbs.
  3. Chill the truffles in the refrigerator for about 30 minutes to firm up.
Coating
  1. Dip the chilled truffles into melted chocolate (mixed with coconut oil if desired) and place them on a baking sheet lined with parchment paper.
  2. Allow them to set in the refrigerator for another 30 minutes before serving.

Notes

Serve these truffles on a platter during parties or gatherings, or in mini cupcake liners for extra flair. Pair with hot apple cider or coffee for a cozy treat. Store in an airtight container in the refrigerator for up to a week, or freeze with parchment paper between layers to prevent sticking. For a festive look, decorate with colored sprinkles or nuts before they set.