These Pumpkin Cheesecake Truffles are little bites of creamy, sweet fall happiness. They combine smooth cream cheese, pumpkin puree, and warm spices like cinnamon and nutmeg, all coated in a layer of chocolate or a dusting of cinnamon sugar. They’re the perfect treat when you want something rich but in a small, easy-to-eat package.
I love making these truffles because they’re so simple to put together, yet they feel special enough to share at a party or to enjoy as a cozy snack with a cup of tea. I usually make a batch and keep them in the fridge so they’re ready whenever I need a quick pick-me-up. Plus, the hint of pumpkin spice always makes me think of chilly evenings and holiday seasons, which is a big plus in my book.
One of my favorite ways to serve these truffles is on a pretty platter with some nuts or dried fruit around them for extra texture and color. They’re little bursts of pumpkin cheesecake goodness that everyone loves, no matter their age. Honestly, I’ve never met anyone who isn’t delighted by these—it’s like packing a slice of fall into a tiny, tasty ball.
Key Ingredients & Substitutions
Cream Cheese: This is the main ingredient that gives truffles their creamy, cheesecake texture. Use full-fat cream cheese for the best richness. If you want a lighter version, try reduced-fat cream cheese, but the texture might be less smooth.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. You can substitute canned with homemade pumpkin puree if available.
Powdered Sugar: This sweetens and helps set the truffles. Sifting it prevents lumps and keeps the mixture smooth. You can reduce it slightly if you prefer less sweet treats.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): These bring that warm pumpkin spice flavor. Freshly ground spices taste best, but pre-ground is fine. Adjust amounts to your taste or omit cloves if you don’t like strong flavors.
Granulated Sugar: Rolling the truffles in coarse sugar gives a nice crunch and pretty sparkle. You can swap it with finely chopped nuts or cocoa powder for a different finish.
Chocolate Chips and Drizzle: Adds extra flavor and decoration. Mini chocolate chips work well for a garnish. For a dairy-free option, use vegan chocolate or skip the drizzle.
How Do You Shape and Coat Pumpkin Cheesecake Truffles Without Them Falling Apart?
Handling the mixture carefully is key because these truffles are soft. Here’s how to get perfect round shapes and nice coating:
- Chill the mixture well—at least 2 hours. The firmer it is, the easier it is to roll into balls.
- Use a small cookie scoop or tablespoon to portion out even amounts before rolling with your hands.
- If the mixture sticks, lightly wet your hands or dust them with powdered sugar to prevent sticking.
- Roll gently to keep the shape compact but avoid pressing too hard or the truffles might lose their creamy texture.
- Roll each truffle in granulated sugar or your chosen coating right after shaping, before they warm up.
- Place the coated truffles on parchment paper and chill again for about an hour to set firmly before serving.
Following these steps helps keep the truffles neat, smooth, and easy to enjoy in every bite.
Equipment You’ll Need
- Mixing bowl – big enough to combine all the ingredients comfortably.
- Electric mixer or whisk – makes blending cream cheese and pumpkin smooth and easy.
- Measuring cups and spoons – for accurate ingredient amounts, especially spices and sugar.
- Small cookie scoop or tablespoon – helps portion even truffles quickly.
- Parchment paper-lined baking sheet or tray – keeps truffles from sticking while chilling.
Flavor Variations & Add-Ins
- Swap pumpkin puree with sweet potato puree for a slightly different, sweet flavor.
- Mix in chopped pecans or walnuts for crunch inside the truffle.
- Use cinnamon chips or white chocolate chips for a sweeter, creamier topping.
- Add a pinch of espresso powder to bring out deeper richness and complement the pumpkin spices.
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
For The Truffle Mixture:
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
- 1 tsp vanilla extract
For Coating and Topping:
- Large granulated sugar, for rolling
- 1 cup (170 g) mini chocolate chips (optional, for garnish or coating)
- White chocolate or icing, for drizzling (optional)
Time Needed:
About 15–20 minutes to prepare the mixture and shape the truffles, plus at least 3 hours chilling time: 2 hours before shaping and 1 hour after coating to set.
Step-by-Step Instructions:
1. Mix Cream Cheese and Pumpkin
In a large bowl, use an electric mixer or whisk to blend the softened cream cheese and pumpkin puree until very smooth and creamy.
2. Add Powdered Sugar and Spices
Gradually add the sifted powdered sugar while mixing until fully combined. Stir in cinnamon, nutmeg, ginger, cloves (if using), and vanilla extract until evenly mixed.
3. Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours to firm up. This will make it easier to roll into balls.
4. Shape and Coat Your Truffles
Use a tablespoon or small cookie scoop to portion out the chilled mixture, then roll each portion into a smooth ball between your palms.
Roll each truffle in granulated sugar until coated well.
If you like, gently press 2–3 mini chocolate chips on top of each truffle for a pretty garnish.
5. Add Optional Drizzle and Final Chill
If desired, melt white chocolate or prepare icing and drizzle over some truffles for an extra sweet touch.
Place all truffles on a parchment-lined tray and refrigerate for at least 1 hour to set before serving.
6. Serve and Enjoy!
Take the truffles out of the fridge and enjoy their creamy, spiced pumpkin cheesecake flavor in every bite. They’re perfect as a sweet snack or party treat!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just roast and puree fresh pumpkin until smooth. Make sure to remove excess water by draining or slow cooking to avoid a runny truffle mixture.
How Long Do Pumpkin Cheesecake Truffles Keep?
Store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to 2 months—just thaw in the fridge before serving.
Can I Make These Ahead of Time?
Absolutely! You can prepare the truffle mixture a day or two in advance, keep it chilled, then shape and coat the truffles right before serving for the freshest texture.
What Can I Use Instead of Granulated Sugar for Coating?
Try rolling the truffles in finely chopped nuts, cocoa powder, or even shredded coconut to change up the flavor and texture while keeping them delicious.
