Pumpkin Cheesecake Truffles That’ll Make You Forget Store-Bought Candy Exists
Okay, so here’s the thing about pumpkin cheesecake truffles—I didn’t even mean to make them the first time. True story. I was trying to salvage a pumpkin cheesecake that cracked so badly it looked like the Grand Canyon had opened up in my springform pan. My sister was coming over in like two hours, and I panicked. Fast forward to now, and people actually request these MORE than the actual cheesecake. Go figure.
Look, I’m gonna be honest with you. These pumpkin cheesecake truffles are stupidly easy to make, but for some reason, everyone thinks you’re some kind of culinary genius when you serve them. Last Thanksgiving, my cousin Sarah kept asking what fancy cooking school I went to. (YouTube and panic, Sarah. YouTube and panic.)
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Why These Pumpkin Cheesecake Truffles Hit Different
The first time I made proper pumpkin cheesecake truffles—like, intentionally and not from a cheesecake disaster—I used way too much pumpkin and they turned into these weird, mushy orange blobs. My husband said they looked like something our toddler would make with Play-Doh. Rude, but accurate.
But once I figured out the right ratio? Game changer.
These little guys taste like fall decided to become a candy. They’re creamy, they’ve got that pumpkin spice thing going on (without being obnoxious about it), and the chocolate coating gives you that satisfying crack when you bite into them. Plus, they’re bite-sized, which means calories don’t count. Pretty sure that’s science.
What You’ll Need (And What I’ve Learned the Hard Way)
For the Truffle Centers:
- 8 oz cream cheese, softened (and I mean REALLY softened—learned this when I tried to mix cold cream cheese and my hand mixer basically laughed at me)
- 1/2 cup pumpkin puree (use the canned stuff, NOT pumpkin pie filling. Made that mistake once. Never again)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or make your own if you’re fancy—I just use the premixed stuff from Trader Joe’s)
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers, crushed)
- Pinch of salt
For the Coating:
- 12 oz chocolate chips (I use semi-sweet, but milk chocolate works if you like things sweeter)
- 1 tablespoon coconut oil (makes the chocolate coating smoother—trust me on this one)
Optional But Highly Recommended:
- Extra graham cracker crumbs for topping
- A tiny pinch of cinnamon for dusting
- Your sanity (just kidding, you won’t need it)
Shopping tip: The pumpkin puree situation this time of year is WILD. Store shelves get cleaned out faster than toilet paper in 2020. I usually buy like three cans in September and stash them in my pantry like some kind of pumpkin cheesecake truffle prepper.
Making These Pumpkin Cheesecake Truffles (AKA My Kitchen Adventure)
Step 1: Mix the Base
Take your softened cream cheese and beat it with a hand mixer until it’s fluffy. Should take about 2 minutes. If your cream cheese is still cold and chunky, pop it in the microwave for like 10 seconds. Just 10! I once did 30 seconds and ended up with cream cheese soup.
Add the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and that pinch of salt. Mix until everything’s combined and looking smooth and gorgeous.
Here’s where it gets real—fold in those graham cracker crumbs. The mixture should be thick enough to hold its shape but still creamy. If it’s too wet (been there), add more crumbs. Too dry? Add a tiny bit more pumpkin. You’ll know it’s right when you can roll it into a ball without it falling apart or sticking to your hands like glue.
Step 2: Chill Out (Literally)
Cover the bowl with plastic wrap and stick it in the fridge for at least 2 hours. I know, I know—waiting is the worst part. I usually make the mixture the night before because I have zero patience.
One time I tried to skip this step because I was in a hurry. The truffles were so soft they basically melted when I tried to dip them in chocolate. Looked like sad little orange puddles. My dog wouldn’t even eat them. (Okay, she did, but she felt bad about it.)
Step 3: Roll ‘Em Up
Once your mixture is properly chilled, use a small cookie scoop or spoon to portion out the truffles. I aim for about 1 tablespoon per truffle—makes roughly 20-24 depending on how heavy-handed you are.
Roll each portion into a ball between your palms. Pro tip: slightly damp hands keep the mixture from sticking. Learned this from my mom, who’s been making rum balls since the ’80s. (Different recipe, same principle.)
Place the rolled truffles on a parchment-lined baking sheet and freeze them for about 30 minutes. This step is NON-NEGOTIABLE. Skip it and you’ll be fishing melted truffle centers out of chocolate. Ask me how I know.
Step 4: Chocolate Coating Time
Melt your chocolate chips with the coconut oil. I use the microwave—30 second intervals, stirring between each one. Takes about 90 seconds total. You can also use a double boiler if you’re feeling fancy or if your microwave is being temperamental (mine has opinions about what it will and won’t melt properly).
Take your frozen truffles and work in small batches. Drop one truffle into the melted chocolate, use a fork to roll it around until it’s coated, then lift it out, letting the excess chocolate drip off.
First time I made these, I used a spoon instead of a fork. BIG MISTAKE. The truffles slid around like they were on an ice rink. Fork lets the excess chocolate drip through while keeping the truffle stable.
Place the coated truffle back on the parchment paper. If you want to get fancy, sprinkle some graham cracker crumbs or a tiny bit of cinnamon on top before the chocolate sets. Makes them look professional even though you’re probably wearing pajamas and have chocolate on your face. (Just me?)
Step 5: Set and Serve
Let the chocolate coating set completely—about 30 minutes at room temperature, or 10 minutes in the fridge if you’re impatient like me.
Once they’re set, these pumpkin cheesecake truffles are ready to destroy your willpower and impress literally everyone.
Real Talk: Tips I’ve Learned From Making These Way Too Many Times
The Pumpkin Situation: Don’t go overboard with the pumpkin. I know it’s tempting to add more for “extra pumpkin flavor,” but too much and your truffles will be too soft. Stick to the 1/2 cup. (Do I sound like I’m speaking from experience? Because I am.)
Cream Cheese Temperature: This matters more than you think. Room temp cream cheese mixes smoothly. Cold cream cheese gives you lumps and an arm workout. If you forget to take it out ahead of time, unwrap it, put it on a microwave-safe plate, and zap it for 10 seconds at a time until it’s soft.
Graham Cracker Alternatives: I’ve used vanilla wafer crumbs when I ran out of graham crackers. Worked great! Gingersnap crumbs are also amazing if you want extra spice. Regular cookies from the store, crushed up? Also fine. We’re making truffles, not performing surgery.
Chocolate Options: I’m team semi-sweet chocolate, but my neighbor swears by dark chocolate. My mother-in-law uses white chocolate and then drizzles dark chocolate on top because she’s extra like that. They all work. Can’t mess this up.
Storage: Keep these pumpkin cheesecake truffles in an airtight container in the fridge. They’ll last about a week, but let’s be real—they’ll be gone in two days. Three days max if you hide them behind the vegetables where no one looks.
Freezing: Yes! You can freeze these. I do it all the time. Make a double batch, freeze half. They thaw in like 20 minutes at room temperature, or you can eat them frozen if you’re into that (I am).
When Things Go Wrong (And They Might)
Truffles falling apart while coating: They’re not cold enough. Put them back in the freezer for 10 more minutes.
Chocolate coating is too thick: Add a tiny bit more coconut oil and stir. Like, a teaspoon at a time.
Mixture won’t hold together: Add more graham cracker crumbs, a tablespoon at a time, until it firms up.
They taste like… nothing? You probably used pumpkin pie filling instead of pure pumpkin puree, or your pumpkin pie spice is ancient. Check your spices—they lose flavor over time. (Mine are from 2019 and I refuse to acknowledge this.)
Why I Keep Making These Pumpkin Cheesecake Truffles
Besides the obvious reason that they’re delicious? They’re stupid easy to make ahead. Like, I made 40 of these last Christmas (along with three other cookie varieties because I have issues), and having something I could make days in advance was a lifesaver.
Plus, everyone thinks they’re so impressive. My friend Dana asked if I ordered them from a bakery. A BAKERY, DANA. I made these in yoga pants while watching reality TV. But sure, let’s pretend I’m fancy.
They’re also one of those recipes where you can totally customize them. Want more spice? Add extra pumpkin pie spice. Prefer sweeter? Use milk chocolate coating. Want to feel fancy? Drizzle white chocolate on top in a zigzag pattern. (I tried this once and it looked like my 5-year-old did it, but the intent was there.)
And honestly? There’s something really satisfying about making candy at home. Store-bought truffles are like $30 for a tiny box. These cost maybe $10 to make and you get 20+ truffles. Math isn’t my strong suit, but even I know that’s a win.
Serving These Bad Boys
I usually put them in those little paper candy cups and arrange them on a plate. Makes them look fancy. Holiday time? Put them in a nice tin with some parchment paper between layers. Instant gift that makes you look like you have your life together.
They’re perfect for:
- Thanksgiving dessert (duh)
- Fall potlucks
- Bake sales (sold out in like 10 minutes at my kid’s school)
- “I need to bring something nice” occasions
- Tuesday night because why not
Serve them slightly chilled. Room temp is fine too, but there’s something about that cold, creamy center that just hits different.
The Final Word on Pumpkin Cheesecake Truffles
Look, I’ve made a lot of pumpkin recipes. Pumpkin bread, pumpkin cookies, pumpkin soup (that one was a disaster), even pumpkin ravioli once when I was feeling ambitious. But these pumpkin cheesecake truffles? They’re the ones people actually ask for by name.
They taste like cheesecake and fall had a baby, covered it in chocolate, and said “here, enjoy.” They’re rich but not too rich, sweet but not cavity-inducing, and they legitimately taste like you put way more effort into them than you actually did.
Are they going to change your life? Probably not. But they might change your holiday dessert lineup. And honestly, they’ll definitely make you popular at parties.
So yeah. Make these. Hide half of them from your family. Pretend you bought them from a fancy bakery if you want. I won’t tell.
Let me know how yours turn out! Seriously, I’m always looking for new truffle variations because apparently I’ve become that person. If you try a different chocolate coating or add-in, drop a comment. We’re all learning here.
Now if you’ll excuse me, I have a batch of these in my fridge calling my name. Loudly.
Happy truffle making! 🎃
