These Pumpkin Cheesecake Truffles are little bites of fall goodness! With a buttery graham cracker coating and creamy pumpkin spice filling, they’re a sweet treat for any occasion.
What’s better than dessert in truffle form? 🙌 I love to make a batch and share them, but honestly, I keep most for myself! They’re super easy to make and perfect for autumn gatherings.
Key Ingredients & Substitutions
Cream Cheese: Use full-fat cream cheese for a creamy texture. If you’re looking for a lighter option, Neufchâtel cheese works well. It gives a similar flavor with less fat.
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which is sweetened and spiced differently. If you don’t have canned puree, you can roast and puree fresh pumpkin!
Powdered Sugar: This sugar gives sweetness and helps the truffles hold together. If you need a sugar substitute, try using a powdered alternative like monk fruit or erythritol.
Graham Cracker Crumbs: These add a nice crunch and flavor. If gluten-free, substitute with almond flour or gluten-free graham cracker crumbs. You can even use crushed cookies like Biscoff for something different!
White Chocolate Chips: Any good quality white chocolate works here, but for a dairy-free option, use dairy-free white chocolate chips or candy melts. Cocoa butter can also be a nice substitute.
How Can I Make Sure My Truffles Hold Their Shape?
Making sure your truffles don’t fall apart is crucial. Here are key steps to ensure they hold together:
- Make sure your cream cheese is very soft. This helps it blend well and creates a smoother mixture.
- When adding graham cracker crumbs, do it gradually and test the texture. It should be moist but still easy to roll without sticking too much.
- Chill the rolled truffles for at least an hour. This allows the mixture to firm up, making them easier to handle and coat.
With these tips, you’ll have perfect Pumpkin Cheesecake Truffles that are delightful in flavor and fun in texture!
How to Make Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs (plus extra for coating)
- 1 cup white chocolate chips or white candy melts
- 1/2 cup chopped pecans or walnuts, for garnish
- Granulated sugar, for rolling
- Optional: extra pumpkin pie spice or cinnamon sugar for dusting
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prepare, plus 1 hour for chilling. You’ll mix, roll, and chill, then finish with some delicious decorating! The waiting is the hardest part, but trust us—it’s worth it!
Step-by-Step Instructions:
1. Mix the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. This is the base of your truffles!
2. Combine Ingredients:
Add the canned pumpkin puree, sifted powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Mix until everything is fully combined and smooth—don’t be shy to scrape the sides of the bowl to get it all mixed in!
3. Add Graham Cracker Crumbs:
Gradually stir in the graham cracker crumbs until a firm dough forms. It should be moist but not sticky enough to stick to your hands. You want it to hold its shape when rolled into balls!
4. Shape the Truffles:
Using a tablespoon, scoop out portions of the mixture, then roll each portion into a smooth ball. Place the truffles on a parchment-lined baking sheet, giving them a little space so they don’t stick together.
5. Chill Them Out:
Now, it’s time to chill! Place the baking sheet in the refrigerator and let the truffles chill for at least 1 hour. This makes them easier to coat later.
6. Coat with Sugar:
Once they’re chilled, take them out and roll each ball in granulated sugar mixed with a bit of pumpkin pie spice (if you like). You can also just roll them in additional graham cracker crumbs for extra crunch!
7. Melt the Chocolate:
In a microwave-safe bowl, melt the white chocolate chips or candy melts. Heat in 20-second intervals, stirring in between until smooth. Be careful not to burn it!
8. Decorate the Truffles:
Using a fork or a piping bag, drizzle the melted white chocolate over each truffle. Get creative with the design—it can be as simple or elaborate as you like!
9. Add the Nuts:
While the chocolate is still soft, gently press a few chopped nuts on top of each truffle to stick. This adds a lovely texture and flavor!
10. Set and Serve:
Place the truffles back in the fridge and let them set completely for about 30 minutes before serving. They’ll firm up even more, making them perfect for biting into!
11. Store Leftovers:
If you have any leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for several days—if they last that long!
Enjoy these delightful Pumpkin Cheesecake Truffles as a seasonal treat filled with pumpkin flavor and a sweet crunchy coating! Share them at gatherings, or savor them all to yourself. Happy truffling!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook and puree a small pie pumpkin, making sure to drain any excess liquid before measuring out 1/2 cup to maintain the right consistency in your truffles.
How Do I Store the Pumpkin Cheesecake Truffles?
Store any leftovers in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze the uncoated truffles for up to 3 months. Just thaw in the fridge before rolling and coating!
Can I Substitute the Graham Cracker Crumbs?
Absolutely! For a gluten-free option, use crushed gluten-free cookies or almond flour. You can also use crushed vanilla wafers or even Oreo cookies for a different flavor twist!
What If My Mixture Is Too Sticky to Roll?
If the mixture is too sticky, try adding a little more graham cracker crumbs until you reach the right consistency. Alternatively, you can chill it for an additional 15-30 minutes to firm it up before rolling.