Go Back
To make pumpkin cheesecake truffles, you'll need the following: - 8 oz cream cheese, softened - 1 cup pumpkin puree (not pumpkin pie filling) - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 cup crushed graham crackers - 1 cup white chocolate chips - 1 tablespoon coconut oil (or neutral oil) - Extra pumpkin pie spice for dusting (optional) Each ingredient plays a key role in creating the right texture and flavor. The cream cheese adds creaminess, while the pumpkin puree gives it that signature autumn taste. Powdered sugar sweetens the truffles, and vanilla extract enhances the flavor. Pumpkin pie spice adds warmth and depth, while crushed graham crackers provide a nice crunch. You can add a few optional ingredients to enhance your truffles: - Chopped nuts for extra crunch - A pinch of sea salt to balance sweetness - Dark chocolate chips for a richer flavor These additions can give your truffles a unique twist. Feel free to experiment based on your taste! If you need to make swaps, here are some ideas: - Use Greek yogurt instead of cream cheese for a lighter option. - Maple syrup can replace powdered sugar for a natural sweetener. - Swap pumpkin puree with applesauce for a different fruit flavor. These substitutions will change the truffles slightly but can still create a tasty treat. Always taste as you go to find the right balance! To make pumpkin cheesecake truffles, you need to gather your ingredients first. You’ll need: - 8 oz cream cheese, softened - 1 cup pumpkin puree (not pumpkin pie filling) - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 cup crushed graham crackers - 1 cup white chocolate chips - 1 tablespoon coconut oil (or neutral oil) - Extra pumpkin pie spice for dusting (optional) This recipe takes about 45 minutes to prepare and 1 hour and 15 minutes total. Start by mixing the cream cheese in a bowl. Use an electric mixer to beat it until smooth. Then, add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Blend these together until creamy and well mixed. Next, gently fold in the crushed graham crackers. This adds a nice crunch to your truffles. After mixing, place this mixture in the fridge for 30 minutes. This helps it firm up. Once chilled, scoop out small balls of the mixture. You can use a cookie scoop or just your hands. Place them on a parchment-lined baking sheet. Now, it’s time to coat the truffles. First, freeze them for 15 to 20 minutes. This helps them hold their shape. While they freeze, melt the white chocolate chips with coconut oil. Use a microwave-safe bowl and heat it in 30-second bursts. Stir in between until smooth. After the truffles have frozen, take them out. Dip each ball into the melted white chocolate. Make sure they are fully coated. Return them to the baking sheet. If you want, sprinkle a bit of extra pumpkin pie spice on top before the chocolate sets. Finally, chill the truffles in the fridge for about 30 minutes. This hardens the chocolate coating. Enjoy your sweet treat! To get the perfect texture for your Pumpkin Cheesecake Truffles, start with softened cream cheese. This helps your base mix smoothly. Use a hand mixer for an even blend. Mix until creamy and free of lumps. When you fold in the crushed graham crackers, do it gently. This keeps the mixture light and fluffy. After mixing, chill the mixture for about 30 minutes. This makes shaping the truffles easier. Avoid using pumpkin pie filling. It contains sugar and spices that can change the taste. Stick to pure pumpkin puree for the best flavor. Another mistake is not chilling the mixture long enough. If it’s too soft, your truffles will lose shape. Make sure to freeze the truffles for a short time before dipping them in chocolate. This helps the coating stick better. For serving, place the truffles in a decorative box or on a nice platter. Add small cinnamon sticks or fresh sage leaves for a seasonal touch. You can also dust the truffles with extra pumpkin pie spice for a fancy look. Serve them at parties, or give them as gifts. They are sure to impress anyone who tries them! {{image_2}} You can play with flavors in your pumpkin cheesecake truffles. Here are some fun ideas: - Chocolate: Add cocoa powder to the cream cheese mix for a rich twist. You can also dip the truffles in dark chocolate instead of white. - Spice: If you love spices, add a touch of cinnamon or nutmeg. This extra flavor makes them even more festive. - Nutty: Mix in crushed nuts like pecans or walnuts for a crunchy bite. This adds both texture and flavor. Making these truffles fit your diet is easy. Here are some options: - Gluten-Free: Use gluten-free graham crackers. This keeps the texture and flavor, but fits your needs. - Vegan: Swap cream cheese for a vegan cream cheese alternative. Use maple syrup instead of powdered sugar. For the coating, choose dairy-free chocolate. - Sugar-Free: You can use a sugar substitute in place of powdered sugar. This works well without changing the taste too much. Make your truffles look special with some simple touches: - Toppings: After dipping in chocolate, sprinkle crushed graham crackers on top. This gives a nice crunch. - Garnishes: Use small cinnamon sticks or fresh sage leaves as a garnish. This makes your truffles look festive and inviting. - Containers: Arrange the truffles in a pretty box or on a decorative platter. This adds a beautiful touch for any gathering. To keep your pumpkin cheesecake truffles fresh, store them in an airtight container. Line the container with parchment paper to prevent sticking. Place the truffles in a single layer, if possible. If you must stack them, add more parchment paper between layers. This method helps them stay tasty and keeps their shape. You can freeze these truffles easily. After coating them in chocolate, let them cool completely. Place them on a baking sheet. Freeze for about 30 minutes until firm, then transfer to an airtight container. For thawing, take them out and let them sit at room temperature for 15-20 minutes before serving. This keeps the texture nice and creamy. These truffles last about one week in the fridge. Look for changes in color or texture to know if they are spoiled. If they smell off or have a watery layer, it's best to toss them. Always trust your senses. If they don't look or smell right, don't eat them. Yes, you can make Pumpkin Cheesecake Truffles ahead of time. I often prepare them a day or two before serving. After you form the truffles, just keep them in the fridge. This helps the flavors develop. You can also freeze them for longer storage. Just remember to thaw them in the fridge before serving. If you want a different flavor, use milk or dark chocolate instead of white chocolate. They will change the taste but still taste great. You can also use a dairy-free chocolate if you want a vegan option. Just melt it the same way as the white chocolate. The truffles are set when the chocolate coating is firm to the touch. After chilling them in the fridge, check if they feel solid. If they are still soft, give them more time in the fridge. They should be easy to pick up without losing shape. In this article, we explored how to make delicious truffles. We covered ingredients, preparation steps, tips, variations, and storage. These simple guidelines help you craft tasty treats with ease. Remember to adjust flavors and find what you love. Avoiding common mistakes can make a huge difference. Whether you share them or keep them all, enjoy every bite. Making truffles lets you be creative in the kitchen. Get started and have fun with your recipes!

Pumpkin Cheesecake Truffles

Indulge in the holiday spirit with these delicious pumpkin cheesecake truffles! Made with creamy pumpkin puree, rich cream cheese, and a white chocolate coating, these bite-sized treats are perfect for any gathering. Easy to make and stunningly presented, they are sure to impress at your next get-together. Click through to explore the full recipe and bring this delightful sweet to your dessert table!
Print Recipe Pin Recipe

Ingredients
  

8 oz cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 cup crushed graham crackers

1 cup white chocolate chips

1 tablespoon coconut oil (or neutral oil)

Extra pumpkin pie spice for dusting (optional)

Instructions
 

In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

    Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the bowl. Blend the mixture until fully combined and creamy.

      Gently fold in the crushed graham crackers until evenly distributed throughout the mixture.

        Place the mixture in the refrigerator for about 30 minutes until it firms up slightly, making it easier to shape into truffles.

          Once chilled, use a small cookie scoop or your hands to form bite-sized balls of the pumpkin cheesecake mixture. Place them on a parchment-lined baking sheet.

            Freeze the truffles for about 15-20 minutes to let them solidify.

              Meanwhile, melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

                Remove the truffles from the freezer. Dip each ball into the melted white chocolate, ensuring they are fully coated. Return them to the baking sheet.

                  If desired, sprinkle a little extra pumpkin pie spice on top of each truffle before the chocolate sets.

                    Chill the truffles in the refrigerator until the chocolate coating has hardened (around 30 minutes).

                      Prep Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 20 truffles

                        - Presentation Tips: Arrange the truffles in a decorative box or on a platter, and garnish with small cinnamon sticks or fresh sage leaves for a festive touch.