Pumpkin Pie Cheesecake Truffles

Save this recipe on:

If autumn had a flavor, it would taste just like these Pumpkin Pie Cheesecake Truffles. They’re everything cozy and festive wrapped into one irresistible bite. With their creamy spiced centers, velvety pumpkin pie richness, and a touch of tang from the cheesecake, these truffles are a celebration of fall in every sense. Finished with a dusting of powdered sugar and a kiss of chocolate on top, they look just as magical as they taste.

Whether you’re hosting a Thanksgiving feast or need a sweet nibble for a Halloween party, these pumpkin truffles are a must. They’re easy to make, require no baking, and are always a crowd-pleaser. Plus, they make a charming edible gift or party favor for any autumn gathering.

---

Why You’ll Love This Pumpkin Pie Cheesecake Truffles

These truffles combine the rich, creamy indulgence of cheesecake with the spiced nostalgia of pumpkin pie. They’re bite-sized and portable, which means you can impress a crowd without fussing over slicing and serving. Here’s why they’ll be a hit:

• No baking needed
• Ready in under 30 minutes
• Perfect balance of sweet, spice, and tang
• Festive and cute for any fall occasion
• Easy to make ahead and store

---

Preparation Phase & Tools to Use

Before diving into these decadent bites, make sure your kitchen is stocked with the right tools to make things smooth and seamless:

• Mixing Bowls: You’ll need at least two—one for the truffle base and one for coating.
• Electric Hand Mixer or Stand Mixer: Essential for blending the cream cheese and pumpkin puree into a smooth, fluffy filling.
• Spatula: For scraping down the bowl and folding in ingredients without overmixing.
• Cookie Scoop or Melon Baller: To form evenly sized truffles.
• Piping Bag with Star Tip (optional): Helps shape them into a cute pumpkin look if you want to get fancy.
• Parchment Paper: Keeps your truffles from sticking while chilling or setting.

Using the right equipment makes the process easier and helps achieve professional-looking results—because we eat with our eyes first!

---

Ingredients for the Pumpkin Pie Cheesecake Truffles

Each ingredient in this recipe serves a delicious purpose, contributing to that creamy, cozy texture and flavor:

• Pumpkin Puree: The heart of the recipe. Choose pure pumpkin (not pie filling) to control the sweetness and spice.
• Cream Cheese: Provides a tangy contrast that balances the sweetness and gives that smooth cheesecake-like texture.
• Powdered Sugar: Sweetens the filling and helps it firm up without grittiness.
• Graham Cracker Crumbs: Brings a hint of crunch and mimics the classic pie crust element.
• Pumpkin Pie Spice: Delivers that unmistakable fall flavor with warm cinnamon, nutmeg, and clove.
• Vanilla Extract: Adds depth and enhances the overall taste.
• White Chocolate or Candy Melts (optional for coating): Perfect for dipping or drizzling for an elegant finish.
• Chocolate Chips (optional topping): A simple “pumpkin stem” on top of each truffle.

---

How To Make the Pumpkin Pie Cheesecake Truffles

Step 1: Blend the Base

In a mixing bowl, beat together the pumpkin puree and cream cheese until smooth and fluffy. This step ensures your truffle base is light yet creamy.

Step 2: Add Sweetness & Spice

Mix in powdered sugar, pumpkin pie spice, and vanilla extract. Blend until fully incorporated.

Step 3: Fold in the Texture

Stir in the graham cracker crumbs by hand using a spatula. The mixture should thicken and become scoopable. If too soft, chill for 10–15 minutes.

Step 4: Shape Your Truffles

Using a small cookie scoop or melon baller, form the mixture into balls. Optionally, use a piping bag with a star tip to give them a pumpkin-like shape.

Step 5: Add the Finishing Touch

Press a chocolate chip into the top of each truffle for the “stem.” Optionally, dip the truffles in melted white chocolate or drizzle for extra flair.

Step 6: Chill and Set

Place the truffles on a parchment-lined tray and refrigerate for at least 30 minutes, or until firm and ready to serve.

---

Serving and Storing Pumpkin Pie Cheesecake Truffles

These truffles are best served chilled straight from the fridge. They make a beautiful addition to fall dessert platters and are great for gifting during the holidays. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a single layer and then transfer to a zip-top bag for up to a month. Just thaw in the fridge before serving.

---

Frequently Asked Questions

How far in advance can I make these truffles?

You can prepare them up to 2–3 days ahead. Just keep them chilled in an airtight container until you’re ready to serve.

Can I freeze these truffles?

Yes! Freeze them on a parchment-lined tray until solid, then store in a freezer-safe bag for up to a month. Thaw in the fridge overnight.

Can I use canned pumpkin pie mix?

It’s not recommended. Pumpkin pie mix has added sugar and spices which can make the filling too soft and overly sweet.

What if I don’t have graham crackers?

You can substitute with vanilla wafer crumbs, gingersnaps, or digestive biscuits for a different flavor.

Can I skip the chocolate chip topping?

Absolutely! It’s just decorative. You can also use a pecan half or nothing at all.

Do I need to coat them in chocolate?

Not at all—they’re delicious as-is. But a dip or drizzle in white chocolate adds a nice touch for gifting or presentation.

---

Want More Dessert Ideas with a Twist?

If you adore these Pumpkin Pie Cheesecake Truffles, you’ll fall in love with these cozy and creative treats:

• Cinnamon Roll Cheesecake: A Heavenly Fusion of Two Classics
• Rose Pistachio Cheesecake Ice Cream for a Floral Creamy Treat
• Honey Butter Sweet Alabama Pecan Bread
• Brownie Refrigerator Cake for an Easy No-Bake Option
• Strawberry Cheesecake Dump Cake for a Fruity, Easy Twist

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for the chocolate dip or keep it classic? Maybe swapped in ginger snaps for a spiced variation?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For even more festive ideas, follow along on Pinterest at Kitchen By Kate and keep the seasonal sweets rolling!

---

Print

Save this recipe on: