Description
Pumpkin Cheesecake Truffles are a no-bake fall dessert made with cream cheese, pumpkin puree, and warm spices. Rolled in sugar and topped with chocolate chip stems, these bite-sized treats are festive, creamy, and perfect for Halloween, Thanksgiving, or gifting.
Ingredients
For the Truffle Filling
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1 tablespoon butter
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4 oz cream cheese, softened
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½ cup canned pumpkin puree
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1 (14 oz) can sweetened condensed milk
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1 ½ teaspoons pumpkin pie spice
For Structure & Binding
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½ cup graham cracker crumbs
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⅓ cup white chocolate chips
For Decoration
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Granulated sugar (for rolling)
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Chocolate chips (for stems)
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Orange food coloring (optional)
Instructions
1️⃣ Cook the Filling
• In a skillet over medium heat, stir butter, cream cheese, pumpkin puree, condensed milk, and pumpkin pie spice until smooth and thickened.
2️⃣ Add Graham & Chocolate
• Stir in graham cracker crumbs and white chocolate chips until melted and fully combined. Add food coloring if using.
3️⃣ Chill
• Spread mixture onto a greased baking sheet and refrigerate for 2 hours or overnight.
4️⃣ Shape the Truffles
• Rub butter on hands, scoop dough, and roll into golf ball–sized rounds.
5️⃣ Coat & Decorate
• Roll truffles in sugar, press ridges with a toothpick, and top with a chocolate chip stem.
Notes
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For gluten-free: use almond flour instead of graham crackers.
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For sugar-free: roll in erythritol instead of sugar.
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Make ahead: store up to 5 days in the fridge or 2 months in the freezer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American