Name: Pumpkin Cheesecake Truffles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tablespoon butter; 4 ounces cream cheese, softened; 1/2 cup canned pumpkin puree; 1 (14-ounce) can sweetened condensed milk; 1 1/2 teaspoons pumpkin pie spice; 1/2 cup graham cracker crumbs; 1/3 cup white chocolate chips; Orange food coloring (optional); Granulated sugar, for rolling; Chocolate chips, for topping

I whisk together cream cheese, pumpkin puree, and sweetened condensed milk into a spiced, creamy mixture, chill it until firm, then roll it into sugar‑coated truffles that look like little pumpkins—perfect for fall treats or holiday gatherings.

Pumpkin Cheesecake Truffles

Why You’ll Love This Recipe

I love how these truffles provide rich, indulgent cheesecake flavor in a bite-size form, without needing to bake a full cake. The pumpkin spice warms every bite, while the sugar coating adds a delightful crunch. They’re fun to make, even more fun to eat, and always steal the spotlight at any party.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp butter
4 oz cream cheese, softened to room temperature
½ cup canned pumpkin puree
1 (14 oz) can sweetened condensed milk
1½ tsp pumpkin pie spice
½ cup graham cracker crumbs
⅓ cup white chocolate chips
Orange food coloring (or red + yellow)—optional, for vivid color
Granulated sugar, for rolling
Chocolate chips, for truffle “stems”

Directions

Cook the Mixture
I melt butter in a skillet over medium heat, then add cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. I stir continuously until the mixture thickens and everything is well combined.
Add Mix-Ins & Color
I stir in graham cracker crumbs and white chocolate chips until everything becomes smooth and melted. If I want a brighter color, I add a tiny drop or two of food coloring.
Chill Until Firm
When the mixture pulls away from the sides and bottom of the pan, I transfer it to a butter-greased baking sheet, spread it out evenly, and chill for about 2 hours—or overnight if I need to prep ahead.
Form Truffles
I butter my hands to prevent sticking, then roll the chilled mixture into small balls.
Coat & Decorate
I roll the balls in granulated sugar for coating. Using a toothpick, I gently press ridges into each one to mimic pumpkin grooves, then top each with a chocolate chip stem.
Serve or Store
I serve them immediately or keep them refrigerated until ready—either way, they stay beautifully shaped and delicious.

Servings and timing

This recipe yields about 20 pumpkin‑shaped truffles and takes roughly 45 minutes total—30 minutes of prep and 15 minutes of cooking before chilling.

Variations

I substitute crushed ginger snap cookies for graham crumbs when I want a spicier edge.
Cream cheese frosting can replace sweetened condensed milk for a lighter sweetness.
For extra crunch, I roll truffles in finely crushed pecans or gingersnap crumbs instead of sugar.
A dusting of cinnamon, nutmeg, or allspice gives a deeper harvest flavor.
To make them festive, I’ll dip half in melted white, dark, or vegan chocolate before chilling.

Storage/reheating

I keep the truffles in an airtight container in the fridge, where they stay fresh for up to 5 days. There’s no reheating needed—just bring them to room temperature for the smoothest texture.

FAQs

Can I use vegan substitutions?

Yes! I swap cream cheese for vegan cream cheese and use full-fat coconut milk (or sweetened condensed coconut milk) to create a vegan version that’s just as creamy.

How do I ensure the mixture is thick enough?

I stir until it pulls clean from the skillet’s sides and bottom. If it’s still loose, I let it simmer a bit longer.

What size should the truffles be?

I aim for 1‑inch diameter balls—small, bite-sized, and perfect for party platters.

Can I freeze these?

Absolutely—I freeze them on a tray, then transfer to a bag. When I’m ready, I let them thaw in the fridge before serving.

Can I make them ahead for holiday gifting?

Definitely! I assemble and chill them a day in advance, then pack them in mason jars or boxes for adorable (and delicious) gifts.

Conclusion

These Pumpkin Cheesecake Truffles are the essence of fall—not only adorable but wonderfully creamy, spiced, and delightful to scoop up by the handful. Whether for holiday guests or cozy family nights, they’re a sweet little indulgence that’s surprisingly easy to make. Want printable versions, nut-free tweaks, or festive flavors? I’d love to help!