Pumpkin Cheesecake Truffles are creamy, dreamy, and easy to make! These no-bake bites combine smooth cream cheese, cozy pumpkin spice, and real pumpkin puree, all rolled into little balls and dipped in luscious chocolate.
Love More Cheesecake Desserts? Try My No Bake Pumpkin Cheesecake Balls or this Easy Butterfinger Balls next.
Why You’ll Love This Recipe
These Pumpkin Cheesecake Truffles are pure fall magic in bite-sized form! They taste exactly like pumpkin cheesecake but without all the fuss of baking, cooling, and slicing. The creamy pumpkin filling is perfectly spiced and not too sweet, while the chocolate coating adds a luxurious touch that makes them feel special enough for gifting or serving at parties.
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Pumpkin Cheesecake Truffles
- Total Time: 1 hour 35 minutes
- Yield: 24 truffles
Description
These Pumpkin Cheesecake Truffles combine cream cheese, pumpkin puree, and warm fall spices rolled into bite-sized balls and dipped in chocolate. They’re no-bake, make-ahead friendly, and taste just like pumpkin cheesecake in truffle form! Perfect for Thanksgiving, Halloween parties, or holiday gift-giving.
Ingredients
For the Truffle Filling:
- 8 oz cream cheese, softened (brick-style, not spreadable)
- 1/2 cup pumpkin puree (canned or homemade)
- 1 1/2 to 2 cups powdered sugar
- 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp nutmeg + pinch of cloves)
- 1 teaspoon vanilla extract
For the Coating:
- 12 oz chocolate chips (white, milk, or dark chocolate)
- 1 tablespoon coconut oil or vegetable oil (optional, for smoother chocolate)
Optional Toppings:
- 1/2 cup chopped pecans or walnuts
- 1/4 cup graham cracker crumbs
- Extra pumpkin pie spice for dusting
Instructions
Leave cream cheese on your counter for half an hour before you start. I take it out when I make coffee in the morning. Cold cream cheese is impossible to mix and you’ll get lumps no matter what you do. Put it in your bowl and beat it with the mixer until smooth. Maybe a minute.
Throw in pumpkin, spice, and vanilla. Mix until it’s all orange with no white. This is when your kitchen starts smelling good and your kids come asking what you’re making.
Start with 1 1/2 cups of sugar and mix on low unless you want a sugar cloud everywhere. Scoop some out and see if it holds together. Still sticky and wet? Add more sugar. Keep going until you can roll it without it sticking to your hands. Mine usually needs about 2 cups but depends on your pumpkin.
Cover it and put it in the fridge. Minimum 30 minutes but I do an hour because I’m impatient and want them perfect. I tried skipping this once and ended up with flat pancake things. Don’t skip it.
Line a baking sheet with parchment. Scoop out about a tablespoon and roll it between your hands. Keep going until it’s all rolled. When your hands get sticky, rinse them in cold water and dry them good. Then you can keep rolling without everything sticking.
Stick the whole tray in the freezer. Wait 15-30 minutes. This is the secret to not having them fall apart when you dip them. I’ve ruined whole batches by skipping this. Don’t be like me.
Microwave is easiest. Chocolate chips in a bowl, 30 seconds, stir. Another 30 seconds, stir. Keep going until almost melted then stir until smooth. Add the coconut oil and mix. Should look shiny and drip off your spoon easy.
Take like five balls out. Leave the rest frozen. Drop one in the chocolate, roll it around with a fork, lift it out. Tap the fork on the bowl edge so extra chocolate drips off. Put it back on the parchment. If you’re adding nuts or whatever, do it now before it hardens. Next ball. Keep going.
Back in the fridge for 30 minutes minimum until the chocolate is hard. Then move them to a container and keep cold.
Notes
Chocolate temperature matters! If your chocolate is too hot, it’ll melt the truffles as you dip them. Let it cool for a few minutes after melting—it should feel warm, not hot, to the touch.
Use a toothpick trick for smoother coating. Insert a toothpick into each frozen truffle before dipping. This gives you better control! After dipping, gently remove the toothpick and use a fingertip dipped in chocolate to smooth over the hole.
Prevent chocolate from seizing. If even one drop of water gets into your melting chocolate, it can seize up and get grainy. Make sure all your tools are completely dry! If it does seize, whisk in coconut oil, 1 teaspoon at a time, to smooth it out.
Make uniform balls with a cookie scoop. This ensures all your truffles are the same size, which means they’ll look professional AND they’ll be done chilling at the same time.
Work in batches. Only take a few truffles out of the freezer at a time to dip. If they sit at room temperature too long, they’ll get soft and harder to coat.
- Prep Time: 20 minutes
- Cook Time: Chill Time: 1 hour 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredient List
For the Truffle Filling:
- 8 oz cream cheese, softened (block style or don’t bother)
- 1/2 cup pumpkin puree
- 1 1/2 to 2 cups powdered sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
For the Coating:
- 12 oz chocolate chips (pick whatever)
- 1 tablespoon coconut oil
Optional Toppings:
- 1/2 cup chopped pecans
- 1/4 cup graham cracker crumbs
- Extra pumpkin pie spice
Why These Ingredients Work
Cream cheese is the whole point. It’s why these taste like cheesecake instead of just pumpkin balls. But the block kind matters. I tried the tub stuff once because it was on sale and they turned into orange goo. Learned that lesson.
Pumpkin puree is obvious. Just grab the can that says “100% pumpkin” in big letters. Not pie filling. My mom made that mistake and called me crying because hers were soup. The cans look the same so actually read it.
Powdered sugar does two jobs. Makes it sweet and makes it thick enough to roll without sticking to everything. How much you need depends on how wet your ingredients are. Some days I need 2 cups, some days less. You’ll figure it out.
Pumpkin pie spice because I’m not measuring four different spices like some kind of professional. The jar from Aldi works fine.
Chocolate is your call. I like white chocolate because you can see the orange through it and it looks cool. My husband likes dark chocolate because he’s pretentious. Milk chocolate is boring but everyone eats it so whatever.
Coconut oil makes the chocolate thinner and shinier. Without it you get thick clumpy chocolate that’s annoying to work with.
Essential Tools and Equipment
- Mixing bowl
- Hand mixer
- Measuring cups
- Baking sheet
- Parchment paper
- Spoon or cookie scoop
- Bowl for chocolate
- Fork
- Container
How To Make Pumpkin Cheesecake Truffles
Step 1: Beat the Cream Cheese Until Smooth
Leave cream cheese on your counter for half an hour before you start. I take it out when I make coffee in the morning. Cold cream cheese is impossible to mix and you’ll get lumps no matter what you do. Put it in your bowl and beat it with the mixer until smooth. Maybe a minute.
Step 2: Mix in the Pumpkin and Spices
Throw in pumpkin, spice, and vanilla. Mix until it’s all orange with no white. This is when your kitchen starts smelling good and your kids come asking what you’re making.
Step 3: Add the Powdered Sugar Gradually
Start with 1 1/2 cups of sugar and mix on low unless you want a sugar cloud everywhere. Scoop some out and see if it holds together. Still sticky and wet? Add more sugar. Keep going until you can roll it without it sticking to your hands. Mine usually needs about 2 cups but depends on your pumpkin.
Step 4: Chill the Mixture
Cover it and put it in the fridge. Minimum 30 minutes but I do an hour because I’m impatient and want them perfect. I tried skipping this once and ended up with flat pancake things. Don’t skip it.
Step 5: Roll Into Truffle Balls
Line a baking sheet with parchment. Scoop out about a tablespoon and roll it between your hands. Keep going until it’s all rolled. When your hands get sticky, rinse them in cold water and dry them good. Then you can keep rolling without everything sticking.
Step 6: Freeze the Truffles
Stick the whole tray in the freezer. Wait 15-30 minutes. This is the secret to not having them fall apart when you dip them. I’ve ruined whole batches by skipping this. Don’t be like me.
Step 7: Melt the Chocolate
Microwave is easiest. Chocolate chips in a bowl, 30 seconds, stir. Another 30 seconds, stir. Keep going until almost melted then stir until smooth. Add the coconut oil and mix. Should look shiny and drip off your spoon easy.
Step 8: Dip and Coat Each Truffle
Take like five balls out. Leave the rest frozen. Drop one in the chocolate, roll it around with a fork, lift it out. Tap the fork on the bowl edge so extra chocolate drips off. Put it back on the parchment. If you’re adding nuts or whatever, do it now before it hardens. Next ball. Keep going.
Step 9: Let the Chocolate Set
Back in the fridge for 30 minutes minimum until the chocolate is hard. Then move them to a container and keep cold.
You Must Know
Soft cream cheese or nothing. I forgot once and tried mixing cold cream cheese. Took ten minutes and still had lumps. If you forget to set it out, microwave it for 10 seconds max.
Some canned pumpkin is watery as hell. If yours looks liquidy, squeeze it in paper towels first. Watery pumpkin makes soft truffles that won’t roll right.
The chilling steps aren’t suggestions. Cold filling rolls easier. Frozen balls dip cleaner. Just wait.
Personal Secret: Keep a little bowl of cold water next to you when rolling. Sticky hands? Dip fingers in water, dry them, keep rolling. Works every time.
Pro Tips & Cooking Hacks
Don’t dip in hot chocolate. It’ll melt the balls. After melting, wait a couple minutes. Should feel warm not hot.
Some people stick toothpicks in each ball before dipping. Gives you something to hold onto. Pull out the toothpick after and smooth the hole with your finger. I’m usually too lazy but it does work better.
Water in chocolate turns it grainy and gross. Keep everything dry. If it happens, add coconut oil one teaspoon at a time and stir hard.
Cookie scoop makes them all the same size. Looks nicer, plus they all finish chilling at the same time.
Don’t take all the balls out at once. They warm up fast. Work in batches.
Flavor Variations & Suggestions
White Chocolate Drizzle: Dark chocolate coating, then zigzag white chocolate over the top. Looks fancy.
Cinnamon Sugar Coating: Forget the chocolate. Roll them in cinnamon sugar. Tastes like pumpkin donut holes.
Maple Pecan: Add a tablespoon maple syrup to the filling. Roll finished ones in crushed pecans. My sister makes me bring these to Thanksgiving every year.
Gingersnap Crunch: Crush gingersnaps and mix into the filling. More spice, more crunch.
Espresso Pumpkin: Teaspoon of instant coffee in the filling. Makes chocolate taste better.
Salted Caramel: Drizzle caramel on the chocolate coating. Sprinkle sea salt. Gets fancy fast.
Mini Chocolate Chips: Mix mini chips into the filling before chilling. Little chocolate surprises inside.
Make-Ahead Options
Filling keeps three days in the fridge covered. Let it sit out 10 minutes before rolling if it gets hard.
Rolled balls freeze two weeks before coating. Freeze on tray, move to freezer bag. Dip straight from frozen.
Finished truffles last two weeks in the fridge easy. Stack with parchment between layers so they don’t stick.
I make these three days before I need them minimum. Taste better after sitting anyway. One less thing to stress about day of.
Recipe Notes & Baker’s Tips
Sugar amount changes depending on your pumpkin and cream cheese. Start low, add more if needed. Can’t take it back out.
Check you grabbed pumpkin puree not pie filling. Cans look the same. Different products.
White chocolate burns easier. Lower heat, stir more, don’t walk away.
You can temper chocolate if you want candy store results. Or just use coconut oil and skip all that.
First few you dip always look weird. Mine too. By the end you’ll have it figured out.
Serving Suggestions
I throw these on a platter with other fall stuff. Made them with apple bars last year, whole thing was gone in an hour.
Perfect for Thanksgiving. Everyone’s too full for real dessert but a truffle fits.
Halloween parties, the orange inside white chocolate looks cool. Add orange and black sprinkles.
Put them in clear bags with ribbon for gifts. Everyone asks for the recipe.
Take them out 10 minutes before serving. Filling gets softer and creamier. Good cold, better room temp.
Nice plate with some fall decorations around it. Looks fancy without trying.
Good with coffee or chai. Spices match up.
Make these. You’ll make them again. Been making them every October for years. Pumpkin and chocolate just works and they’re easy which is all I care about.
How to Store Your Pumpkin Cheesecake Truffles
Refrigerator: Container with lid, two weeks. Parchment between layers. Better after a day anyway.
Freezer: Three months frozen. Freeze on tray first, then bag. Thaw in fridge or eat frozen.
Room Temperature: Max two hours out. Cream cheese gets soft, chocolate melts.
Reheating: Don’t. Just let sit out 5-10 minutes for softer texture.
Allergy Information
Contains: Dairy, maybe soy from chocolate
Dairy-Free: Dairy-free cream cheese and chocolate. Kite Hill works. Different texture but close.
Gluten-Free: Already is. Check chocolate chips have no weird stuff.
Nut-Free: Skip pecans. Use sprinkles or crushed cookies.
Vegan: Vegan cream cheese and chocolate. Not the same but works.
Low-Sugar: Powdered erythritol and sugar-free chocolate. Might be softer.
Questions I Get Asked A Lot
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pie filling has sugar and spices already. Messes up everything. Plus it’s thinner. Get pure pumpkin. Cans look the same, read labels.
My filling is too soft to roll. Help!
Add more sugar or chill longer. I do an hour minimum. Still soft? More sugar, quarter cup at a time. Also maybe your pumpkin was too watery.
Why did my chocolate coating look streaky or dull?
Chocolate too cold or condensation on balls. Make sure they’re frozen solid. Work fast. If chocolate gets thick, reheat it. Coconut oil helps.
The chocolate cracked when I bit into the truffle. Why?
Temperature difference. Let them sit out 10 minutes before eating. Everything softens, no cracking. Thinner chocolate helps too.
💬 Made these? Tell me how they went! What chocolate did you pick? Comment below.
