Pumpkin Cheesecake Truffles

As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin spice wafting through your kitchen. If you’re looking to capture the essence of fall in a delightful, bite-sized treat, then these Pumpkin Cheesecake Truffles are just what you need. They offer a perfect blend of creamy, rich flavors and a hint of spice, making them the ultimate indulgence for any autumn gathering or cozy night in. Imagine sinking your teeth into a soft, pumpkin-infused truffle coated in sweet sugar, with a little chocolate chip for that added touch of sweetness.

The texture is a dream, with a creamy inside that melts in your mouth, surrounded by a delicate layer of sweetness. Easy to make and even easier to enjoy, these Pumpkin Cheesecake Truffles are a fun little treat to share with friends or savor all on your own. Pin this recipe for later so you can whip them up whenever the pumpkin craving strikes.

Why You’ll Love This Recipe

• Easy to make with simple ingredients
• Perfect for cozy weekends or brunch with family
• Wholesome flavor that feels like home
• A delightful twist on traditional pumpkin desserts
• Great for gifting or sharing at parties

Ingredients You’ll Need

• 1 tablespoon butter (for greasing and flavor)
• 4 ounces cream cheese, softened at room temperature (adds creaminess)
• 1/2 cup canned pumpkin puree (adds moisture and natural sweetness)
• 1 (14-ounce) can sweetened condensed milk (for a rich, sweet flavor)
• 1 1/2 teaspoons pumpkin pie spice (the essence of fall)
• 1/2 cup graham cracker crumbs (for that classic cheesecake base)
• 1/3 cup white chocolate chips (adds a sweet touch)
• Orange food coloring (or red and yellow food colorings) as needed, optional (for that festive look)
• Granulated sugar, as needed, for rolling (for extra sweetness)
• Chocolate chips, for topping (to represent the truffle stems)

Step-by-Step Directions

1. In a skillet over medium heat, combine the butter, cream cheese, canned pumpkin, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and is well combined.
2. Once thickened, stir in the graham cracker crumbs and white chocolate chips until melted and the mixture is smooth. If you’re adding food coloring for a more festive look, add a few drops now and mix until fully combined.
3. Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottom of the pan. If you’re uncertain, it’s better to cook a bit longer to ensure it’s thick enough.
4. Next, pour the mixture over a butter-greased baking sheet and spread it into an even layer. Place it in the refrigerator until firm, which will take about 2 hours or overnight for a perfect set.
5. Once firm, rub some butter on your hands to prevent sticking and roll the chilled pumpkin cheesecake mixture into small balls.
6. Pour granulated sugar into a shallow bowl and roll each truffle in the sugar to coat, giving it a lovely sweet crunch on the outside.
7. For a fun touch, use a toothpick to make ridges along the sides of each pumpkin truffle. Finally, top each truffle with a chocolate chip to create little stems.
8. Serve immediately or refrigerate until you’re ready to share these little gems with friends and family.

Pro Tips for Success

• Measure out your ingredients carefully to ensure the best results.
• If you find the dough too sticky while rolling, add a little more graham cracker crumbs.
• Let the truffles chill long enough in the refrigerator to ensure they hold their shape.
• For easier rolling, keep your hands slightly wet with cold water instead of butter if desired.
• Create different sizes for variety—make some small for snacking and a few larger ones for sharing.

Variations and Creative Twists

Feeling adventurous? Here are a few creative twists you can explore:

• Add a sprinkle of sea salt to the graham cracker crumbs for a sweet-and-salty flavor combination.
• Incorporate mini chocolate chips into the truffle mixture for extra texture.
• Consider using crushed pecans or walnuts instead of graham cracker crumbs for a nutty flavor.
• Experiment with spices like nutmeg or cinnamon for different flavor profiles.

How to Store or Freeze

To keep your Pumpkin Cheesecake Truffles fresh, store them in an airtight container in the refrigerator, where they will last for up to a week. If you want to make a big batch, you can freeze the truffles. Just make sure to place them on a baking sheet in a single layer until frozen solid, then transfer them to a freezer-safe container. They can last in the freezer for up to three months. When you’re ready to enjoy them, just let them thaw in the refrigerator before serving.

Serving Ideas

These truffles are versatile and can be enjoyed in various ways:

• Serve them as a sweet treat at your next autumn gathering.
• Ideal for packing in lunchboxes for a festive surprise.
• Pair them with a warm cup of coffee or spiced cider for a delightful afternoon snack.
• Perfect for holiday gift baskets or as a special homemade treat during the festive season.

For More Recipe Inspiration

If you’re intrigued by this delightful treat, you might also enjoy:

• Protein Muffins
• Mini Bento Cake Recipe
• Cottage Cheese Chocolate Mousse

Pumpkin Cheesecake Truffles – FAQs

Follow Me for More Cozy Recipes

If you love simple, cozy bakes, follow me for more recipe inspiration.

Pinterest: QuickCakeRecipes
Facebook: QuickCakeRecipes

So gather your ingredients, embrace the cozy spirit of fall, and treat yourself and your loved ones to these delightful Pumpkin Cheesecake Truffles. Happy baking!

Pumpkin Cheesecake Truffles

Emily

Delightful bite-sized treats that combine the comforting flavors of pumpkin spice and creamy cheesecake, perfect for autumn gatherings or cozy nights in.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American, Autumn

Servings 12 truffles

Calories 120 kcal

Ingredients

  

For the truffles

• 1 tablespoon butter for greasing and flavor
• 4 ounces cream cheese, softened at room temperature adds creaminess
• 1/2 cup canned pumpkin puree adds moisture and natural sweetness
• 1 can sweetened condensed milk (14 ounces) for a rich, sweet flavor
• 1 1/2 teaspoons pumpkin pie spice the essence of fall
• 1/2 cup graham cracker crumbs for that classic cheesecake base
• 1/3 cup white chocolate chips adds a sweet touch
• as needed drops orange food coloring optional for that festive look
• as needed granulated sugar for rolling, adds extra sweetness
• as needed cup chocolate chips for topping, represents the truffle stems

Instructions

 

Preparation

• In a skillet over medium heat, combine the butter, cream cheese, canned pumpkin, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and is well combined.
• Once thickened, stir in the graham cracker crumbs and white chocolate chips until melted and the mixture is smooth. If adding food coloring, mix until fully combined.
• Continue to stir until the mixture releases from the sides and bottom of the pan. Cook longer if necessary to ensure it’s thick enough.
• Pour the mixture over a butter-greased baking sheet and spread it into an even layer. Refrigerate until firm, about 2 hours or overnight.

Forming Truffles

• Once firm, rub some butter on your hands and roll the chilled mixture into small balls.
• Roll each truffle in granulated sugar to coat.
• Use a toothpick to make ridges along the sides of each truffle, and top with a chocolate chip.
• Serve immediately or refrigerate until ready to enjoy.

Notes

To keep truffles fresh, store in an airtight container in the refrigerator for up to a week. Freeze for longer storage by placing them on a baking sheet until solid, then transferring to a freezer-safe container for up to three months.

Keyword Cheesecake, easy dessert, Fall Treats, No-Bake, Pumpkin Truffles