There’s no better way to taste fall than with these creamy, chocolate-dipped Pumpkin Cheesecake Truffles.
They’re rich, cozy, and take less than an hour to make — no baking required! Whether you’re looking for a quick fall dessert, something festive for Thanksgiving, or a sweet treat to share with family, these truffles are guaranteed to impress.
🍂 Why You’ll Fall in Love with These Pumpkin Cheesecake Truffles
These no-bake truffles are pure autumn in every bite. You get the creamy tang of cheesecake, the warmth of pumpkin spice, and the silky snap of chocolate all in one little bite.
✨ Here’s why they’ll steal your heart (and fridge space):
- Quick & Easy: Only 20 minutes of prep — no oven, no fuss.
- Cozy Fall Flavor: Pumpkin, cinnamon, and vanilla come together in a creamy dream.
- Crowd-Pleaser: Perfect for parties, gifts, or cozy nights in.
- Customizable: Coat in dark, milk, or white chocolate — or mix all three for a stunning dessert tray.
- Freezer-Friendly: Make ahead and store for weeks — they taste even better chilled!
🍁 Tip: These make a gorgeous homemade gift — just wrap in mini candy cups and pack in a fall-themed box!
🧁 Ingredients You’ll Need
You don’t need fancy ingredients — just a handful of fall favorites to make these irresistible Pumpkin Cheesecake Truffles:
| Ingredient | Purpose |
|---|---|
| 8 oz cream cheese, softened | The creamy cheesecake base |
| 1 cup pumpkin puree | Adds that rich, velvety pumpkin flavor |
| 1 cup powdered sugar | Sweetens and binds the filling |
| 1 tsp vanilla extract | Adds warmth and balance |
| 1 tsp pumpkin pie spice | Classic fall spice blend |
| 2 cups chocolate chips (semi-sweet or dark) | For that luscious coating |
| 1 tbsp coconut oil | Helps the chocolate melt smooth and glossy |
🥄 Optional garnish: Crushed graham crackers, white chocolate drizzle, or a sprinkle of cinnamon sugar for a bakery-style finish.
👩🍳 How to Make Pumpkin Cheesecake Truffles (Step-by-Step)
Step 1: Mix the Creamy Filling
In a medium bowl, beat together cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until silky smooth.
The texture should be thick and creamy — not runny. If it feels too soft, add a tablespoon of powdered sugar.
🎃 Pro Tip: For extra depth, chill the mixture for 5 minutes and give it one more mix before rolling.
Step 2: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for 30–40 minutes.
This helps the truffle base firm up, making it easier to shape and enhancing the pumpkin spice flavor.
Step 3: Roll into Perfect Truffles
Scoop about 1 tablespoon of mixture and roll it gently into a ball.
Place each truffle on a parchment-lined baking sheet. Don’t worry about perfection — rustic shapes look homemade and charming!
🍪 Pro Tip: Use a small cookie scoop for even, professional-looking truffles.
Step 4: Freeze for 15 Minutes
Pop the tray in the freezer. This quick chill makes the truffles firm enough to dip in chocolate without falling apart.
Step 5: Melt the Chocolate
In a microwave-safe bowl, combine chocolate chips and coconut oil.
Heat in 30-second bursts, stirring between each, until smooth and glossy.
🍫 Alternative: Melt using a double boiler for better temperature control.
Step 6: Dip, Drip, and Decorate
Using a fork, dip each chilled truffle into the melted chocolate.
Let excess chocolate drip off, then place it back on the parchment.
Add crushed graham crackers, cinnamon, or sea salt before the coating sets for that chef’s kiss finish.
Step 7: Chill and Serve
Refrigerate for about 30 minutes, or until the chocolate coating is firm.
Serve chilled — each bite melts in your mouth with a creamy pumpkin center and a perfect chocolate shell.
💛 Serving Tip: Pair with chai latte, apple cider, or hot cocoa for the ultimate fall combo.
🌟 Tips for Perfect Pumpkin Cheesecake Truffles
- Use room-temperature cream cheese — it blends smoother and prevents lumps.
- Don’t skip the chill time — it’s the secret to perfect texture.
- For a glossy chocolate finish, use high-quality chocolate and avoid overheating.
- Want more pumpkin spice kick? Add a pinch of nutmeg or cardamom.
- Hosting a party? Serve these on a tiered dessert stand with fall leaves or cinnamon sticks for aesthetic charm.
🧈 Delicious Variations
- 🍫 White Chocolate Dream: Dip in white chocolate and drizzle with dark chocolate for contrast.
- 🥜 Nutty Crunch: Roll in crushed pecans or walnuts before the coating sets.
- 🌱 Vegan Option: Use vegan cream cheese and dairy-free chocolate chips.
- 🌾 Gluten-Free: Skip graham toppings and check chocolate labels.
- 🍁 Spiced Latte Truffles: Add 1 tsp instant coffee to the filling for a PSL-inspired twist.
🧺 How to Store Pumpkin Cheesecake Truffles
- Refrigerator: Keep in an airtight container up to 7 days.
- Freezer: Store for up to 2 months in a sealed bag or box.
- Serving: Thaw at room temperature for 10–15 minutes before serving.
❄️ Freezer Tip: Place wax paper between layers to prevent sticking.
💬 Frequently Asked Questions
Q: Can I make these ahead of time?
Absolutely! These are perfect for prepping days (or even weeks) in advance.
Q: Can I use fresh pumpkin instead of canned?
Yes — just make sure it’s well-drained to avoid watery filling.
Q: What if my truffles are too soft?
Add more powdered sugar, a tablespoon at a time, or chill longer before rolling.
Q: Can I make them dairy-free?
Yes! Use plant-based cream cheese and vegan chocolate.
💛 The Joy of Homemade Pumpkin Cheesecake Truffles
Making these truffles isn’t just about dessert — it’s about slowing down and savoring fall.
The aroma of pumpkin spice, the swirl of melted chocolate, and that first creamy bite all feel like a hug in dessert form.
Whether you’re gifting them, sharing with friends, or keeping a secret stash for yourself (we won’t tell 😉), these Pumpkin Cheesecake Truffles will quickly become your most-loved fall tradition.
🍬 Printable Recipe Card
Pumpkin Cheesecake Truffles
Prep Time: 20 mins
Chill Time: 40 mins
Total Time: 1 hour
Yield: 24 truffles
Method: No-Bake
Cuisine: American
Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 cups chocolate chips (semi-sweet or dark)
- 1 tbsp coconut oil
Instructions
- Mix cream cheese, pumpkin puree, powdered sugar, vanilla, and spice until smooth.
- Chill for 30–40 minutes.
- Roll into 1-inch balls and place on parchment paper.
- Freeze for 15 minutes.
- Melt chocolate with coconut oil until glossy.
- Dip truffles, decorate, and chill again until set.
- Serve and enjoy your creamy, chocolate-covered pumpkin bliss!
Storage: Refrigerate up to 1 week or freeze up to 2 months.
Calories: ~120 per truffle
