The first time I rolled creamy pumpkin spice cheesecake truffles between my hands, the whole kitchen smelled like a cozy autumn hug. Think cinnamon, nutmeg, and a whisper of tangy cream cheese—wrapped in a cloud of white chocolate. If you’re anything like me, the idea of fuss-free, no-bake treats feels like a blessing during the busy holiday rush. These pumpkin spice cheesecake truffles are everything you want: festive, bite-sized, and honestly, dangerously good.
I stumbled on this recipe during a frantic holiday prep session—when the oven was packed with casseroles and pies, and I needed something sweet, quick, and a little bit special. Let’s be real, not all of us have time (or patience) for elaborate desserts every time. That’s where these truffles shine. I’ve made them for Thanksgiving potlucks, Christmas cookie swaps, and even as little “just because” gifts for neighbors. The best part? No baking, no complicated steps, and you’ll look like a total dessert genius.
Pumpkin spice cheesecake truffles have been my go-to for years, especially since I’m a sucker for all things pumpkin spice. As a recipe developer, I’ve tested plenty of truffle combos, but this blend of pumpkin puree, warming spices, and silky cheesecake is the ultimate crowd-pleaser. If you’re looking for a fun, festive, and practically foolproof treat to wow your friends (or just treat yourself), this recipe is about to become your holiday favorite. Trust me, one bite and you’ll see why these pumpkin spice cheesecake truffles disappear faster than you can say “save me one!”
Why You’ll Love This Pumpkin Spice Cheesecake Truffles Recipe
- Quick & No-Bake: These truffles come together in less than thirty minutes of active work. No oven, no complicated water baths—just quick chilling and dipping.
- Simple Ingredients: You probably have most of what you need already—cream cheese, pumpkin puree, graham crackers, and a handful of pantry spices. No need to hunt for anything fancy.
- Perfect for Any Occasion: Whether it’s a last-minute holiday party, Thanksgiving dessert table, or cozy movie night, these truffles fit right in. They transport easily and look adorable on a platter.
- Crowd-Pleaser: I’ve yet to meet someone who doesn’t love these. Kids, adults, even picky eaters—they all sneak back for seconds.
- Unbelievably Delicious: The creamy cheesecake center with pumpkin spice is like the best part of pumpkin pie, but richer and more decadent. Wrapped in chocolate, it’s next-level comfort food.
What really sets my pumpkin spice cheesecake truffles apart is the texture. I blend the cream cheese and pumpkin until silky smooth (no graininess here!), then fold in graham cracker crumbs for body. The spices are just right—not overpowering, but enough to make you close your eyes and sigh a little. I use a touch more cinnamon than most versions, and sometimes add a sprinkle of flaky salt on top for that sweet-salty edge. You know, those little tweaks make all the difference.
This recipe is more than just a treat—it’s a memory in the making. The truffles are easy enough for beginners but impressive enough for seasoned bakers. After years of holiday baking, I can honestly say these are the ones everyone asks for again and again. If you want a dessert that’s comforting, festive, and totally stress-free, pumpkin spice cheesecake truffles are your answer. Plus, they’re freezer-friendly, which means you can always have a stash for those late-night cravings!
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold pumpkin spice flavor and a creamy, dreamy texture—no fancy stuff required. I love that most of these are pantry staples, especially during the baking season. Here’s what you’ll need for your pumpkin spice cheesecake truffles:
- Cream Cheese (8 oz/225g, softened): Full-fat works best for a rich, smooth filling. I stick with Philadelphia for the creamiest results, but any good-quality cream cheese will do.
- Pumpkin Puree (1/2 cup/120g): Make sure you grab pure pumpkin—not pumpkin pie filling (which is already sweetened and spiced). Libby’s is my personal go-to. If you’re using homemade puree, just pat it dry with paper towels to avoid excess moisture.
- Powdered Sugar (3/4 cup/90g): Adds sweetness and helps bind the filling. If you want a slightly less sweet truffle, you can reduce by a tablespoon or two.
- Graham Cracker Crumbs (1 cup/100g): These give the truffles structure and a hint of classic cheesecake flavor. I blitz whole graham crackers in a food processor, but you can also use boxed crumbs. For a gluten-free version, swap in gluten-free graham crackers.
- Pumpkin Pie Spice (2 tsp): The heart of the recipe! If you don’t have a blend, use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves, and 1/8 tsp allspice.
- Vanilla Extract (1 tsp): Adds warmth and rounds out the flavors. Use real vanilla for best results.
- White Chocolate Chips or Melting Wafers (12 oz/340g): For coating the truffles. I prefer Ghirardelli or Baker’s brand for the smoothest finish. If you’d rather, you can use milk or dark chocolate instead.
- Coconut Oil (1-2 tsp, optional): Adding a bit to the chocolate helps it melt smoothly and gives a shiny finish. Not essential, but really nice.
- Extra Graham Cracker Crumbs or Pumpkin Pie Spice (for topping, optional): Sprinkle a little on top for a pretty, bakery-style look.
Substitutions are totally doable here. Use ginger snaps for a spicy twist, or swap in almond flour for the graham crackers if you’re looking to lower the carbs. If you need the truffles to be dairy-free, a good vegan cream cheese (like Kite Hill) works in a pinch, and you can use dairy-free chocolate chips for coating. It’s honestly such a flexible recipe, and you can really make it your own!
Equipment Needed
- Mixing Bowls: One medium bowl for the filling, another small one for your chocolate coating. Glass or stainless steel both work well.
- Hand Mixer or Stand Mixer: Makes blending the filling a breeze (and ensures it’s super smooth). I sometimes use a sturdy spatula and elbow grease, but a mixer is easier.
- Food Processor (optional): For blitzing graham crackers into fine crumbs. If you don’t have one, just pop the crackers in a zip-top bag and crush with a rolling pin.
- Baking Sheet: For chilling and setting the truffles. Line it with parchment paper or a silicone mat for easy cleanup.
- Cookie Scoop or Spoon: A small scoop (about 1 tablespoon size) keeps your truffles even. If you don’t have one, a regular spoon is fine—just try to keep sizes consistent for even chilling.
- Microwave-Safe Bowl: For melting the chocolate. A double boiler on the stovetop also works if you prefer.
- Fork or Dipping Tool: For dipping truffles in chocolate. Two forks work in a pinch, but a candy dipping tool is handy if you make truffles often.
Honestly, you don’t need anything fancy here. When I first made these, I used a glass mixing bowl, a fork, and a cheap hand mixer I got in college—it worked just fine! If you use silicone mats, they’re reusable and make snack cleanup easier. After each batch, wipe down your tools to avoid sticky buildup. And if you’re on a budget, thrift stores are full of great baking sheets and mixing bowls—don’t overlook them!
How to Make Pumpkin Spice Cheesecake Truffles
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Prepare the Filling:
In a medium bowl, beat together 8 oz (225g) cream cheese and 1/2 cup (120g) pumpkin puree using a hand mixer until smooth and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed. If your cream cheese isn’t soft enough, pop it in the microwave for 10 seconds. -
Add Sweetener & Flavor:
Sift in 3/4 cup (90g) powdered sugar. Add 1 tsp vanilla extract and 2 tsp pumpkin pie spice. Beat again until everything is well combined, and the mixture is creamy. You should see little flecks of spice throughout. -
Fold in Graham Crackers:
Gently fold in 1 cup (100g) graham cracker crumbs using a spatula. The mixture will thicken and start to hold shape, kind of like cookie dough. If it feels too soft, add 1-2 extra tablespoons of crumbs. -
Chill the Mixture:
Cover the bowl and place in the freezer for 20-30 minutes, or until firm but scoopable. Don’t skip this step—if the dough is too soft, your truffles will be hard to roll and dip. -
Scoop and Shape:
Using a small cookie scoop or spoon, portion the chilled mixture into balls (about 1 inch/2.5cm each). Roll gently between your palms for a smooth finish. Place on a parchment-lined baking sheet. You should get about 18-22 truffles. -
Freeze Again:
Place the tray of truffles in the freezer for 15-20 minutes. This makes coating them in chocolate much easier—trust me, I’ve made the mistake of skipping this and ended up with lumpy truffles. -
Melt the Chocolate:
In a microwave-safe bowl, combine 12 oz (340g) white chocolate chips and 1-2 tsp coconut oil (if using). Microwave in 30-second bursts, stirring in between, until smooth and glossy. Don’t overheat—white chocolate burns fast. -
Dip the Truffles:
Working one at a time, drop each chilled truffle into the melted chocolate. Use a fork to roll it around, then lift out and let excess chocolate drip off. Place back on the lined baking sheet. If your chocolate starts to thicken, microwave for a few more seconds. -
Decorate:
While the coating is still wet, sprinkle with extra graham cracker crumbs or a pinch of pumpkin pie spice. For a fancier look, drizzle with a bit of melted dark chocolate. -
Set and Enjoy:
Refrigerate the truffles for at least 30 minutes, or until the chocolate is firm. Serve chilled or at cool room temperature. Store leftovers in an airtight container in the fridge or freezer.
Notes: If your truffle mixture is too sticky to roll, just chill a bit longer. If it’s too firm, let it sit out for a few minutes. When dipping, work quickly—especially if your kitchen is warm. If you’re making these with kids, set up a little assembly line for rolling, dipping, and decorating. It’s fun and a bit messy, but so worth it!
Pro Cooking Tips & Techniques
- Softened Cream Cheese: Always use room-temperature cream cheese for the smoothest truffle base. Cold cream cheese will make your filling lumpy—trust me, I learned that the hard way!
- Dry Pumpkin Puree: If your pumpkin puree is watery, blot it with paper towels before mixing in. Too much moisture leads to sticky truffles that won’t hold their shape.
- Chill for Success: Don’t rush the chilling steps. If you try to dip warm or soft truffle centers, they’ll fall apart in the chocolate. I once tried to speed things up—big mistake. Just give them time to firm up!
- Work in Batches: If your kitchen is warm or you’re making a double batch, keep half the truffles in the freezer while you dip the first half. This keeps them from getting too soft.
- Smooth Chocolate Coating: Add a teaspoon of coconut oil to your chocolate for a glossy, easy-to-dip finish. If the chocolate gets too thick, heat it in 10-second bursts until it loosens up.
- Decorate Quickly: Sprinkle your toppings right after dipping—once the chocolate sets, nothing will stick. Sometimes I set up a little “topping station” so I can work fast.
- Even Sizing: Use a cookie scoop for uniform truffles. They’ll look prettier, and the chocolate will coat more evenly.
Honestly, the biggest mistake I ever made was underestimating the chill time. I got impatient, and my first batch turned into a sticky mess. Learn from me—cold truffle centers make life so much easier! And if you’re multitasking, melt your chocolate just as the truffles finish chilling for the smoothest workflow. Consistency is key: measure your ingredients, use the right tools, and don’t rush. You’ll nail it every time!
Variations & Adaptations
- Gluten-Free Pumpkin Spice Cheesecake Truffles: Swap traditional graham crackers with gluten-free graham crackers or almond flour. The texture is just as dreamy—no one will know the difference.
- Vegan/Dairy-Free: Use vegan cream cheese and dairy-free chocolate chips (Enjoy Life is my favorite brand). You may need to chill the filling a bit longer, but the flavor is still spot-on.
- Nutty Crunch: Mix in 1/4 cup (30g) finely chopped pecans or walnuts for a bit of crunch and extra fall flavor. Toasted nuts are even better!
- Chocolate Lover’s Twist: Use dark or milk chocolate for the coating instead of white chocolate, and sprinkle with mini chocolate chips.
- Spice It Up: Add a pinch of cayenne or extra ginger for a little heat. I love this for an adult-friendly batch—just warn the kids first!
I’ve also tried adding a splash of maple extract and a drizzle of caramel on top—highly recommend if you want something extra decadent. For different seasons, swap the pumpkin puree for sweet potato or mashed banana, and use a matching spice blend. You can also shape the truffles into mini pumpkins by adding a little pretzel “stem”—so cute for Halloween or Thanksgiving tables!
Serving & Storage Suggestions
Serve your pumpkin spice cheesecake truffles chilled for the best “bite”—they’re creamy and luscious, but firm enough to hold their shape. I like to arrange them on a pretty platter or tiered cake stand for parties, with a sprinkle of extra pumpkin pie spice for that bakery vibe. For an extra festive touch, add some edible glitter or gold dust.
Pair these truffles with a mug of chai tea, spiced hot cocoa, or even mulled wine. They’re also lovely alongside coffee or as part of a holiday dessert board. If you’re gifting them, tuck a few into mini cupcake liners and box them up with a cute ribbon.
Storage: Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag—good for up to two months. To serve from frozen, let them thaw in the fridge for a few hours. The flavors actually deepen after a day or two, so I often make mine ahead to let them “cure”—they taste even better!
Nutritional Information & Benefits
Each pumpkin spice cheesecake truffle contains approximately 120 calories, 7g fat, 14g carbohydrates, and 2g protein (values may vary by brand and substitutions). They’re naturally portion-controlled—just pop one for a satisfying treat without overdoing it.
Health Benefits: Pumpkin puree is rich in vitamin A and fiber, and the spices add natural antioxidants. If you make them with gluten-free or dairy-free swaps, they’re allergy-friendly for most guests. Just beware: these do contain dairy (unless you use vegan cream cheese) and gluten (unless you use GF graham crackers), so check with your crowd.
From a wellness perspective, I love that these truffles offer a little energy boost without being overly heavy. For me, they’re a perfect sweet treat to satisfy that pumpkin craving while keeping portion sizes in check!
Conclusion
Pumpkin spice cheesecake truffles are the ultimate no-bake holiday treat—easy to whip up, endlessly customizable, and always a hit. I love how they bring those classic fall flavors into a bite-sized package, without any oven drama or complicated steps. Whether you’re a baking pro or just starting out, you’ll find this recipe a total breeze.
Don’t be afraid to make them your own—play with spices, coatings, or add-ins, and let your creativity shine. These truffles have become a family tradition in my house, and I hope they’ll become part of your celebrations too. If you give them a try, share your tweaks or photos in the comments below—I’d love to see your creations! Now go grab that can of pumpkin, and let’s make some memories, one truffle at a time.
Frequently Asked Questions
Can I make pumpkin spice cheesecake truffles ahead of time?
Absolutely! These truffles are perfect for making in advance. You can store them in the fridge for up to a week or freeze them for up to two months. Just let them thaw in the fridge before serving.
What can I use instead of graham crackers?
If you don’t have graham crackers, try ginger snaps for a spicier kick, vanilla wafers for a milder flavor, or gluten-free graham crackers if needed. Almond flour also works for a low-carb option.
How do I keep the truffles from falling apart when dipping?
Chilling is key. Make sure the truffle centers are very cold and firm before dipping in melted chocolate. If they’re too soft, pop them back in the freezer for a bit longer.
Can I use milk or dark chocolate instead of white chocolate?
Definitely! Milk or dark chocolate coatings are delicious and give a different twist. Just melt as you would the white chocolate and dip as directed.
What’s the best way to decorate pumpkin spice cheesecake truffles?
I like to sprinkle a pinch of pumpkin pie spice, extra graham crumbs, or drizzle with dark chocolate. For holidays, try festive sprinkles or edible glitter for extra flair!
Print
Pumpkin Spice Cheesecake Truffles
- Total Time: 55 minutes
- Yield: 18-22 truffles 1x
Description
These easy, no-bake pumpkin spice cheesecake truffles combine creamy pumpkin, tangy cream cheese, and warming spices, all wrapped in a smooth white chocolate shell. Perfect for holiday parties, gifting, or a cozy autumn treat, they come together quickly and are always a crowd-pleaser.
Ingredients
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 3/4 cup (90g) powdered sugar
- 1 cup (100g) graham cracker crumbs (or gluten-free graham crackers for GF option)
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves, 1/8 tsp allspice)
- 1 tsp vanilla extract
- 12 oz (340g) white chocolate chips or melting wafers (milk or dark chocolate optional)
- 1–2 tsp coconut oil (optional, for smoother chocolate coating)
- Extra graham cracker crumbs or pumpkin pie spice for topping (optional)
Instructions
- In a medium bowl, beat together cream cheese and pumpkin puree with a hand mixer until smooth and fluffy (about 2 minutes). Scrape down the sides as needed.
- Sift in powdered sugar, add vanilla extract and pumpkin pie spice. Beat again until well combined and creamy.
- Gently fold in graham cracker crumbs with a spatula until the mixture thickens and holds shape. If too soft, add 1-2 extra tablespoons of crumbs.
- Cover the bowl and freeze the mixture for 20-30 minutes, until firm but scoopable.
- Using a small cookie scoop or spoon, portion the chilled mixture into 1-inch balls. Roll between your palms for a smooth finish and place on a parchment-lined baking sheet (makes about 18-22 truffles).
- Freeze the tray of truffles for 15-20 minutes to firm up before dipping.
- In a microwave-safe bowl, melt white chocolate chips and coconut oil (if using) in 30-second bursts, stirring between each, until smooth and glossy.
- Working one at a time, dip each chilled truffle into the melted chocolate using a fork. Let excess chocolate drip off, then return to the lined baking sheet.
- While the coating is still wet, sprinkle with extra graham cracker crumbs or pumpkin pie spice. Optionally, drizzle with melted dark chocolate.
- Refrigerate the truffles for at least 30 minutes, or until the chocolate is firm. Serve chilled or at cool room temperature. Store leftovers in an airtight container in the fridge or freezer.
Notes
If the truffle mixture is too sticky, chill longer; if too firm, let it sit at room temperature for a few minutes. For gluten-free, use GF graham crackers; for dairy-free, use vegan cream cheese and dairy-free chocolate. Add-ins like chopped nuts or a pinch of cayenne can be used for variations. Truffles are freezer-friendly and can be made ahead for up to two months.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 0.5
- Protein: 2
Keywords: pumpkin spice, cheesecake truffles, no-bake dessert, holiday treats, easy truffles, fall dessert, Thanksgiving, Christmas, pumpkin recipe, white chocolate truffles
