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

Scale

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