Pumpkin cheesecake truffles coated in smooth white chocolate and topped with graham cracker crumbs, arranged on a neutral ceramic plate with one truffle cut open to show its creamy pumpkin filling. Mini pumpkins, cinnamon sticks, and a soft linen backdrop create a warm, cozy fall atmosphere.

Pumpkin Cheesecake Truffles

ByCassidy

These Pumpkin Cheesecake Truffles are the perfect no-bake fall treat to bring to your Thanksgiving celebration. They’re rich, creamy, perfectly spiced, and coated in smooth white chocolate. It’s like a bite-sized pumpkin cheesecake that melts in your mouth. These little truffles are everything cozy and festive about fall rolled into one sweet treat. 

Pumpkin cheesecake truffles coated in smooth white chocolate and topped with graham cracker crumbs, arranged on a neutral ceramic plate with one truffle cut open to show its creamy pumpkin filling. Mini pumpkins, cinnamon sticks, and a soft linen backdrop create a warm, cozy fall atmosphere.

These truffles come together easily, combining cream cheese, pumpkin puree, graham cracker crumbs, and warm spices. Once chilled, they’re rolled into bite size balls and dipped in melted white chocolate for that perfect smooth shell. They’re easy to make ahead, require no oven time, and are the perfect dessert for gifting, holiday parties, or when you just want something indulgent with your hot cup of coffee. 

Helpful Tips & Variations

  • Use room temp cream cheese: It blends much smoother with the pumpkin puree and spices.
  • Crumb texture: Crush the graham crackers finely so the filling stays creamy, not grainy.
  • Flavor twist: Add a pinch of nutmeg or a dash of maple extract for extra warmth.
  • Decorate: Drizzle melted white or dark chocolate on top and sprinkle with crushed graham crackers or cinnamon sugar.
  • Chocolate coating: Use white chocolate or almond bark for the smoothest dip — or try milk chocolate for a richer flavor.
  • Make ahead: These can be made up to 3 days ahead and stored chilled, making them perfect for parties or gifting.

Recipe: Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles
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Pumpkin Cheesecake Truffles

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

20

Truffles
Prep time

25

minutes
Cooking timeminutes
Calories

130

kcal

Creamy pumpkin cheesecake filling coated in smooth white chocolate, these no-bake Pumpkin Cheesecake Truffles are the coziest fall dessert in bite-sized form.

Ingredients

  • 4 oz (113 g) cream cheese, softened

  • ¼ cup (60 g) pumpkin puree (not pumpkin pie filling)

  • 1 cup (100 g) graham cracker crumbs

  • ¼ cup (30 g) powdered sugar

  • ½ teaspoon pumpkin pie spice

  • ¼ teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1 ½ cups (255 g) white chocolate chips or white melting wafers

  • 1 teaspoon coconut oil or vegetable shortening (for smoother melting)

  • Optional Toppings:

  • Crushed graham crackers

  • Cinnamon sugar

  • Melted chocolate drizzle

Directions

  • Make the filling: In a medium bowl, beat softened cream cheese and pumpkin puree until smooth. Add powdered sugar, pumpkin pie spice, cinnamon, and vanilla; mix until fully combined. Stir in graham cracker crumbs until the mixture forms a soft dough-like consistency.
  • Chill: Cover and refrigerate for at least 1 hour, or until the mixture is firm enough to scoop and roll.
  • Roll into balls: Scoop about 1 tablespoon of the mixture per truffle and roll it between your palms into smooth balls. Place on a parchment-lined tray and freeze for 15–20 minutes.
  • Melt chocolate: In a microwave-safe bowl, melt white chocolate and coconut oil in 30-second increments, stirring until smooth.
  • Dip truffles: Using a fork, dip each truffle into melted chocolate, letting excess drip off. Place back on parchment.
  • Decorate: Before the chocolate sets, sprinkle with crushed graham crackers or drizzle with extra melted chocolate if desired.
  • Set & chill: Refrigerate for 15–20 minutes, or until the chocolate is firm. Store in refrigerator until ready to serve.

Notes

  • For extra pumpkin flavor, add 1–2 tablespoons of pumpkin puree and adjust crumbs slightly if needed.
  • White chocolate can seize easily — melt slowly and stir frequently.
  • For a firmer truffle, freeze the filling balls for a longer period before dipping.
  • They taste best, slightly chilled but not frozen solid.

Storage & Freezing Tips

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 2 months; thaw overnight in the fridge before serving.
  • Make-Ahead Tip: Prepare the filling up to 24 hours in advance, refrigerate, and roll/dip the next day.

More Fall Baking Recipes

I hope you and your loved ones enjoy these Pumpkin Cheesecake Truffles as much as my family and I do! If you make them, tag @cassandcrumb on Instagram and Facebook, or leave a comment below — I’d love to see your cozy truffle creations. 

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