Pumpkin Pie Cheesecake Truffles

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Pumpkin season is hands-down my favorite time of year, and these Pumpkin Pie Cheesecake Truffles are the ultimate treat for celebrating all things fall. I first made them for a Halloween gathering, and they vanished off the tray in minutes. Ever since, they’ve become a seasonal staple in my kitchen—perfectly spiced, decadently creamy, and just the right amount of sweet. The best part? They look like adorable mini pumpkins, making them almost too cute to eat (almost!).

These truffles pack all the flavor of a classic pumpkin pie but in bite-sized, no-bake form. The smooth cream cheese mixed with pumpkin purée creates a silky base, while graham cracker crumbs add a touch of crunch and nostalgic pie flavor. Finished with a dusting of powdered sugar and a chocolate “stem,” they’re just as impressive on a dessert table as they are in your hand with a cup of coffee.

Why You’ll Love This Pumpkin Pie Cheesecake Truffles Recipe

These truffles are the kind of treat that makes people do a double-take. Not only do they look festive and fun, but they also strike the perfect balance between rich, tangy cheesecake and warm, spiced pumpkin pie. They’re:

• No-bake and easy to prepare
• A great make-ahead dessert
• Naturally portioned for parties or gifting
• Visually stunning with minimal effort
• Loaded with comforting fall flavors

What Kind of Pumpkin Should I Use?

For this recipe, canned pumpkin purée is your best friend. It’s consistent in texture and moisture, which is key for the truffles to hold their shape. Be sure to use plain pumpkin purée, not pumpkin pie filling—that one already has sugar and spices added, which would throw off the flavor balance. If you have homemade pumpkin purée, just make sure it’s well-drained and smooth.

Options for Substitutions

If you’re out of graham crackers, try crushed gingersnaps or vanilla wafers for a different flavor twist. Cream cheese alternatives like mascarpone or dairy-free versions work well too. You can even roll the truffles in finely crushed nuts or coconut flakes instead of powdered sugar for a fun texture variation. And for the chocolate topping, swap the Hershey’s Kiss with a chocolate chip or a dollop of ganache if you prefer something smaller or softer.

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Ingredients for This Pumpkin Pie Cheesecake Truffles Recipe

Pumpkin Purée
Brings in that signature fall flavor and keeps the truffle base moist and smooth.

Cream Cheese
Adds tang and creaminess, making the truffles rich and cheesecake-like.

Powdered Sugar
Sweetens the filling and helps with structure without making the mixture gritty.

Graham Cracker Crumbs
Gives the truffles their pie-like texture and binds the filling.

Pumpkin Pie Spice
A cozy blend of cinnamon, nutmeg, ginger, and cloves that amplifies the pumpkin flavor.

Vanilla Extract
Enhances the sweetness and warms up the overall taste.

Salt
Balances the sweetness and rounds out the flavors.

Chocolate Kisses (or chips)
Used as a decorative “stem” for the pumpkin shape and adds a chocolatey finish.

Powdered Sugar (for dusting)
Gives the finished truffles a light, snowy look and a hint of extra sweetness.

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Step 1: Combine the Creamy Base

In a large bowl, mix softened cream cheese and pumpkin purée until fully smooth and creamy. This forms the rich base of the truffles, so take your time ensuring no lumps remain.

Step 2: Add the Dry Ingredients

Stir in powdered sugar, pumpkin pie spice, vanilla extract, and a pinch of salt. Once well incorporated, add graham cracker crumbs gradually, mixing until a dough-like consistency forms.

Step 3: Chill the Mixture

Cover the bowl and refrigerate for at least 2 hours. Chilling firms up the mixture, making it easier to roll into truffles without sticking.

Step 4: Shape the Truffles

Scoop out about a tablespoon of the chilled mixture and roll into a ball. Use a toothpick or knife edge to create pumpkin-like grooves around the sides.

Step 5: Add the Chocolate Stems

Press a chocolate kiss or chip into the top center of each truffle. It not only completes the look but adds a delightful chocolate touch.

Step 6: Dust and Serve

Lightly dust the truffles with powdered sugar before serving. This adds a beautiful finish and makes them extra photogenic for holiday gatherings.

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How Long to Prepare the Pumpkin Pie Cheesecake Truffles

Prep Time: 25 minutes of active prep time is all you need. Mixing, shaping, and decorating the truffles is straightforward and doesn’t require special skills.

Chilling Time: The most time-consuming part is the chilling. You’ll want to let the mixture firm up in the fridge for at least 2 hours before rolling into truffles. If you’re in a hurry, you can speed this up slightly by placing the bowl in the freezer for 30–40 minutes, but refrigeration yields a smoother texture.

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Tips for Perfect Pumpkin Pie Cheesecake Truffles

• Use full-fat cream cheese for the creamiest texture and best structure.
• Chill the mixture thoroughly before shaping—it makes rolling and detailing much easier.
• Lightly grease your hands with a neutral oil or cooking spray to avoid sticking while rolling.
• Create pumpkin ridges by gently pressing the sides with a toothpick or the edge of a butter knife.
• Store in the fridge until ready to serve to maintain their firmness and shape.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling: This has added sugar and spices which can make the truffles overly sweet and soft.
• Skipping the chill time: If the mixture is too soft, you won’t be able to roll it properly.
• Overmixing: Once the crumbs are added, mix just until combined. Overmixing can lead to a dense, pasty texture.
• Using warm ingredients: Make sure the cream cheese is softened but not warm, and the pumpkin purée is cool.
• Storing at room temperature: These contain cream cheese, so always keep them chilled.

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What to Serve With Pumpkin Pie Cheesecake Truffles?

1. Spiced Apple Cider

A warm mug of cider brings out the cozy fall flavors in every bite.

2. Hot Coffee or Espresso

Their richness pairs perfectly with a bold brew.

3. Vanilla Ice Cream

Serve a few truffles alongside a scoop of vanilla for a simple, elegant dessert.

4. Chocolate Fondue

Dip half the truffle in warm chocolate for an indulgent upgrade.

5. Whipped Cream or Pumpkin Dip

Offer a light whipped topping or pumpkin-flavored dip as a side.

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Storage Instructions

Refrigerator: Store the truffles in an airtight container for up to 5 days. Keep them chilled until ready to serve, as the cream cheese base requires refrigeration to maintain food safety and texture.

Freezer: These truffles freeze wonderfully. Place them on a tray to freeze individually, then transfer to a freezer-safe bag or container. Thaw in the fridge overnight before serving. Best enjoyed within 1–2 months for peak flavor.

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Estimated Nutrition (per truffle, based on 20 truffles)

• Calories: 110
• Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 12g
• Sugar: 9g
• Sodium: 65mg
• Protein: 1g

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Frequently Asked Questions

Can I make these ahead of time?

Absolutely! These truffles are perfect for making 1–2 days ahead. Just store them in the fridge until ready to serve.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s pureéd and very well-drained. Homemade purée tends to hold more moisture.

How do I make them dairy-free?

Substitute the cream cheese with a dairy-free alternative and use dairy-free chocolate for topping.

Can I double the recipe?

Definitely. Just make sure to chill the mixture in a larger, shallow dish to ensure even cooling.

Can I make these without a food processor?

Yes! You can crush the graham crackers in a ziplock bag using a rolling pin and mix everything by hand or with a hand mixer.

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Conclusion

Pumpkin Pie Cheesecake Truffles are the ultimate fall indulgence—cute, flavorful, and surprisingly simple to whip up. Whether you’re making them for a cozy family night, a festive gathering, or just to celebrate the season, they’re bound to impress. With warm spices, creamy texture, and their charming pumpkin shape, these truffles wrap up everything I love about autumn in one delightful bite.

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