Pumpkin Cheesecake Truffle Bites are little bites of creamy, spiced pumpkin flavor rolled up into perfect bite-sized treats. These truffles combine smooth cheesecake with the warmth of pumpkin and fall spices, all coated in a layer of rich chocolate for a sweet and festive finish.
I love making these around the holidays because they’re easy to pop in your mouth and share with friends or family. They’re just the right size to enjoy with a cup of coffee or tea, and I find that everyone loves how the pumpkin and cream cheese work together so nicely in such a fun little truffle form.
One of my favorite things about these truffles is how easily you can make them ahead of time and keep them chilled until you’re ready to serve. They feel special but don’t take all day to prepare, which is a win in my book. Plus, they add a lovely homemade touch to any dessert spread or party platter!
Key Ingredients & Substitutions
Cream Cheese: This is the heart of the truffles, giving them a creamy texture and mild tang. Use full-fat cream cheese for the best richness. For a lighter option, try Neufchâtel cheese.
Pumpkin Puree: Choose pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices. Canned or fresh roasted pumpkin both work well.
Powdered Sugar: It sweetens smoothly without grit, which is important for the creamy texture. You can adjust the amount to taste or substitute with powdered erythritol for low sugar.
Spices: Pumpkin pie spice and cinnamon add that perfect fall warmth. If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, and a pinch of cloves instead.
Chocolate: Melting white chocolate into the mix helps it set firmer and adds sweetness. The dark chocolate drizzle adds a nice contrast. You could swap for milk chocolate if you prefer sweeter.
Graham Cracker Crumbs: Optional but adds a lovely crunchy topping like a cheesecake crust. Use gluten-free graham crumbs or crushed digestive biscuits if needed.
How to Get Smooth, Scoopable Truffle Mixture?
A creamy and firm mixture is key for easy rolling and clean bites. Here’s how to nail it:
- Start with room temperature cream cheese. Beat it well until completely smooth before adding anything else.
- Mix in pumpkin and spices gently to keep it smooth without lumps.
- Add powdered sugar gradually, tasting so it’s sweet but not too dense.
- Stir in melted white chocolate only after the mixture is smooth. This cools down the batter and firms it up nicely.
- Chill the mixture in the fridge for at least 1 hour. This step is essential to make it firm enough to roll without sticking.
When scooping, wet your hands slightly or chill them too. This helps the mixture form perfect balls without sticking. Rolling in sugar gives a pretty coating and extra texture. Lastly, chill the truffles well between each step to keep shapes firm and chocolate drizzle crisp.
Equipment You’ll Need
- Mixing bowl – big enough to mix cream cheese and pumpkin smoothly without a mess.
- Electric mixer or hand mixer – makes beating cream cheese quick and lump-free.
- Spoon or small cookie scoop – helps portion the truffle mixture evenly and easily.
- Parchment paper or silicone mat – keeps truffles from sticking while chilling.
- Microwave-safe bowl or double boiler – for melting the chocolate gently without burning.
- Piping bag or small spoon – for drizzling melted chocolate neatly over the truffles.
Flavor Variations & Add-Ins
- Add a pinch of ground ginger or nutmeg for extra fall spice depth.
- Mix in mini chocolate chips for a delightful crunch and more chocolate in each bite.
- Swap pumpkin puree for sweet potato puree for a milder, sweeter flavor.
- Roll truffles in crushed pecans or toasted coconut instead of sugar for a nutty twist.
How to Make Pumpkin Cheesecake Truffle Bites
Ingredients You’ll Need:
For the Truffle Mixture:
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 6 oz white chocolate or candy coating, melted (optional for mixing)
For the Topping:
- 6 oz dark or semi-sweet chocolate, melted (for drizzling)
- 1/2 cup graham cracker crumbs (optional, for topping)
- Granulated sugar, for rolling truffles
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 1 hour chilling time to let the mixture set. You’ll also need an additional 30 minutes to chill the formed truffles before drizzling and setting the chocolate. All in all, plan for around 2 hours total including chilling.
Step-by-Step Instructions:
1. Make the Pumpkin Cheesecake Mixture:
Start by beating the softened cream cheese in a large bowl until smooth and creamy. Then add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix everything together until it’s fully combined and nice and smooth. If you’d like a firmer truffle, gently fold in the melted white chocolate or candy coating now. Cover the bowl and pop it into the fridge for at least an hour to firm up.
2. Shape and Coat the Truffles:
Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls with your hands. To keep them from sticking, you can slightly wet your palms. Roll each ball in granulated sugar to coat well. Place them on a parchment-lined tray and chill again for about 30 minutes so they get firm.
3. Decorate and Serve:
After the truffles are firm, use a spoon or piping bag to drizzle melted dark or semi-sweet chocolate over the top in pretty thin lines. Right after drizzling, sprinkle some graham cracker crumbs on each truffle to add a crumbly, cheesecake-like topping. Chill again until the chocolate sets. Keep your truffles refrigerated until you’re ready to enjoy these cozy bite-sized pumpkin treats!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before mixing to keep the truffle texture firm and smooth.
How Long Can I Store These Truffles?
Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months—just thaw in the fridge before serving.
Can I Substitute the Cream Cheese?
You can use Neufchâtel cheese as a lower-fat option, but regular full-fat cream cheese gives the best creamy texture and flavor.
What’s the Best Way to Melt Chocolate for Drizzling?
Use a microwave in short bursts, stirring frequently, or melt gently over a double boiler to avoid burning the chocolate and keep it smooth for drizzling.
