Description
Creamy, no-bake Pumpkin Cheesecake Truffles combine rich cream cheese, warm pumpkin spice, and graham crackers, all coated in smooth chocolate. Perfect bite-sized fall treats ready in under 2 hours!
Ingredients
8 ounces cream cheese, room temperature
1 cup pumpkin puree, drained and patted dry
1½ cups graham cracker crumbs (about 10–12 crackers)
⅓ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
12 ounces melting chocolate or candy melts
2 tablespoons coconut oil
Optional garnishes: crushed graham crackers, cinnamon sugar, or orange zest
Instructions
1. Line two baking sheets with parchment paper and set aside.
2. Beat room-temperature cream cheese with an electric mixer for 2 minutes until smooth and fluffy.
3. Add drained pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat for 2 minutes until fully combined.
4. Fold in graham cracker crumbs with a spatula until just incorporated.
5. Using a 1-tablespoon cookie scoop, portion mixture onto prepared baking sheet.
6. Lightly oil hands and roll each portion into smooth balls.
7. Refrigerate for 2 hours or freeze for 30 minutes until firm.
8. Melt chocolate with coconut oil in 30-second intervals, stirring between each, until smooth (temperature should be 90-95°F).
9. Working with a few truffles at a time (keeping rest cold), drop each into chocolate, coat completely using a fork, then lift out tapping fork on bowl edge to remove excess.
10. Slide coated truffles onto parchment paper and garnish immediately if desired.
11. Let set at room temperature for 15 minutes, then refrigerate for 30 minutes to fully harden.
12. Store in an airtight container in refrigerator for up to 5 days or freeze for up to 3 months.
Notes
Always drain pumpkin puree thoroughly to prevent soft, sticky truffles that won’t hold their shape.
Cream cheese must be at room temperature (slightly cool to touch) for smooth mixing without lumps.
Graham cracker crumbs should be finely processed for the smoothest texture.
If mixture seems too soft, add graham cracker crumbs one tablespoon at a time.
Work quickly when coating – keep uncoated truffles cold and only remove a few at a time.
Never use chocolate chips alone for coating as they may seize; add coconut oil if using regular chocolate.
For gift-giving, package in candy cups inside decorative boxes or clear cellophane bags.
Thaw frozen truffles overnight in refrigerator, never at room temperature to prevent condensation.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 95
- Sugar: 9g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 12mg
Keywords: pumpkin cheesecake truffles, no bake pumpkin dessert, fall truffles, pumpkin spice treats, cream cheese truffles, chocolate coated truffles