If you’re anything like me and love bite-sized treats that pack a punch of flavor, then you’re going to adore this Pumpkin Pie Cheesecake Truffles Recipe. These little gems merge the creamy richness of cheesecake with the warm, comforting spices of pumpkin pie, all rolled into one perfect bite. What makes them truly special is how easy they are to whip up and the festive touch they bring to any occasion—whether it’s a cozy fall gathering or a sweet surprise at your next party.

I first made these truffles when I wanted a dessert that felt indulgent without the fuss of baking a whole pie. Plus, they’re perfect for when you need a little sweet break that’s rich, creamy, and totally satisfying. You’ll find that once you try this Pumpkin Pie Cheesecake Truffles Recipe, it becomes your go-to for holiday treats or whenever pumpkin cravings hit hard!

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Why This Recipe Works

Balanced Flavors: Pumpkin puree and pumpkin pie spice blend seamlessly with cream cheese for a creamy, flavorful truffle.
No-Bake Convenience: This recipe cooks just enough on the stovetop and then chills—no oven required, making it super quick and easy.
Texture Perfection: The graham cracker crumbs add subtle crunch and body, giving a lovely bite without overpowering the creaminess.
Festive Presentation: Shaping the truffles like mini pumpkins with sugar coating and chocolate chip stems makes these irresistibly cute.

Small pumpkin-shaped cookies are arranged on a wooden board with a checkered pattern. Each cookie is light orange with vertical ridges and coated with sugar crystals giving them a sparkly look. At the top of each cookie is a dark brown chocolate chip stem. One cookie in the front has a bite taken out, showing a soft and crumbly inside, matching the orange outside. The background is softly blurred with more cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Pumpkin Pie Cheesecake Truffles Recipe come together in a way that highlights fall flavors while creating a creamy, firm texture that’s easy to handle. When shopping, aim for fresh spices and good-quality cream cheese for the best flavor and smoothness.

Unsalted butter: Helps create a smooth base and adds richness without extra salt interfering with the flavors.
Cream cheese: Softened to create that classic cheesecake creaminess and tang.
Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
Sweetened condensed milk: Adds sweetness and helps bind the mixture into truffle form.
Pumpkin pie spice: The warm spice blend that truly brings the pumpkin flavor to life.
Graham cracker crumbs: Adds a subtle crunch and a hint of honeyed flavor.
White chocolate chips or melting wafers: Melts into the mixture to add sweetness and smooth texture.
Orange food coloring: Optional, but it gives your truffles that perfect pumpkin orange hue.
Granulated sugar: For coating the truffles so they sparkle and get a nice crunch.
Chocolate chips: Used as pumpkin stems to make these treats super festive.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the pumpkin pie cheesecake truffles recipe to make it just right for different occasions. Sometimes I add a pinch of cinnamon or nutmeg to boost the warmth, or swap white chocolate chips for dark chocolate for a richer flavor. It’s so easy to tailor these truffles to your taste or dietary needs.

Variation: I’ve made a version with maple syrup instead of sweetened condensed milk for a less sweet, more natural flavor and it turned out delicious.
Dairy-Free: You can experiment with dairy-free cream cheese and vegan white chocolate to create a vegan-friendly version.
Spice Level: Adjust pumpkin pie spice to be more or less intense depending on how bold you want those fall flavors.
Shape and Size: I sometimes make mini bite-sized balls if I’m serving at a cocktail party, or go larger for a dessert tray treat.

Step-by-Step: How I Make Pumpkin Pie Cheesecake Truffles Recipe

Step 1: Build Your Creamy Pumpkin Base

Start by melting the unsalted butter in a medium saucepan over medium heat. Once melted, add the softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly so everything combines smoothly—this step takes a few minutes, but keep an eye on the heat to avoid scorching. You want the mixture to thicken slightly and become glossy, signaling it’s ready for the next step. I find that stirring continuously helps prevent lumps and keeps the texture silky.

Step 2: Melt in the White Chocolate and Add Crunch

Once your pumpkin mixture is nicely combined and thick, add the white chocolate chips and graham cracker crumbs. The white chocolate melts directly into the warm mixture, adding sweetness and enhancing the creamy texture. The graham cracker crumbs add body and a subtle crunch that balances the softness of the cream cheese. Stir until the chocolate has completely melted and the crumbs are fully incorporated.

Step 3: Color and Chill Your Mixture

Now, add orange food coloring a little at a time until you’ve reached the perfect pumpkin hue—it’s all about the warm, inviting color that reminds you of fall. Continue to cook and stir the mixture until it thickens enough to pull away from the sides of the pan. Then transfer it to a greased baking sheet, spreading it evenly with a rubber spatula. Pop it in the refrigerator for at least two hours or overnight so it firms up well and is easier to handle when forming the truffles.

Step 4: Shape, Coat, and Pumpkin-ify

When your pumpkin cheesecake mixture is firm and chilled, coat your hands in butter to prevent sticking, then roll the dough into small balls—about the size of a walnut works great. To give these truffles their classic “pumpkin” look, roll each ball in granulated sugar for a sparkling finish. Then, with a toothpick, gently make vertical ridges all around to mimic the grooves of a pumpkin. Top each ball with a chocolate chip to serve as the pumpkin stem. Chill again until you’re ready to serve.

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Tips from My Kitchen

Keep It Cool: Chilling the mixture thoroughly before shaping ensures the truffles hold their shape without becoming sticky or crumbly.
Butter Your Hands Well: Coating your hands with butter helps tremendously to keep the mixture from sticking when rolling the truffles.
Don’t Skip the Sugar Coating: It adds a lovely crunch and makes the truffles look extra festive and polished.
Finesse Your Ridges: Use light pressure with the toothpick when making pumpkin ridges to avoid denting or flattening the balls.

How to Serve Pumpkin Pie Cheesecake Truffles Recipe

The image shows many small pumpkin-shaped treats arranged closely on a wooden surface. Each treat has about six vertical ridges giving the shape of a pumpkin, covered in orange sugar crystals that make them sparkle. On top of each pumpkin is a small, dark brown chocolate piece shaped like a stem. The surface around the treats has a light dusting of sugar, and the background is softly blurred, focusing on the front pumpkins. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick with classic chocolate chip “stems” for a charming and simple look. Sometimes, I sprinkle a touch of cinnamon sugar on top to bring out even more warmth and spice. A light dusting of powdered sugar can also make those truffles look like little pumpkin-shaped snowballs, which is adorable, especially around the holidays.

Side Dishes

These truffles are perfect on their own, but I especially love serving them alongside a warm cup of spiced chai tea or a cozy mug of hot apple cider. They also pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you’re turning them into a more elaborate dessert spread.

Creative Ways to Present

For parties, I like arranging the truffles on a rustic wooden platter with autumn leaves and mini gourds for a true fall vibe. You can also place them in mini cupcake liners or a pretty truffle box for gifting. Another fun idea I tried was serving them on a bed of crushed graham crackers with warm caramel drizzle for that extra indulgent factor.

Make Ahead and Storage

Storing Leftovers

I find storing leftover Pumpkin Pie Cheesecake Truffles Recipe in an airtight container in the fridge keeps them fresh and firm for up to one week. I usually line the container with parchment paper to prevent sticking and layer the truffles with sheets of wax paper.

Freezing

Freezing these truffles works surprisingly well! I wrap each truffle individually in plastic wrap, then place them in a freezer-safe container. This way, you can grab a truffle or two whenever a pumpkin craving strikes. They keep well in the freezer for about 2 months without losing texture or flavor.

Reheating

Since these are no-bake truffles, reheating isn’t necessary. Just let frozen truffles thaw in the fridge for a few hours or on the counter for about 30 minutes before serving to soften them slightly while keeping their firm shape.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You can use fresh pumpkin, but it needs to be cooked and pureed first until smooth and thick. Keep in mind, homemade pumpkin puree can be more watery, so you might need to reduce it on the stove to avoid a loose truffle mixture.
Why does the mixture need to be cooked on the stove?

Cooking the mixture helps everything melt and combine thoroughly, especially the cream cheese and white chocolate, ensuring the truffles firm up properly once chilled. It also thickens the mixture so it holds shape during rolling.
Can I substitute the graham cracker crumbs?

Yes! If you don’t have graham cracker crumbs, you can try crushed digestive biscuits or vanilla wafer cookies. Just make sure the crumbs are finely crushed to maintain texture balance.
How do I avoid truffles sticking to my hands when rolling?

Coating your hands with butter or lightly greasing them before rolling really helps prevent sticking. You can also chill the mixture well before shaping, which makes it easier to handle.
What’s the best way to serve these truffles?

Serve chilled on a cute platter with festive garnishes like cinnamon sugar, mini chocolate chips, or edible glitter for an extra pop. They pair beautifully with warm beverages like coffee, tea, or cider.

Final Thoughts

I can’t recommend this Pumpkin Pie Cheesecake Truffles Recipe enough if you want a quick dessert that feels like a hug in a bite. They’re creamy, pumpkin-spiced, and just the right size to satisfy a sweet tooth without going overboard. Whether you’re hosting a fall gathering or just want a seasonal treat to enjoy solo, these truffles make it easy—and delicious—to bring that cozy pumpkin pie vibe into your kitchen. Give this recipe a try, and you might just find yourself hooked, as I did!