Fall always feels like a special time, full of cozy sweaters, crisp leaves, and the best part: pumpkin. These little truffles are the perfect way to get that pumpkin pie fix in a single, decadent bite. They’re no-bake, easy to make, and they look like the cutest little pumpkins you’ve ever seen.

Why You’ll Love These Pumpkin Pie Cheesecake Truffles

• No-bake and easy. No need to turn on the oven. Just a quick mix and chill.
• Bite-sized perfection. They are the perfect size for a quick treat or a party platter.
• Tastes like your favorite dessert. All the rich flavor of pumpkin pie and cheesecake wrapped into one.
• Kids and adults adore them. The cute pumpkin shape makes them a hit with everyone.

What It Tastes Like

Imagine your favorite creamy pumpkin cheesecake, but in a small, dense, fudgy ball. They’re rich with a little tang from the cream cheese and a warm, spiced flavor from the pumpkin. The crunchy graham cracker bits add texture, and the sweet white chocolate coating finishes it all off with a smooth, sweet note.

Ingredients You’ll Need

• Unsalted Butter: Just a little bit helps everything come together and adds richness. Using softened butter is key to a smooth mixture.
• Cream Cheese: The heart of the “cheesecake” flavor. Make sure it’s full-fat and softened to room temperature. This prevents lumps and makes it easy to mix.
• Pumpkin Puree: Use 100% pure canned pumpkin, not pumpkin pie mix. The pie mix has sugar and spices already in it, and we want to control our own flavors. You’ll find it in the baking aisle.
• Sweetened Condensed Milk: This thick, sweet milk is what adds that silky texture and sweetness to our filling. It helps the mixture firm up without baking.
• Pumpkin Pie Spice: This pre-mixed blend is your best friend for a quick, warm, and cozy flavor. If you don’t have any, you can make your own. A good mix is cinnamon, ginger, nutmeg, and a touch of cloves.
• Graham Cracker Crumbs: These add that classic pie crust flavor and help bind the truffle mixture together. You can buy pre-made crumbs or just crush whole graham crackers in a bag with a rolling pin.
• White Chocolate Chips or Melting Wafers: This is what we’ll use for the outer coating. Melting wafers or candy melts is easier to work with because they melt smoothly. If you use white chocolate chips, add a teaspoon of coconut oil to help them melt without seizing up.
• Orange Food Coloring: This is optional, but it gives the truffles their signature pumpkin look. Use a gel-based food coloring for the best, most vibrant color.
• Granulated Sugar: Rolling the truffles in sugar before decorating adds a sparkly finish and a little extra sweetness.
• Chocolate Chips: You’ll use these to create the adorable little stems. Mini chocolate chips work best, but regular-sized ones are fine too.

Step-by-Step Instructions

Make the truffle base. In a saucepan over medium heat, combine the softened butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Whisk constantly for about 5-7 minutes until the mixture thickens and starts to pull away from the sides of the pan. This is important to get the right consistency.

Add the binders and chill. Remove the pan from the heat. Stir in the graham cracker crumbs and white chocolate chips. Mix until the chocolate is fully melted and the mixture is thick and smooth. If you’re using food coloring, now is the time to add a few drops until you get your desired orange color. Transfer the mixture to a parchment-lined baking sheet and spread it into an even layer. Pop it in the fridge for at least 2 hours, or until it is firm enough to roll.

Shape the truffles. Once the mixture is chilled, use a small cookie scoop or a tablespoon to scoop out portions. Roll each portion into a ball in your hands. If the mixture is sticky, you can rub a little extra softened butter on your hands to help.

Decorate! Place some granulated sugar in a shallow bowl and roll each truffle ball in the sugar to coat. Use a toothpick to gently press ridges down the sides of each truffle, making them look like a mini pumpkin. Place a chocolate chip on top of each one to create a stem.

Serve and store. These truffles are ready to eat right away, but they also taste great chilled. Arrange them on a platter and enjoy!

Variations, Additions, And Substitutions

Roll the truffles in crushed gingersnap cookies instead of graham crackers for a spicier flavor. You can also dip them in melted milk or dark chocolate instead of just coating them in sugar. For a nutty crunch, add chopped pecans or walnuts to the mixture.

Tips for Success

• Chill the mixture well. This is the most important step! If your mixture isn’t firm, the truffles will be too soft to roll into balls.
• Use softened cream cheese. This helps avoid lumps in your truffle base. Take it out of the fridge at least 30 minutes before you start.
• Don’t over-roll the balls. Roll them just enough to get a smooth, round shape. Overworking them can make them soft.
• Be gentle with the ridges. Just press the toothpick lightly on the surface. You don’t need to press all the way through.

What to Serve With These Truffles

These little pumpkin bites are so rich that they stand well on their own. They pair perfectly with a hot cup of black coffee or a cozy mug of spiced cider. For a holiday dessert platter, they look amazing next to simple sugar cookies or some salted caramel bark.

Storage And Reheating

Store your pumpkin truffles in an airtight container in the refrigerator for up to 3 days. They taste best when served cold. You can also freeze them for up to a month. Just transfer them to an airtight container and separate layers with parchment paper. Thaw them in the fridge before serving.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

You can, but you will need to cook it down on the stove first to remove extra moisture. Canned pumpkin is a better option because it is already a thick, consistent puree.

My mixture is too soft. What should I do?

If the mixture is too soft to roll, it needs more time in the fridge. You can also add a few more graham cracker crumbs to help absorb some of the moisture and firm it up.

Why did my white chocolate seize up?

White chocolate is tricky. Make sure there is no water in your bowl or on your utensils. Melting wafers or candy melts is much easier to work with than white chocolate chips.