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Pumpkin Cheesecake Truffles – Easy No-Bake Fall Treat

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Pumpkin Cheesecake Truffles are creamy, no-bake treats that taste like pumpkin pie and cheesecake in one bite. Made with pumpkin puree, cream cheese, and warm fall spices, these truffles are coated in sugar and shaped like tiny pumpkins for an adorable and festive dessert perfect for Halloween, Thanksgiving, or cozy autumn gatherings.

Ingredients

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  • 1/2 cup pumpkin puree
  • 4 oz cream cheese, softened
  • 1/4 cup sweetened condensed milk
  • 2 tablespoons butter
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup white chocolate chips
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar (for coating)
  • Chocolate chips (for stems)

Instructions

  1. In a medium saucepan, combine pumpkin puree, cream cheese, sweetened condensed milk, butter, and pumpkin pie spice over medium heat.
  2. Whisk constantly for 5–7 minutes until the mixture thickens slightly and begins to pull away from the sides of the pan.
  3. Remove from heat and stir in white chocolate chips until melted and smooth.
  4. Add graham cracker crumbs and mix well to form a thick, moldable dough.
  5. Spread mixture evenly in a shallow dish, cover, and refrigerate for at least 2 hours until firm.
  6. Once chilled, grease hands lightly with butter. Scoop and roll mixture into small balls (about 1 tablespoon each).
  7. Roll each truffle in granulated sugar to coat evenly.
  8. Use a toothpick to press ridges along the sides to resemble mini pumpkins and top each with a chocolate chip stem.
  9. Refrigerate until ready to serve or enjoy immediately for a soft, creamy texture.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • If mixture is too soft, add extra graham cracker crumbs or chill longer.
  • For extra sweetness, drizzle melted white chocolate over the truffles once shaped.
  • Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
  • Perfect for holiday dessert tables or edible fall gifts.

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