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Pumpkin Pie Cheesecake Truffles

chef Laya
These Pumpkin Pie Cheesecake Truffles are creamy, no-bake fall treats made with pumpkin puree, tangy cream cheese, graham cracker crumbs, warm pumpkin pie spice, and a smooth white chocolate coating. Easy to make ahead for Thanksgiving, Halloween, fall parties, and holiday dessert trays.
Print Recipes Pin Recipe
Prepr Time 25 minutes
2 hours 30 minutes
ToTal Time 2 hours 55 minutes
Type of plate Dessert
kitchen American
Serving 12

Ingredients
  

For the pumpkin cheesecake filling

  • 8 ounces full-fat block cream cheese softened
  • ½ cup canned pumpkin puree not pumpkin pie filling
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • 1½ cups finely crushed graham cracker crumbs plus more as needed

For the white chocolate coating

  • 16 ounces white chocolate melting wafers or white candy coating
  • 1 teaspoon coconut oil or vegetable shortening only if using white chocolate chips

Optional decorations

  • Extra graham cracker crumbs
  • Pumpkin pie spice or ground cinnamon
  • Orange black, or gold sprinkles
  • Finely chopped toasted pecans
  • Melted dark chocolate for drizzling

Instructions
 

  • Line a baking sheet with parchment paper and set it aside.
  • In a large mixing bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and creamy. Scrape down the sides of the bowl as needed.
  • Add the graham cracker crumbs and mix on low speed until fully combined.
  • Cover the bowl tightly and refrigerate the filling for at least 2 hours, or until firm enough to scoop and roll.
  • Use a small cookie scoop or tablespoon to portion the chilled filling into 24 pieces. Roll each piece gently between clean palms to form smooth balls. Place the truffles on the prepared baking sheet.
  • Freeze the rolled truffles for 20 to 30 minutes, until firm.
  • Melt the white chocolate wafers or candy coating in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth. If using white chocolate chips, stir in the coconut oil or shortening to help the chocolate melt smoothly.
  • Use a fork to dip one chilled truffle into the melted white chocolate. Lift it out and tap the fork gently on the side of the bowl to remove excess coating.
  • Return the coated truffle to the parchment-lined baking sheet. Immediately add any desired decorations before the coating sets.
  • Repeat with the remaining truffles. Refrigerate for 20 to 30 minutes, until the coating is firm.
  • Serve chilled or let the truffles sit at room temperature for 10 to 15 minutes before serving for a softer center.

Notes

  • Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that can change the texture and flavor.
  • Cream cheese: Use full-fat block cream cheese for the thickest, creamiest truffle filling.
  • Soft filling: If the filling is still too soft after chilling, mix in 1 tablespoon graham cracker crumbs at a time and chill again.
  • White chocolate: Candy melts or melting wafers are easiest for dipping. If using chocolate chips, add coconut oil or shortening for a smoother coating.
  • Chocolate safety: Keep all equipment dry. Water can cause melted white chocolate to seize.
  • Make ahead: Make finished truffles up to 2 days before serving, or refrigerate the filling for up to 2 days before rolling.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days.buildyourbite+1
  • Freezing: Freeze set truffles for up to 2 months, using parchment between layers. Thaw overnight in the refrigerator.
  • Decorating: Add toppings immediately after dipping, before the white chocolate coating hardens.