Description
These no-bake Pumpkin Cheesecake Truffles are rich, creamy, and full of fall flavor. Made with pumpkin purée, cream cheese, spices, and coated in white or dark chocolate, they’re the perfect bite-sized treat for autumn gatherings or homemade gifts.
Ingredients
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1 cup pumpkin purée (not pumpkin pie filling)
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8 oz (225g) cream cheese, softened
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1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
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¾ cup powdered sugar
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1 tsp vanilla extract
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1 tsp pumpkin pie spice
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Pinch of salt
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10 oz (280g) melting chocolate (white or dark) for coating
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Optional: crushed nuts, sprinkles, or sea salt for garnish
Instructions
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In a large bowl, mix pumpkin purée and cream cheese until smooth.
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Stir in powdered sugar, vanilla, pumpkin pie spice, and salt.
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Add graham cracker crumbs and mix until a soft dough forms. Chill 30–60 minutes.
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Scoop and roll into 1-inch balls. Freeze for 30 minutes.
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Melt chocolate and dip each truffle to coat. Place on parchment-lined tray.
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Add garnish if desired. Chill until set.
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Store refrigerated in an airtight container.
Notes
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Use pure pumpkin purée, not pie filling.
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Truffles can be frozen for up to 2 months.
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To avoid sogginess, refrigerate before coating with chocolate.
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Customize with white or dark chocolate and toppings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 110 kcal
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g