Pumpkin Cheesecake Truffles: Creamy Fall Bites (Print Version)

Pumpkin Cheesecake Truffles are creamy, spiced bites of fall heaven! Easy to make, these no-bake treats are perfect for sharing. Get my honest recipe and tips.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Truffle Base

01 - 8 oz (226g) full-fat cream cheese, softened
02 - 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
03 - 1 cup (120g) powdered sugar

→ Flavor & Spice

04 - 1 tsp pumpkin pie spice
05 - 1/2 tsp vanilla extract

→ Coating & Finish

06 - 10 oz (280g) white chocolate chips or melting wafers
07 - 1 tsp coconut oil (optional, for smoother melting)

# Instructions:

01 - First things first, grab your softened cream cheese and pop it in a mixing bowl. Beat it with an electric mixer until it's super smooth and fluffy, like little clouds. Then, add in your pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix it all together until everything is just combined. Don't overmix, or it might get too thin. I swear, the smell at this stage is enough to make you want to eat it with a spoon! The mixture should be thick and a lovely pale orange.
02 - Now, this is where patience comes in, hon. Cover your bowl with plastic wrap and pop it into the freezer for at least 30-45 minutes, or the fridge for a couple of hours. This step is critical for firm Pumpkin Cheesecake Truffles that are easy to roll. I learned this the hard way, remember my sticky finger incident? If it's too soft, you'll have a watery mess, not a truffle. You want it firm enough to hold its shape.
03 - Once your mixture is nice and firm, grab a small scoop (a tablespoon measure works perfectly) and roll the mixture into small, bite-sized balls. My hands always get a little messy here, but that's part of the fun! Try to make them relatively uniform so they coat evenly later. Place them on a parchment-lined baking sheet. Don't worry if they're not perfectly round—mine rarely are, adds character!
04 - After rolling, put those little pumpkin gems back into the freezer for another 15-20 minutes. This ensures they're super cold and firm before dipping, which helps the chocolate set quickly and prevents the truffles from melting into your coating. This is a step I used to skip, and trust me, it’s worth the extra wait for a clean dip. Cold truffles are happy truffles!
05 - While your Pumpkin Cheesecake Truffles are chilling, melt your white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring well after each, or over a double boiler. If using, stir in a tiny bit of coconut oil to make it extra smooth and dippable. Be careful not to overheat the chocolate, it can seize up and get clumpy. I've scorched chocolate more times than I care to admit!
06 - Now for the grand finale! Using a fork or a dipping tool, gently dip each frozen truffle into the melted white chocolate, letting any excess drip off. Place them back on the parchment-lined baking sheet. If you want to get fancy, drizzle with a contrasting chocolate or a sprinkle of extra pumpkin pie spice before the chocolate sets. Let them set completely in the fridge, and then, ta-da! Beautiful, creamy Pumpkin Cheesecake Truffles ready to devour.

# Notes:

01 - Always chill the pumpkin mixture well; it makes rolling these Pumpkin Cheesecake Truffles so much easier and less messy.
02 - Store these in an airtight container in the fridge for up to a week, or freeze them for a month—they thaw beautifully!
03 - If you're out of pumpkin pie spice, a homemade blend of cinnamon, nutmeg, and ginger works perfectly in these truffles.
04 - For a fun twist, try rolling your finished truffles in crushed gingersnaps or finely chopped pecans before the chocolate sets.

# Equipment Needed:

01 - Electric mixer
02 - mixing bowls
03 - plastic wrap
04 - parchment paper
05 - baking sheet
06 - small scoop (tablespoon)
07 - microwave-safe bowl (or double boiler)
08 - fork/dipping tool

# Nutrition (Per Serving):

Calories: 150
Total Fat: 10g
Total Carbohydrate: 15g
Protein: 2g

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