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Pumpkin Cheesecake Truffles

Creamy pumpkin cheesecake truffles coated in chocolate, perfect for fall parties and holiday treats.
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Prep Time 30 minutes
Total Time 1 minute
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Truffle Base
  • 8 oz cream cheese softened
  • 1 cup canned pumpkin puree
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp ground cloves
  • 1 tsp vanilla extract
  • 1.5 cups powdered sugar
Chocolate Coating
  • 12 oz semi-sweet chocolate chopped
  • 1 tsp coconut oil or vegetable oil optional
Decoration
  • crushed graham crackers optional
  • white chocolate drizzle optional
  • mini pumpkin-shaped sprinkles optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Microwave or double boiler
  • Fork or dipping tool

Method
 

  1. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, cinnamon, nutmeg, ginger, cloves, and vanilla extract.
  2. Gradually beat in powdered sugar until mixture is thick and creamy. Chill for 30–45 minutes.
  3. Using a small cookie scoop, roll mixture into 1-inch balls on parchment-lined baking sheet. Chill 15 minutes.
  4. Melt semi-sweet chocolate with coconut oil until smooth.
  5. Dip each truffle into chocolate using a fork or dipping tool. Place back on parchment.
  6. Decorate immediately with graham crackers, white chocolate drizzle, or sprinkles.
  7. Chill until chocolate is firm. Store in airtight container up to 5 days.

Notes

No-bake truffles are perfect for quick fall desserts. Make ahead and store in fridge.