Easy Pumpkin Cream Cheese Truffles
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Wouldn’t these Easy Pumpkin Cream Cheese Truffles make a great addition to your holidays? We’re loving celebrating with these rich and creamy no bake pumpkin cheesecake truffles generously dipped in white chocolate. Thee truffles are perfect when you’re craving a taste of pumpkin spice and everyone loves devouring them!
More Truffles recipes? You’ll love these Carrot Cake Truffles, these White Chocolate Truffles and these Milk Chocolate Peanut Butter Truffles for all your occasions!
Why You’ll Love Our Easy Easy Pumpkin Cream Cheese Truffles Recipe
Attention all dessert lovers! Skip the store-bought truffles and opt for the homemade version with this recipe for pumpkin cream cheese truffles. Made from scratch using real pumpkin puree, cream cheese, and a few simple ingredients, these truffles are a labor of love that will impress any pumpkin lover. Forget the traditional pumpkin pie, it’s time to elevate your autumn dessert game with this delectable confection.
- These bite-sized balls of creamy pumpkin and rich cream cheese are the perfect combination of fall flavors and indulgent sweetness.
- Our truffles are no bake pumpkin truffles made with cream cheese, graham crackers and pumpkin pie spice and then are generously dipped in a luscious white chocolate coating. What’s not to love?
- The recipe calls for simple ingredients and is easy to follow, making it a great option for beginner bakers. A tasty and festive dessert that can be made at home.
- The pumpkin cheesecake truffles can be customized by adding different coatings or toppings, making them versatile and perfect for any occasion.
- Totally perfect party treats for the fall holidays of Halloween and Thanksgiving and winter holidays of Christmas!
- The result is a rich and flavorful treat that is easy to make and perfect for sharing with friends and family.
So get your pumpkin spice, cream cheese and white chocolate a mixing and let’s dive into the world of pumpkin cream cheese truffles!
Ingredients You Need
Easy Pumpkin Cream Cheese Truffles Recipe
TRUFFLE FILLING
- 4 ounces cream cheese room temperature
- 3 Tablespoons confectioners’ sugar
- 1/3 cup pumpkin purée
- 1 3/4 cups graham cracker crumbs about 12 full sheet graham crackers
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
white CHOCOLATE COATING
- 10 ounces white chocolate, coarsely chopped or white chocolate chips or candy melts
- Garnish with variations of toppings: Extra graham cracker crumbs, sprinkles, cinnamon, candies like candy corn
Instructions How To Make Easy Pumpkin Cream Cheese Truffles
TRUFFLE FILLING
- Using an electric mixer, mix together cream cheese and confectioners’ sugar until creamy. Add pumpkin pureé and beat until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated for 2 minutes. Pumpkin mixture will be thick and smooth.
- Being the truffle mixture is very soft, it must be refrigerated for at least 1 hour (up to 1 day) before you can roll it into balls or use a small cookie scoop. Chilled truffles work better for dipping.
- Line two large baking sheets with parchment paper. Set aside.
- Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill the balls for 30 more minutes.
white CHOCOLATE COATING
- Five minutes before you take the balls out of the refrigerator, melt the chocolate in the microwave in 30 second intervals, stirring each time. Let the chocolate sit for a minute or two to cool slightly before dipping.
- Remove pumpkin pie truffles from the refrigerator and dip them one at a time into the melted chocolate. Use a fork to lift the dipped ball out of the chocolate and use a toothpick (or another fork) to slide the ball off the fork onto the lined baking sheet.
- Place balls back onto the baking sheet after you dip each one. Immediately sprinkle with crushed graham cracker crumbs, sprinkles, candies or cinnamon. Allow chocolate to completely set in the refrigerator before serving.
- Bring truffles to room temperature when serving. They are fine to sit out a few hours for parties, etc., otherwise, store in refrigerator until ready to serve.
Storing Pumpkin Cheesecake Truffles
- Refrigerator: Store any leftover pumpkin cheesecake truffles in an airtight container for up to 4-5 days.
- Freezer: Store any leftover pumpkin cheesecake balls in an airtight container for up to 1 month.
More Variations
- Replace the graham cracker crumbs with gingersnap crumbs, Oreo golden cookie crumbs or whatever you wish!
- Not a white chocolate fan? No worries! Just switch it out with dark chocolate, milk chocolate or top with any excess chocolate to give it a bit of extra chocolate drizzles on top for a fancy look!
- Add a teaspoon orange zest to your pumpkin cream cheese mixture for a delish Christmas vibe!
These easy-to-make no bake pumpkin cream cheese truffles are perfect for any fall gathering or indulgent snack. As we’ve discussed, these truffles can be easily made at home with just a few simple ingredients and bring a touch of elegance to any occasion. One bite and you’ll be hooked on the magical combination of pumpkin, cream cheese, and white chocolate. Happy no bake pumpkin truffles making!
More Truffle Candies!
- Easy Brownie Truffles
- Chocolate Cake Cheesecake Truffles
- Pumpkin Oreo Truffles
- Christmas Peppermint Oreo Truffles
- Biscoff Cookie Butter Truffles
- Sugar Cookie Truffles
Easy Pumpkin Cream Cheese Truffles
Wouldn't these truffles make a great addition to a Halloween or Thanksgiving dessert table? We're celebrating with these rich and creamy pumpkin and cream cheese filled truffles generously dipped in white chocolate. The truffles are perfect when you’re craving a taste of pumpkin spice.
Ingredients
TRUFFLE FILLING
- 4 ounces cream cheese room temperature
- 3 Tablespoons confectioners’ sugar
- ⅓ cup pumpkin purée
- 1 ¾ cups graham cracker crumbs about 12 full sheet graham crackers
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
CHOCOLATE COATING
- 10 ounces white chocolate bar coarsely chopped or white chocolate chips or melts
- optional: Extra graham cracker crumbs sprinkles, cinnamon, candies like candy corn
Instructions
TRUFFLE FILLING
- Using a mixer, mix together cream cheese and confectioners’ sugar until creamy. Add pumpkin pureé and beat until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated for 2 minutes. Mixture will be thick and smooth.
- Being the truffle mixture is very soft, it must be refrigerated for at least 1 hour (up to 1 day) before you can roll it into balls or use a small cookie scoop. Chilled truffles work better for dipping.
- Line two large baking sheets with parchment paper. Set aside.
- Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill the balls for 30 more minutes.
CHOCOLATE COATING
- Five minutes before you take the balls out of the refrigerator, melt the chocolate in the microwave in 30 second intervals, stirring each time. Let the chocolate sit for a minute or two to cool slightly before dipping.
- Remove pumpkin pie truffles from the refrigerator and dip them one at a time into the melted chocolate. Use a fork to lift the dipped ball out of the chocolate and use a toothpick (or another fork) to slide the ball off the fork onto the lined baking sheet.
- Place balls back onto the baking sheet after you dip each one. Immediately sprinkle with crushed graham cracker crumbs, sprinkles, candies or cinnamon. Allow chocolate to completely set in the refrigerator before serving.
- Bring truffles to room temperature when serving. They are fine to sit out a few hours for parties, etc., otherwise, store in refrigerator until ready to serve.
Notes
For faster chilling, place rolled balls in freezer for 15-20 minutes if preferred.
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