Pumpkin Cheesecake Truffles: Simple Sweet Bites (Print Version)

Pumpkin Cheesecake Truffles are simple sweet bites, perfect for fall. Learn how to make these easy, no-bake treats with a rich, creamy pumpkin spice flavor.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 30 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American Dessert
Dietary: Vegetarian

# Ingredients:

→ Creamy Base

01 - 8 oz (226g) full-fat cream cheese, softened
02 - 1/2 cup (120g) pumpkin puree (not pie filling)
03 - 1 1/2 cups (180g) graham cracker crumbs (about 10-12 full sheets, finely crushed)

→ Flavor Boosters

04 - 1/2 cup (60g) powdered sugar, sifted
05 - 1 1/2 tsp pumpkin pie spice
06 - 1 tsp vanilla extract

→ Chocolate Coating

07 - 10 oz (280g) white chocolate melting wafers or good quality white chocolate chips
08 - 1/2 tsp coconut oil or shortening (optional, for smoother melting)

→ Finishing Touches

09 - Optional: chopped pecans, cinnamon sugar, or extra pumpkin pie spice for garnish

# Instructions:

01 - First things first, get that cream cheese softened. I usually leave it out on the counter for about 30 minutes, or if I'm impatient (which, let's be real, is often), a quick zap in the microwave for 10-15 seconds. You want it super soft, almost spreadable, to avoid lumps. In a medium bowl, beat the softened cream cheese until it's light and fluffy. This step is crucial for a smooth truffle texture. Then, add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix it all up until everything is beautifully combined and you don't see any streaks of cream cheese. It should smell like autumn goodness already!
02 - Now for the graham cracker crumbs! Gently fold them into your pumpkin cheesecake mixture. You want them evenly distributed, but don't overmix, or you'll compact everything too much. I've made the mistake of using a mixer here, and it just turns into a dense mess. A spatula is your friend for this part. Once it's all incorporated, the mixture will be thick and a lovely pale orange color. Give it a little taste – need more spice? Go for it! This is your kitchen, your rules. Just don't eat *all* of it yet!
03 - This is the secret weapon for perfect pumpkin cheesecake truffles. Cover your bowl tightly with plastic wrap and pop it into the fridge. I aim for at least an hour, but honestly, two hours is even better. This firming-up time makes the mixture so much easier to handle and roll into neat balls. If you try to roll them too soon, you'll end up with sticky, shapeless blobs, and a lot of frustration. Trust me, I've been there, covered in pumpkin goo! Go read a book, sip some tea, and let the fridge do its magic.
04 - Once the mixture is nicely chilled and firm, it's time to roll! I use a small cookie scoop (about 1 tablespoon) to get uniform sizes, but a spoon works fine too. Roll the scoops between your palms to form smooth, round balls. Try to work quickly so the mixture doesn't get too warm from your hands. If it starts to get sticky, just pop the bowl back in the fridge for 10-15 minutes. Place the rolled truffles on a parchment-lined baking sheet. I like to make sure they're not touching each other, just in case.
05 - Time for the delicious chocolate shell! In a microwave-safe bowl, combine your white chocolate (or whatever chocolate you choose) and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and completely melted. Be super careful not to overheat it, or it can seize up and become grainy – another kitchen disaster I've experienced! It should be shiny and fluid, ready for dipping. This part always smells heavenly, like a sweet, rich dream.
06 - Carefully drop one truffle into the melted chocolate, using a fork or a dipping tool to roll it around until fully coated. Lift it out, tapping the fork gently against the side of the bowl to let any excess chocolate drip off. Place the dipped truffle back on the parchment-lined baking sheet. If you're using garnishes like chopped pecans or cinnamon sugar, sprinkle them on immediately before the chocolate sets. Repeat with all the truffles. Once they're all dipped and decorated, pop the baking sheet back into the fridge for about 15-20 minutes to let the chocolate set completely. Voila! Beautiful, delicious pumpkin cheesecake truffles, ready to enjoy!

# Notes:

01 - Chill the pumpkin cheesecake mixture really well before rolling; it makes all the difference for easy shaping.
02 - Keep these pumpkin cheesecake truffles in an airtight container in the fridge, or they'll get sticky and sad.
03 - Graham crackers work great, but gingersnaps? Oh, they add a fantastic spicy kick to these pumpkin cheesecake truffles.
04 - A sprinkle of cinnamon sugar or a drizzle of melted dark chocolate just before serving makes these pumpkin cheesecake truffles look super fancy.

# Equipment Needed:

01 - Mixing bowls
02 - electric mixer (optional)
03 - spatula
04 - measuring cups and spoons
05 - small cookie scoop
06 - parchment paper
07 - baking sheet
08 - microwave-safe bowl
09 - fork or dipping tool.

# Nutrition (Per Serving):

Calories: 150-180 (estimated)
Total Fat: 10-12g (estimated)
Total Carbohydrate: 15-18g (estimated)
Protein: 2-3g (estimated)

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