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When I want a festive treat that’s rich but don’t want to bake, I go for pumpkin cheesecake truffles. These creamy bites packed with spices and a crunchy sugar coating are a crowd pleaser at autumn celebrations or whenever you crave a special no-bake dessert.
One time I made these for a school bake sale, and people kept asking how to make them. Now, they’re a favorite at home and the most requested treat for our annual pumpkin carving night.
Essential Ingredients
- Butter: contributes smoothness and helps combine everything; go with real butter for the best taste
- Cream cheese: provides that signature cheesecake zing and creates a creamy base; choose full fat and softened kinds
- Canned pumpkin puree: brings in sweet pumpkin flavor and a vibrant orange hue; make sure to buy pure pumpkin, not pumpkin pie mix
- Sweetened condensed milk: gives richness and sweetness to the filling with a silky finish; check the can for no dents
- Pumpkin pie spice: adds cozy fall fragrance and flavor; pick a fresh bottle for the strongest taste
- Graham cracker crumbs: give a nice texture and a bit of crunch; use finely ground fresh crumbs, not stale ones
- White chocolate chips: melt into the filling for sweet creaminess; choose good quality for smooth melting
- Orange food coloring (optional): for a brighter pumpkin hue; use gel or liquid as you prefer
- Granulated sugar: gives the truffles a shiny finish; pick a fine grind for even coverage
- Chocolate chips for topping: add a chocolatey touch to the look; choose your favorite brand for snacking
How to Make It
- Make the Pumpkin Mix:
- In a solid skillet on medium heat, combine the pumpkin puree, sweetened condensed milk, cream cheese, butter, and pumpkin pie spice. Stir constantly with a heatproof spatula for about 8 to 10 minutes until the mixture thickens and becomes smooth. This thickening is essential for the truffles to hold their shape.
- Melt and Mix:
- Add the white chocolate chips and graham cracker crumbs. Keep stirring until the chips melt and everything blends into a thick, glossy mix. If you’re using food coloring, add it drop by drop now until you get your desired shade. The filling should pull away from the sides of the pan. If it seems too runny, cook and stir a little longer.
- Cool the Mixture:
- Butter a baking sheet to avoid sticking, then pour the hot mix on it, spreading it evenly to about half an inch thick. Let it cool for a few minutes before refrigerating for at least two hours, until it's firm and cool. You can chill it overnight if you want to prepare ahead of time.
- Form the Truffles:
- To keep the mixture from sticking, rub a bit of butter on your hands. Use a spoon or small scoop to take portions of the cooled pumpkin cheesecake mix, then roll them into smooth balls. Work quickly to stop them from getting too soft.
- Finish and Decorate:
- Put granulated sugar in a shallow dish, then roll each ball to coat it completely. This gives them a nice sparkle and crunch. With a clean toothpick, gently press lines around the sides to create ridges like a pumpkin. Add a chocolate chip on top for a cute stem. You can serve them right away or chill them until you’re ready to serve for a firmer bite.
The pumpkin pie spice is my favorite part; it fills the kitchen with that lovely autumn scent. My kids had a blast rolling them in sugar and taking turns adding the chocolate chip stems when we first made these.
How to Store
Once done, layer the truffles in an airtight container, separating them with parchment paper to keep them from sticking. They’ll stay fresh in the fridge for up to five days. You can also freeze them on a tray until solid, then move to a bag for up to two months. To enjoy, just let them thaw in the fridge for the best texture.
Ingredient Alternatives
If you're out of pumpkin pie spice, you can mix your own with cinnamon, nutmeg, ginger, and allspice. For a dairy-free option, substitute vegan cream cheese and plant-based butter, but keep in mind the texture will be a bit softer. If you need to, you can swap graham cracker crumbs for vanilla wafer or digestive biscuit crumbs.
Ways to Serve
Place these truffles on a platter and sprinkle some extra graham crumbs for a festive look. They go perfectly with strong coffee or hot apple cider on chilly days. You can jazz up a dessert platter for Thanksgiving or give a few away in little treat bags at Halloween.
Cultural and Seasonal Context
Pumpkin and spices are a go-to flavor combination in fall across North America, mirroring traditional pumpkin pie flavors. These truffles put a fun twist on those flavors and serve them in a bite-sized, party-friendly way. Their cute pumpkin shape adds to the seasonal fun from October through Thanksgiving.
Seasonal Flavors
Swap out pumpkin puree for sweet potato puree for a fun variation. Use colorful sprinkles instead of sugar for a Halloween vibe. You could even shape them into hearts and color them pink for Valentine’s Day.
Community Feedback
One year my neighbor brought these to a bake sale, and they were gone in a flash. I shared the info with nearly a dozen new friends, and the following year, everyone made their own take on them. Now it’s a neighborhood tradition to see who can create the most unique pumpkin truffles every fall.
Freezing For Later
Once you’ve shaped and coated the truffles, place them on a lined sheet and freeze until firm. Then transfer to a zip-top bag and stash them in the freezer for up to two months. They're a great make-ahead dessert for holidays or anytime you want a sweet treat handy.
Every year the pumpkin cheesecake truffles are the star of our fall dessert spread. Make some for your next party and watch the smiles.
Common Recipe Questions
- → Can I swap fresh pumpkin for canned puree?
Sure, homemade pumpkin puree works. Just make sure it’s smooth and similar in thickness to canned for the best results.
- → How can I stop the mixture from sticking while rolling?
Put a bit of butter on your hands before rolling each truffle to keep them from sticking and help them roll nicely.
- → Is food coloring really necessary?
No, food coloring is totally optional. It just makes them look nicer but doesn’t change the taste or texture.
- → Can I prepare these in advance?
Definitely. Make and chill the truffles ahead of time, then keep them in an airtight container in the fridge until you’re ready to serve.
- → What’s the best way to keep leftover truffles?
Store leftovers in a sealed container in the fridge for up to five days. Enjoy them chilled or let them sit out for a bit before diving in.