Go Back
As the leaves begin to turn and the air grows crisp, the arrival of fall brings with it a beloved flavor profile that food enthusiasts eagerly anticipate: pumpkin spice. From lattes to baked goods, the warm and inviting combination of cinnamon, nutmeg, and clove has become synonymous with the season. Among the myriad of pumpkin-infused treats, one recipe stands out for its unique twist on traditional desserts: Pumpkin Spice Cheesecake Truffles. These indulgent bites not only encapsulate the essence of fall but also offer a delightful blend of flavors and textures that make them a must-try treat for any occasion.

Pumpkin Spice Cheesecake Truffles

Discover the ultimate fall dessert with these Pumpkin Spice Cheesecake Truffles. This recipe combines creamy cheesecake filling with pumpkin puree and warm spices, all coated in rich white chocolate. Perfect for autumn gatherings or a special treat, these bite-sized indulgences are easy to make and sure to impress. Learn how to craft these delightful truffles at home and savor the flavors of fall in every bite. Ideal for sharing or enjoying yourself!
Print Recipe Pin Recipe

Ingredients
  

8 oz cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup powdered sugar

1 tsp vanilla extract

1 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, and cloves)

1/2 cup crushed graham crackers

1 cup white chocolate chips

1 tbsp coconut oil (optional, for dipping)

Extra pumpkin spice blend for coating

Instructions
 

Prepare the Cheesecake Mixture:

    - In a large mixing bowl, combine the softened cream cheese and pumpkin puree. Use an electric mixer to beat until smooth and creamy.

      Sweeten it Up:

        - Gradually mix in the powdered sugar, vanilla extract, and pumpkin spice blend. Continue mixing until all ingredients are well combined and the mixture is fluffy.

          Incorporate the Crunch:

            - Gently fold in the crushed graham crackers until evenly distributed throughout the cheesecake mixture.

              Chill the Mixture:

                - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.

                  Form the Truffles:

                    - Once chilled, use a small cookie scoop or your hands to form bite-sized balls (about 1 inch in diameter) from the cheesecake mixture. Place the truffles on a parchment-lined baking sheet.

                      Melt the White Chocolate:

                        - In a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until melted and smooth.

                          Dip the Truffles:

                            - Using a fork or a toothpick, dip each truffle into the melted white chocolate, allowing any excess chocolate to drip off before placing them back on the parchment-lined sheet.

                              Add the Finishing Touch:

                                - Before the white chocolate sets, dust the tops of the truffles with a sprinkle of pumpkin spice blend for a festive touch.

                                  Chill Again:

                                    - Refrigerate the dipped truffles for about 20-30 minutes or until the chocolate is set.

                                      Serve and Enjoy:

                                        - Once the truffles are set, they can be served immediately or stored in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for the best taste.

                                          Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: About 20 truffles.