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Pumpkin Cheesecake Truffles

Pumpkin cheesecake truffles made with a creamy pumpkin-cream cheese filling folded with graham cracker crumbs, then frozen and dipped in white chocolate. Finish with an orange candy-melt drizzle and a light pumpkin pie spice dusting for a smooth, no-bake bite-sized treat.
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Prep Time 25 minutes
rest & chill 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese softened
  • 0.5 cup pumpkin puree blotted dry
  • 0.5 cup powdered sugar
  • 0.5 tsp pumpkin pie spice plus more for dusting
  • 0.5 tsp cinnamon
  • 0.5 tsp vanilla extract
  • 0.5 cup graham cracker crumbs
For coating
  • 12 oz white chocolate chips or almond bark
  • 1 tsp coconut oil
  • 1 orange candy melts
  • 1 tsp pumpkin pie spice for dusting

Equipment

  • 1 stand mixer

Method
 

Make the pumpkin cheesecake filling
  1. Blot the pumpkin puree very dry between paper towels to prevent a loose filling. Keep blotting until the surface looks dry.
  2. Beat the cream cheese until smooth, then add the blotted pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix until combined and glossy.
  3. Fold in the graham cracker crumbs. Refrigerate 30 minutes until firm enough to roll.
Freeze and dip
  1. Scoop the mixture into 1-inch balls, then place them on a parchment-lined sheet. Keep spacing so they freeze evenly.
  2. Freeze for 20 minutes until solid. This helps the truffles hold their shape during dipping.
  3. Melt the white chocolate chips or almond bark with the coconut oil until smooth. Stir until fully melted and pourable.
  4. Dip each truffle in the melted white chocolate, letting the excess drip back into the bowl. Set each one back on parchment.
Finish and set
  1. Drizzle with orange candy melts in thin lines across the tops. Work quickly while the coating is still set enough to hold the drizzle.
  2. Dust the tops with pumpkin pie spice. Let the truffles rest in the refrigerator until set.

Notes

For the smoothest, easiest rolling, chill the filling until it feels firm but not hard. Store truffles in an airtight container in the refrigerator up to 4 days; freeze for up to 2 months and thaw overnight in the fridge. For a dairy-light option, use reduced-fat cream cheese and choose dairy-free white chocolate/almond bark for a closer texture with less richness.