Ah, pumpkin season! As soon as the first leaves start to turn and the air gets that crisp, cool bite, I find myself craving all things pumpkin. It’s like a cozy hug in food form, isn’t it? One of my favorite autumn indulgences is making homemade treats that celebrate this beloved squash. Today, I’m excited to share my Easy Pumpkin Cheesecake Truffles Recipe. These little bites of heaven are not only delicious but simple enough for a weeknight treat. Plus, they make the perfect gift for friends or a fun addition to any fall gathering!

When I whip up these truffles, it takes me straight back to cozy afternoons spent frying up pumpkin delights in my grandma’s kitchen. The aroma of cinnamon and nutmeg fills the air, and the joy of sharing sweet treats with loved ones warms my heart. So grab your favorite mixing bowl, and let’s dive into this irresistible recipe together!

Why You’ll Love This Recipe

• Super easy to make – no baking required!
• Perfectly creamy, with warm spices that scream autumn.
• Customizable with your favorite toppings.
• Great for gift-giving or holiday parties.
• Can be made ahead of time and stored easily.

Ingredients

Here’s what you’ll need to create these delightful truffles:

• 8 ounces cream cheese, softened
• 1 cup canned pumpkin puree (not pumpkin pie filling!)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ⅓ cup graham cracker crumbs, plus extra for rolling
• 1 cup white chocolate chips
• 1 tablespoon shortening (optional, for melting chocolate)

Helpful tip: Using fresh spices will elevate the flavors! Ground spices can be good, but freshly grated nutmeg is like a sprinkle of magic.

Step-by-Step Instructions

Let’s make some truffles that will make your taste buds dance!

1. Mix the Base: In a mixing bowl, combine the softened cream cheese, canned pumpkin puree, powdered sugar, vanilla extract, cinnamon, and nutmeg. Using a hand mixer or a whisk, blend everything until it’s smooth and creamy. Be careful not to overmix; you want a nice texture!
2. Add the Graham Cracker Crumbs: Gently fold in the graham cracker crumbs. This gives the truffles that cheesecake-like flavor and texture. It should be thick yet moldable; if it’s too wet, just add a bit more graham crackers!
3. Chill: Cover the bowl with plastic wrap and pop it in the fridge for about 30 minutes. This will make it easier to shape the truffles!
4. Shape the Truffles: Once chilled, use a tablespoon or small cookie scoop to scoop out portions of the pumpkin mixture. Roll them into balls in your hands—about one inch in diameter works well. Don’t worry if they aren’t perfect; they’re supposed to be a bit rustic!
5. Chill Again: Place the truffle balls on a parchment-lined baking sheet and return them to the fridge for another 15-20 minutes. This helps them firm up a bit more.
6. Melt the Chocolate: While those are chilling, melt your white chocolate chips. You can do this in a microwave-safe bowl, microwaving in 30-second intervals, stirring in between. If using, stir in the shortening to help thin it out for dipping.
7. Coat the Truffles: Remove the truffles from the fridge. Dip each one into the melted chocolate, allowing any excess to drip off before placing them back on the parchment paper. Sprinkle a little extra graham cracker crumbs on top for that perfect finishing touch!
8. Let Set: Allow the chocolate to set at room temperature for about 30 minutes, or pop them in the fridge for quicker results.

And voilà! You’re now the proud creator of pumpkin cheesecake truffles!

Pro Tips & Variations

Feeling adventurous? Here are some fun ways to switch things up:

• Spice it Up: Add a pinch of ginger or cloves for an extra kick of warmth!
• Texture Play: For a little crunch, consider rolling your truffles in crushed candy corn or toffee bits instead of graham cracker crumbs.
• Chocolate Options: While white chocolate is creamy and sweet, dark or milk chocolate can take things in a richer direction.

Remember, these truffles are all about creativity. If you think of a unique twist, go for it!

Serving Suggestions

These truffles truly shine when paired with your favorite cozy fall beverages! I love serving them alongside a warm cup of spiced chai or a piping hot apple cider. They also make great conversation starters at a dinner party. Just set out a pretty platter and watch them disappear!

If you’re feeling extra cozy, why not pack some truffles in a cute tin for a neighbor or friend? Trust me—they’ll appreciate your sweet gesture and love the autumn vibes!

Storage Tips

Storing these tasty treats is quick and easy!

• Refrigerate: Keep your pumpkin cheesecake truffles in an airtight container in the fridge. They’ll stay fresh for up to a week.
• Freeze: For longer storage, freeze the truffles before coating them in chocolate. Simply place them in a single layer on a baking sheet and once they’re frozen, transfer them to a freezer bag. When you’re ready to enjoy, thaw them in the fridge overnight before dipping!

To reheat or melt the chocolate if it hardens, a quick zap in the microwave will work wonders.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I highly recommend using pure pumpkin puree! Pumpkin pie filling contains added sugars and spices, which might throw off the flavor balance in your truffles. Stick with the homestyle stuff for the best results.

How can I make these truffles vegan?

You can easily swap the cream cheese for a vegan alternative and use dairy-free chocolate for coating. It’s just as delicious and perfect for accommodating dietary restrictions!

Can I use a different type of chocolate for coating?

Absolutely! Dark chocolate gives a delicious contrast to the sweetness of the filling, and milk chocolate adds a lovely sweetness. Just remember to adjust the melting instructions based on the type of chocolate you choose!

How do I know if the truffles are fully chilled?

Give them a gentle poke! If they’re firm to the touch and hold their shape well, they’re ready to be coated. If they feel soft, give them a little more time in the fridge.

Can I add nuts or other add-ins to the truffle mixture?

Yes, absolutely! Chopped nuts or even mini chocolate chips can be mixed in when you add the graham cracker crumbs for an extra surprise in every bite.

Conclusion

And there you have it, my dear friend! Your kitchen is now filled with the delightful aroma of pumpkin cheesecake truffles, and I hope they bring you as much joy as they do for me. I invite you to get creative and make this recipe your own. Don’t forget to share your experiences or any fun variations you come up with in the comments below! Happy fall baking, and may your days be filled with warmth and sweetness!

Decadent Easy Pumpkin Cheesecake Truffles Recipe Youll Love

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• Author: mery
• Total Time: 30 minutes
• Yield: 12 truffles 1x

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Description

Indulge in these decadent pumpkin cheesecake truffles Easy to make and perfect for fall gatherings theyre a treat youll love

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Ingredients

Scale 1x2x3x

8 ounces cream cheese, softened

1 cup canned pumpkin puree (not pumpkin pie filling!)

½ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

⅓ cup graham cracker crumbs, plus extra for rolling

1 cup white chocolate chips

1 tablespoon shortening (optional, for melting chocolate)

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Instructions

In a mixing bowl, combine the softened cream cheese, canned pumpkin puree, powdered sugar, vanilla extract, cinnamon, and nutmeg. Using a hand mixer or a whisk, blend until smooth and creamy.

Gently fold in the graham cracker crumbs.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes.

Scoop out portions of the pumpkin mixture and roll them into balls.

Place the truffle balls on a parchment-lined baking sheet and refrigerate for another 15-20 minutes.

While the truffles chill, melt the white chocolate chips in a microwave-safe bowl.

Dip each truffle into the melted chocolate and allow excess to drip off before placing back on the parchment paper.

Let the chocolate set at room temperature or in the fridge for quicker results.

• Prep Time: 30 minutes
• minutes: 30
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Calories: 100 calories
• Sugar: 8 grams
• Fat: 5 grams
• Saturated Fat: 5 grams
• Carbohydrates: 12 grams
• Fiber: 1 gram
• Protein: 2 grams

Keywords: pumpkin truffles, cheesecake truffles, fall recipes, pumpkin recipes