Pumpkin Pie Cheesecake Truffles Recipe
I am not a perfect baker — far from it — but these Pumpkin Pie Cheesecake Truffles are one of those ridiculous little bites that make everyone act like I spent three hours on dessert when really I mostly stirred, scooped, and hid the evidence. Think dense, tangy cheesecake swirled with pumpkin spice, rolled into bite-sized truffles, and dunked in chocolate. They’re weirdly festive, slice-of-fall compressed into one-handed, sticky-eating bliss.
My husband calls these “danger balls” and I’ll take that as a compliment. Our kiddo once hid an entire stash in their backpack (don’t ask). They started as a lazy Thanksgiving experiment — leftover cheesecake + canned pumpkin + too much espresso — and now they show up for movie nights, awkward potlucks, and whenever we need something that reads like holiday but doesn’t require a 9-inch pan and therapy afterwards.
Why You’ll Love This Pumpkin Pie Cheesecake Truffles Recipe
– Tiny bites of comfort with all the pumpkin spice vibes and less dishwashing.
– Cheesecake tang keeps the sweetness from getting cloying — grown-up dessert energy.
– Portable and unexpected: bring them to a party and watch people quietly judge how easy they were to make.
– Great for using scraps: crumbs, leftover pie bits, that lonely half-packet of cream cheese in the back of the fridge.
Kitchen Talk
I learned quick that you don’t want a watery pumpkin mixture — it makes the truffles soft in a sad way. I once tried to “health it up” by swapping half the cream cheese for Greek yogurt. The texture sulked; we put them in a bowl and microwaved chocolate over them like tiny surrender ceremonies. Also, if you dip these in chocolate while the filling’s too warm, they turn into sad chocolate-coated blobs. Cool the filling, then get sassy with your dip.
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Shopping Tips
– Dairy: Use full-fat cream cheese for the best texture and flavor; it firms up better and stays creamy when chilled.
– Baking Basics (Flour/Sugar/Leaveners): You’ll only need a little sugar — brown sugar adds depth, so grab light or dark for more molasses notes.
– Chocolate: Choose good-quality melting chocolate or chocolate chips designed for dipping; cheaper bars can seize or bloom.
– Nuts & Seeds: If you want a crunchy coating, pick pecans or walnuts that smell fresh—rancid nuts happen faster than you think.
– Sweeteners: If you prefer a less sweet treat, reduce the powdered sugar slightly; the pumpkin and spices carry a lot of flavor.
Prep Ahead Ideas
– Make the cheesecake-pumpkin filling a day ahead and chill it in an airtight container; it firms up and becomes way easier to roll.
– Crush cookies or graham crackers for the coating and store them in a zip-top bag so they’re ready to roll the next day.
– Keep melted chocolate warm in a thermos or a bowl over a barely-warm water bath for dipping later.
– Use shallow airtight containers to stack truffles with parchment between layers so they don’t smoosh each other.
Time-Saving Tricks
– Use a cookie scoop to portion evenly and fast; no wrist cramps and they look way more professional.
– Microwave the chocolate in short bursts, stirring between, instead of wrestling with a double boiler.
– Buy premade graham cracker crumbs or shortbread cookies if you’re trying to fake fancy without the effort.
– Don’t rush the chill time — it’s the one thing that makes rolling and dipping possible without a hot mess.
Common Mistakes
– Overwork the filling: I once beat air into it and ended up with cracked truffles. Mix until just combined.
– Dipping too-warm truffles: chocolate slides off or turns into a puddle. Chill until firm.
– Using watery pumpkin puree: low-quality or home-roasted pumpkin can be thin; drain or reduce it a bit first.
– Not seasoning: a pinch of salt in the filling wakes everything up — don’t skip it.
What to Serve It With
– Black coffee or espresso — the bitterness cuts the sweetness perfectly.
– A simple cider or pear-forward cocktail for fall vibes.
– Plain whipped cream or a drizzle of salted caramel for serious snackers.
Tips & Mistakes
– Use room-temperature cream cheese for smooth mixing; cold cream cheese makes lumps.
– If the mixture is too soft, scoop and freeze for 10–15 minutes before rolling.
– Too thick to dip? Thin melted chocolate with a teaspoon of coconut oil or neutral oil.
– Broke a truffle while rolling? Crumble it over ice cream — nobody will judge.
Storage Tips
Store truffles in an airtight container in the fridge for up to 7 days. They’re fine cold (I eat them like little breakfasts sometimes), but if you want the filling softer, let them sit at room temp for 10–15 minutes before serving. You can freeze them on a sheet pan, then transfer to a zip-top bag for up to 3 months — thaw in the fridge overnight.
Variations and Substitutions
– Swap pecan crumbs for graham crumbs for a nuttier bite.
– For a lighter version, try part-skim cream cheese but don’t expect the same velvet texture.
– Make them boozy: a splash of bourbon or rum in the filling is delightful and grown-up.
– Chocolate-free? Roll in cinnamon sugar or crushed gingersnaps for a pretty non-chocolate option.
Frequently Asked Questions
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Pumpkin Pie Cheesecake Truffles Recipe
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 0.5 cup pumpkin puree blot with paper towels to reduce moisture
- 1.25 cup powdered sugar
- 1.25 cup graham cracker crumbs
- 1.25 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 0.13 tsp fine salt
- 12 oz white chocolate or vanilla candy coating
- 1 tbsp coconut oil or shortening helps thin the coating
- 2 oz dark chocolate, melted for drizzle optional
- 0.5 cup gingersnap or extra graham crumbs, for coating optional for rolling
- 0.5 tsp ground cinnamon for dusting, optional
Instructions
Preparation Steps
- Line a baking sheet with parchment and clear space in the freezer.
- Beat the softened cream cheese in a medium bowl until completely smooth.
- Blot the pumpkin puree with paper towels to remove excess liquid, then add to the bowl.
- Mix in vanilla, pumpkin pie spice, and salt until creamy.
- Beat in powdered sugar until combined and fluffy.
- Stir in graham cracker crumbs until the mixture thickens and holds its shape.
- Chill the mixture for 20 minutes to firm up.
- Scoop tablespoon portions and roll into 1-inch balls; set on the prepared sheet.
- Freeze for 10 minutes until the truffles feel solid.
- Melt white chocolate with coconut oil until smooth, using short bursts in the microwave or a double boiler.
- Dip each chilled ball into the coating, tap off excess, and return to the sheet.
- Drizzle with dark chocolate and dust with cinnamon, or roll in gingersnap crumbs if you like.
- Chill 10 minutes more to set the coating before serving.
Notes
Featured Comments
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