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Pumpkin Cheesecake Truffles

Pumpkin cheesecake truffles with a creamy pumpkin filling and a smooth white chocolate shell. Chilled for easy rolling, then frozen briefly for clean dipping and a glossy orange drizzle.
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Prep Time 25 minutes
Cook Time 15 minutes
chilling and freezing 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese softened
  • 0.5 cup pumpkin puree blotted very dry
  • 0.5 cup powdered sugar
  • 0.5 tsp pumpkin pie spice
  • 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
  • orange candy melts for drizzle
  • pumpkin pie spice for dusting

Equipment

  • 1 sheet pan

Method
 

Prep the pumpkin filling
  1. Blot the pumpkin puree very dry between paper towels to remove excess moisture and prevent a runny filling.
  2. Beat the cream cheese until smooth, then add the blotted pumpkin, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract and mix until well combined.
  3. Fold in the graham cracker crumbs, then refrigerate for 30 minutes until firm enough to roll.
Shape and chill
  1. Scoop the mixture into 1-inch balls and place them on a parchment-lined sheet.
  2. Freeze the truffles for 20 minutes to firm up before dipping.
Dip and set
  1. Melt the white chocolate with the coconut oil until smooth and pourable.
  2. Dip each truffle in the white chocolate, letting excess drip off, then return to the parchment-lined sheet.
  3. Drizzle with orange candy melts, then dust lightly with pumpkin pie spice.
  4. Refrigerate until set, so the coating firms and the centers stay creamy.

Notes

For the best texture, blot the pumpkin puree very dry before mixing—excess moisture can make the filling soft and harder to dip. Store truffles in the refrigerator up to 5 days; freezer yes—freeze in a single layer up to 2 months and thaw in the fridge overnight. For a lighter option, swap half the cream cheese for plain low-fat cream cheese while keeping the blotting step.