Name: Pumpkin Spice Cheesecake Truffles Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 oz cream cheese, room temperature; 2 tbsp powdered sugar; 1/3 cup pumpkin puree; 1 3/4 cup graham cracker crumbs (about 15 full sheets, plus extra for topping); 1/2 tsp pumpkin pie spice; 1/2 tsp cinnamon; 4 oz white chocolate, melted; 12 oz white chocolate, melted; Graham cracker crumbs for topping

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Introduction

These Pumpkin Spice Cheesecake Truffles are a perfect bite-sized treat that combines creamy cheesecake flavor with warm pumpkin spices and a crisp graham cracker crust. Coated in rich white chocolate and topped with extra crumbs, they make an irresistible fall dessert or holiday party snack.

A clear white bowl filled with small round treats coated in a smooth, white layer, each piece dusted lightly with a crumbly, light brown topping. The treats have a slightly uneven surface with gentle ridges, and they are piled close together in the bowl. The bowl sits on a soft fabric with red and orange plaid patterns, placed on a white marbled surface. The overall look is cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 oz cream cheese, room temperature
2 tbsp powdered sugar
1/3 cup pumpkin puree
1 3/4 cup graham cracker crumbs (about 15 full sheets, plus extra for topping)
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
4 oz white chocolate, melted
12 oz white chocolate, melted (for coating)
Graham cracker crumbs (for topping)

Instructions

Step 1: In a stand mixer, beat the powdered sugar and cream cheese until smooth. Add the pumpkin puree and beat until combined, scraping the sides as needed.
Step 2: Mix in the graham cracker crumbs, pumpkin pie spice, cinnamon, and 4 oz of melted white chocolate until the mixture is smooth and thick.
Step 3: Cover the mixture and refrigerate for at least one hour, or overnight for best results.
Step 4: Line a baking sheet with parchment paper. Using a cookie scoop, portion out the mixture and roll into balls. Place them back in the refrigerator for 30 minutes to firm up.
Step 5: Melt the remaining 12 oz of white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth and creamy.
Step 6: Dip each truffle into the melted white chocolate, coating completely. Sprinkle with graham cracker crumbs while the coating is still wet.
Step 7: Let the truffles harden at room temperature or in the refrigerator before serving.

Tips & Variations

For an extra festive touch, drizzle melted dark or milk chocolate over the white chocolate coating before topping with crumbs.
If you prefer, swap pumpkin pie spice for a mix of nutmeg, ginger, and cloves to customize the spice level.
Use store-bought graham cracker crumbs to save time, or crush full sheets yourself for fresher flavor.

Storage

Store the truffles in an airtight container in the refrigerator for up to 5 days. Before serving, you can let them sit at room temperature for 10–15 minutes to soften slightly. These truffles are not recommended for freezing, as the texture may change.

How to Serve

A pile of small, round treats covered in thick, glossy white chocolate sits on a white plate with light purple stripes and a thin green rim. Each treat has a smooth swirled top layer and is lightly dusted with golden brown crumbs that add texture. The treats are stacked closely together, showing their creamy white color and crumbly topping on a soft white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Avoid using pumpkin pie filling, which contains added spices and sugar.

What type of white chocolate should I use?

Use good-quality white chocolate chips or bars that melt smoothly. Avoid white chocolate chips labeled for baking only, as they may not melt as well for dipping.