How To Make No-Bake Pumpkin Pie Cheesecake Truffles

Pumpkin Truffles are a no-bake treat with a spiced pumpkin and cream cheese center, coated in melted white chocolate. The creamy pumpkin filling is made with pumpkin, cream cheese, powdered sugar and crushed graham cracker crumbs – which gives them a texture similar to pumpkin pie and pumpkin cheesecake.

Do you love truffles like my family does? Be sure and also make my Donut Hole Truffles, Sugar Cookie Truffles, Circus Animal Cookie Truffles, Oreo Truffles.

Pumpkin Truffles Recipe

These cute, bite-sized pumpkin truffles taste like a creamy pumpkin pie mixed with a pumpkin cheesecake. They’re a no bake pumpkin dessert, a fun treat to make for fall, and if you love pumpkin pie then you will love these pumpkin truffles. 

You could also call them pumpkin cheesecake truffles because the filling tastes like a mix between a creamy pumpkin pie and Pumpkin Cheesecake! So yummy and the perfect no bake treat to make for pumpkin season and the cooler fall weather.

How To Make No Bake Pumpkin Pie Truffles (Printable Recipe Card)

In a mixing bowl using an electric hand mixer, beat the pure pumpkin and cream cheese until smooth and creamy. 

Add in the pumpkin pie spice, vanilla extract, ground cinnamon, and salt. Mix again until smooth and creamy. 

Add in the powdered sugar and mix until combined thoroughly. 

Mix the graham cracker crumbs and mix just until everything comes together in a soft dough. The dough should hold its shape when you scoop it. If it’s too soft, just pop the pumpkin mixture into the fridge for 15 minutes. 

Scoop the pumpkin truffle dough into heaping tablespoon-sized portions using a small cookie scoop. Roll each portion into a ball. Place the balls onto a parchment-line baking sheet and freeze for 45 minutes to firm them up before dipping. 

Add the white melting wafers and coconut oil into a microwave-safe bowl, and microwave in short 30-second intervals, stirring well after each one until the chocolate is smooth and melted. 

Dip each chilled truffle into the melted white chocolate, letting the excess chocolate drip off, before placing them back onto the parchment-lined baking sheet. Immediately sprinkle some additional crushed graham crackers over top of the truffles while the chocolate is still wet. You can also use the excess melted white chocolate and drizzle it over top the truffles (optional). 

Chill the pumpkin truffles in the fridge for about 20 minutes before serving. Enjoy!

How To Store Pumpkin Spice Truffles

Store truffles in an airtight container, in the refrigerator, for up to 1 week. They are best served chilled because of the cream cheese and pumpkin. 

You can make the pumpkin truffle filling 1-2 days ahead of time, scoop and freeze the balls, then dip them in white chocolate the day you’re ready to serve them. They also freeze beautifully – dipped or undipped – for up to 1 month. Just defrost them overnight in the fridge. 

Tips For Making Pumpkin Truffles

• Instead of immediately adding a sprinkle of graham cracker crumbs over top of each truffle (while the white chocolate is still wet), I like to instead wait until the end, place the extra white chocolate into a ziplock bag, snip the bottom corner off of the bag, and then drizzle the remaining white chocolate over top the truffles. Then I sprinkle graham cracker crumbs over top the drizzle. You don’t have to add the extra drizzle over top, it just makes them look “pretty”. 
• Using the coconut oil with the white chocolate not only helps the white chocolate melt smoothy, but it also makes the dipping process easier and smoother as well. I recommend using it. If you don’t have coconut oil, you can also use canola oil or vegetable oil instead. No need to melt the coconut oil first, just use the solid form of it and it will melt in the microwave along with the chocolate. 
• For a ‘spicier’ taste use crushed gingersnap cookies instead of graham cracker crumbs. 
• Ensure the creamy pumpkin filling (or truffle part) is well chilled or else it will melt into your white chocolate. It also makes dipping the truffles easier, when the truffle itself is hard in texture and cold. 
• Use a wide-mouth, cylinder-shaped jar when dipping the truffles into the white chocolate. It’s easier to dip into a long, deep jar rather than a shallow bowl. 

Recipe FAQs

What Chocolate Is Best To Use?

I love using the Ghirardelli brand of white chocolate melting wafers. They melt perfectly smooth! You can also use white chocolate chips, white candy melts, or a white chocolate baking bar (like from the Baker’s brand) that has been broken up into pieces to equal the amount needed. Because of the added coconut oil you should not have to worry about the chocolate seizing up, as the oil will help it melt smooth.

Can I Use Something Besides White Chocolate For Dipping?

Yes! If you love pumpkin + chocolate and want chocolate truffles then use melted chocolate instead of melted white chocolate. Again, I recommend using chocolate melting wafers or a chocolate baking bar. You can even use dark chocolate, semi-sweet chocolate, or milk chocolate. 

What Is The Best Way To Dip Truffles?

I use a plastic fork with the two middle prongs broken off of it; this way, the truffle sits on the “fork” and I can easily dip it into the chocolate and the excess chocolate can drain off. I just use my fingers/hands to break off the two middle fork prongs of the plastic fork. I also use a toothpick to help glide the truffle off of the fork when I put it back onto the baking sheet. The other thing you can use are dipping tools from the Wilton brand – it includes a dipping fork that you can rest the truffle on and dip. 

More Pumpkin Recipes

• Pumpkin Cheesecake Whoopie Pies
• Pumpkin Magic Cake
• Pumpkin Pudding Pie
• Pumpkin Cheesecake Muffins
• Pumpkin Chocolate Chip Bars
• Cinnamon Streusel Pumpkin Cake