Name: Pumpkin Cheesecake Truffles
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup canned pumpkin; 8 oz cream cheese, softened; ½ cup sweetened condensed milk; ½ cup granulated sugar; 2 tsp pumpkin pie spice; 1 ½ cups graham cracker crumbs; 1 cup white chocolate, melted; 2 tbsp butter, melted; Orange food coloring (optional); Pretzel sticks or whole cloves (for stems, optional)

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Pumpkin Cheesecake Truffles are the bite-sized autumn treat I didn’t know I needed—until I made them. They’re rich, creamy, packed with pumpkin flavor, and shaped into adorable little pumpkins, making them perfect for fall gatherings, Halloween parties, or Thanksgiving dessert tables. With warm spices, a velvety texture, and a bit of buttery graham cracker goodness, these truffles are a no-bake showstopper that taste even better than they look.

Why You’ll Love This Recipe

I love that these truffles give me everything I want from a classic pumpkin cheesecake, but in a convenient, hand-held form. They’re no-bake, easy to shape, and surprisingly sturdy thanks to the magic of sweetened condensed milk and white chocolate. Each bite delivers a hit of fall spice, smooth pumpkin filling, and just enough tang from the cream cheese to keep them balanced. Plus, they’re a major hit at parties and ridiculously fun to decorate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned pumpkin
Cream cheese
Sweetened condensed milk
Pumpkin pie spice
Granulated sugar
Graham cracker crumbs
White chocolate
Butter
Orange food coloring (optional)

Directions

I combine canned pumpkin, cream cheese, sweetened condensed milk, sugar, and pumpkin pie spice in a saucepan over medium heat.
I stir constantly, letting the mixture heat and thicken until it forms a dough-like consistency.
Once thickened, I remove it from the heat and stir in the graham cracker crumbs and melted white chocolate.
I let the mixture cool completely, then chill it in the fridge to make it easier to handle.
Once chilled, I scoop and roll the dough into balls and shape them into small pumpkins using a toothpick or the edge of a spoon.
If I want, I add a few drops of orange food coloring for that vibrant fall look.
I let them set completely before serving, and sometimes I use pretzel sticks or cloves as tiny pumpkin stems for extra flair.

Servings and timing

This recipe makes about 24 truffles, depending on the size I roll them.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: About 1 hour 30 minutes

Variations

I sometimes swap the white chocolate for dark chocolate if I want a richer flavor or less sweetness.
For extra crunch, I roll the finished truffles in crushed graham crackers or cinnamon sugar.
If I want to keep things super simple, I skip the pumpkin shaping and just serve them as round truffles.
I add a little extra spice—like nutmeg or ginger—if I want a more intense fall flavor.
For a gluten-free version, I use gluten-free graham crackers.

Storage/Reheating

I store the truffles in an airtight container in the fridge for up to 5 days. They hold their shape and texture really well. If I want to freeze them, I lay them out on a baking sheet to freeze individually, then transfer them to a freezer bag. When I’m ready to serve, I thaw them in the fridge overnight.

FAQs

Can I make these ahead of time?

Absolutely. I usually make them a day or two in advance and store them in the fridge until I’m ready to serve.

Can I freeze pumpkin cheesecake truffles?

Yes, I freeze them all the time. They thaw beautifully and are just as delicious after defrosting.

Do I need to bake anything?

Nope! These are completely no-bake, which makes prep a breeze and cleanup minimal.

What can I use instead of white chocolate?

I sometimes use cream cheese frosting or even a small amount of coconut oil mixed with chocolate chips if I’m avoiding white chocolate.

How do I make them look like pumpkins?

I shape them into small balls, then gently press grooves along the sides with a toothpick. For the stem, I insert a piece of pretzel stick or a whole clove on top.

Conclusion

Pumpkin Cheesecake Truffles are my go-to treat when I want something festive, flavorful, and fun to make. They bring together everything I love about fall desserts without needing a single minute in the oven. Whether I’m hosting a Halloween party or looking to impress at Thanksgiving, these little pumpkin bites always steal the show.