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Pumpkin Cheesecake Truffles

Pumpkin cheesecake truffles with a creamy pumpkin filling, chilled until firm, then dipped in smooth white chocolate and finished with an orange candy-melt drizzle. Roll-ready texture and a crisp set come from freezing briefly after shaping.
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Prep Time 25 minutes
chilling + resting 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 lb cream cheese softened
  • 0.5 cup pumpkin puree blotted 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
  • 1 orange candy melts
  • 1 tsp pumpkin pie spice for dusting

Equipment

  • 1 sheet pan

Method
 

Make the pumpkin cheesecake filling
  1. Blot pumpkin very dry between paper towels to remove excess moisture, helping the truffles hold their shape.
  2. Beat cream cheese until smooth, then add blotted pumpkin, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract.
  3. Fold in graham cracker crumbs until evenly combined, then refrigerate for 30 minutes until firm enough to roll.
Shape and freeze
  1. Scoop the mixture into 1-inch balls and place them on a parchment-lined sheet.
  2. Freeze for 20 minutes so the balls firm up for dipping.
Dip and finish
  1. Melt white chocolate with coconut oil until smooth and fluid for easy dipping.
  2. Dip each truffle in the melted white chocolate, letting the excess drip back into the bowl, then return to the parchment.
  3. Drizzle with orange candy melts, then dust with pumpkin pie spice for a finished look.
  4. Refrigerate until set so the coating firms up completely.

Notes

For the smoothest coating, keep truffles well-chilled while you dip and let excess chocolate drip before setting on parchment. Store covered in the refrigerator for up to 3 days; freeze in a single layer, then bag, for up to 2 months. For a dairy-light option, use cream cheese made with low-fat ingredients (texture will be slightly softer, so chill longer before rolling).