Description

Delight in these creamy, festive Pumpkin Cheesecake Truffles that combine smooth cream cheese, spiced pumpkin puree, and a sweetened condensed milk base, coated in white chocolate for a perfect bite-sized treat. Ideal for fall celebrations, these no-bake truffles blend classic pumpkin pie flavors with a fun, easy-to-make confection that requires chilling instead of baking.

Ingredients

Scale

Truffle Base

1 tbsp butter
4 oz cream cheese, softened
1/2 cup canned pumpkin puree
1 (14-oz) can sweetened condensed milk
1 1/2 tsp pumpkin pie spice
1/2 cup graham cracker crumbs
Optional: Orange food coloring
Optional: Granulated sugar for rolling

Coating

1/3 cup white chocolate chips

Instructions

Prepare the Truffle Base: In a large bowl, beat the softened cream cheese, butter, pumpkin puree, sweetened condensed milk, and pumpkin pie spice together until the mixture is smooth and well combined. Gently fold in the graham cracker crumbs to add texture. If desired, add a few drops of orange food coloring and mix until the color is evenly distributed.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 to 3 hours or overnight. This allows the base to firm up, making it easier to shape the truffles.
Form the Truffles: Line a baking sheet with parchment paper. Using a small scoop or spoon, portion out the chilled mixture into 1 to 1.5-inch balls. Roll each ball smoothly between your palms. For extra sweetness and texture, you can roll the formed truffles in granulated sugar. Place the truffles on the prepared baking sheet and chill for an additional 30 to 60 minutes.
Coat the Truffles: Melt the white chocolate chips either using a double boiler or microwave in short bursts, stirring frequently until fully smooth. Dip each chilled truffle into the melted white chocolate, allowing any excess to drip off back into the bowl. Place the coated truffles back onto the parchment-lined baking sheet to set.
Final Chill and Storage: Refrigerate the coated truffles for at least 30 minutes or until the white chocolate shell is completely firm. Store the finished truffles in an airtight container in the refrigerator for up to 5 to 7 days to maintain freshness.

Notes

For a stronger pumpkin flavor, you can add a little extra pumpkin pie spice or a pinch of cinnamon.
If you prefer a dairy-free option, try substituting cream cheese and butter with plant-based alternatives.
Make sure the cream cheese and butter are well softened to ensure a smooth mixing process.
Use fresh pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves for best taste.
White chocolate can be temperamental; melt gently to prevent burning or seizing.
These truffles are best kept refrigerated and served chilled for optimal texture and flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: pumpkin cheesecake truffles, pumpkin truffles, no-bake pumpkin dessert, fall dessert, white chocolate truffles, easy holiday treats