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Pumpkin Cheesecake Truffles

Pumpkin cheesecake truffles with a creamy pumpkin filling, chilled for easy rolling, then dipped in smooth white chocolate and finished with an orange drizzle and pumpkin pie spice dusting. The freeze step firms the centers so the coating stays even and glossy.
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Prep Time 25 minutes
rest + chill 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese Softened to room temperature for smooth mixing.
  • 0.5 cup pumpkin puree Blot very dry with paper towels before mixing.
  • 0.5 cup powdered sugar Sift if clumpy for a silkier center.
  • 0.5 tsp pumpkin pie spice Plus more for dusting after dipping.
  • 0.5 tsp cinnamon Warm spice balance for the cheesecake flavor.
  • 0.5 tsp vanilla extract Adds rounded sweetness.
  • 0.5 cup graham cracker crumbs Fold in to thicken slightly so truffles roll cleanly.
For coating
  • 12 oz white chocolate chips Or almond bark; melt until smooth.
  • 1 tsp coconut oil Helps thin the melted coating for a smoother dip.
  • 1 orange candy melts Melted or ready-to-melt for drizzle over set chocolate.
  • 1 tsp pumpkin pie spice For final dusting after the drizzle.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the pumpkin filling
  1. Blot pumpkin puree very dry between paper towels to remove excess moisture.
  2. Beat the softened cream cheese until smooth, then add blotted pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract and mix until uniform.
  3. Fold in graham cracker crumbs, then refrigerate for 30 minutes until firm enough to roll.
Shape and freeze the truffles
  1. Scoop the chilled mixture into 1-inch balls, then place them on a parchment-lined sheet.
  2. Freeze for 20 minutes to firm the centers for clean dipping.
Dip and finish
  1. Melt the white chocolate with the coconut oil until smooth and fluid.
  2. Dip each truffle in the melted white chocolate, let the excess drip off, and return each truffle to the parchment.
  3. Drizzle with orange candy melts, then dust with pumpkin pie spice while the coating is still set-wet in spots.
  4. Refrigerate until set before serving.

Notes

Pro tip: blotting the pumpkin puree dry is what keeps the cheesecake center from becoming loose. Store truffles covered in the refrigerator for up to 4 days; freeze up to 2 months. For a gluten-friendly swap, use gluten-free graham cracker crumbs (keep the rest the same).