Delicious pumpkin cheesecake truffles dipped in a rich dark chocolate shell. A next level fall dessert!
Truffles are so fun to make, and these pumpkin cheesecake truffles are absolutely one of the best fall recipes.
Rich cream cheese and pumpkin filling with crushed graham crackers is dipped in a dark chocolate shell and powdered with a little sugar for a beautiful and easy to make treat.
A no bake treat guaranteed to be loved!
How to make pumpkin cheesecake truffles
First, beat a softened block of cream cheese with the powdered sugar until fluffy.
To make the graham cracker crumbs, you will need to use either a blender or a food processor.
The texture that you need is almost flour like and very fine.
Simply add graham crackers and blend them into dust, then measure out 1 cup worth.
To the cream cheese mixture, add the graham cracker crumbs, pumpkin, pumpkin pie spice, salt, and coconut flour until smooth.
Line a baking sheet with wax paper.
Use a mini cookie scoop (seriously, it makes truffle shaping so easy!) to drop small balls onto the cookie sheet.
An important note here is not to worry about the shape of the truffles just yet.
The dough will be very sticky at this point and I do not recommend using your hands to try to shape them.
Once the batter chills in the fridge for an hour, it is much easier to roll into pretty little balls before dipping in the chocolate!
What chocolate to use for pumpkin truffles
For these truffles, the filling is very sweet, so I used slightly more bitter dark chocolate (70%) chips to contrast the flavors.
For a sweeter truffle, you can use milk chocolate chips, or any chocolate chips that you have.
Once you have finished dipping and topping your truffles, place the cookie sheet back into the fridge for 1 – 2 hours, until the truffles are totally firm.
Store any leftover pumpkin cheesecake truffles in the fridge in an airtight container for several days.
More Pumpkin Recipes
- Pumpkin Bread
- White Chocolate Pumpkin Cups
- Vegan Pumpkin Chocolate Chip Cookies
- Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Banana Bread
- Pumpkin Pie Cookies
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Pumpkin Cheesecake Truffle Recipe:
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin
- 1 cup powdered sugar
- 1 cup powdered graham cracker crumbs
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup coconut flour
- 2 cups 70% dark chocolate chips (see notes)
- Beat softened cream cheese and powdered sugar until fluffy
- In a blender or food processor, crush graham crackers into fine, almost flour like texture, and measure out 1 cup of crumbs
- To the cream cheese mixture, add the pumpkin, graham cracker crumbs, pumpkin pie spice, salt, and coconut flour and beat to combine
- Line a baking sheet with wax paper
- Use a mini cookie scoop or two spoons to drop around 22 small balls onto the wax paper lined sheet. Note here - the batter is sticky and I do not recommend using your hands. Do not worry at all about the shape of the truffles right now, as they will be shaped further before dipping. I found the mini cookie scoop perfect for this
- Chill balls in the fridge for 1 hour, until firm
- Melt chocolate until smooth
- Make each truffle by first picking up a ball, rolling it in your palms to fix any shape imperfections
- Drop the truffle into the chocolate, and use a fork to get it out, then tap off any excess chocolate
- Use a toothpick to help you slide the truffle back onto the baking sheet, then top it immediately with powdered sugar on the top
- Repeat with remaining truffles
- Once done, refrigerate truffles for at least 1 - 2 hours, or until totally firm
- Store leftover truffles in the fridge
The filling in these truffles is very sweet, so I used a richer not as sweet chocolate for the coating (I used 70% chips). For a sweeter shell, use semisweet chocolate chips or any chocolate chips that you have on hand
Amount Per Serving: Calories: 165 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 12mg Sodium: 79mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 2g Sugar: 14g Sugar Alcohols: 0g Protein: 2g