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Pumpkin Cheesecake Truffles

These pumpkin cheesecake truffles are a no-bake, pumpkin-lovers dream come true! Creamy pumpkin cheesecake filling in a white chocolate candy coating, with fun, fall sprinkles! These will be a hit at any autumn celebration, be it a kid’s party or an adult get-together.
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, Pumpkin, Truffles
Prep Time: 10 minutes
Refrigerator Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 10 - 12 truffles
Author: Jaida

Ingredients

  • 4 oz cream cheese, softened
  • 4 Tbsp powdered sugar
  • ¼ cup pumpkin puree
  • ½ cup graham cracker crumbs (I like to use cinnamon graham crackers)
  • 1 tsp pumpkin pie sauce*
  • pinch of salt
  • White chocolate or white chocolate bark for coating (you’ll want about 2 cups when melted)
  • Sprinkles, for topping

Instructions

  • In the bowl of a stand mixer (or a large bowl if using a hand mixer), mix the cream cheese and powdered sugar until creamy.
  • Add pumpkin and beat until combined.
  • Add the graham cracker crumbs, pumpkin pie sauce and salt, and mix until combined.
  • Cover and refrigerate until firm enough to roll into balls, at least 2 hours, or overnight if time allows. Alternately, you can stick in the freezer for about 15 minutes to speed up the process.
  • When ready, use a medium cookie scoop or tablepoon to scoop out chocolate and roll into balls in your hand. Place on a wax paper-covered cookie sheet or plate. Once all balls are formed, place in the freezer for about 5-10 minutes to firm up before coating. (If the pumpkin mixture starts to soften too much to work with, pop it back in the fridge or freezer to firm up again.)
  • Melt your candy coating in the microwave according to the package instructions in a small but deep bowl.
  • Remove chocolate balls from freezer and drop into the candy coating, one at a time, and use a fork to scoop up and tap on the side of the bowl to remove excess coating before carefully placing back onto the wax paper to harden. Add sprinkles, if using, right when you place on the wax paper, before it hardens, or they won't stick! Repeat until you’ve made all the truffles.
  • Once all truffles have been coated and sprinkled, allow them to set for 10 minutes or so, or until the coating has dried/hardened. Store in an airtight container, in the refrigerator.

Notes

*If you don't have pumpkin pie sauce, you can use pumpkin pie spice in it's place, same amount. 
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