Okay, here we go! Let’s chat about something truly comforting and guaranteed to bring smiles to your family’s faces: Pumpkin Cheesecake Truffles. I remember the first time I made these. It was a chilly autumn evening, and I was craving something sweet but didn’t want to spend hours in the kitchen. That’s when I stumbled upon a recipe for Pumpkin Cheesecake Truffles, and it was a total game-changer!

The kids were instantly hooked. Their eyes lit up with each bite, and my husband, who isn’t usually a fan of sweets, devoured them! What started as a quick and easy dessert became a beloved family tradition. Pumpkin Cheesecake Truffles have become my go-to solution when I need a quick, comforting, and crowd-pleasing treat.

Over the years, I’ve tweaked and perfected this recipe to make it even simpler and more delicious, always keeping in mind the needs of us busy moms. It’s become one of those dishes that just feels like home, and I’m so excited to share it with you. Let’s be honest, we all deserve a little comfort, and these Pumpkin Cheesecake Truffles deliver it in every single bite.

They’re the perfect blend of creamy cheesecake and warm pumpkin spice, and best of all, they’re incredibly easy to make! If you are searching for Fall dessert recipes, this recipe is for you. So, grab a cup of coffee, and let’s get started! I’m here to guide you every step of the way, sharing my sanity-saving comfort food secrets.

INGREDIENTS You’ll Need:

Trust me, this Pumpkin Cheesecake Truffles ingredient list is simple because busy moms need comfort without complexity! Here’s everything you’ll need to create these little bites of heaven:

8 ounces cream cheese, softened: This is the base for that creamy, comforting cheesecake flavor. Don’t worry if you forget to soften it ahead of time; just pop it in the microwave for a few seconds!
1 cup pumpkin puree: Make sure it’s puree, not pumpkin pie filling! I always have a can on hand during the fall. This is a key ingredient when making Pumpkin truffles.
1/2 cup granulated sugar: For a touch of sweetness. You can use a little less if you prefer a less sweet truffle.
1 teaspoon pumpkin pie spice: This is what gives these truffles that warm, cozy flavor. If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, ginger, nutmeg, and cloves.
1/4 teaspoon ground cinnamon: For extra warmth and spice. My family gets extra comfort when I add a pinch more!
1/4 teaspoon salt: Just a pinch to balance out the sweetness and bring out the other flavors.
12 ounces chocolate chips (milk, semi-sweet, or dark): For coating the truffles. I usually use semi-sweet, but you can use whatever your family prefers. If you are looking for Cheesecake truffles, chocolate chips are the way to go.
1 tablespoon coconut oil (optional): This helps the chocolate melt smoothly and gives it a nice shine.

You can find these simple ingredients at your regular grocery store, and most likely, you have them in your pantry already! This Pumpkin Cheesecake Truffles recipe proves delicious doesn’t mean expensive. No worries if you don’t have coconut oil, you can substitute vegetable oil for extra comfort in my Pumpkin Cheesecake Truffles.

Real-life shopping tip: I always buy extra pumpkin puree when it’s in season and stock up! That way, I can make these Pumpkin Cheesecake Truffles anytime the craving hits. This is a Pumpkin dessert recipes staple!

Let’s Make it Happen!

Here’s where I used to struggle with my Pumpkin Cheesecake Truffles – learn from my experience! Let’s walk through this recipe together, step-by-step. These instructions are written like we’re cooking together.

Combine the Ingredients: In a large bowl, beat the softened cream cheese, pumpkin puree, sugar, pumpkin pie spice, cinnamon, and salt until smooth and well combined. This is where a stand mixer comes in handy, but a hand mixer works just as well. Remember, you are making No bake truffles and it is so easy.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This is important because it allows the mixture to firm up, making it easier to roll into balls. In my busy kitchen, this comforting Pumpkin Cheesecake Truffles step usually takes 2 hours, but overnight chilling works best.
Shape the Truffles: Once the mixture is chilled, use a spoon or a small cookie scoop to scoop out portions and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Perfect time to prep tomorrow’s lunch!
Melt the Chocolate: In a double boiler or microwave, melt the chocolate chips with the coconut oil (if using) until smooth. If microwaving, heat in 30-second intervals, stirring in between, to prevent burning. The Pumpkin Cheesecake Truffles should smell amazing by now.
Coat the Truffles: Dip each truffle into the melted chocolate, making sure it’s fully coated. You can use a fork or dipping tools to make this easier. Gently tap off any excess chocolate.
Decorate (Optional): Before the chocolate sets, you can sprinkle the truffles with sprinkles, chopped nuts, or a dusting of cinnamon. Get creative and have fun with it! This is a great way to get the kids involved in the kitchen.
Chill Again: Place the coated truffles back on the baking sheet and refrigerate for at least 30 minutes to allow the chocolate to set completely. Don’t worry if your Pumpkin Cheesecake Truffles looks a little imperfect; they’ll still taste amazing!
Serve and Enjoy: Once the chocolate is set, your Pumpkin Cheesecake Truffles are ready to be devoured! Store them in an airtight container in the refrigerator for up to a week.

While your Pumpkin Cheesecake Truffles are chilling, take a moment to appreciate creating comfort for your family! This recipe is truly sanity-saving, and the end result is worth every minute.

How We Love to Eat This!

The kids devour this comforting Pumpkin Cheesecake Truffles when I serve it with a glass of cold milk. These are perfect for those busy weeknights when we need comfort food fast! My family loves these Pumpkin Cheesecake Truffles, and here’s how we enjoy them.

Kid-Approved Side Dishes: My kids love these with a side of fresh fruit, like sliced apples or grapes. It adds a bit of freshness and balances out the richness of the truffles.
Perfect Occasions: These are perfect for holiday gatherings, potlucks, or even just a simple weeknight treat. They’re always a hit!
Presentation Tips: I like to arrange them on a pretty platter and dust them with a little powdered sugar or cinnamon. It makes them look extra special!
Leftover Ideas: If you happen to have any leftovers (which is rare in my house!), you can crumble them over ice cream or use them as a topping for yogurt.
Seasonal Variations: I’ve tried dipping them in white chocolate and sprinkling them with crushed peppermint during the holidays. It’s a festive twist!
Guest Reactions: Everyone always raves about how delicious and decadent these Pumpkin Cheesecake Truffles are. They’re always gone in minutes!

This recipe reminds me of another family favorite. If your kids love this hearty recipe, they’ll go crazy for Cheesy Hamburger Potato Soup!

FAQs: Your Questions Answered

Here are some common questions I get from fellow busy moms about making Pumpkin Cheesecake Truffles:

Is this really filling enough for growing kids? Absolutely! The cream cheese and chocolate provide healthy fats and protein, while the pumpkin adds fiber. It’s a satisfying treat that won’t leave them hungry.
What if my picky eater won’t try it? Try getting them involved in the making process! Let them help roll the truffles or decorate them. Sometimes, just being involved can encourage them to try new things.
Can I meal prep this for busy weeks ahead? Yes! These Pumpkin Cheesecake Truffles can be made ahead of time and stored in the refrigerator for up to a week. They’re perfect for grabbing a quick treat when you need it.
Can I freeze these? Yes, you can! Place the truffles in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container and store in the freezer for up to 2 months. Let them thaw in the refrigerator before serving.
Can I use a different type of chocolate? Of course! Feel free to experiment with different types of chocolate, like dark chocolate, white chocolate, or even flavored chocolate chips.
What if I don’t have pumpkin pie spice? You can make your own by mixing cinnamon, ginger, nutmeg, and cloves. Or, you can just use cinnamon.
How do I prevent the chocolate from seizing when melting? Make sure your bowl and utensils are completely dry. Also, avoid overheating the chocolate. Heat it in short intervals, stirring in between, until it’s just melted.

I also like to refer to other sites to get inspiration, like Pumpkin Cheesecake Truffles – Host The Toast. I hope these answers help you feel confident in making these Pumpkin Cheesecake Truffles for your family!

Final Thoughts:

These Pumpkin Cheesecake Truffles truly support my family’s comfort food goals because they’re easy to make, delicious, and always a hit. These little treats bring so much joy, and they’re a perfect way to end a busy day. For more simple comfort food ideas for busy families, check out my Chicken Corn Chowder.

If you are looking for Fall dessert recipes, this is the recipe for you.

Here are my Pumpkin Cheesecake Truffles Comfort Hacks:

Make it a family affair: Get the kids involved in rolling and decorating the truffles.
Don’t stress about perfection: These don’t have to look perfect to taste amazing!
Experiment with flavors: Try adding different spices, extracts, or toppings to customize them to your family’s preferences.

Here are a few family-tested variations:

Chocolate Chip Cookie Dough Truffles: Add crushed chocolate chip cookies to the cream cheese mixture.
Peanut Butter Cup Truffles: Add peanut butter to the cream cheese mixture and dip them in chocolate.
Oreo Truffles: Crush Oreos and mix them into the cream cheese mixture.

My son prefers the peanut butter cup version, while my daughter loves the classic Pumpkin Cheesecake Truffles. My husband’s go to are Pumpkin truffles.

I hope you’ll give these Pumpkin Cheesecake Truffles a try and make them your own way. They’re a simple, comforting, and delicious treat that your whole family will love. And don’t forget to share your creations with me! You can find even more ideas at Pumpkin Cheesecake Truffles – Sweet Beginnings Blog.

Remember moms, your family meals don’t need to be perfect; they need to be made with love. This Pumpkin Cheesecake Truffles are for you. And if you are looking for more inspiration, check out Pumpkin Cheesecake Truffles – Cashmere & Cocktails

You got this! These Pumpkin Cheesecake Truffles are for you!

Pumpkin Cheesecake Truffles

Print Recipe

These no-bake Pumpkin Cheesecake Truffles are the perfect fall treat! Creamy, spiced, and coated in chocolate, they’re easy to make and even easier to devour.

Author: Beatriz
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 24 truffles
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

8 ounces cream cheese, softened
1 cup pumpkin puree
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
12 ounces chocolate chips (milk, dark, or white)
1 tablespoon coconut oil (optional, for smoother chocolate)
Optional toppings: chopped pecans, sprinkles, sea salt

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, beat the softened cream cheese until smooth.
Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined.
Cover the bowl and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the mixture to firm up.
Once chilled, use a small cookie scoop or spoon to roll the mixture into 1-inch balls. Place the balls on a parchment-lined baking sheet.
Return the baking sheet to the freezer for 15-20 minutes to firm up the truffles. This makes them easier to dip in chocolate.
While the truffles are chilling in the freezer, melt the chocolate chips and coconut oil (if using) in a double boiler or microwave in 30-second intervals, stirring in between, until smooth.
Remove the truffles from the freezer and dip each one into the melted chocolate, ensuring they are fully coated. Use a fork or dipping tools to remove the truffles and gently tap off any excess chocolate.
Place the dipped truffles back on the parchment-lined baking sheet.
Immediately sprinkle with your desired toppings (chopped pecans, sprinkles, sea salt).
Chill the truffles in the refrigerator for at least 30 minutes to allow the chocolate to set completely.
Serve and enjoy! Store leftover truffles in an airtight container in the refrigerator.

Notes

For an extra touch, drizzle the finished truffles with white chocolate or dust them with cocoa powder.