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Pumpkin Cheesecake Truffles

Pumpkin + dark chocolate + cheesecake = the perfect fall dessert.

October 3, 2016

These melt-in-your-mouth treats are made with a pumpkin-cheesecake filling, coated in a rich, dark-chocolate shell.

Makes about 35 truffles.



  • 2 ounces (55g) full-fat cream cheese, softened to room temperature
  • 2 tablespoons (15g) confectioners' sugar
  • 1/3 cup (72g) pumpkin puree (not pumpkin pie filling)
  • 13/4 cups (175g) graham cracker crumbs (about 12 full graham cracker sheets)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 4 ounces (113g) white chocolate, coarsely chopped and melted

Chocolate shell

  • 8 ounces (two 113-gram bars) of dark chocolate


Best to do this first step a day ahead. Chilling is mandatory.

With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy, about two minutes.  Add the pumpkin and beat on high until combined. 

Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted white chocolate. Beat on medium speed until everything is combined. The mixture should be soft and thick. Cover mixture tightly and refrigerate for one hour or up-to 24 hours.

Line two large baking sheets with parchment or wax paper. Set aside.

Begin rolling chilled mixture into one-teaspoon-sized balls, and place the balls on the baking sheets. You should have around 35 total.

Chill balls in the refrigerator for 30 minutes, or up to 24 hours.

Begin melting the chocolate, using a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.  Alternatively, you can temper the chocolate using a candy thermometer.

Remove balls from the refrigerator and dip them in the chocolate using a dipping tool (a fork worked well enough). When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.

Place balls back on the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are fine at room temperature for a few hours for serving.

Make-ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to one week or in the freezer for up to two months. Thaw overnight in the refrigerator.



There are 2 comments

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Do you think that substituting greek yoghurt for the cream cheese would work for those of us who can't handle the lactose in the cream cheese?ThanksHeidi

I don’t think it would work because the texture is so different and the sour cream wouldn’t hold up. I see that there are lactose-free cream cheese-style spreads that are available, and claim they can be used to make cheesecake. I would try those. Please let us know how it turns out!