Description

These Pumpkin Cheesecake Truffles are creamy, rich, and bursting with cozy fall flavors. With a smooth pumpkin cheesecake filling, dipped in sweet white chocolate, and finished with crunchy pecans, they’re the perfect no-bake dessert for Thanksgiving, Halloween parties, or festive gifting. Not only are they adorable and bite-sized, but they also deliver all the comfort of pumpkin pie and cheesecake in one irresistible treat.

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 cup graham cracker crumbs
1/2 cup powdered sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
12 oz white chocolate, melted

1/2 cup chopped pecans (for topping)

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Instructions

In a bowl, beat cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth.
Stir in graham cracker crumbs until a dough-like mixture forms.
Scoop and roll into 1-inch balls. Place on a parchment-lined baking sheet.
Freeze for 20–30 minutes until firm.
Dip chilled balls into melted white chocolate, coating evenly.
Place back on parchment paper and sprinkle with chopped pecans.

Chill in refrigerator until set, about 30 minutes.

Notes

Use candy melts instead of white chocolate for a smoother coating.

Swap pecans for walnuts or skip for a nut-free version

Store in the fridge for up to 5 days or freeze for up to a month.