Description

These Pumpkin Cheesecake Truffles are rich, creamy, and perfectly spiced for fall. Coated in smooth white chocolate and topped with crunchy pecans, they make a decadent treat for Halloween parties, Thanksgiving desserts, or homemade gifts. Each bite is a balance of velvety pumpkin cheesecake filling and sweet chocolate coating, making them irresistible. Best of all, they’re no-bake, which means you can whip up a batch in under an hour for a crowd-pleasing seasonal dessert.

Ingredients

Scale

8 oz cream cheese, softened
½ cup pumpkin puree
1 cup graham cracker crumbs
1 ½ cups powdered sugar
1 tsp pumpkin pie spice
2 cups white chocolate melts (or almond bark)

½ cup chopped pecans (optional topping)

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Instructions

In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, graham crumbs, and pumpkin pie spice. Mix until creamy.
Cover and refrigerate for 30 minutes until firm enough to scoop.
Roll mixture into small balls and place on a parchment-lined baking sheet. Freeze for 20 minutes.
Melt white chocolate in a microwave-safe bowl, stirring until smooth.
Dip truffles into melted chocolate, coating fully, and place back on the tray.
Sprinkle with chopped pecans before chocolate sets.

Chill until firm, then serve.

Notes

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

Store truffles in the fridge for up to 5 days.

For extra flair, drizzle with dark chocolate.