Pumpkin Cheesecake Truffles
As the leaves start to turn and the days grow shorter, autumn brings a special kind of warmth – a season that invites us to slow down, savour moments, and embrace all things cozy. At the heart of this feeling is pumpkin. There’s something nostalgic about its flavour, especially when paired with the comforting blend of cinnamon, nutmeg, cloves, and a hint of ginger. Together, these spices create pumpkin spice, a mix that has become as much a symbol of fall as the changing leaves and chilly air.
These pumpkin cheesecake truffles capture all of that autumn warmth in a simple, bite-sized treat. They bring together the creaminess of cheesecake with real pumpkin, just enough sweetness, and a touch of that beloved spice blend. Unlike some desserts that require long baking times or complicated steps, these truffles are wonderfully straightforward to make. You can whip up a batch without a lot of fuss, making them perfect for those moments when you want a taste of fall without spending hours in the kitchen.
They’re great for sharing, too. Whether you’re having friends over for a cozy night in or bringing something special to a family gathering, these truffles add a little seasonal charm to any occasion. They’re a reminder that sometimes, the simplest treats are the ones that bring the most joy, especially when they’re filled with the flavors of autumn.
So, grab a cup of tea, relax, and enjoy the warmth of the season with a truffle that tastes just like fall.
Pumpkin Cheesecake Truffles
Ingredients
- 30 grams (2 tbsp) salted butter
- 130 grams (½ cup) cream cheese, softened at room temperature
- 150 grams (⅔ cup) pumpkin purée
- 1 can (300 mL) sweetened condensed milk
- 1½ teaspoon pumpkin spice (cinnamon, allspice, cloves, nutmeg)
- 125 grams (1 cup) biscoff cookies (I used Lotus Biscoff)
- 100 grams (½ cup) white chocolate, melted
- Orange food colouring (or red + yellow), as needed optional
- Sugar and cinnamon, for rolling the truffles in
- Chocolate chip, for the pumpkin stem
Instructions
- Combine 30 grams (2 tbsp) salted butter, 130 grams (½ cup) softened cream cheese, 150 grams pumpkin purée, ½ cup sweetened condensed milk (about 150 grams), and 1½ teaspoon pumpkin pie spice in a skillet over medium heat, stirring constantly until the mixture begins to thicken.
- Continue stirring until the pumpkin cheesecake mixture releases from the bottom of the pan easily – if in doubt, cook a bit longer to ensure a thicker consistency.
- Pour the mixture onto a butter-greased or nonstick baking sheet, spreading it into an even layer, and refrigerate until firm, about 2 hours or overnight.
- Rub butter on your hands to prevent sticking, then roll the chilled pumpkin cheesecake mixture into small 1 tablespoon sized balls.
- Pour granulated sugar and cinnamon into a shallow bowl and roll the truffle balls in the sugar to coat.
- Using a toothpick, make ridges along the sides of the pumpkin truffles to resemble a pumpkin shape, and top each with a chocolate chip to resemble a stem.
- Serve immediately or refrigerate until ready to serve.
Notes
Storage: These truffles can be refrigerated for several days. They also freeze well—just thaw in the fridge before serving.
Texture tips: If the mixture seems too thin, keep cooking until it thickens, as this will help the truffles hold their shape better once chilled. It’s better for the mixture to be slightly thick rather than too runny.
Optional toppings: Instead of granulated sugar, you could roll the truffles in crushed Biscoff crumbs or graham cracker crumbs for added texture and flavor.
Nutrition Facts
Calories
132Fat (grams)
7 gSat. Fat (grams)
4 gCarbs (grams)
15 gFiber (grams)
0 gNet carbs
14 gSugar (grams)
13 gProtein (grams)
2 gSodium (milligrams)
48 mgCholesterol (grams)
14 mg
