There’s something about autumn that makes me want to collapse dessert and comfort into one bite-sized indulgence — enter pumpkin cheesecake truffles. I first made these on a rainy October evening when I wanted a small, chocolate-dipped treat without firing up the oven. The kitchen smelled like warm spices and buttered sugar as I mixed cream cheese and pumpkin; the room felt cozy within minutes.
If you love pumpkin desserts, you might also enjoy making a delicious pumpkin cheesecake for your fall gatherings.
These truffles are the happy marriage of two classics — pumpkin and cheesecake — shrunk down into perfectly poppable, chocolate-coated bites. They’re wonderfully versatile: great for a holiday cookie plate, an after-dinner nibble, or even tucked into lunchboxes when you want something a little special. In this post I’ll walk you through how I make them, what to watch out for, and plenty of ways to adapt them for different diets and occasions.
Ingredients You’ll Need
- Cream cheese – the creamy base that lends the truffle its cheesecake texture; room temperature is best for easy mixing.
- Pumpkin puree – gives the classic fall flavor and moisture; unsweetened canned pumpkin works perfectly.
- Confectioners monkfruit sweetener – a fine, sugar-free sweetener for sweetness without the carbs; you can swap another powdered sweetener if needed.
- Coconut flour – a dry binder that soaks up moisture and keeps the truffles firm; almond flour can be used but the texture changes slightly.
- Vanilla extract – rounds out the flavor and lifts the pumpkin notes.
- Pumpkin pie spice – the warm spice blend that makes these unmistakably autumnal; adjust to taste.
- Sugar-free dark chocolate chips – for coating; I use a good-quality sugar-free or high-percentage dark chocolate for contrast.
- Coconut oil – thins the chocolate for a glossy coat and helps it set smoothly.
- Sea salt – optional, but a tiny sprinkle on top balances the sweetness beautifully.
Step-by-Step Instructions
Yield: 12 truffles | Prep time: 15 minutes | Cook time: none (just chilling)
I make these on a single sheet of wax paper or parchment so cleanup is easy. The original recipe I followed gives precise amounts and I tested it with those quantities — they produced 12 nicely sized truffles that held their shape and had a good pumpkin-to-cheesecake ratio.
- Using an electric mixer, blend the cream cheese (softened), pumpkin puree, confectioners monkfruit sweetener, coconut flour, vanilla, and pumpkin pie spice until smooth and well combined. I mix on medium for about 60–90 seconds. The texture should be thick and scoopable, not runny. If it looks too wet, add a scant additional pinch of coconut flour; too dry, add a small dab of cream cheese or a tiny splash of pumpkin.
- Scoop out a heaping tablespoon of the mixture at a time and roll into a ball with lightly oiled or powdered-sugar-coated hands. Place each ball on a sheet of wax paper and arrange them in a single layer. I use a small cookie scoop to keep them uniform. Once rolled, set the tray in the freezer for at least 10 minutes — chilled centers are much easier to dip without melting the chocolate.
- While the truffles chill, heat the coconut oil in a double boiler or a microwave-safe bowl (short bursts of 10–15 seconds). Add the chocolate chips and stir until melted and smooth. Keep the heat low — overheated chocolate will seize or become grainy. If the chocolate thickens as it cools, a teaspoon more coconut oil loosens it back up.
- Using two forks (or a dipping tool), carefully lower a cold truffle into the melted chocolate, completely coat it, then lift and let excess chocolate drip off. Transfer to the wax paper. The first few dips may look messy — I always have one or two imperfect ones; that’s normal. If the chocolate is too hot and makes the truffles soft or misshapen, return the chilled tray to the freezer for another 5 minutes and let the chocolate cool slightly.
- Sprinkle with sea salt or extra pumpkin pie spice immediately after dipping, while the chocolate is still wet. Place the dipped truffles back in the freezer for 10 minutes to set. They firm up quickly and develop a satisfying snap to the coating.
Tips and troubleshooting while you make them:
- If your filling separates or becomes watery, that usually means the cream cheese was too cold or the pumpkin had excess liquid. Let the cream cheese warm to room temp and drain any watery pumpkin before mixing.
- Chocolate can seize if it gets a drop of water. Make sure your bowl and tools are dry, and heat gently.
- To avoid cracked chocolate shells: start with cold truffles and avoid shocking them from freezer to hot chocolate — keep both steps gentle; a chilled tray and lukewarm chocolate are the sweet spot.
Nutritional Information
Per truffle (based on the original recipe yield of 12):
- Calories – about 88 kcal
- Fat – approximately 7.7 g
- Carbohydrates – approximately 3.5 g (net carbs will be lower on keto with fiber sugar alcohols accounted for)
- Protein – about 1.6 g
Using lighter or alternative ingredients will change these numbers. For example, switching to a reduced-fat cream cheese will lower calories and fat but can thin the filling (you may need a touch more coconut flour to compensate). Replacing the sugar-free chocolate with regular chocolate will increase carbs and sugar significantly.
If you’re counting macros: the coconut flour contributes most of the fiber that keeps the carb count down, while the cream cheese provides the bulk of the fat. If a lower-fat option is desired, consider trimming the chocolate coating or using a thinner layer of chocolate to shave calories.
Storage Tips for Freshness
These truffles keep well, but their texture changes with storage method, so choose based on when you plan to eat them.
- Refrigerator: Store in an airtight container with parchment between layers. They’ll keep for about one week. The centers soften a little in the fridge — still delicious, but not as firm as straight from the freezer.
- Freezer: For longer storage, freeze in a single layer on a tray until firm, then transfer to a sealed freezer-safe container. They last up to 2–3 months this way. Thaw in the fridge for 30–60 minutes before serving so the chocolate doesn’t crack from thermal shock.
- Packaging for gifting: Put truffles in a shallow box lined with parchment, separated by tissue or paper liners. Include a small ice pack if shipping locally on a warm day. Label as “keep refrigerated” and include the date made — freshness matters.
Creative Presentation Ideas
Think small touches: a dusting of extra pumpkin pie spice, a tiny fleur de sel flake, or a drizzle of extra melted chocolate in a contrasting color. Arrange them in clusters so each guest can grab several flavors at once.
For a festive breakfast, serve these truffles alongside pumpkin French toast for a delightful fall-themed brunch.
Enhance your fall meal with a comforting bowl of pumpkin lentil soup served on the side.
Presentation ideas that work well in real-life hosting: use a wooden board for a rustic look, or small paper cups for an elegant dessert tray. I often arrange them around a small bowl of roasted pecans and a stack of thin shortbread cookies — the contrast in textures brings out the cheesecake base. Pair with warm drinks: a chai latte amplifies the spices, while a robust coffee balances the sweetness.
Healthier Variations and Additions
For a healthy twist, consider trying pumpkin protein balls, which are a nutritious snack option.
- Low-sugar/keto: The original recipe is already keto-friendly using monkfruit and sugar-free chocolate. To reduce carbs further, slightly lower the pumpkin (it adds natural carbs) and add a touch more cream cheese or coconut flour to maintain texture.
- Dairy-free: Replace cream cheese with a dairy-free cream cheese alternative and use dairy-free dark chocolate. The mixture may be a touch looser; add a bit more coconut flour until the texture is scoopable.
- Higher protein: Fold in a neutral-flavored protein powder (start with one tablespoon) to boost protein. You’ll probably need a touch more coconut flour to absorb added moisture.
- Add-ins: Toasted chopped nuts (pecans or walnuts) add crunch, while finely chopped dried apricots or cranberries bring a chewy contrast. Keep in mind dried fruit increases carbs.
Cultural Variations of Pumpkin Truffles
Pumpkin is used across many cuisines; you can lean into those traditions to create unique truffle flavors.
- Latin American twist: Stir in a little cinnamon and clove and glaze with a milk-chocolate coating for a dulce de leche-like vibe. You could also fold in a teaspoon of dulce de leche (omit some pumpkin to keep texture) for a rich caramel note.
- Middle Eastern influence: Add a pinch of cardamom and a tiny splash of orange blossom water to the filling, then roll finished truffles in finely chopped pistachios instead of chocolate for a fragrant twist.
- East Asian spin: Try a light hit of five-spice powder with a white-chocolate coating and a dusting of matcha for a less-sweet, more earthy profile.
- European flavors: Fold in a touch of almond extract and coat with dark chocolate, then dust with finely grated toasted almonds for a marzipan-like edge.
FAQs About Pumpkin Cheesecake Truffles
Can I use a different kind of sweetener in these truffles?
Absolutely! You can substitute the monkfruit sweetener with other low-sugar options like erythritol, stevia, or your favorite sugar alternative, just make sure to adjust the amount to match the sweetness level.
How long do pumpkin cheesecake truffles last in the fridge?
They can be stored in the refrigerator for about one week. For longer storage, consider freezing them. Just make sure they are in an airtight container!
Can I make these truffles dairy-free?
Yes! You can replace the cream cheese with a dairy-free cream cheese alternative and ensure your chocolate chips are also dairy-free.
What spices can I add to enhance the flavor?
You can add cinnamon, nutmeg, or even a pinch of ginger to really bring out the fall flavors in your truffles!
How do I keep the chocolate coating from cracking?
Make sure your truffles are chilled before dipping them in chocolate, and when melting the chocolate, keep it at a low temperature to ensure a smooth consistency.
Conclusion and Final Thoughts
I make these pumpkin cheesecake truffles whenever I want an easy but thoughtful treat — they’re quick, forgiving, and scale well whether you’re making a few for yourself or a tray for a party. Expect a creamy, spiced center with a glossy chocolate shell and a satisfying bite. They won’t be crunchy like a cookie; they’re meant to be soft, spoonable cheesecake bites enrobed in chocolate.
Don’t be afraid to experiment: change the spices, roll them in toasted nuts, or swap the chocolate type. The basic method is flexible, and over the years I’ve learned a few steps that save the whole thing — chill the centers before dipping, melt chocolate slowly, and keep a light hand when adding dry binders so the texture stays lush. If you try these, I’d love to hear what twist you make — I’m always swapping a pinch of extra spice depending on the mood of the season.
Happy baking (and dipping)! Share these with family or keep them as your secret stash — either way, they taste like fall in a bite.
Pumpkin Cheesecake Truffles
Ingredients
Method
- Using an electric mixer, blend the cream cheese, pumpkin, monkfruit sweetener, coconut flour, vanilla extract, and pumpkin pie spice until well combined.
- Scoop out a heaping tablespoon at a time and roll into a ball. Place on wax paper and set in the freezer.
- While the pumpkin truffles are in the freezer, heat the coconut oil in a double boiler or microwave safe bowl. Add the chocolate and stir until melted and smooth.
- Using two forks, carefully dip the truffles in the melted chocolate and place on the wax paper. Sprinkle with sea salt or additional pumpkin pie spice if you prefer. Place back in the freezer for 10 minutes.