These no-bake pumpkin cheesecake truffles are the perfect fall treat — creamy, spiced, and rolled in sugar for a sparkly finish. Each truffle is shaped like a mini pumpkin, complete with a chocolate chip stem, making them not only delicious but also incredibly festive. Whether I'm prepping for a Halloween party or a cozy Thanksgiving dessert table, these little bites always steal the show.

Why You’ll Love This Recipe

I love how this recipe brings together the best flavors of fall — warm pumpkin spice, creamy cheesecake, and the sweet crunch of sugar. It’s no-bake, which means I don’t have to turn on the oven, and it’s easy enough to make ahead. The adorable pumpkin shape adds a charming touch that always gets compliments. They’re also perfectly portioned, making them ideal for entertaining.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter
4 ounces cream cheese, softened
½ cup canned pumpkin puree
1 (14‑ounce) can sweetened condensed milk
1½ teaspoons pumpkin pie spice
½ cup graham cracker crumbs
⅓ cup white chocolate chips
Orange food coloring (optional)
Granulated sugar (for rolling)
Chocolate chips (for topping)

Directions

In a skillet over medium heat, I combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. I stir constantly until the mixture thickens and everything is well combined.
I stir in the graham cracker crumbs and white chocolate chips, mixing until smooth and the chocolate melts completely. If I’m using food coloring, I add a few drops now.
I spread the mixture onto a buttered baking sheet and refrigerate it for at least 2 hours, or overnight, until firm.
Once chilled, I rub a bit of butter on my hands to keep things from sticking and roll the mixture into golf ball-sized truffles.
I roll each ball in granulated sugar to coat them and add sparkle.
Using a toothpick, I gently press ridges along the sides to create that classic pumpkin look. I top each with a chocolate chip for the stem.
I either serve them right away or keep them chilled in the fridge until it’s time to enjoy.

Servings and timing

Yield: About 20–24 truffles (depending on size)
Prep time: 15 minutes
Cook time: 5–10 minutes (on the stovetop until thickened)
Total time: 2 hours 15 minutes (includes chilling)
Serving size: 1 truffle
Calories per serving: Approximately 120 kcal

Variations

I sometimes switch things up by:

Using gingersnap crumbs instead of graham crackers for a bolder spice flavor
Adding chopped nuts (like pecans or walnuts) to the mixture for texture
Swapping the white chocolate chips for dark chocolate or cinnamon chips
Skipping the food coloring for a more natural look
Rolling them in crushed graham crackers instead of sugar for a less sweet coating

Storage/Reheating

I keep these truffles stored in an airtight container in the refrigerator for up to 5 days. They hold their shape best when chilled, so I only bring them out just before serving. These aren't suitable for reheating — they’re meant to be served cold or at room temperature.

FAQs

What if I don’t have pumpkin pie spice?

I make my own blend using cinnamon, nutmeg, ginger, and a touch of cloves. A simple combo of 1 teaspoon cinnamon + ¼ teaspoon each of nutmeg and ginger works great.

Can I freeze these truffles?

Yes, I can freeze them after shaping and coating. I place them in a single layer on a baking sheet to freeze, then transfer to a sealed container. Thaw them in the fridge overnight before serving.

Can I make them without the chocolate chip stem?

Absolutely. The chocolate chip stem is just for decoration. They taste just as good without it.

Are these gluten-free?

Not as-is, because graham crackers typically contain gluten. But I can make them gluten-free by using certified gluten-free graham cracker crumbs.

Do I need to use food coloring?

No, the food coloring is optional. The natural orange from the pumpkin puree is usually enough for a festive color, but I add it when I want that vibrant pumpkin hue.

Conclusion

These pumpkin cheesecake truffles are my go-to fall dessert when I want something cute, easy, and crowd-pleasing. They bring the cozy flavors of the season into one sweet bite, and I love how fun they are to shape and decorate. Whether for a party, a holiday gathering, or just a little treat for myself, these truffles never disappoint.