These adorable single serving pumpkin cheesecake truffles are a fun alternative to a whole pumpkin cheesecake. Pumpkin spice cheesecake balls that look like pumpkins make a very festive fall dessert recipe.
Why You'll Love These Pumpkin Spice Truffles
- Flavor: Sweet little pumpkin cheesecakes with a hint of pumpkin spice.
- Nutrition: Under 350 calories per serving.
- Equipment: Medium saucepan, spatula, baking sheet, toothpick
- Diet: Vegetarian
WHAT TO MAKE NEXT: If you love pumpkin, try these easy Pumpkin Cinnamon Roll Muffins made with refrigerated Hawaiian crescent roll dough. Or make a delicious Pumpkin Spice Cake with Cream Cheese Frosting.
Scroll down to the recipe card below to print this pumpkin cheesecake ball recipe.
- 1 tablespoon unsalted butter
- 4 oz cream cheese, room temperature
- ½ cup pumpkin purée: Libby brand pumpkin puree or any other brand. Do not use pumpkin pie filling.
- 1 14 oz can sweetened condensed milk
- 1 ½ teaspoons pumpkin pie spice: Or make your own homemade pumpkin pie spice by combining ½ teaspoon ground cinnamon, ¼ teaspoon each of ground ginger, ground nutmeg, ground allspice and ground cloves.
- ½ cup graham cracker crumbs: You can substitute gingersnap crumbs.
- ½ cup white chocolate chips
- ⅓ cup sugar
- Dark chocolate chips (1 per serving)
- Optional: 1 teaspoon vanilla extract
- Optional: orange food coloring
Full step-by-step instructions are in the recipe card below. You can print or save to Pinterest for later.
Prep: Measure ingredients. Line a baking sheet with parchment paper and set aside.
Cook Cheesecake: In a medium saucepan over medium-low heat, stir together the butter, cream cheese, pumpkin puree, sweetened condensed milk and pumpkin pie spice. Stir until melted and combined. Add graham cracker crumbs and white chocolate chips. Stir until melted and the cheesecake mixture begins to pull away from the sides of the pan.
Chill Cheesecake: Pour cheesecake mixture onto the baking sheet. Spread with a spatula. Refrigerate for 1-2 hours or until firm.
Form Cheesecake Balls: Using a sharp knife, cut the cheesecake into 8 long strips. Roll each into a ball. Squish down slightly to make a pumpkin shape. Use your finger to make an indent at the top.
OPTIONAL: To make smaller treats, use a cookie scoop or make 1-inch balls.
Finish Mini Pumpkin Cheesecakes: Put sugar in a small bowl. Roll the pumpkin ball into the sugar and coat completely, or sprinkle sugar on top. Use a toothpick to make pumpkin markings down the sides of the mini pumpkin cheesecakes. Start and the top and lightly press the toothpick to create indents. Garnish with a chocolate chip. Press to make it stick.
Serve: Serve immediately or refrigerate until you are ready to serve.
Tips For The Best Mini Pumpkin Cheesecake Truffles
- Make sure you do not have the heat too high while melting the cream cheese and other ingredients. Melt slowly over medium-low heat.
- Chill completely before trying to form truffles.
- Keep a small bowl of water nearby while rolling the cheesecake balls. This will help prevent the mixture from sticking to your hands while forming the pumpkins.
Store in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months. Defrost in the refrigerator before serving.
Frequently Asked Questions
These mini pumpkin cheesecake truffles are not keto friendly.
This recipe can easily be made gluten free by substituting the graham cracker crumbs for a certified gluten free graham cracker crumb.
More Recipes You'll Love
- 1 tbsp unsalted butter
- 4 oz cream cheese (room temperature)
- ½ cup canned pumpkin puree
- 14 oz sweetened condensed milk
- 1 ½ tsps pumpkin pie spice
- ½ cup graham cracker crumbs
- ½ cup white chocolate chips
- ⅓ cup sugar
- dark chocolate chips (one per pumpkin)
- orange food coloring (optional)
- Line your baking sheet with parchment paper. Set aside.
- In a medium saucepan, cook butter, cream cheese, pumpkin puree, sweetened condensed milk and pumpkin pie spice over medium heat. Stir continually to combine.
- Add graham cracker crumbs and white chocolate chips, stirring to combine.
- Add a few drops of orange food coloring, if you prefer very orange pumpkins. Stir to combine.
- Cook, stirring occasionally until the pumpkin mixture thickens and begins to slightly pull away from the saucepan. Remove from the heat.
- Pour the batter onto the prepared baking sheet. Use a spatula to spread evenly. Keep the mixture inside the parchment paper.
- Refrigerate for 1-2 hours or until firm.
- Once the dough is chilled, use a sharp knife to slice into 8 equal strips. Roll each dough strip into a ball and form into a ball. Squish slightly into a pumpkin shape. Use your finger to flatten the top center of each pumpkin.
- Add the sugar to a small bowl. Place each pumpkin ball into the sugar and roll to coat the outside.
- Use a toothpick to create the lines on the outside of the pumpkin, starting at the middle of the top and going around the pumpkin.
- Finish each pumpkin with a dark chocolate chip on top to create the stem.
- Serve and eat or refrigerate to chill until you're ready to serve.
- Keep a small water bowl nearby while rolling the cheesecake balls. Dip your fingers into the water. This will help prevent the mixture from sticking to your hands while forming the pumpkins.
- To create more servings: slice into 8 equal strips, then slice down the center of those strips horizontally to create 16 equal servings.