Pumpkin Cheesecake Truffles

Course: Dessert
Prep Time: 25 minutes
Total Time: 25 minutes
Author: Byron Thomas
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  • 8 ounces cream cheese, softened
  • ½ cup pumpkin purée
  • 4 tablespoons sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup graham crumbs, buy graham crackers and crush them by placing them in a ziploc bag and using a rolling pin - the store-bought crumbs are too fine, you'll need a chunkier crumb
  • ¾ cup crushed pecans


  • Place the softened cream cheese into a large mixing bowl and use a handheld mixer to smooth the texture of the cream cheese. Beat until there are no lumps.
  • Add the vanilla, sugar, pumpkin pie spice, and vanilla. Beat together until well incorporated.
  • Stir in the graham crumbs until well combined.
  • Set mixture in refrigerator for 1 hour to firm up.
  • Use a one teaspoon scoop to measure the batter. Roll into balls and then roll into the crushed pecans.
  • Set truffles onto a parchment paper lined baking sheet.
  • Once all batter has been rolled into balls, place the baking sheet in the refrigerator for one hour. This will firm up the truffles. Transfer to a food safe container and keep refrigerated.


If you find the batter is not firm enough to roll into balls, add 1/4 cup of graham crumbs, mix through, and refrigerate for an additional 1/2 hour.