Like what you see? Share it with your friends!

Every chance I get, I like to make little treats like these Pumpkin Cheesecake Truffles. At Christmastime, I love to make little one-bite cookies; they freeze extremely well, and they’re great for gift giving.


Luckily, for the at-home baker, like me, cream cheese is such a versatile ingredient and allows for so many recipes that are no-bake. (Hmmmm… an at-home baker who loves no-bake baking?)  As much as I love my personal time in the kitchen with my appliances and gadgets, once in a while, a no-bake option is just the thing I need to feed the desire to make something delightfully tasty.


As you know, Dear Reader, my daughter, McKenna, recently moved in with myself and John.e. She’s quite the character; I absolutely love having her around!  She makes me laugh every single day without fail.  But, I think I went wrong somewhere in her upbringing.  (I’m going to blame this on her mother!  Sorry, Tanya.)  McKenna decided to announce a few days back that she prefers Halloween over Christmas!


Well, Dear Reader, I nearly had a heart attack! In our home, Christmas is King.  And, that is followed by closely by Thanksgiving, then Easter, and of course, Halloween comes in last.  According to her, Halloween comes first.  And, not only do I not get that, I don’t accept  it!


I have just a few months to change her mind about Christmas. Oh, don’t underestimate my powers of persuasion, Dear Reader; John.e wasn’t much of a Christmas fan either, but now, he’s all for decorating all four of our Christmas trees!  Trust me, I’ll win her over!

By the way, you can find the recipe I use for pumpkin spice blend right here!

Lastly, Dear Reader, I’d like to officially welcome you to my rebranded blog!  Pretty Practical Pantry has been updated to Lord Byron’s Kitchen!!!  As you know, my name is Byron, and although I am not a Lord, it was my nickname in high school (along with Moose), and John.e will often refer to me as Lord Byron.  Since I love spending my spare time in the kitchen, the name for my blog was practically staring me right in the face the whole time.  I invite you to stay tuned for some additional changes in the near future, but more importantly, I invite you to keep reading, cooking, baking, and crafting!  Much love, B.


Print Pin
0 from 0 votes

Pumpkin Cheesecake Truffles

Course Dessert
Prep Time 25 minutes
Total Time 25 minutes
Author Byron Thomas


  • 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.
Pumpkin Cheesecake Truffles

Like what you see? Share it with your friends!

This Post Has 11 Comments

  1. I just made these, and while the "batter" is delicious, I am at a loss for how you got these to form into balls. I feel like something is missing? The end result was so sticky and I wasn't able to roll into balls. I ended up adding quick oats and almond meal to thicken up the batter and then let it sit in the fridge for another hour. They still seem really doughy...any insight into what you may have done differently?? Thanks!
    1. Hi Brie, I've made these several times, but I've never had an issue with the batter being "doughy." I did, however, have one batch where the batter was difficult to roll into balls, and I think it was because of the graham crumbs. I really didn't give a second thought to it, but I'll go back and update the recipe to suggest one use graham crackers and crush them by hand rather than use a store-bought crumb. I think the chunkier texture of crackers-to-crumbs results in a less doughy batter. Another thought would be to add some extra crumbs to the batter - all ingredients differ from region to region, so it might be something as simple as the type of cream cheese. I'm not sure I would have added the oats though. Next time, opt for more graham crumbs. Cheers!
    2. Brie, I've been thinking it over and over in my mind - what could she have done differently? And, then I realized it was all my fault! I re-read the ingredient list on the site and compared them to the ingredient list in my at-home cooking notebook, and found my error. I had originally indicated that you needed 1/2 cup of graham crumbs, but it was in fact 1 cup! I'm so sorry! I hope you'll try these again and I'm sure this time rolling the cookie batter into balls won't be an issue. I've updated the recipe card. Thanks for bringing this to my attention! Cheers!
  2. Loving the new look and name, I have to say as a European I just don't get Haloween, it is kinda seeping into popular culture in Europe a little particularly with the 'Yoof' but was never really part of my upbringing apart from maybe sneaking in a dodgy copy of a horror movie on VHS ;) Love the sound of these perfect for a numpty baker like me.
    1. Thanks, Brian. Halloween wasn't much a part of my childhood either, but my daughter loves it and her getting into the groove of it has been rubbing off on me. We even have a Halloween tree! I kid you not. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating