If you like pumpkin spice, you're going to love these Pumpkin Cheesecake Truffles! They are a deliciously decadent treat perfect for Fall, and great for Thanksgiving!
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Pumpkin is one of my most favorite Fall flavors. (Though I will gladly eat a batch of my Oreo Truffle Balls around the holidays!) Say what you will about the over-commercialization of it, but you cannot deny that it's a good flavor combination in the right foods! These Pumpkin Cake Balls are perfect for showcasing the pumpkin spice flavors. It is a semi-homemade recipe that looks and tastes impressive.
Taking a bite of these pumpkin cheesecake truffles is an experience! The crack of the white chocolate as you take a bite, along with the dense texture of the spice cake and cream cheese frosting with the pumpkin puree in the middle makes for one amazing treat!
I absolutely love making Brownie Truffles, Red Velvet Cake Balls, and of course these Pumpkin Cheesecake Truffles!
It's sweet and creamy and full of those warm Fall spices all at the same time. Using pumpkin puree with cream cheese, instead of frosting, means that these pumpkin cake balls aren't too sweet. It's just the right combination of Fall flavors!
🧂 Ingredients
- boxed pumpkin spice cake mix
- pure pumpkin puree (canned is fine, or you can make your own homemade pumpkin puree)
- cream cheese
- half and half
- White Vanilla Melting Wafers (such as Ghirardelli) OR White Candy Melts
- ground cinnamon
🔪Instructions
This is meant to be a brief overview of the pumpkin cake balls recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
This recipe makes about 48-50 cake balls. Here's how to make luscious Pumpkin Cream Cheese Cake Truffles:
- Prepare and bake the cake according to directions on the box for a 9x13 cake. Let the cake cool completely.
- Add the cream cheese, half and half and pumpkin puree to the bowl of an electric mixer fitted with the paddle attachment. Beat the ingredients until the come together.
- Next Slice the cake into 10 pieces.
- With the mixer on the lowest setting, drop the cake pieces into the mixer with the pumpkin cream cheese mixture one at a time. Take care not to overmix. You want the mixture to just come together.
- Roll 1-inch balls of the mixture and set them on a parchment lined baking sheet. Line a second baking sheet with parchment paper for the dipped cake balls.
- Melt the chocolate according to the directions on the package. Using a fork, dip the cake ball into the chocolate. Gently tap the fork against the side of the bowl to allow the excess chocolate to drip off.
- Using a toothpick, gently slide the cake ball off the fork onto the parchment paper. Sprinkle with ground cinnamon. Repeat until all the cake balls have been dipped.
- Refrigerate the cake balls for 1 hour to allow the chocolate to harden. Serve chilled.
⭐ Tips
Be sure to pick up the right can! Buy pure pumpkin puree and NOT pumpkin pie filling. You can also make your own pumpkin puree.
Carefully read the instructions on the back of the melting chocolate or candy melt package before you begin.
Always handle the hot bowl and the chocolate with care. These are very hot when melted. Take extra care supervising children around hot melted chocolate.
Work quickly because the chocolate becomes more difficult to handle as it cools.
If the chocolate seizes up and won't melt smoothly, toss it. There's no way to save it, unfortunately.
Equipment
EquipmentBe sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- Stand Mixer
- Medium Cookie Scoop
- Measuring Spoons and Dry Measuring Cups
- Baking Sheet lined with Parchment Paper (to set the dipped pumpkin cake balls onto)
- I find that Candy Dipping Tools can be very helpful and are worth the small investment if you do a lot of chocolate chipping. You can also just use a large fork.
- I love this 3-Piece Glass Mixing Bowl Set - the smallest (1 quart) bowl is perfect for melting chocolate.
- Use a spoonula like the one in this Silicone Spatula Set to mix the chocolate.
Thanksgiving Make Ahead Tip
I love that these are easy enough to make ahead I make the cake and roll all the cake balls a couple of days ahead. They'll keep in an airtight container in the refrigerator. The dipping process can take a little time but don't worry, this can also be done 1 day ahead of time.
📖 Variations
- Traditionally cake balls like these are made with some type of frosting. If you prefer not to use cream cheese, you could use canned vanilla frosting, however leave out the half and half since frosting isn't as thick as cream cheese.
- Mascarpone cheese (the same sweet cream used in tiramisu desserts) is also a great substitution instead of cream cheese.
- This recipe can be made with pumpkin bread instead of pumpkin spice cake. The ratios will be a little different so I suggest adding about three-quarters of a loaf and then checking your consistency before continuing.
🍴 Serving Suggestions
Serve these pumpkin spice cake balls with our Creamy Pumpkin Hot Cocoa for a rich and luscious treat! The cocoa and cake balls really complement one another and make a really elegant after-dinner sweet treat. (For the grown-ups, add a splash of Grand Marnier or Amaretto to your pumpkin hot cocoa - it's delicious!)
Pumpkin cheesecake truffles are a lovely addition to your Thanksgiving dessert table, too! This recipe makes a great big batch, so it's perfect to divide if you have a couple of stops on Thanksgiving day.
These make a lovely little gift. Grab some food safe bags and bakers twine to make up little gift packages for friends and family just like this:
⏲️ Storage
The pumpkin spice cake balls are best the first 1-3 days you make them, but they will keep in the refrigerator about a week once they are dipped.
I recommend putting them in an airtight container, not a plastic bag. You don't want to cover them with plastic wrap either. The chocolate coating is best when it is not touching anything.
😋 Similar Recipes
If you love pumpkin, you'll want to check out these other delicious recipes:
- No Bake Pumpkin Cheesecake Cups
- Pumpkin Chocolate Chip Bars
- Creamy Pumpkin Hot Cocoa
- Pumpkin Cinnamon Rolls with Cream Cheese Icing
- Pumpkin Pie Smoothie
- OREO Pumpkin Cheesecake Parfaits
📋 Pumpkin Cheesecake Truffles Recipe
Not ready to make our pumpkin cheesecake truffles yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Pumpkin Cream Cheese Cake Balls
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Equipment
- Mixing Bowls
- Fork or Candy Dipping Tools
- Parchment Paper
- Cookie Scoop
Ingredients
- 1 spice cake mix + ingredients as per box
- ¼ cup pumpkin puree
- 3 ounces cream cheese room temperature
- 2 teaspoons half and half
- 1 bag white chocolate candy melts
- Ground Cinnamon for garnish
Instructions
- Prepare and bake the cake according to directions on the box for a 9x13 cake. Let the cake cool completely.
- Add the cream cheese, half and half and pumpkin puree to the bowl of an electric mixer fitted with the paddle attachment. Beat the ingredients until the come together.
- Slice the cake into 10 pieces. With the mixer on the lowest setting, drop the cake pieces into the mixer with the pumpkin cream cheese mixture one at a time. Take care not to overmix. You want the mixture to just come together.
- Roll 1-inch balls of the mixture and set them on a parchment lined baking sheet. Line a second baking sheet with parchment paper for the dipped cake balls.
- Melt the chocolate according to the directions on the package. Using a fork, dip the cake ball into the chocolate. Gently tap the fork against the side of the bowl to allow the excess chocolate to drip off.
- Using a toothpick, gently slide the cake ball off the fork onto the parchment paper. Sprinkle with ground cinnamon. Repeat until all the cake balls have been dipped.
- Refrigerate the cake balls for 1 hour to allow the chocolate to harden. Serve chilled.
- Store in an airtight container for 3-4 days.
Notes
- Be sure to pick up the right can! Buy pure pumpkin puree and NOT pumpkin pie filling. You can also make your own pumpkin puree.
- Carefully read the instructions on the back of the melting chocolate or candy melt package before you begin.
- Always handle the hot bowl and the chocolate with care. These are very hot when melted. Take extra care supervising children around hot melted chocolate.
- Work quickly because the chocolate becomes more difficult to handle as it cools.
- If the chocolate seizes up and won't melt smoothly, toss it. There's no way to save it, unfortunately.
- Traditionally cake balls like these are made with some type of frosting. If you prefer not to use cream cheese, you could use canned vanilla frosting, however leave out the half and half since frosting isn't as thick as cream cheese.
- Mascarpone cheese (the same sweet cream used in tiramisu desserts) is also a great substitution instead of cream cheese.
- This recipe can be made with pumpkin bread instead of pumpkin spice cake.
Lisa says
Oh these look so delicious!!!
Shelby says
Hi I am making this right now!!! Just a quick question should I use softened cream cheese or cream cheese right out of the fridge??
Ang Paris says
Hi Shelby! I'm so glad you're going to make these! Definitely start with softened cream cheese. Please let me know if you enjoy this recipe 🙂
Karen says
If i use frosting instead of the creamcheese and half and half how much frosting do I mix with the pumpkin puree
Ang Paris says
Hi Karen, add the pumpkin puree to the cake first. Then, add 1 tablespoon of frosting at a time, incorporating fully until the cake mixture resembles the consistency of playdough and sticks to itself. Take care not to add too much or the pumpkin balls will fall apart. Enjoy!
Jade S says
I'm making these for Thanksgiving!
Phoebe Shellman says
I'm pinning this, looks amazing! Thanks for the recipe! 🙂
Phyllis says
They look delicious - but I'm confused as to how much pumpkin puree to use - in the directions it says 1/4 cup then further down it says 2 tablespoons - could you please explain? Thanks
Ang Paris says
WHOOPS! That's just a typo. I've corrected it. Use just 1/4 of the pumpkin puree. Thanks so much for your note!
Susan Jones says
Can these be frozen?
Ang Paris says
I have never frozen these... I would be concerned that in thawing the coating would fall off. If you try it, please let me know how it goes.
Samantha Murch says
These look AMAZING. Will definitely try them!
DaRae says
I really want to try this as Pumpkin is my favorite. But is there any substitute for the cream cheese? I really am not a fan of the taste of it.
Ang Paris says
Hi DaRae! I hope you do try these! Traditionally cake balls like these are made with some type of frosting. You could use vanilla frosting but leave out the half and half since frosting isn't as thick as cream cheese.
You could also use mascarpone cheese instead of cream cheese. Thanks so much for visiting 🙂
Victoria says
Hello, i’m confused on the part where it says pumpkin purée. Do i need to make my own? Is there a different between pumpkin purée and canned pumpkin PURE? thank you! i really want to make this recipe.
Ang Paris says
Hi Victoria, I am so glad you stopped by!
You can use canned pumpkin puree, just make sure it isn't canned pumpkin pie filling. 🙂
I'd love if you'd come back after you make these and tell me what you think.
-Ang
Faith says
Hi, this looks delish and I plan to make it but I’m confused about when to add the cream cheese/pumpkin purée mixture? It’s mentioned in the directions but then it’s just not clear about what to do with it.
Ang Paris says
Hi Faith.
In your mixer bowl, add the cream cheese, half and half and pumpkin puree.
Use the paddle attachment to beat the ingredients until they come together.
Then, slice the cake into 10 pieces.
With the mixer on the lowest setting, drop the cake pieces into the mixer with the pumpkin cream cheese mixture one at a time.
Take care not to overmix. You want the mixture to just come together.
I hope that this helps! Thanks so much for stopping by! 🙂
Diane says
Hi,
I do not have a stand mixer, can I use a hand mixer?
Debra Clark says
Yes you can use a hand mixer, just the sure not to over-mix - Enjoy Diane!
Jessica says
Hi, how much cream cheese and half and half do I use?
Debra Clark says
Jessica, be sure you scroll down to the bottom to the recipe card. The complete instructions are here - https://www.jugglingactmama.com/pumpkin-cream-cheese-cake-truffles/ having said that you'll need 3 ounces cream cheese and 2 teaspoons half and half. These are so yummy, I hope you enjoy the truffles!
Kristina says
These look delicious! Can’t wait to make them!
Stephanie Kraft says
This looks so good! I don't usually have half and half in the house, not sure I want to buy a whole pint of it just for two teaspoons. Can I use milk instead?
Ang Paris says
Yes, you can use milk or cream instead of half and half 🙂
Becca says
Hi! How long should I let the cake cool before cutting it into the pieces?
Ang Paris says
Hi Becca! Thanks for your question, allow the cake to cool completely before you add it to the cream cheese mixture.
If you like you can cut the slices after 20 minutes, which will help it cool faster. However, do not add the cake until it is 100% room temperature or it will melt the cream cheese and you'll have a mess on your hands!
Caitlin says
Can you add any rum to this recipe to kick it up a notch?
Sam says
All that is available in the stores right now is pumpkin pie filling, but I want to make these so bad tomorrow! What happens if you use the filling as a substitute?
Ang Paris says
Hi Sam!
Check your local Walmart, I know that they have cans of 100% Pure Pumpkin in the 'Great Value' brand and often also have the Libby's as well 🙂
If you use pumpkin pie filling, the flavor and consistency will be off and they won't come out quite right.
Rose says
If you use pumpkin bread how much do I need
Ang Paris says
Hi Rose!
I don't have an exact amount for you. If you have a 9x5 loaf, I would start with about two-thirds of the loaf and add the pumpkin cream cheese mixture. If the mixture is too wet, then add more pumpkin bread. The desired consistency is that of playdough.
Good luck!
Lori Klink says
these looks so good will be making very soon...... i have never heard of using the pumpkin puree in a recipe without it being cooked am i correct in believing this is what we do....just add it to the cooked cake along with the frosting or cream cheese which ever I choose
Ang Paris says
Hi Lori! You are correct, just use the pumpkin puree right from the can. To make it, they cook the pumpkin and then puree it 🙂
Taylor says
Making these as we speak! The spice cake is the oven; can’t wait to finish these and see how they turn out.
Ang Paris says
Hi Taylor! I'm so glad! Let me know what you think 🙂
Nellie Jones says
I’m planning to make this tomorrow. I love pumpkin so this will be interesting as I’ve never made it before. They look good.
Ang Paris says
I hope you will enjoy them, Nellie! Be sure to come back and let me know 🙂
Maddie says
Just made these they are delicious! So should they be kept refrigerated? And they only last for 3 days?
Ang Paris says
Hi Maddie! I'm so glad you enjoy these! The pumpkin spice cake balls are best the first 1-3 days you make them, but they will keep in the refrigerator about a week once they are dipped.
Lily says
I am going to make these today!
Ann says
Thank you so much!
Tonia M says
I’ve tried them a couple weeks back when a girlfriend made them for her daughter. We all loved them!
Jenelle says
These are really good! I added extra cinnamon just because I really like cinnamon but I followed the rest of the steps exactly and they came out really yummy.
Tessa says
I tried making these. I used carrot cake instead of spice cake because hat sounded better to me. I also used white chocolate chips because that’s all my grocery store had and I could not dip them 😭 the balls just fell in the chocolate and fell apart. I’m not sure if we over mixed (my 3 year old helped) OR shouldn’t have used the white chocolate. I ended up spooning the white chocolate on and it worked they are just ugly lol
They are tasty though! Will try again!
Ang Paris says
Hi Tessa, it's hard to say why it didn't turn out quite right since you made a few changes, however, it sounds like the cake mixture was too moist.
Sometimes the fun is in the mess - I'm glad that the flavor was good and you found a work around!
Crystal says
I’m curious…I started to make these and there are places in the chocolate coating that didn’t seal fully and it looks like little drops of oil are seeping through 🤷♀️ Maybe the moisture from the purée? I did make the balls a couple days ago before I started dipping if that makes a difference. Thanks
Ang Paris says
Hi Crystal, I think you guessed correctly about the moisture. These can be a little tricky to make ahead and dip. Be sure to let the balls come to room temperature before dipping.
Ilene says
Hi Ang. I can't wait to make these for Thanksgiving this year. The problem is I do not have a standing mixer with a paddle. Is there another way to make these? Can I use a hand held mixer with beater attachments? Or a large wooden spoon? Thanks for your response.
Ang Paris says
Hello Ilene! I think your family and friends will love these 🙂
You can use a hand held mixer, but just take care not to over beat it. Enjoy!