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No-Bake Cheesecake Pumpkin Truffles

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No-Bake Pumpkin Cheesecake Truffles – Silky smooth cream cheese mixed with fragrant ginger snaps, sweet pumpkin puree, and graham crackers covered in a luscious white chocolate shell and wrapped in white chocolate mummy bands with two beady red eyes, the perfect Halloween treat!

Mummy themed pumpkin truffles covered in white chocolate sitting on a wooden board.

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Halloween is just around the corner and if you are looking for a fun, easy pumpkin truffles recipe that will be perfect for holiday parties, look no further! These white chocolate pumpkin cheesecake mummies are made with ginger snaps, pumpkin puree, gram crackers, and cinnamon to give them the flavor of fall in one bite. The good news is you can whip these up in less than an hour so they are the perfect treat for last-minute guests, a fun treat, or a quick dessert.

What Are Pumpkin Truffles?

The combination of pumpkin and white chocolate is one that is timeless in its appeal. Warm, spiced pumpkin cheesecake and smooth, creamy white chocolate go together like peanut butter and jelly. The combination of ginger snap cookie crumbs and graham cracker crumbs creates a lovely balance of taste and texture in this Halloween treat.

Because this is a no-bake recipe, these pumpkin cheesecake mummy truffles are easy to make. The fun part of this recipe is designing your pumpkin cream cheese truffles into cute mummies. You can also do this with your kids or with a friend, as this can be a sweet experience to share.

These Easy Pumpkin Truffles Are…

  • Easy and Quick to Prepare: With no baking required, these delicious truffles are painless and quick to make. If you’re in a rush to prepare a dessert, this recipe is perfect, as it can be whipped up in under an hour.
  • Fun to Make: Decorating the truffles to resemble mummies brings an element of fun into the kitchen. It’s a great activity to share with kids, family, or friends, adding to the enjoyment of the festive holiday season.
  • Perfect Fall Flavor: The combination of pumpkin, ginger snaps, and cinnamon provides a wonderful fall flavor. Each bite gives a taste of the season, making it a delicious treat for any fall or Halloween gathering.
  • Versatile: While these truffles are perfect for Halloween, they can easily be adapted to suit other occasions. Simply change the decorations to match the theme of your event, ensuring these truffles are a go-to recipe for any occasion.

 Ingredients For Your Pumpkin Cheesecake Mummy Truffles

Ingredients of pumpkin cheesecake mummy truffles in an individual glass bowls.
  • Ginger snap cookies: These cookies add a spicy and fragrant flavor that complements the pumpkin perfectly. You’ll need these to create the truffle base.
  • Canned pumpkin purée: This is the star of the show, providing the classic fall flavor. Make sure you buy pumpkin puree, not pumpkin pie filling.
  • Graham cracker crumbs: They help to bind the truffle mixture together while also adding a sweet and slightly nutty flavor to the truffles.
  • Powdered sugar: This sweetens up the truffle mixture. Adjust the amount based on your sweet preference.
  • Ground cinnamon: A hint of cinnamon brings a warming and comforting note, wrapping up the autumn flavor profile.
  • Salt: A pinch enhances the flavors of the other ingredients, making them pop in the truffle mixture.
  • Cream Cheese: This gives the truffles a rich and creamy texture. Make sure to use full-fat cream cheese for the best results.
  • White chocolate chips: Melted white chocolate chips are used for the truffle coating, providing a sweet and creamy exterior that contrasts beautifully with the spiced interior.
  • Extra white chocolate chips or white dipping chocolate: This is used to create the mummy bandages on the truffles. Melt smoothly for easy drizzling.
  • Red food coloring: This is used to make the mummy’s eyes. Only a couple of drops are needed, so this bottle will last you through many batches.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions And Variations

If you want to put a different spin on these truffles, or if you can’t find a specific ingredient, there are several alterations you can make:

  • Cookies: If you can’t find ginger snap cookies, you can substitute them with speculoos or digestive biscuits. These will give a similar crumbly texture and slightly spiced flavor.
  • Pumpkin purée: If canned pumpkin purée is not available, you can make your own at home by roasting a fresh pumpkin and blending the flesh into a smooth purée.
  • Graham cracker crumbs: If graham crackers are not available in your region, you can use digestive biscuits or any other mildly sweet, whole-grain biscuit.
  • Cream Cheese: If you’re vegan or lactose intolerant, use a dairy-free cream cheese substitute. Be aware that this may alter the flavor slightly.
  • White chocolate chips: If you’re not a fan of white chocolate, you can use semi-sweet milk chocolate or dark chocolate chips instead.
  • Food Coloring: If you don’t want to use red food coloring, you can use mini red candies or edible red sugar pearls to make the eyes of the mummy. 

How To Make No-Bake Pumpkin Truffles

Collage of mixing pumpkin cheesecake mummy truffles ingredients in a bowl and
  • In a large bowl and a hand mixer, combine pumpkin purée, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. (Photos 1 & 2)
  • Melt ½ cup white chocolate chips and mix into the truffle mixture.  (Photo 3) 
  • Cover and chill until the dough is solid enough to roll into balls – this will take approximately 1 hour in the fridge, or you can speed up the process with 30 minutes in the freezer. When the rolled balls are cold enough, roll the mixture into 14-16 balls and add a toothpick into each one.  (Photo 4)
Collage of a bowl of white chocolate chips and a pumpkin cheesecake mummy truffles.
  • Melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Use the toothpicks to dip each truffle ball into the warm chocolate coating, making sure to coat all sides. Place the chocolate truffles onto large baking sheets covered with parchment paper. Chill for 5 minutes so the chocolate can harden.  (Photo 5)
  • Once the chocolate has hardened on the truffles, drizzle more white chocolate over the top of the truffles, be sure to move back and forth quickly to create thin lines. Use a Q-tip soaked in red food coloring to make the mummy eyes. Tap the spot on the truffle where you would like the eye and then handle it carefully to make sure you don’t wipe the eyes off. Store chilled in an airtight container.  (Photo 6)
Pumpkin cheesecake mummy truffles sitting on a wooden board with plastic spider decorations on the sides.

Expert Tips 

  • Be sure to pick up the right canned pumpkin puree. Always check the label for 100% pumpkin.
  • Work quickly because melted chocolate is harder to work with as it cools. 
  • To ensure your truffles have a uniform size, consider using a small ice cream scoop or a cookie scoop to portion the dough.
  • If your truffle mixture is too sticky, add a bit more graham cracker crumbs or chill it in the refrigerator a bit longer. This will make it easier to handle.
  • When making the mummy’s eyes, you can also use a toothpick in place of a Q-tip for more precision.
  • If you’re not serving the truffles right away, store them in the refrigerator to prevent the chocolate from melting. Just be sure to let them sit at room temperature for a few minutes before serving to let the flavors shine.
  • Try using a double boiler to melt your chocolate. This will help to ensure that it melts evenly and doesn’t burn.
  • Feel free to experiment with different types of decorations, not just for Halloween but also for other occasions, to make these truffles your own.

Storing Tips 

These Halloween truffle treats are very delicate. You need to be extra cautious when you are storing your leftover treats. Here are some useful tips:

  • 1. Store them in the fridge or freezer.
  • 2. Keep them in a Ziploc bag or air-tight container
  • 3. Wrap each ball in plastic wrap before placing them in the fridge

They should last up to seven days in the fridge.

You can also freeze them and thaw them out, and they will still taste amazing.

Mummy themed cheesecake truffles sitting on a wooden board.

What To Serve With Pumpkin Truffles

These pumpkin cheesecake mummy truffles are best paired with hot cocoa or other fun desserts! These pumpkin spice balls are perfect pumpkin desserts for your Halloween dinner with family and friends.

Recipe FAQs

Do I have to use Gingersnap cookies? What If I can’t find them at the store?

Gingersnaps really bring a lot of flavor to these pumpkin truffles; if you can’t find any, you can add some extra cinnamon, clove, ginger, and a tiny bit of black pepper to bring the spice. You won’t need to use it very much, so don’t overdo it!

What can I use in place of the cream cheese?

If you want this recipe to be dairy-free then you can use the inside of Oreos to replace the cream cheese. Use a food scale and weigh out 8oz of just the cream. Keep the discarded oreo cookies for use as a pie crust or ice cream topping!

Can I use other types of chocolate instead of white chocolate?

Yes, you can substitute the white chocolate with dark or semi-sweet chocolate. However, keep in mind that this will give the truffles a different flavor, and they won’t have the same “mummy” appearance.

What other decorations can I use for these truffles?

While we’ve used red food coloring for the mummy’s eyes, you can get creative with your decorations. Consider using mini candy eyeballs for a fun look, or sprinkle some crushed cookies on top for extra texture.

Need More Halloween Recipes? Try These:

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Mummy themed pumpkin truffles covered in white chocolate with plastic spider decorations.
4.84 from 6 votes

Pumpkin Truffles Recipe


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 2 hours
Total Time: 2 hours
These beady-eyed pumpkin cheesecake pumpkin truffles are perfect for Halloween! This no-bake recipe takes no time to whip up and is loads of fun to decorate!

Ingredients 

  • Cups (150 g) ginger snap cookie crumbs
  • ¼ cup (61 ¼ g) canned pumpkin purée
  • graham cracker crumbs
  • 3 tbsp powdered sugar
  • ¼ cup (59 ⅐ g) tsp ground cinnamon
  • tsp Salt
  • 3 oz (85 g) cream cheese softened
  • ½ cup (90 g) white chocolate chips
  • extra white chocolate chips or white dipping chocolate for melting
  • red food coloring

Instructions

  • In a large bowl combine pumpkin purée, gingersnap crumbs, graham cracker crumbs,powdered sugar, cinnamon, salt and cream cheese. Mix until smooth.
    1½ Cups ginger snap cookie crumbs,¼ cup canned pumpkin purée,⅓ graham cracker crumbs,3 tbsp powdered sugar,¼ cup tsp ground cinnamon,⅛ tsp Salt,3 oz cream cheese
  • Melt 1⁄2 cup white chocolate chips and mix into the truffle mixture.
    ½ cup white chocolate chips
  • Cover and chill until the dough is solid enough to roll into balls – this will takeapproximately 1 hour in the fridge or you can speed up the process with 30 minutes inthe freezer. When the rolled balls are cold enough, roll mixture into 14-16 balls and adda toothpick into each one.
  • Melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides. Place the chocolate covered truffle balls on a plate lined with wax paper. Chill for 5 minutes so the chocolate can harden.
    extra white chocolate chips or white dipping chocolate for melting
  • Once the chocolate has hardened on the truffles, drizzle more white chocolate over thetruffles, be sure to move back and forth quickly to create thin lines. Use a Q-tip soakedin red food coloring to make the mummy eyes. Tap the spot on the truffle where youwould like the eye and then handle carefully to make sure you don’t wipe the eyes off.Store chilled in an airtight container.
    red food coloring

Notes

  • Be sure to pick up the right canned pumpkin puree. Always check the label for 100% pumpkin.
  • Work quickly because melted chocolate is harder to work with as it cools. 
  • To ensure your truffles have a uniform size, consider using a small ice cream scoop or a cookie scoop to portion the dough.
  • If your truffle mixture is too sticky, add a bit more graham cracker crumbs or chill it in the refrigerator a bit longer. This will make it easier to handle.
  • When making the mummy’s eyes, you can also use a toothpick in place of a Q-tip for more precision.
  • If you’re not serving the truffles right away, store them in the refrigerator to prevent the chocolate from melting. Just be sure to let them sit at room temperature for a few minutes before serving to let the flavors shine.
  • Try using a double boiler to melt your chocolate. This will help to ensure that it melts evenly and doesn’t burn.
  • Feel free to experiment with different types of decorations, not just for Halloween but also for other occasions, to make these truffles your own.

Nutrition Information

Calories: 114kcal (6%) Carbohydrates: 15g (5%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 7mg (2%) Sodium: 75mg (3%) Potassium: 55mg (2%) Fiber: 2g (8%) Sugar: 7g (8%) Vitamin A: 688IU (14%) Vitamin C: 0.3mg Calcium: 56mg (6%) Iron: 1mg (6%)

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4.84 from 6 votes (2 ratings without comment)

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4 Comments

  1. 5 stars
    These truffles are the most perfect recipe for the holidays! Thank you so much for sharing, I am already planning on making some (maybe without the eyes 😉 ) for Christmas gifts for colleagues.

  2. 5 stars
    What magnificent fall flavors in these no-bake mummy truffles. They are so easy to make and are a great addition to my Holiday dessert table.

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