These Pumpkin Cheesecake Ghost Truffles bring together creamy cheesecake filling, real pumpkin, graham cracker crumbs, and a smooth white chocolate shell. Add a pair of chocolate eyes and you have an easy, adorable Halloween dessert that tastes like fall.
Why You’ll Love These Pumpkin Cheesecake Ghost Truffles
- No-bake and make-ahead: Chill the centers, dip them, and refrigerate until party time.
- Real pumpkin flavor: Pumpkin purée, vanilla, and pumpkin pie spice make a creamy fall-inspired center.
- Easy to decorate: Candy eyes or a little melted chocolate turn each truffle into a ghost.
- Perfect for sharing: Bite-sized treats for Halloween parties, bake sales, or a cozy dessert board.
Ingredients You’ll Need
- 8 ounces cream cheese, softened: Full-fat cream cheese gives the filling a rich, cheesecake-like texture.
- 1/3 cup plain pumpkin purée: Use pure pumpkin, not pumpkin pie filling. Blot away excess moisture if the purée looks watery.
- 1/2 cup powdered sugar: Sweetens the filling and blends in smoothly.
- 1 1/2 cups finely crushed graham crackers: These provide classic cheesecake flavor and help the truffles hold their shape. Keep a little extra nearby if the mixture feels soft.
- 1 teaspoon pumpkin pie spice and 1/2 teaspoon vanilla extract: For warm, balanced fall flavor.
- 12 ounces white chocolate melting wafers: Wafers set with a smooth shell; use according to package directions.
- 24 pairs candy eyes or 1 ounce dark chocolate: For the ghost faces.
How to Make Pumpkin Cheesecake Ghost Truffles
- Mix the cheesecake filling. Beat the softened cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla; mix until creamy. Fold in the graham cracker crumbs. If the mixture is too soft to scoop, add more crumbs a tablespoon at a time.
- Chill the mixture. Cover and refrigerate for 30 minutes so it firms up and is easier to shape.
- Shape the ghosts. Scoop about 1 tablespoon per truffle. Roll into balls, or shape each portion into a small teardrop with a rounded top. Arrange on a parchment-lined tray and chill for at least 1 hour.
- Melt the coating. Melt the white chocolate wafers according to the package directions, stirring until smooth. Work in small batches to keep the coating fluid.
- Dip and decorate. Dip each chilled truffle using a fork, let excess coating drip off, and return it to the parchment. Add candy eyes while the coating is still wet. Alternatively, let the coating set and pipe eyes with melted dark chocolate.
- Set and serve. Refrigerate until the shells are firm. Keep chilled until ready to serve.
Tips for the Best Results
- Choose plain pumpkin purée. Pumpkin pie filling contains added sugar and spices and can make the mixture too soft.
- Blot watery pumpkin. A drier purée helps the centers firm up without needing excess crumbs.
- Chill before dipping. Cold, firm centers are easier to coat and less likely to fall apart.
- Keep the coating warm, not hot. Follow the melting wafer instructions and rewarm gently if it thickens.
- Decorate a few at a time. Candy eyes adhere best before the white coating sets.
- Make them your own. Use orange candy melts for a pumpkin look, or sprinkle a little cinnamon graham crumb over the wet coating.
Make-Ahead and Storage
Store Pumpkin Cheesecake Ghost Truffles in a covered container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator. Because the filling contains cream cheese, keep the truffles refrigerated and set them out shortly before serving.
Frequently Asked Questions
Can I make these ghost truffles ahead of time?
Yes. Make and coat them a day ahead, then keep them covered in the refrigerator until serving.
Can I use pumpkin pie filling instead of pumpkin purée?
Plain pumpkin purée is best. Pumpkin pie filling is already sweetened and spiced, and its extra moisture can affect the texture.
What can I use instead of candy eyes?
Once the white coating is set, pipe small eyes with melted dark chocolate. Mini chocolate chips also work; press them gently into the coating while it is still soft.
Why is my truffle mixture too soft?
Pumpkin purée varies in moisture. Blot watery purée and mix in extra graham cracker crumbs, one tablespoon at a time, until you can roll the mixture. Chilling also helps.
Pumpkin Cheesecake Ghost Truffles Recipe
Prep: 25 minutes Chill: 1 hour 30 minutes Total: About 1 hour 55 minutes
Yield: 24 truffles Category: Dessert Method: No-bake
Ingredients
- 8 ounces cream cheese, softened
- 1/3 cup plain pumpkin purée
- 1/2 cup powdered sugar
- 1 1/2 cups finely crushed graham crackers, plus more if needed
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 12 ounces white chocolate melting wafers
- 24 pairs candy eyes, or 1 ounce melted dark chocolate
Instructions
- Beat cream cheese until smooth. Mix in pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla. Fold in graham cracker crumbs.
- Cover and chill for 30 minutes. If the mixture is still too soft to roll, add more crumbs a tablespoon at a time.
- Scoop into about 24 portions and shape into balls or small ghosts. Place on a parchment-lined tray and chill for 1 hour.
- Melt the white chocolate wafers according to package directions. Dip each truffle and return it to the tray.
- Add candy eyes before the coating sets, or pipe on eyes with melted dark chocolate after setting.
- Refrigerate until firm. Store covered in the refrigerator for up to 4 days.
If you make these Pumpkin Cheesecake Ghost Truffles, share how you decorated your little ghosts in the comments!
