Pumpkin Pie Cheesecake Truffles. As far as I am concerned, the arrival of fall is cause for celebration. Always. And the best way to welcome it is with a truly lovely treat, like these Pumpkin Pie Cheesecake Truffles. They’re no-bake, easy to create, and couldn’t be more adorable! (They also taste like the perfect pumpkin pie in a single bite—spicy and not too sweet, with a tiny graham cracker crumb for texture.)

These are ideal for a Halloween party, a school fall event, or the Thanksgiving table. They’re festive but easy to create, making them suitable for any autumnal occasion. Simply prepare your pumpkin mixture by whisking together pumpkin puree, pie spice, butter, cream cheese, and sweetened condensed milk in a saucepan until it thickens and begins to pull away from the sides.

Then, mix in some white chocolate and graham cracker crumbs to give the truffle some body. (You do not want to bite into mush, after all.) Spread the ingredients on a sheet pan, chill for two hours, and you’re ready to roll. To make the pumpkins, grease your hands with butter and scoop out a portion of the pumpkin mixture… Roll it into a ball and coat it with sugar.To form pumpkin ridges, gently rub a toothpick around the outside of the ball in a rolling motion.

Repeat until you have gone around the entire sphere. Finally, top with a small chocolate chip stem. If you’re not serving these right away, refrigerate them first, but otherwise, you may eat them straight away.If you’re not serving these right away, refrigerate them first, but otherwise, you may eat them straight away.