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Pumpkin Cheesecake Truffles

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 2 hours (chilling time)
  • Total Time: 2 hours 20 minutes
  • Yield: 20 truffles 1x
  • Category: candy
  • Method: no bake
  • Cuisine: american


Yummy pumpkin cheesecake truffles with a rich dairy-free filling dipped in dark chocolate. Healthier halloween candy or easy bite-sized fall dessert!


  • 1/2 cup (120g) pumpkin purée 
  • 8oz (200g) vegan cream cheese*
  • 1/4 cup (65g) Natural SunButter
  • 1/2 cup (100g or about 6) pitted medjool dates**
  • 6 tbsp (45g) coconut flour
  • 2 tsp pumpkin pie spice
  • 1 cup (180g) dark chocolate chips


  1. In a food processor combine dates, pumpkin, cream cheese, and SunButter.
  2. Process until dates are completely broke down and mixture is smooth.
  3. Add the flour and spice. 
  4. Process again until well combined.
  5. Scoop or roll into balls. Freeze for 1-2 hours.
  6. Melt the dark chocolate chips.
  7. Dip/coat each ball in dark chocolate, and refrigerate until chocolate is set.
  8. Enjoy! Keep leftovers in the fridge.


*You could also try greek yogurt here, but you may need a little more flour.

**Soak and drain if they are very hard.


  • Serving Size: 1 truffle
  • Calories: 128
  • Sugar: 5g
  • Sodium: 37mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 2g

Keywords: gluten free, grain free, coconut flour, easy, healthy, halloween, pumpkin spice, chocolate, candy