Pumpkin Cheesecake Chocolate Drops Recipe #goodcookcom #goodcookkitchenexprt

pumpkin cheesecake drop recipe

Pumpkin Cheesecake Chocolate Drops
Well, this is a bit of a recipe fail. But they’re actually delicious so I thought I’d still share it with you! My goal was to make Pumpkin Cheesecake Truffles, but they didn’t want to hold their shape. so I ended up shaping chocolate around them and making them into chocolate drops. The white chocolate held up better than milk chocolate. The orange was actually left over chips from a Halloween bag, and white chocolate dyed orange. They’re pretty easy, but taste fantastic! And even better, they’re gluten free!


  • 11 oz White Chocolate Chips – I used Ghirardelli – You can also use milk chocolate or colored chocolate as well.
  • 1/2 cup Gluten Free Graham Crackers crushed, plus 2 tbsp
  • 1/4 cup pumpkin puree – I used my left over from my Pumpkin Bread Pudding Recipe
  • 1/4 cup Powdered Sugar
  • 1/8 tsp Fresh Ground Nutmeg
  • 1/8 tsp Cinnamon
  • 2 oz Cream Cheese, at room temperature


  1. In a microwave safe bowl add in 1/2 cup of your chocolate chips. Heat on medium high heat in 30 second intervals. Stir the chocolate between each time until smooth – this should only take about 2 minutes total.
  2. In a large bowl add your melted chocolate, cream cheese, spices, pumpkin, graham cracker crumbs and powdered sugar. Mix with a hand mixer on high until smooth.
  3. Refrigerate until your filling sets. This probably will take 2 hours.
  4. In a small bowl, add your chocolate and melt the remaining chocolate using the same procedure in step one.
  5. Prepare a cookie sheet with a piece of parchment paper.
  6. Remove your filling from the fridge and shape into balls. Quickly dip them in the chocolate and place them on the parchment paper.
  7. Sprinkle the remaining 2 tablespoons of graham cracker crumbs on the setting chocolate. Put the cookie sheet in the refrigerator until set.

Yes, they didn’t come out perfect, but the flavor is there! Yummo!



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