Pumpkin Truffles
Are you looking for a bite size dessert that is full of fall flavor? These pumpkin truffles are full of pumpkin spice flavor and coated with white chocolate! They are the perfect fall dessert!
These pumpkin cheesecake truffles are an easy no-bake treat that everyone loves! They are decadent without being overly sweet, easy to make, and made with simple ingredients. They are full of pumpkin pie flavor and coated with sweet white chocolate. They are a fun treat that is great for parties, giving as gifts, bake sales, as an addition to your Thanksgiving dessert table or to have on had for any time you have a craving for a delicious pumpkin treat!
These no bake truffles can be made ahead of time so they are awesome if you are planning a gathering because they can be made ahead of time and pulled out to feed your guests. These homemade truffles are one of my favorite pumpkin recipes for the holiday season because they pack so much flavor into a single bite!
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FAQ & Tips-
How many graham crackers do I need?
To create the 2 cups of graham cracker crumbs needed for this recipe you’ll need about 14 full sheets of graham cracker. Make them into fine crumbs by placing them in the food processor or putting them in a zip top baggie and crushing with a rolling pin or mallet.
Can I use candy melts or almond bark?
Yes! I used white chocolate chips for this recipe but candy melts and almond bark would work well too! Both are designed for melting and dipping which makes them a great option for these pumpkin pie truffles.
Decorate your truffles-
These pumpkin spice truffles are very pretty and simple with just a drizzle of melted white chocolate on top but you can also add on some additional decoration on top of the truffles if you’d like. While your chocolate is still soft you can sprinkle on graham cracker crumbs, pumpkin spice, fall sprinkles or colored sugar all add some pretty and tasty additions to your truffles!
Can I use chocolate chips?
Yes! If you prefer chocolate over white chocolate you can use it for these truffles. Semi-sweet chocolate chips work well if you like a less sweet chocolate and the mild flavor of milk chocolate compliments the pumpkin flavor beautifully!
Here’s what you’ll need to make this pumpkin truffle recipe
4 oz Cream Cheese -softened
2 Tbsp Powdered Sugar
1/3 Cup Pumpkin Puree
2 Cups Graham Cracker Crumbs
½ tsp Pumpkin Spice
½ tsp Cinnamon
2 Cups White Chocolate Chips
1-2 Tbsp Shortening -optional
Here’s how to make these pumpkin truffles
In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle attachment beat cream cheese, pumpkin, and powdered sugar together until well blended. Start on low speed and increase to medium speed scraping down the side of the bowl with a spatula to get it all well incorporated.
Add in graham cracker crumbs, pumpkin spice and cinnamon and continue mixing until well mixed. The mixture will be very thick.
Cover the bowl with plastic wrap or foil and place in the refrigerator for at least 3 hours.
To make the truffles-
Line a baking sheet with parchment paper.
Scoop out the truffle filling in 1 tablespoon scoops, I like to use a dough scoop but a spoon works well too. Roll into balls, and place on the prepared baking sheet until all of the dough is in balls.
Place the baking sheet in the refrigerator for at least 30 minutes.
To coat the truffles-
Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring between each, until all of the chips are melted and smooth. If the melted chips are too thick for dipping you can add shortening 1 tsp at a time until the desired consistency is reached.
Alternately the white chocolate chips can be melted in a double boiler over medium/low heat.
Using a fork or chocolate dipping tool dip each truffle in the melted chocolate to cover it, tap it gently on the edge of the bowl to remove excess chocolate and then move the dipped ball to the parchment-lined baking sheet. Repeat the dipping process until all of the truffles have been coated.
After all of the truffles have been dipped, if desired drizzle additional melted chocolate across the top and sprinkle with sprinkles, graham cracker crumbs, pumpkin pie spice.
Place the truffles in the refrigerator for the chocolate to harden.
Store truffles in an airtight container in the refrigerator.
Pumpkin Truffles
Ingredients
- 4 oz Cream Cheese -softened
- 2 Tbsp Powdered Sugar
- 1/3 Cup Pumpkin Puree
- 2 Cups Graham Cracker Crumbs
- ½ tsp Pumpkin Spice
- ½ tsp Cinnamon
- 2 Cups White Chocolate Chips
- 1-2 Tbsp Shortening -optional
Instructions
- In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle attachment beat cream cheese,pumpkin, and powdered sugar together until well blended. Start on low speed and increase to medium speed scraping down the side of the bowl with a spatula to get it all well incorporated.
- Add in graham cracker crumbs, pumpkin spice and cinnamon and continue mixing until well mixed. The mixture will be very thick.
- Cover the bowl with plastic wrap or foil and place in the refrigerator for at least 3 hours.
- Line a baking sheet with parchment paper.
- To make the truffles-
- Scoop out the truffle filling in 1 tablespoon scoops, I like to use a dough scoop but a spoon works well too. Roll into balls, and place on the prepared baking sheet until all of the dough is in balls.
- Place the baking sheet in the refrigerator for at least 30 minutes.
- To coat the truffles-
- Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring between each, until all of the chips are melted and smooth. If the melted chips are too thick for dipping you can add shortening 1 tsp at a time until the desired consistency is reached.
- Alternately the white chocolate chips can be melted in a double boiler over medium/low heat.
- Using a fork or chocolate dipping tool dip each truffle in the melted chocolate to cover it, tap it gently on the edge of the bowl to remove excess chocolate and then move the dipped ball to the parchment-lined baking sheet. Repeat the dipping process until all of the truffles have been coated.
- After all of the truffles have been dipped, if desired drizzle additional melted chocolate across the top and sprinkle with sprinkles, graham cracker crumbs, pumpkin pie spice.
- Place the truffles in the refrigerator for the chocolate to harden.
- Store truffles in an airtight container in the refrigerator.
Can they be frozen for later use?
Adding the pumpkin puree is missing from the recipe instructions.
Oops! It goes in with the cream cheese and powdered sugar in the first step!
I’ve never tried freezing them so I’m not sure. It may cause the chocolate coating to separate when they thaw. You could probably freeze the pumpkin balls and then dip them later.
Can this recipe be used to make a truffle pie?