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These pumpkin truffles are a rich and decadent dessert that’s perfect for the holiday season. They feature a creamy and sweet pumpkin cream cheese filling infused with pumpkin pie spice, covered in a smooth white chocolate coating, and decorated with your choice of festive and fun decorations.
If you need to satisfy your sweet tooth and your craving for delicious fall treats in a hurry, these easy pumpkin truffles are the perfect dessert for you. With plenty of real pumpkin puree, warm fall spice flavors, and a rich creamy texture, they’re like a sweet and satisfying pumpkin cheesecake in a perfect bite-sized package.
Their convenient size and pretty appearance makes them a great choice for holiday parties, and they’d also be great to give as gifts. But since they’re also easy and inexpensive to make, you may want to keep a batch on hand just for you. They’re ideal for those times when you just need a perfect single bite of something sweet.
💗 Why We Love This Recipe
- These treats look as delicious as they taste, making them a perfect addition to any party or Thanksgiving dessert table.
- These homemade pumpkin spice truffles are tastier and less expensive than the store-bought variety.
- The creamy pumpkin filling is perfect for fall and will be a big hit with fans of pumpkin desserts.
- This decadent and impressive-looking treat is also an easy no bake recipe, which is good news for anyone who has little time to bake but still wants to make a delicious homemade dessert.
- Homemade truffles make great host gifts or holiday presents.
🥄 Recommended Tools
- Large bowl
- Small bowls (for dipping)
- Electric mixer
- Measuring cups
- Measuring spoons
- Baking sheet
- Dipping tool
- Parchment paper
- Large spoon or small cookie scoop
- Cream cheese, softened
- Powdered sugar
- Pumpkin puree
- Graham cracker crumbs
- Pumpkin spice
- White chocolate chips
- Shortening (optional)
🥄 How to Make Pumpkin Truffles
Step One: Make the Truffle Filling
- In a large bowl, beat the cream cheese and powdered sugar on medium speed until well blended.
- Add the graham cracker crumbs, cinnamon, and pumpkin spice to the cream cheese mixture and continue mixing until completely incorporated.
- Cover the bowl and place the truffle filling in the refrigerator for at least 3 hours.
Step Two: Form the Truffles
- Line a baking sheet with parchment paper. Scoop out dough and roll into balls, using about 1 tbsp of the truffle mixture for each ball.
- Place the truffles on the parchment-lined baking sheet and refrigerate for at least 30 minutes.
Step Three: Dip and Decorate
- Place the white chocolate chips in a medium heat-proof bowl and microwave in 30 second increments stirring between each increment, until all the chocolate is completely melted and smooth. You can also melt the chocolate in a double boiler over medium/low heat.
- Using a fork or dipping tool, dip each truffle into the melted white chocolate to create the smooth outer layer. Cover the entire surface of the truffle with the chocolate, then move it to the prepared baking sheet.
- Optional: After all the truffles have been dipped, drizzle additional melted chocolate across the top and add sprinkles, graham cracker crumbs, or pumpkin pie spice.
- Place the cookie sheet in the refrigerator and allow the chocolate to harden completely before serving.
Tips and Suggestions
- If the melted chocolate is too thick for dipping, you can add a bit of shortening to thin it out. Start with 1 tsp and continue adding shortening gradually until the right consistency is reached.
- Use a small cookie scoop to help you portion the truffles easily and ensure that each one is about the same size.
- For best results, make sure to crush your graham crackers as finely as possible, as it will make your truffles easier to roll and shape. You can use a food processor to help with this step.
- If you prefer milk, dark, or semi-sweet chocolate, you can use any of those instead of the white chocolate. Or use both white and dark and make a variety of truffles. Once the initial coating has dried, you can drizzle some of the contrasting chocolate color on the top of the truffles.
- Dip your truffles in a variety of different toppings to give them each a different look. In addition to sprinkles and graham cracker crumbs, you can use chopped nuts, sanding sugar, Oreo crumbs, or mini chocolate chips.
- Substitute crushed ginger snaps for the graham cracker crumbs in the pumpkin filling. The ginger pairs well with the pumpkin and adds extra fall spice flavor.
Store your truffles in an airtight container in the refrigerator. They should keep for about 3-4 days.
Yes, these truffles can be frozen for up to a month. They should be placed in an airtight container, with layers of parchment paper in between layers.
More Pumpkin Recipes
- Pumpkin Lush
- Pumpkin Cheesecake Dip
- Pumpkin Dump Cake
- Pumpkin Cheesecake Dip
- Cool Whip Pumpkin Pie
- Pumpkin Sheet Cake
- The Best Pumpkin Pie
- Pumpkin Cupcakes with Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 Tablespoons confectioner’s sugar
- 1/3 cup pumpkin puree
- 2 cups graham cracker crumbs
- ½ teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- 2 cups white chocolate chips
- 1 Tablespoon vegetable shortening optional
- In a large bowl beat cream cheese and powdered sugar together until well blended.
- Add in graham cracker crumbs, pumpkin spice and cinnamon and continue mixing until completely incorporated.
- Cover the bowl and place in the refrigerator for at least 3 hours.
- Line a baking sheet with parchment paper.
- Scoop out dough in 1 tablespoon scoops and roll into balls, placing 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 dipper dip each truffle in the melted chocolate to cover it and then move it to the parchment lined baking sheet.
- 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.
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