This easy Pumpkin Spice Truffles recipe makes a smooth and creamy treat that’s coated in chocolate. Filled with real pumpkin, cream cheese, pumpkin spice, and graham crackers, these no-bake balls are bursting with fall flavor in every bite.
Pumpkin Spice Cheesecake Truffles
Pumpkin Spice Truffles are a quick and easy way to combine 6 simple ingredients, roll them into balls, and cover them in a melted candy coating to create the perfect pumpkin cheesecake truffles.
With their soft-spiced, sweet, and tangy centers, these bite-sized treats taste like pumpkin pie cheesecake that you don’t have to bake.
When you want to merge a pumpkin pie with a cheesecake, but don’t want to mess with cooking a crust, a pumpkin truffle recipe is a simple shortcut solution.
These pumpkin truffle balls are filled with warm autumn flavors and packed with plenty of nutrients and health benefits; they’re a fun and fast way to prepare perfectly portioned finger food in the form of pumpkin pie truffles.
Why We Love This Pumpkin Pie Truffles Recipe
- Quick and easy to make a big batch.
- Uses only a handful of ingredients with a host of nutrition.
- Great to make ahead and have on hand when your guests arrive or gifting.
- Real pumpkin in every bite.
- Single-serving snacks are pre-portioned and portable.
- Perfect homemade sweet treat for a seasonal party or an adorable addition to any Halloween and Thanksgiving dessert display.
Other Easy Pumpkin Recipes
Ingredients
- White chocolate
- Pumpkin puree: Make sure you use pumpkin puree and not pumpkin pie filling.
- Graham cracker crumbs: You can use gluten-free graham crackers if you have a gluten sensitivity.
- Cream cheese: I used full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.
- Powdered sugar
- Pumpkin spice
- Semi-sweet chocolate
Substitutions and Additions
- Choose Your Chocolate: I love covering my truffle balls in both white and semi-sweet chocolate. But you can also use milk or dark chocolate candy for coating instead.
- Tasty Toppings: Feel free to garnish your truffles with gold sprinkles, a drizzle of orange-colored chocolate, graham cracker crumbs, or a sprinkle of cinnamon or sea salt.
- Create Your Crumbs: You can use traditional graham crackers or cinnamon graham crackers to create your cookie crumbs.
Recommended Tools
- Mixing bowls
- Handheld mixer
- Food processor or ziplock bag and rolling pin
- Baking sheet
- Parchment paper
See Full Recipe Card Below
Jump to RecipeHow to Make Pumpkin Spice Truffles
- Melt The White Chocolate: Melt the white chocolate in the microwave in 15-second bursts, stirring in between. Set aside to cool.
- Make The Pumpkin Mixture: Beat together the pumpkin puree and cream cheese until smooth. Mix in the graham cracker crumbs, powdered sugar, and pumpkin spice. Pour in the melted white chocolate and mix to combine.
- Chill: Cover with cling wrap and put it into the fridge for at least 30 minutes.
- Roll Into Balls: Cover your hands with powdered sugar and scoop out heaping teaspoons of the pumpkin mixture. Roll into a ball and place them on the baking sheet. Put them in the fridge until you’re ready to coat.
- Cover In Chocolate: Melt the white and semi-sweet chocolate separately in the microwave in 15-second bursts. Dip the truffles, one at a time, into the melted chocolate. Garnish with a sprinkle of Graham Cracker crumbs.
- Serve: Allow the chocolate-covered balls to set, either at room temperature or in the fridge. Serve and enjoy!
Tip From Our Recipe Developer
- Pumpkin spice has a very strong flavor. I do not recommend you use any more than 1/2 teaspoon as the taste can become overwhelming.
- It’s important to chill the truffle mixture for at least 30 minutes otherwise you won’t be able to roll it into neat balls because it will be too sticky. You can leave the mixture in the fridge for longer (overnight) if needed.
- I used a combination of semi-sweet and white chocolate to coat the pumpkin truffles. I recommend buying the most expensive chocolate you can afford to make this recipe. High-quality chocolate really does make all the difference.
- You can use all white or all semi-sweet chocolate to coat the truffles but stick with white chocolate in the truffle filling.
- Once the truffles have been coated with chocolate they will set pretty quickly. You can put them into the fridge to speed the process up even more.
Storage
- To Store: Store in a covered container in the fridge for up to 2 weeks.
Other Easy Truffle Recipes
- Cookie Dough Truffles
- Peanut Butter Truffles
- Halloween Chocolate Truffles {easy for any holiday}
- Red Velvet Cheesecake Bites
- Strawberry Shortcake Truffles
Pumpkin Spice Truffles
Serves — 28
Pumpkin Spice Truffles are are single-serving treats filled with a creamy, rich pumpkin mixture and coated in candy. Each ball is packed with fall flavor and tastes like the best bite of cheesecake that you don't have to cook.
Prep Time 30 minutes
Chill & Set Time 1 hour
Total Time 1 hour 30 minutes
Ingredients
- ¾ cup white chocolate
- ¼ cup pumpkin puree
- 1½ cups graham cracker crumbs (about 10 sheets)
- ¼ cup (2 ounces) cream cheese
- 2 tablespoons powdered sugar plus extra for rolling
- ½ teaspoon pumpkin spice
- 1 cup (4 ounces) semi-sweet chocolate
- 1 cup (4 ounces) white chocolate
Instructions
- Put 3/4 cup of white chocolate into a heat proof bowl and heat it in the microwave in 15 second bursts – stirring each time. Once melted, set aside to cool.
- Put the pumpkin puree and cream cheese into a mixing bowl and beat until smooth.
- Blitz the Graham Crackers to crumbs using a food processor or put them in to a ziplock bag and bash them up with a rolling pin. Add them to the mixing bowl along with the powdered sugar and pumpkin spice. Mix together well.
- Pour in the melted white chocolate and mix until fully combined.
- Cover the bowl with cling wrap and put it into the fridge for at least 30 minutes.
- Prepare a baking sheet with parchment paper.
- When you’re ready to roll the truffles, cover your hands with powdered sugar then scrape out a heaped teaspoon of mixture from the bowl. Roll the mixture into a ball using your hands and set aside on the baking sheet.
- Repeat step 6 until all the mixture is used up.
- Put the rolled balls back into the fridge while you melt the chocolate.
- Add the 4 ounces white chocolate and 4 ounces semi-sweet chocolate to separate heatproof bowls.
- Melt the chocolate by heating in the microwave in 15 second bursts – stirring each time.
- Dip the rolled up truffles, one at a time into the melted chocolate. You can sprinkle them with a few Graham Cracker crumbs if you like. Put the chocolate covered balls back on to a lined baking sheet to set either at room temperature or in the fridge.
- Enjoy!
Jenn’s Notes
Storage:
Store in a covered container in the fridge for up to 2 weeks.
Tips:
- Pumpkin spice has a very strong flavor. I do not recommend you use any more than 1/2 teaspoon as the taste can become overwhelming.
- It’s important to chill the truffle mixture for at least 30 minutes otherwise you won’t be able to roll it into neat balls because it will be be too sticky. You can leave the mixture in the fridge for longer (overnight) if needed.
- I used a combination of semi-sweet and white chocolate to coat the pumpkin truffles. I recommend buying the most expensive chocolate you can afford to make this recipe. A high-quality chocolate really does make all the difference.
- You can use all white or all semi-sweet chocolate to coat the truffles but stick with white chocolate in the truffle filling.
- Once the truffles have been coated with chocolate they will set pretty quickly. You can put them into the fridge to speed the process up even more.
Nutrition Info
Calories: 131kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
can’t wait to try