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Pumpkin Spice Truffles
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COOK TIME
TOTAL TIME
15 min + chill time
SERVINGS
24-30 truffles
Pumpkin Spice Truffles are the easiest little fall treats you can make, and they taste like a creamy pumpkin pie rolled into a bite-size dessert! Each one is filled with pumpkin, warm spices, and graham cracker crumbs, then dipped in smooth white chocolate for the perfect finish. They’re simple, fun, and great for a fall party or Thanksgiving!
When you think of the word truffle, you probably think of fancy expensive candy you buy at a specialty shop. Well those have their time and place but so do these delicious Fall truffles which are SO EASY to make! I was inspired by the ease of my Oreo Truffle recipe to make something for the Thanksgiving season that included pumpkin and warm Fall spices and it totally worked!
These pumpkin pie truffles start with a mixture of cream cheese, powdered sugar, pumpkin purée, warm spices, and finely crushed graham crackers, which gives them that pumpkin-pie flavor. The filling gets rolled into little balls and dipped in smooth, melted white chocolate that sets into a sweet but creamy shell.
The creamy pumpkin center contrasts perfectly with the snap of the chocolate coating, and the graham cracker crumbs on top add just the right hint of crunch. Every bite is soft, silky, a little spicy, and just sweet enough without being overpowering. They’re easy to make ahead and the flavors get even better the next day. These truffles hit all the best parts of fall baking with less than 10 ingredients and without turning on the oven!
Ingredients You’ll Need
Cream Cheese – Creates the rich, creamy base that helps the truffle mixture hold together and gives each bite a smooth texture.
Powdered Sugar – Sweetens the filling and blends easily into the cream cheese without any grittiness.
Pumpkin Puree – Adds real pumpkin flavor and moisture, giving the truffles their signature fall taste and soft center.
Graham Cracker Crumbs – Act as the structure of the filling by absorbing moisture from the pumpkin while adding a subtle pumpkin-pie flavor. They also get crumbled and dusted on top for garnish and a bit of crunch.
Pumpkin Pie Spice – Gives these truffles a warm mix of cinnamon, nutmeg, ginger, and cloves so the truffles taste instantly like fall.
Ground Cinnamon – Boosts the warm spice flavor even more and balances the sweetness of the white chocolate coating.
White Chocolate – Helps bind the filling as it cools and adds a creamy sweetness. It’s also melted down and used to create the coating shell around the entire truffle.
How To Make Pumpkin Spice Truffles
Mix the truffle base: Add the cream cheese and powdered sugar to a stand mixer or large bowl and beat on high speed until the mixture is smooth and fluffy.
Add the pumpkin and spices: Mix in the pumpkin purée and continue beating until fully combined. Add the graham cracker crumbs, pumpkin pie spice, ground cinnamon, and melted white chocolate. Mix on medium speed until the mixture becomes thick and evenly blended.
Chill the dough: Transfer the truffle mixture onto plastic wrap, shape it into a mound, and wrap it tightly. Place it in the refrigerator for at least 1 hour so it firms up and becomes easy to roll.
Roll the truffles: Line a baking sheet with parchment or a silicone baking mat. Scoop out small portions of the chilled dough, about 1 teaspoon each, and roll them into smooth balls. Place each ball onto the prepared baking sheet.
Chill again: Place the rolled truffle balls back into the refrigerator for another 30 minutes. Chilling them twice helps them keep their shape when dipped in chocolate.
Melt the white chocolate: Melt the white chocolate for dipping using the microwave in 30-second increments, stirring well between each round, or melt it gently over a double boiler.
Dip the truffles: Remove the chilled truffle balls from the fridge. Use a fork to dip each one into the melted white chocolate, letting any excess drip off. Set the coated truffles back onto the baking sheet and immediately sprinkle with extra graham cracker crumbs.
Set and store: Allow the white chocolate coating to set completely. Once firm, transfer the truffles to an airtight container and store them in the refrigerator. They stay fresh for several days and taste even better the next day. Enjoy!
Expert Tips
Use full-fat cream cheese that’s truly at room temperature because it blends faster and gives the filling a smooth texture that makes rolling easier.
Pulse the graham crackers into very fine crumbs so they absorb the pumpkin evenly and prevent the filling from becoming too soft or gummy.
Dip the truffles straight from the fridge so the cold centers help the white chocolate set quickly and create a clean, smooth coating.
Warm the white chocolate slowly and stir often as even a little overheating can cause it to seize and become thick and grainy.
Use a fork with narrow prongs for dipping so excess chocolate drips off easily and doesn’t pool under the truffles too much.
If the melted chocolate gets thick as you work, pop it back in the microwave for 10 seconds to bring it back to the correct texture.
Keep your workspace cool! Warm hands or a warm kitchen can soften the rolled truffles and make dipping more difficult.
Let the finished truffles chill uncovered for the first 10–15 minutes so the coating sets before transferring them to a container.
Ways To Customize
Swap the white chocolate coating for dark or milk chocolate to create a different sweet contrast to the pumpkin filling.
Use chocolate graham crackers instead of classic honey grahams for a deeper, brownie-like flavor in the center.
Add a light crunch by rolling the finished truffles in finely chopped pecans or walnuts instead of graham cracker crumbs.
Use gluten-free graham crackers to easily make this dessert friendly for those who can’t have wheat-based crackers.
Add a caramel flavor by drizzling the dipped truffles with melted caramel or topping them with crushed toffee bits.
Create a striped finish by adding thin lines of contrasting chocolate over the top once the coating sets for a bakery-style look.
Make them chocolate-pumpkin truffles by mixing in a spoonful of cocoa powder with the graham crumbs for a decadent chocolate filling.
Add a little texture and spice by folding in a tablespoon of finely crushed gingersnaps to bring in warm molasses flavor.
Storage Instructions
Storing: Store the Pumpkin Spice Truffles in an airtight container in the refrigerator where they will stay fresh for about 5–7 days. Keep them in a single layer or separate layers with parchment paper to protect the white chocolate coating. They taste best chilled but can sit out at room temperature for a couple of hours when serving without losing their shape or texture.
Freezing: Freeze the truffles after the chocolate coating has fully set by placing them on a baking sheet until solid, then transferring them to a freezer-safe container or bag. Separate layers with parchment paper to prevent sticking. They keep well for up to 2 months and can be thawed in the refrigerator overnight or at room temperature for about 20 minutes before serving.
FAQ
Why is my truffle mixture too soft to roll?
This usually happens when the pumpkin has more moisture than expected or the graham crumbs aren’t finely ground. Add a tablespoon of extra graham crumbs at a time and chill longer until the mixture firms up.
What’s the best way to keep the chocolate from cracking?
Dip the truffles while they are chilled but not rock hard. If they’re frozen solid or overly cold, the quick temperature change can cause the chocolate to crack as it sets.
Can I speed up the chilling process?
Yes, you can chill the dough and rolled truffles in the freezer instead of the fridge. Check the mixture every 10–15 minutes so it doesn’t become too firm to scoop or dip.
What’s the best way to get evenly sized truffles?
Use a small cookie scoop or melon baller for perfectly uniform portions. Even sizing helps the truffles chill, dip, and set at the same rate.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling won’t work for this recipe because it already contains sugar and spices, which will make the mixture too sweet and too soft to hold its shape. Stick with plain pumpkin purée so you can control the flavor and texture.
More Truffle Recipes
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Pumpkin Spice Truffles
If you love Oreo truffles and who doesn’t? Plus you love pumpkin, again, who doesn’t? You will love these! They are like little bites of Fall and they are incredibly easy. A little pumpkin, a little cinnamon, a little nutmeg, a little graham cracker. Yum!
Ingredients
2 ounces cream cheese (full fat), room temperature
2 Tablespoons powdered sugar
1/3 cup pumpkin puree
1 and 3/4 cups graham cracker crumbs (about 12 full sheet graham crackers)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
4 ounces white chocolate, coarsely chopped and melted
Topping:
10 ounces white chocolate, chopped and melted
extra graham cracker crumbs for garnish
Instructions
1. In a mixer, beat the cream cheese and powdered sugar together on high until fluffy. About 2 minutes. Add the pumpkin and beat again on high for about 1 minute. Add the cinnamon, pumpkin pie spice, graham cracker crumbs and melted chocolate. Mix on medium speed until combined.
2. Mixture will be thick and sticky. Transfer dough into some plastic wrap and cover, then refrigerate for at least 1 hour. Chilling the dough is key to this recipe.
3. Line a large baking sheet with parchment or a silicone baking mat. Remove chilled dough and start rolling the balls. You want each ball to be about 1 teaspoon size. Place balls on the baking sheet, then chill them again for about 30 minutes.
4. While the dough is chilling, you can melt the white chocolate. I use the microwave because I like easy, but you can also use a double boiler. If using the microwave, melt in 30 second increments and stir after each round.
5. Time to dip the truffles. Remove from the fridge and use a fork to dip into the melted white chocolate. Tap off excess and then place back onto the baking sheet. Sprinkle the truffles with the graham cracker crumbs while they are still wet.
6. After chocolate is set, place in an airtight container and store in the fridge. They are good at room temperature for few hours as well.
7. These are great to make ahead, the flavor gets even better day two.
Notes
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