Go Back

Pumpkin Truffles

Pumpkin truffles with a spiced cream-cheese filling, coated in melted white chocolate and dusted with pumpkin pie spice. These no-bake bites chill, freeze briefly, then dip for a smooth, set coating.
Print Recipe Pin Recipe
Prep Time 25 minutes
chilling + freezing 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

For truffle center
  • 8 oz cream cheese, softened
  • 0.5 cup pumpkin puree (blotted dry)
  • 2 powdered sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla
  • 0.5 cup graham cracker crumbs
For coating
  • 12 oz white chocolate or orange candy melts
  • 1 tsp coconut oil
  • 0.25 pumpkin pie spice for dusting

Method
 

Make the pumpkin truffle center
  1. Blot the pumpkin puree dry, then beat the cream cheese until completely smooth with no lumps. Visual cue: the mixture looks glossy and uniform.
  2. Add blotted pumpkin, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until smooth. Visual cue: the color turns evenly orange and the texture becomes thick.
  3. Fold in the graham cracker crumbs, then refrigerate for 45 minutes. Visual cue: the filling firms up and holds shape when pressed.
Shape and chill
  1. Scoop the mixture into 1-inch balls and place on a tray. Visual cue: balls are even in size for consistent dipping.
  2. Freeze the truffles for 15 minutes. Visual cue: they feel firm and cold to the touch, so chocolate won’t smear.
Coat and finish
  1. Melt the white chocolate (or candy melts) with coconut oil until smooth. Visual cue: the coating flows like thin paint with no grainy bits.
  2. Dip each frozen truffle into the melted chocolate, letting excess drip back to the bowl. Visual cue: a smooth, fully coated shell forms around the center.
  3. Dust the truffles with pumpkin pie spice before the coating sets. Visual cue: the spice sticks lightly and doesn’t fall off as the shell hardens.

Notes

For the smoothest filling, make sure the pumpkin puree is blotted very dry before mixing—extra moisture can make the truffle sticky. Refrigerate in a single layer in an airtight container for up to 4 days; freeze truffles (uncoated or coated) for up to 2 months and thaw in the fridge overnight. Dietary swap: use a gluten-free graham cracker crumbs to keep the recipe gluten-free.