These chocolate-dipped pumpkin truffles are an easy no-bake fall dessert. They are made with a handful of ingredients to bring you a fudgy truffle coated with either white or dark chocolate and a sprinkle of ginger snap cookie. Serve these on Thanksgiving or just have them around the house and enjoy them as dessert during the fall to really embrace the season.
Since you’re here I know you will also love these small batch baked pumpkin donuts, these chocolate chip pumpkin cookies as well as these caramel pumpkin cheesecake bars.
This is the best pumpkin cheesecake truffles recipe ever!
It’s pumpkin season yall!! We are embracing it to the maximum with these super soft and creamy little balls of heaven. They are made with simple ingredients that you might already have at home and turned into the ultimate fall treat.
During the fall season, I tend to go for elaborate desserts until my energy plummets and I’m ready for everything easy. That’s when these no-bake pumpkin balls come in handy, especially when you are busy planning your Thanksgiving dessert table and can’t handle any more laborious desserts.
Plus to make sure that everyone is happy with this dessert you can make some white chocolate pumpkin truffles and some with milk or dark chocolate as well. The only thing you’d have to play with would be the chocolate, the truffle mixture will stay the same.
Why you need to make this recipe!
- It’s an easy no-bake recipe!
- These pumpkin pie truffles have a super creamy center just like your favorite chocolate truffles.
- They’re the perfect make-ahead dessert for holidays.
- You probably already have the ingredients for these little treats right in your pantry!
- They’re a fun treat to make with your little ones.
Ingredients for this easy pumpkin pie truffle recipe
Here are the ingredients you will need to make these truffle. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Gingersnaps & graham crackers – This recipe uses a mixture of Gingersnap crumbs and graham cracker crumbs for a perfectly spiced dessert.
- Pumpkin puree– MAke sure you use using pumpkin puree and not pumpkin pie filling. If you are using real pumpkin puree, or homemade pumpkin puree I should say, make sure to strain it from its liquids as much as possible
- Cream cheese– The cream cheese is what will help with the creaminess of these truffles.
- Pumpkin spice– Can’t have pumpkin truffles without pumpkin spice. You can use homemade or store-bought pumpkin spice for this.
- Powdered sugar- This will help sweeten our truffles just a bit.
- Salt
- White chocolate or dark chocolate– Using high quality is a must for these truffles. I made half with melted white chocolate and the other half with semi-sweet melted chocolate. Of course, you can also use milk chocolate or dark chocolate if that is what you prefer.
How to make pumpkin spice truffles?
This is how you can make these no-bake fall truffles. Make sure to scroll down to the recipe card for the full detailed instructions!
- In a food processor, blend the graham crackers and the gingersnaps if they are not crushed yet.
- Add in the cream chees,e pumpkin puree, pumpkin pie spice, salt, and powdered sugar and pulse until combined and a soft dough forms.
- Using a 1 tablespoon cookie scoop, scoop out equally sized balls from the pumpkin cream cheese mixture, roll them in between the palm of your clean hands and place them on a parchment paper-lined cookie sheet.
- Chill in the freezer for 30 minutes.
- Melt the chocolate in a small microwave-safe bowl in 30-second increments, stirring in between every time, or melt over a double boiler if you prefer that method.
- Coat with the melted chocolate and top with a sprinkle of graham cracker crumbs of crushed gingersnap cookies.
You might have to reheat the warm chocolate if it starts seizing too quickly when coating your pumpkin truffles.
Frequently asked questions – FAQ
How to store these truffles?
For best results store these in an airtight container in the fridge for up to a week. Anything longer and you will have to freeze them!
Can I freeze these pumpkin truffles?
Yes! These freeze so well which is what makes them such a great make-ahead dessert for the holidays.
To store them place them in an airtight container in the fridge for up to 2 months. Thaw them in the fridge overnight before enjoying them!
What kind of chocolate is best for truffles?
High quality is a must when making these delicious truffles. Since the chocolate coating is such a big part of the flavor of these truffles you have to go with something that you enjoy, think Ghirardelli, Valrhona, Lindt, or any other chocoalte you enjoy.
You can use chocolate chips, wafers, or even chocolate bars.
Pumpkin truffles recipe
The best pumpkin spice truffles
Ingredients
- 1 oz Cream cheese softened
- 1 tablespoon Powdered sugar
- ¼ cup Pumpkin puree
- ½ cup Gingersnap cookie crumbs
- ½ cup Graham cracker crumbs
- pinch of salt
- ½ teaspoon pumpkin pie spice
- 8 oz White chocolate chopped
Instructions
- In a food processor combine the cream cheese, pumpkin puree, gingersnap cookie crumbs, graham cracker cookie crumbs, powdered sugar, salt, and the pumpkin pie spice and pulse until a dough forms.
- Using a 1-2 tablespoon cookie scoop, scoop out the dough, roll it in between the palm of your hands, place it on a baking sheet and freeze for 10-30 minutes or until solid enough to handle. (to make this easier use greased hands or slightly wet hands to roll the truffles.)
- In a small bowl, melt the white chocolate in the microwave in 30-second increments stirring in between every time or over a double boiler.
- Pull out the truffles and coat them in the melted chocolate. Place on a baking sheet, sprinkle with more crushed gingersnap cookies, and chill in the fridge to set for about 30 minutes.
Notes
Nutrition
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Denise
What is powered sugar for?
Chahinez
It is to sweeten the truffles a little.