Pumpkin Pie Truffles

Pumpkin pie truffles have all of the flavor of pumpkin pie in one tasty little truffle. These pumpkin spice treats can be made quickly and easily with just 7 ingredients!

Pumpkin pie truffles combine the flavors of pumpkin pie and pumpkin cheesecake into one easy dessert. The truffles come together quickly and are made with just 7 simple ingredients.

The pumpkin truffles also make a great make-ahead dessert. The truffles keep well, and they’re a great choice when you want to make a treat ahead of time.

How to make pumpkin pie truffles

Step 1: 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.

Step 2: Once melted, set aside to cool.

Step 3: Put the pumpkin puree and cream cheese into a mixing bowl and beat until smooth.

Step 4: Blitz the graham crackers to crumbs using a food processor or put them in to a Ziplock bag and crush them up with a rolling pin.

Step 5: Add the graham cracker crumbs to the mixing bowl along with the powdered sugar and pumpkin spice. Mix until well-combined.

Step 6: Pour in the melted white chocolate, and mix until fully combined.

Step 7: Cover the bowl with plastic wrap and place it into the fridge for at least 30 minutes.

Step 8: Line a baking sheet with parchment paper or with a silicone baking mat.

Step 9: When you’re ready to roll the truffles, cover your hands with powdered sugar then scoop out a heaping teaspoon of mixture from the bowl.

Step 10: Roll the mixture into a ball using your hands and set aside on the baking sheet.

Step 11: Repeat scooping and rolling until all the mixture is used up.

Step 12: Place the rolled balls back into the fridge while you melt the chocolate.

Step 13: Add the 4 ounces white chocolate and 4 ounces semi-sweet chocolate to separate heat-proof bowls.

Step 14: Melt the chocolate by heating in the microwave in 15 second bursts – stirring each time.

Step 15: 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.

Step 16: Put the chocolate covered balls back on to a lined baking sheet and place in the fridge to let the chocolate set up. Enjoy!

Tips

• Feel free to use only white chocolate or only dark chocolate if you prefer one or the other.
• However, I don’t recommend using another type of chocolate in the filling. Semi-sweet chocolate or dark chocolate will overpower the pumpkin in the filling.
• I recommend using good-quality chocolate for the coating.
• Be sure to use pumpkin puree and not pumpkin pie filling.
• Pumpkin pie spice is fairly strong. If you use more than 1/2 teaspoon, it may overwhelm the truffles.
• Using a cookie scoop or a melon baller will help you get even-sized truffles.
• Covering your hands with powdered sugar before rolling is a must and stops the pumpkin mixture from sticking. It will also help you get perfectly shaped round balls.
• It’s important to chill the truffle filling. Otherwise the filling will be too sticky to roll into neat balls. You can leave the filling in the fridge longer than 30 minutes if you prefer.

Storage

Place the truffles in an airtight container and store in the refrigerator. The truffles will keep for up to 2 weeks when properly stored in the fridge.

More pumpkin dessert recipes!

If you’ve tried this pumpkin pie truffle recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.