These Pumpkin Truffles are the perfect bite sized fall flavored pumpkin spice treat. They’re delicious, super simple to make, and are always a hit!
While I love sharing truffle recipes during the holiday season, these Pumpkin Truffles are worth sharing any time of the year! If you know anything about me, you know that I love just about any and all desserts.
Truffles are high up on my list, I love how simple they are and anytime I whip up a big old batch of these things, people go crazy and they disappear in no time.
These delicious Pumpkin Truffles are bursting with pumpkin spice flavor and are covered in white chocolate and semi-sweet chocolate.
They really are a chart-topping dessert – especially when you have extra graham cracker crumbs on top! They just make them look a little more appealing in my opinion.
As you can see if you peruse around the blog, I’ve been sharing truffles for years, and just like these pumpkin truffles all of my other ones are just as tasty and crave–worthy.
Pumpkin is one of my favorite flavors to work with, not just in baking but in no-baking as well. Trust me they make the perfect flavored truffles that you won’t wanna stop popping in your mouth.
If you love pumpkin must as much as I do and are looking for something that you don’t have to bake, then these Pumpkin Truffles are calling your name.
Some of our other favorite truffle recipes we have in our site include: Peanut Butter Chocolate Truffles, Oreo Truffles, and Peppermint Truffles.
WHY THIS RECIPE WORKS:
- These go great in goodie gift boxes!
- Great way to use 7 common fall baking ingredients.
- Incredibly easy to double or even triple this recipe.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
White chocolate
Pumpkin puree
Graham cracker crumbs
Cream cheese
Powdered sugar
Pumpkin spice
Semi-sweet chocolate
HOW TO MAKE PUMPKIN TRUFFLES, STEP BY STEP:
- In a heatproof, microwave-safe bowl, add ¾ cup of white chocolate and heat it in the microwave in 15 second intervals – stirring after each round. Once the chocolate is melted, set aside to cool.
- In a mixing bowl, add the pumpkin puree and cream cheese and beat until smooth with an electric mixer.
- Crush the graham crackers to crumbs using a food processor or by putting them into a ziptop bag and crushing them with a rolling pin.
- Add the graham cracker crumbs, powdered sugar, and pumpkin spice to the mixing bowl and mix well.
- Pour the melted white chocolate in the mixing bowl.
- Mix until all is fully combined.
- Cover the bowl with saran wrap and put it into the refrigerator for at least 30 minutes.
- Line a baking sheet with parchment paper.
- Cover your hands with powdered sugar then scrape out a heaped teaspoon of the mixture from the bowl and roll into a ball using your hands. Set on the baking sheet.
- Repeat until all the mixture is used and the balls have been formed.
- Put the rolled balls back into the refrigerator while you melt the other chocolate.
- Add the 1 cup white chocolate and 4 ounces semi-sweet chocolate to separate microwave-safe bowls.
- Melt the chocolate in the microwave in 15 second intervals – stirring after each round.
- Dip the truffle balls, one at a time into the melted chocolate.
- Sprinkle them with a few graham cracker crumbs if you like. Put the chocolate-covered balls back onto the parchment lined baking sheet to set either at room temperature or in the refrigerator.
DO I HAVE TO CHILL THESE?
Chilling the truffles is a timely step but it’s very important. You need to chill the truffle mixture for at least 30 minutes, otherwise you won’t be able to roll them into neat balls because they’ll be too sticky to touch and roll around.
You can leave the mixture in the refrigerator for longer (overnight) if needed. So they also double as a great make-ahead treat.
CAN I USE OTHER CHOCOLATE?
Sure can. Use whatever you prefer, I like to use white or semi-sweet chocolate but you could also use dark chocolate or milk chocolate to coat them.
You can use all white chocolate or all semi-sweet chocolate to coat the outside of the truffles, but be sure to stick with ONLY white chocolate in the actual truffle filling.
CAN YOU MAKE THESE AHEAD OF TIME?
Absolutely! These can be made a few days in advance and then kept in the refrigerator. That’s one of the reasons they’re great for giving in food gift boxes and why truffles are always so popular around the holidays.
HOW TO STORE:
Store these truffles in an airtight container in the refrigerator where they will keep for up to 2 weeks.
You can also freeze these truffles, place them in a freezer bag or container and they will keep for up to 3 months in the freezer.
To defrost, remove to the refrigerator overnight, you may notice some condensation on the truffles themselves, this is them sweating and it is perfectly normal.
TIPS AND TRICKS:
- Always refrigerate these treats when not serving them so the chocolate doesn’t risk melting.
- I don’t recommend using more than a 1/2 teaspoon of pumpkin spice since it has such a strong flavor. Using too much can be very overwhelming.
- I recommend buying the most expensive chocolate that you can afford to make these truffles. A high-quality chocolate really does make all the difference when coating these.
- Be sure you use pumpkin puree not pumpkin pie filling. they seem similar but are very different in flavor.
- Don’t skip covering your hands with powdered sugar before rolling the truffles. It may seem silly or like something you can skip, but trust me, it is a must as it stops the pumpkin mixture from sticking. It will help you to get perfectly shaped round balls too. Just take the few minutes to get messy and get it done right.
- To scrape out the mixture we used a melon baller. A melon baller is typically equivalent to a heaped teaspoon for this recipe. You can use a Tablespoon cookie scoop for this recipe, but you will end up with smaller truffles.
- Once the Pumpkin Truffles have been coated with chocolate they will set quickly. You can put them into the refrigerator to speed the process up even more if needed.
Are you looking for a new truffle recipe to try that’s perfect for the fall season? These easy Pumpkin Truffles is just the one for you. These truffles are easy to make and are always a tasty treat to whip up.
If you like this recipe you might also like:
If you’ve tried these PUMPKIN TRUFFLES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Truffles
Ingredients
- ¾ cup white chocolate
- ¼ cup pumpkin puree
- 1 ½ cups graham cracker crumbs about 10 sheets
- ¼ cup cream cheese
- 2 Tablespoons powdered sugar plus extra for rolling
- ½ teaspoon pumpkin spice
- 4 ounces 1 cup white chocolate
- 4 ounces 1 cup semi-sweet chocolate
Instructions
- In a heat-proof, microwave-safe bowl, add ¾ cup of white chocolate and heat it in the microwave in 15 second intervals - stirring after each round. Once the chocolate is melted, set aside to cool.
- In a mixing bowl, add the pumpkin puree and cream cheese and beat until smooth with an electric mixer.
- Crush the graham crackers to crumbs using a food processor or by putting them into a ziptop bag and crushing them with a rolling pin.
- Add the graham cracker crumbs, powdered sugar, and pumpkin spice to the mixing bowl and mix well.
- Pour the melted white chocolate in the mixing bowl.
- Mix until all is fully combined.
- Cover the bowl with saran wrap and put it into the refrigerator for at least 30 minutes.
- Line a baking sheet with parchment paper.
- Cover your hands with powdered sugar then scrape out a heaped teaspoon of the mixture from the bowl and roll into a ball using your hands. Set on the baking sheet.
- Repeat until all the mixture is used and the balls have been formed.
- Put the rolled balls back into the refrigerator while you melt the other chocolate.
- Add the 1 cup white chocolate and 4 ounces semi-sweet chocolate to separate microwave-safe bowls.
- Melt the chocolate in the microwave in 15 second intervals - stirring after each round.
- Dip the truffle balls, one at a time into the melted chocolate.
- Sprinkle them with a few graham cracker crumbs if you like. Put the chocolate-covered balls back onto the parchment lined baking sheet to set either at room temperature or in the refrigerator.
Notes
- Always refrigerate these treats when not serving them so the chocolate doesn't risk melting.
- I don't recommend using more than a 1/2 teaspoon of pumpkin spice since it has such a strong flavor. Using too much can be very overwhelming.
- I recommend buying the most expensive chocolate that you can afford to make these truffles. A high-quality chocolate really does make all the difference when coating these.
- Be sure you use pumpkin puree not pumpkin pie filling. they seem similar but are very different in flavor.
- Don't skip covering your hands with powdered sugar before rolling the truffles. It may seem silly or like something you can skip, but trust me, it is a must as it stops the pumpkin mixture from sticking. It will help you to get perfectly shaped round balls too. Just take the few minutes to get messy and get it done right.
- To scrape out the mixture we used a melon baller. A melon baller is typically equivalent to a heaped teaspoon for this recipe. You can use a Tablespoon cookie scoop for this recipe, but you will end up with smaller truffles.
- Once the Pumpkin Truffles have been coated with chocolate they will set quickly. You can put them into the refrigerator to speed the process up even more if needed.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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