No bake pumpkin pie truffles are made with cream cheese, graham crackers and pumpkin spice. Recipe comes with a how-to video!
Is it too early for pumpkin? Probably, but that’s not stopping this girl. If you could have fall in one bite, it would be these pumpkin pie truffles. This no-bake recipe is a must if you are crazy about pumpkin spiced desserts!
I still can’t believe I made a pumpkin-flavored treat in August, but I wanted my fall fanatic readers to have this recipe on hand once September arrives. Plus, it was nice to not have to turn on the oven in this summer heat!
That’s the beauty of no-bake truffles. No oven? No problem. All you need is a bowl, hand mixer and microwave. You could even make these pumpkin cream cheese truffles in a dorm room if you wanted to.
Pumpkin pie truffles only require six ingredients. That’s it! Cream cheese, confectioners’ sugar, pumpkin pureé, cinnamon, pumpkin pie spice and graham crackers. Oh, and chocolate for dipping, so I guess that’s technically seven 🙂
The recipe is pretty simple. It’s pretty much just combining ingredients in increments until they are combined and smooth. The only time consuming part is waiting for the dough to chill so it is firm enough to dip into melted chocolate.
Making the the dough ahead of time is also an option. If you choose to take that option, store the pumpkin balls between layers of wax paper in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.
When you’re ready to serve, let the pumpkin pie truffles defrost in the refrigerator before dipping them into chocolate.
Speaking of chocolate, the type is totally up to you. I chose white chocolate as a personal preference, but semisweet chocolate or dark chocolate would also be a delicious shell for the pumpkin truffles.
Maybe dark chocolate with a sprinkle of sea salt? Candy coating will work just as well too!
With all the flavors of fall in just one morsel, it will be hard to stop at just one! To show just how simple and quick this recipe is, I’ve provided a how-to video below!
Cream Cheese Pumpkin Pie Truffles
Pumpkin Pie Truffles
- 1/4 cup 2 ounces or 55 g cream cheese, room temperature
- 2 Tablespoons 15 g confectioners' sugar
- 1/3 cup 80 g pumpkin pureé
- 1 and 3/4 cups 175 g graham cracker crumbs (about 12 full sheet graham crackers)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 10 ounces 283 g semi-sweet or white chocolate, coarsely chopped
- Extra graham cracker crumbs or cinnamon
In the bowl of a stand mixer, mix together cream cheese and confectioners' sugar until creamy. Add pumpkin pureé and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated (2 minutes). The mixture should be thick and smooth. Refrigerate dough for at least 3 hours (or up to 24 hours).
Line two large baking sheets with parchment paper. Set aside.
Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill the balls for 30 more minutes.
Five minutes before you take the balls out of the refrigerator, melt the chocolate in a double boiler or microwave in 20 second intervals (tips for melting chocolate here). Let the chocolate sit for a minute or two to cool slightly.
Remove pumpkin pie truffles from the refrigerator and dip them one at a time into the melted chocolate. When lifting the truffle out of the chocolate, tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
Place balls back onto the baking sheet after you dip each one. Immediately sprinkle with crushed graham cracker crumbs. Allow chocolate to completely set in the refrigerator before serving. Truffles are okay at room temperature for a few hours for serving.
Making this recipe ahead of time? Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.