No bake pumpkin truffles are made with cream cheese, graham crackers and pumpkin pie spice. Recipe comes with a how-to video!
This post was originally published October 2016. It was updated October 2019.
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 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. These fall-themed truffles are perfect for Halloween and Thanksgiving or when you’re craving a taste of pumpkin spice.
Pumpkin truffles with graham crackers and cream cheese
Pumpkin 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 graham crackers and cream cheese are vital ingredients to hold everything together. Pumpkin puree and autumnal spices wouldn’t hold well on their own! Gluten-free graham crackers and dairy-free cream cheese can be used as a substitute for food allergies.
How to make pumpkin truffles
The recipe is pretty simple. All you need is a bowl, hand mixer and microwave. It’s pretty much just mixing ingredients in increments until they are combined and smooth. Chill the dough, then roll into 1-inch balls. I suggest chilling the balls again before dipping. It helps the truffles maintain their nice round shape and keep from falling apart.
Making the the truffles ahead of time is also an option. If you choose to take that option, store the chocolate-coated pumpkin balls between layers of parchment paper in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Let the pumpkin pie truffles defrost in the refrigerator before serving.
Chocolate for dipping truffles
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. Candy coating works well too!
I suggest using melting chocolate wafers. I use this kind for truffles and they work like a charm every time. Heat in the microwave at 50% power level in 30 second increments until melted. If chocolate starts to harden in the dipping process, reheat in the microwave for 15 seconds. Never add water to melted chocolate. These dipping tools come in handy as well.
No-bake pumpkin desserts
If you like to bake—well rather not bake—pumpkin desserts, give these no-bake recipes a try!
- No bake pumpkin cheesecake bars
- White chocolate pumpkin fudge
- No bake pumpkin cookies
- Pumpkin pie in a jar
What occasion will you be making pumpkin truffles for? If you try one of my recipes, be sure to tag @ifyougiveablondeakitchen on social media!
Pumpkin Pie Truffles
- 1/2 cup (4 ounces or 110 g) cream cheese, room temperature
- 2 Tablespoons (15 g) confectioners’ sugar
- 1/3 cup (80 g) pumpkin pureé
- 1 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 the microwave at 50% power level in 30 second intervals. 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.
- Melting chocolate tips: I suggest using melting chocolate wafers or candy melts. Microwave at 50% power level and stir every 30 seconds until melted. Never add water to melted chocolate.
- Make ahead: 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 in the refrigerator before serving.
Inspired by Sally’s Baking Addiction