No Bake Pumpkin Pie Truffles

by Haley // August 8, 2016 (updated March 20, 2025)

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Want a bite of pumpkin pie without the hassle? Try making no bake pumpkin pie truffles. They are an easy bite-sized dessert made with only 7 ingredients! You can make a big batch to share this fall.

pumpkin truffle cut in half on top of other truffles on plate.

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! The truffles are perfect for Halloween and Thanksgiving or when you’re craving a taste of pumpkin spice.

Table of Contents

Why You’ll Love This Recipe

Only seven ingredients. That’s it!
Dough is quick and easy to make. All you need is a bowl and a hand mixer (but you can also stir by hand).
Make them ahead of time and serve at parties this fall.
Versatile recipe. You can use dark chocolate or white chocolate for dipping. Instead of graham crackers, you can use other cookies like Nilla wafers!
A bite-sized dessert is always a hit (just like my mini pumpkin pies!)

Ingredient Notes

pumpkin truffles ingredients in bowls labeled with text.

Graham crackers – make sure they are finely crushed. If there are any big chunks then the truffles will turn out lumpy.
Cream cheese – bring it to room temperature so it is easy to mix into a smooth dough.
Pumpkin pie spice – you can either use store-bought or make your own at home.
Pumpkin purée – choose 100% pure pumpkin purée (not pumpkin pie filling). I prefer the Libby’s brand.
White chocolate – Use a good quality chocolate for dipping (it’s easier to melt). You can also use dark chocolate!

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Choose your chocolate. You can choose whether you want pumpkin truffles dipped in dark chocolate or white chocolate (or you can do both like I did for my gingerbread truffles!)

Get creative! I’ve also seen some people do a Halloween version making the truffles look like ghosts with dark chocolate eyes or pumpkins with orange candy melts.

Add some garnish. I sprinkled graham crackers on top of the truffles, but you could also add a sprinkle of sea salt or chopped nuts.

Adjust for dietary restrictions. Gluten-free graham crackers and dairy-free cream cheese can be used as a substitute.

How to Make Pumpkin Pie Truffles

photo collage demonstrating how to make pumpkin truffles in a mixing bowl and scoop into balls.

Beat cream cheese and confectioners’ sugar together using an electric mixer. Add the pumpkin puree and mix until combined.
Add the dry ingredients. graham crackers, pumpkin pie spice and cinnamon. Mix until incorporated. Cover the bowl and chill the dough for 2 hours.
Form the truffles. Use a cookie scoop to scoop even amounts of dough. Roll into balls and place on a parchment lined baking sheet. Place the baking sheet in the refrigerator for 30 minutes for dough balls to set.
Melt the chocolate. Place chocolate in microwave-safe bowl. Heat on 50% power level for 90 seconds, stopping every 20 seconds to stir. Melt until smooth. Remove baking sheets from the fridge. Dip the dough balls into the melted chocolate. Return to baking sheet and add crushed graham crackers.

Expert Tips

Chilling the dough is crucial to making the truffles perfectly round. Since this dough is a little softer, I like to chill it for at least two hours, and then chill again after it’s shaped into balls. This makes them more firm so they keep a nice round shape when coated in warm chocolate.

I suggest reading my tips on melting chocolate. As a summary, heat chocolate in the microwave at 50% power level, stopping to stir every 20 seconds until melted. Keep in mind that white chocolate has a lower melting point so it is more likely to burn, which is why I prefer white chocolate melting wafers.

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.

white chocolate and dark chocolate pumpkin pie truffles on a plate.

Make Ahead and Storage Tips

Make ahead the dough and store it covered in the refrigerator for up to 48 hours. Let the dough sit on the counter until soft enough to scoop.

Store truffles in an airtight container in the refrigerator for up to one week. Truffles will keep at room temperature for a few hours if served at a party.

Freeze for up to 3 months. Place the truffles between layers of parchment paper in an airtight container. When ready to serve, defrost in the refrigerator.

Recipe FAQ

Can I use homemade pumpkin purée?

I do not suggest homemade pumpkin purée for this recipe because it has more moisture than store-bought pumpkin purée in the can. The dough will be too soft and it won’t stay in a ball shape.

How do I make truffles round?

Chill the balls so they are firm before dipping. Use good quality chocolate that melts smoothly and tap off any excess chocolate before transferring the truffles to wax paper.

Can I substitute the graham crackers?

Yes, any dry, crispy cookies will work in this recipe. I suggest crisp gingersnaps or Nilla wafers.