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 July 2020.
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.
Why this recipe works: Pumpkin truffles require only seven ingredients. That’s it! Cream cheese, confectioners’ sugar, pumpkin pureé, cinnamon, pumpkin pie spice, graham crackers and chocolate for dipping.
The graham crackers and cream cheese 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.
Step by Step Instructions
The recipe is pretty simple. All you need is a bowl, hand mixer and microwave.
- Combine ingredients: Beat cream cheese and confectioners’ sugar together using an electric mixer. Add the pumpkin puree and mix until combined. Add the graham crackers, pumpkin pie spice and cinnamon. Mix until incorporated.
- Chill the dough: Cover the bowl and chill the dough for 3 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.
- Chill the dough balls: Place 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 30 seconds to stir the chocolate. Melt until smooth.
- Dip the truffles: Remove baking sheets from the fridge. Dip the dough balls into the melted chocolate (allowing excess chocolate to drip off). Return to baking sheet and immediately sprinkle with crushed graham crackers if desired. Serve and enjoy!
Tips for dipping truffles in 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. 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.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the unscooped dough will keep in the refrigerator for 24 hours or wrapped tightly in the freezer for 3 months.
Do pumpkin truffles need to be refrigerated? Yes, the truffles contain cream cheese, which should be refrigerated. However, truffles will keep at room temperature for a few hours if served at a party.
Can you freeze pumpkin truffles? Yes, place the truffles between layers of parchment paper in an airtight container. Freeze for up to 1 month. Defrost in the refrigerator.
If you like to bake—well rather not bake—pumpkin desserts, give my no bake pumpkin cheesecake bars a try! Other no-bake favorites include white chocolate pumpkin fudge (Texanerin Baking blog) no bake pumpkin cookies (Caroline’s Cooking blog) and pumpkin pie in a jar )Life, Love and Sugar blog).
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 purée
- 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) semisweet 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 when 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. See more tips here.
- 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.
Photography by Our Salty Kitchen | Recipe inspired by Sally’s Baking Addiction.