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.

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.
  1. Beat cream cheese and confectioners’ sugar together using an electric mixer. Add the pumpkin puree and mix until combined.
  2. Add the dry ingredients. graham crackers, pumpkin pie spice and cinnamon. Mix until incorporated. Cover the bowl and chill the dough for 2 hours.
  3. 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.
  4. 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 gingersnaps or Nilla wafers.

white chocolate and dark chocolate pumpkin truffles with sprinkle of crushed graham crackers.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

dark chocolate dipped pumpkin pie truffle cut in half.

Get the Recipe: No Bake Pumpkin Pie Truffles

Pumpkin pie truffles are an easy no-bake dessert made with only 7 ingredients. They're the perfect bite-sized treat for fall!
5 (11 ratings)


  • ½ cup (4 ounces or 110 g) block-style cream cheese, room temperature
  • 2 Tablespoons (15 g) confectioners’ sugar
  • cup (80 g) pumpkin purée, (not pumpkin pie filling)
  • 1 ¾ cups (175 g) graham cracker crumbs, (about 12 full sheet graham crackers)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 ⅔ cup (10 oz or 283 g) dark chocolate or white chocolate chips
  • Extra graham cracker crumbs


  • 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 2 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 for 90 seconds, stopping to stir every 20 seconds. Let the chocolate sit for a minute or two to cool slightly.
  • Remove pumpkin 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.


Pumpkin pie spice: You can use store-bought or make your own. Whisk together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg.
Melting chocolate tips: I suggest using melting chocolate wafers or candy melts. Microwave at 50% power level and stir every 20 seconds until melted. Never add water to melted chocolate. See more tips for melting 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 3 months. Thaw in the refrigerator before serving.
Serving: 1truffle, Calories: 115kcal, Carbohydrates: 12g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 6mg, Sodium: 57mg, Potassium: 91mg, Fiber: 1g, Sugar: 7g, Vitamin A: 599IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

Recipe inspired by Sally’s Baking Addiction.

Share This: