No Bake Pumpkin Pie Truffles
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.
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! The recipe is pretty simple too. All you need is a bowl, hand mixer and microwave. You can make them ahead of time and serve at parties this fall.
- 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.
You can choose whether you want pumpkin truffles dipped in dark chocolate or white chocolate (or you can do both!) 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.
I sprinkled graham crackers on top of the truffles, but you could also add a sprinkle of sea salt or chopped nuts. For dietary restrictions, gluten-free graham crackers and dairy-free cream cheese can be used as a substitute.
How to make pumpkin pie truffles
- Mix wet ingredients: 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 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. 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 30 seconds to stir the chocolate. Melt until smooth. 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.
Chilling the dough is crucial to making the truffles perfectly round. Since this dough is a little softer than Oreo truffles, I like to chill it for at least three hours, and then chill the dough again after it’s shaped into balls. This makes them more firm so they keep a nice round shape when coating 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.
Frequently Asked Questions
Yes, the unscooped dough will keep in the refrigerator for 24 hours or wrapped tightly in the freezer for 3 months.
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.
Yes, place the truffles between layers of parchment paper in an airtight container. Freeze for up to 3 months. Defrost in the refrigerator.
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.
Whether you like to bake or no-bake pumpkin desserts, here are a few you will definitely enjoy!
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Pumpkin Pie Truffles
- ½ cup (4 ounces or 110 g) cream cheese, room temperature
- 2 Tablespoons (15 g) confectioners’ sugar
- ⅓ cup (80 g) pumpkin purée
- 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 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.
Recipe inspired by Sally’s Baking Addiction.