Introduction

These easy pumpkin cream cheese truffles combine creamy pumpkin filling with a crisp white chocolate shell for a delightful fall treat. Perfectly spiced and simple to make, they’re an ideal sweet bite for gatherings or cozy nights in.

The image shows round cake balls coated in smooth, creamy white chocolate with a soft shine. Each cake ball has a base layer of slightly melted white chocolate that pools beneath, sitting on a white marbled surface. One cake ball at the center is bitten, showing an inner layer of dense, moist orange cake with a crumbly texture. The top of several cake balls is decorated with small piles of light brown crumbs or topped with orange and white sprinkles, adding color and texture. The overall look is neat and inviting, with a close-up focus emphasizing the different layers and details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces cream cheese (room temperature)
3 tablespoons confectioners’ sugar

1/3 cup pumpkin purée
1 3/4 cups graham cracker crumbs (about 12 full sheet graham crackers)

1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon

10 ounces white chocolate bar (coarsely chopped or white chocolate chips or melts)
Optional: Extra graham cracker crumbs, sprinkles, cinnamon, or candies like candy corn for decorating

Instructions

Step 1: In a mixer, beat the cream cheese and confectioners’ sugar together until creamy. Add pumpkin purée and mix until combined.

Step 2: Add graham cracker crumbs, pumpkin pie spice, and cinnamon. Mix on medium speed for 2 minutes until the mixture is thick and smooth.
Step 3: Refrigerate the truffle mixture for at least 1 hour, up to 1 day, to allow it to firm up for rolling.
Step 4: Line two large baking sheets with parchment paper.

Step 5: Scoop the chilled mixture in generous teaspoon amounts and roll into 1-inch balls. Place on the prepared baking sheets and chill again for 30 minutes.
Step 6: Melt the white chocolate in the microwave in 30-second increments, stirring between each, until smooth. Let it cool slightly before dipping.
Step 7: Dip each chilled truffle ball into the melted chocolate. Lift out with a fork and slide off onto the parchment paper using a toothpick or another fork.

Step 8: Immediately sprinkle with extra graham cracker crumbs, sprinkles, cinnamon, or candies as desired.
Step 9: Refrigerate the coated truffles until the chocolate sets completely.
Step 10: Bring truffles to room temperature before serving. They can sit out for a few hours during parties but keep refrigerated otherwise.

Tips & Variations

For easier rolling, chill the mixture longer until very firm.
Use flavored white chocolate or add a pinch of salt to balance the sweetness.
Try rolling some truffles in cocoa powder or crushed nuts as an alternative coating.

Make mini truffles by using a smaller scoop for bite-sized treats.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, allow them to sit at room temperature for 15–20 minutes to soften slightly. Avoid storing at room temperature for extended periods to prevent melting.

How to Serve

The image shows round candy balls coated with a smooth white layer on a white marbled surface, each about two layers thick; the outer white coating is glossy and slightly uneven, topped with small orange sprinkle pieces. One candy ball is cut in half and placed on top of another, revealing an inner layer of crumbly, textured orange filling. Scattered around the candies are some candy corn pieces with yellow, orange, and white colors, adding contrast to the scene. In the background, a blurred orange pumpkin adds to the autumn theme. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin or fresh pumpkin purée?

You can use either canned pumpkin purée or homemade fresh pumpkin purée. Just make sure it’s well drained to avoid watery truffle mixture.

How long can I freeze these pumpkin truffles?

You can freeze the truffles for up to one month. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container. Thaw in the refrigerator before serving.