Easy Pumpkin Cream Cheese Truffles Recipe
These Easy Pumpkin Cream Cheese Truffles feature a luscious blend of creamy cream cheese, seasonal pumpkin purée, and warm spices, all coated in smooth white chocolate. Perfectly bite-sized and festive, these no-bake truffles are ideal for fall gatherings, holiday parties, or any time you want a rich, indulgent treat with the flavors of pumpkin pie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting chocolate)
- Total Time: 1 hour 55 minutes
- Yield: About 24 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Truffle Filling
- 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
Chocolate Coating
- 10 ounces white chocolate bar, coarsely chopped (or white chocolate chips or melts)
- Optional: extra graham cracker crumbs, sprinkles, cinnamon, candy corn or other candies for decoration
Instructions
- Make the truffle filling: In a mixing bowl, beat the cream cheese and confectioners’ sugar together until creamy and smooth. Add the pumpkin purée and continue to beat until fully combined.
- Add dry ingredients: Mix in the graham cracker crumbs, pumpkin pie spice, and ground cinnamon on medium speed for about 2 minutes until the mixture is thick, smooth, and evenly incorporated.
- Chill the mixture: Transfer the truffle mixture to the refrigerator and chill for at least 1 hour, or up to 1 day. Chilling firms the mixture, making it easier to shape into balls.
- Prepare for shaping: Line two large baking sheets with parchment paper and set aside.
- Shape the truffles: Use a small cookie scoop or teaspoon to scoop out the chilled mixture and roll into 1-inch balls. Place them on the prepared baking sheets and refrigerate for an additional 30 minutes to firm up.
- Melt the chocolate: Approximately 5 minutes before removing the truffles from the refrigerator, melt the white chocolate in the microwave in 30-second intervals, stirring well between each, until completely smooth. Let it cool slightly to avoid melting the truffles on contact.
- Dip the truffles: Remove the chilled truffles from the refrigerator and dip each ball one at a time into the melted white chocolate. Use a fork to lift each truffle out of the chocolate, then slide it off onto the parchment-lined baking sheet with a toothpick or another fork.
- Decorate: Immediately sprinkle the dipped truffles with extra graham cracker crumbs, sprinkles, cinnamon, or candies as desired before the chocolate sets.
- Set and chill: Place the dipped truffles in the refrigerator and allow the chocolate coating to set completely before serving.
- Serve: Bring the truffles to room temperature before serving for best texture and flavor. They can sit out for a few hours at parties but should be stored refrigerated otherwise.
Notes
- Make sure the cream cheese is at room temperature for easy mixing and smooth texture.
- The truffle filling needs to be well chilled so it holds its shape during dipping.
- You can substitute the white chocolate with dark or milk chocolate if preferred.
- Use a small cookie scoop for uniform truffle sizes and easier rolling.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- Allow truffles to come to room temperature before eating for the best flavor and mouthfeel.
- Optional decorative toppings add a festive touch and texture contrast.
Keywords: pumpkin truffles, cream cheese truffles, no bake dessert, fall dessert, pumpkin recipe, white chocolate truffles, holiday treats
