Pumpkin Truffles

Pile of truffles with a bite bite of off it.

Pumpkin Truffles are a no-bake treat with a spiced pumpkin and cream cheese center, coated in melted white chocolate. The creamy pumpkin filling is made with pumpkin, cream cheese, powdered sugar and crushed graham cracker crumbs - which gives them a texture similar to pumpkin pie and pumpkin cheesecake.

Course Dessert

Cuisine American

Keyword pumpkin cheesecake truffles, pumpkin truffles

Prep Time 30

Fridge/Freezer Time 1 5

Total Time 1 35

Servings

Calories 188kcal

Author Jessica - Together as Family

Equipment

Ingredients

4 ounces full-fat cream cheese softened
1/3 cup canned pure pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon salt (I use sea salt or kosher salt)
1/2 cup powdered sugar
1½ cups finely crushed graham cracker crumbs (plus more for garnish)
2½ cups white melting wafers, white chocolate chips, or white candy melts
1 tablespoon coconut oil

Instructions

In a mixing bowl, using an electric hand mixer, beat the pure pumpkin and cream cheese until smooth and creamy.
4 ounces full-fat cream cheese, 1/3 cup canned pure pumpkin
Add in the pumpkin pie spice, vanilla extract, ground cinnamon, and salt. Mix again until smooth and creamy.
1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
Add in the powdered sugar and mix until combined thoroughly.
1/2 cup powdered sugar
Mix the graham cracker crumbs and mix just until everything comes together in a soft dough. The dough should hold its shape when you scoop it. If it's too soft, just pop the pumpkin mixture into the fridge for 15 minutes.
1½ cups finely crushed graham cracker crumbs
Scoop the pumpkin truffle dough into heaping tablespoon-sized portions using a small cookie scoop. Roll each portion into a ball. Place the balls onto a parchment-line baking sheet and freeze for 45 minutes to firm them up before dipping.
Add the white melting wafers and coconut oil into a microwave-safe bowl, and microwave in short 30-second intervals, stirring well after each one until the chocolate is smooth and melted.
2½ cups white melting wafers, white chocolate chips, or white candy melts, 1 tablespoon coconut oil
Dip each chilled truffle into the melted white chocolate, letting the excess chocolate drip off, before placing them back onto the parchment-lined baking sheet.
Immediately sprinkle some additional crushed graham crackers over top of the truffles while the chocolate is still wet.
^{*You can also use the excess melted white chocolate and drizzle it over top the truffles when you are done dipping (optional).}
Chill the pumpkin truffles in the fridge for about 20 minutes before serving. Enjoy!

Notes

Cookie Scoop : I find it easiest to scoop the truffle dough using a cookie scoop. This way they are all the same size and you can roll it into a perfect ball. The small cookie scoop holds 2 teaspoons while the medium cookie scoop hold 1.5 tablespoons (so about 4 teaspoons dough). Use whichever one you want, depending on the size of the truffles you want. I use the small size cookie scoop.

White Chocolate : I use the Ghirardelli brand White Melting Wafers. You can also use white chocolate chips, white candy melts, white almond bark, or white chocolate baking bars. The coconut oil helps the chocolate melt smoothly so I recommend using it. You could also use vegetable oil or shortening as well.

Truffle Dipping Tips : I use a plastic fork that has the two middle prongs broken off of it, to dip the truffles. I use my hands to break off the two middle prongs. I put the truffle into the melted white chocolate and use the "fork" to coat the truffle and then to lift it out of the chocolate and gently tap it on the side to remove the excess chocolate. I also use a toothpick to help glide the truffle off of the "fork" back onto the baking sheet. Wilton brand also makes a truffle dipping fork that you can use.

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