Pumpkin Truffles – All of your favorite pumpkin cheesecake flavors in a truffle! Pumpkin puree, pumpkin pie spice, white chocolate, cream cheese, and more all blended together and rolled into balls before being coated in white chocolate. Perfect to make for Thanksgiving or any fall event!
It’s pumpkin season! These truffles are easy to make and great to bring to parties or holiday events. I like coating them in white chocolate and a bit of extra crushed graham crackers on top which I think really add to the texture and flavor! These truffles can be made ahead of time and stored in your fridge until ready to serve.
Common Questions About Making Pumpkin Truffles
What are pumpkin truffles?
Pumpkin truffles are truffles made by combining cream cheese, powdered sugar, vanilla extract, pumpkin puree, pumpkin pie spice, white chocolate, and crushed graham crackers. The truffles are then scooped and rolled into balls before being transferred to the fridge to set. Once set, they can be coated with white chocolate and served.
How many servings does this recipe make?
This recipe makes about 24 (1″) truffles but it can easily be doubled if you want more or you can use a smaller cookie scoop if you want a smaller truffle.
How long do they last?
These truffles last up to 5 days when stored in a refrigerated airtight container.
What can I decorate these truffles with?
I like to coat these truffles in white chocolate and then sprinkle extra crushed graham cracker crumbs on top but you could also drizzle them with white chocolate, coat them in crushed graham crackers, or even sprinkle cinnamon on top.
What other truffles can I make?
Some of my favorite truffle recipes include –
Looking for more pumpkin recipes? Check these out!
- 4 ounces cream cheese
- 16 ounces white chocolate, divided
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 2 cups crushed graham crackers, plus more for garnish
- In a large mixing bowl, mix the cream cheese, 4 ounces of white chocolate (melted), pumpkin puree, powdered sugar, and pumpkin pie spice until well combined.
- Stir in crushed graham crackers until they are fully mixed into the cream cheese mixture.
- Chill the mixture for at least 2 hours, or until the mixture can easily be shaped into balls.
- Shape the mixture into 24 equal sized balls that are about 1.5-2 tablespoons each (I used a cookie scoop to divide the mixture).
- Chill the truffles in the fridge for at least 30 minutes.
- Melt the remaining 12 ounces white chocolate for coating the truffles right before removing the truffles from the fridge. Dip each truffle in the melted chocolate and allow the excess to drip off.
- Place the dipped truffles on a parchment lined baking sheet and sprinkle with additional graham cracker crumbs or cinnamon (optional). Return to the fridge to chill for an additional 30 minutes before serving.
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