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Pumpkin Pie Truffles

These no-bake Pumpkin Pie Truffles are made with creamy pumpkin puree, rich cream cheese, graham cracker crumbs, and warm pumpkin pie spice, then coated in silky white chocolate for the ultimate fall treat. Perfect for Thanksgiving dessert platters, Christmas cookie trays, edible gifts, and holiday parties, these bite-sized treats are easy to make and full of cozy pumpkin pie flavor.
Print Recipe
Prep Time 30 minutes
2 hours 20 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 24 truffles

Equipment

  • Large mixing bowl
  • * Electric hand mixer or stand mixer
  • * Rubber spatula
  • Measuring cups
  • * Measuring spoons
  • Cookie scoop or tablespoon
  • Baking sheet or tray
  • * Parchment paper
  • Microwave-safe bowl
  • Fork or chocolate dipping tool
  • Wire cooling rack (optional)

Ingredients
  

Pumpkin Filling

  • 8 oz 226 g block cream cheese, softened
  • ½ cup canned pumpkin puree not pumpkin pie filling
  • 1½ cups graham cracker crumbs
  • 1 cup powdered sugar
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Chocolate Coating

  • 12 oz white chocolate chips or white melting wafers
  • 1 teaspoon coconut oil or vegetable shortening

Optional Toppings

  • Crushed graham crackers
  • Ground cinnamon or pumpkin pie spice
  • Melted milk or dark chocolate for drizzling

Instructions
 

  • Beat the softened cream cheese in a large bowl until smooth and fluffy, about 1 minute.
  • Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat until completely smooth.
  • Fold in the graham cracker crumbs until a thick, scoopable mixture forms.
  • Cover and refrigerate the mixture for at least 2 hours, or overnight.
  • Scoop about 1 tablespoon of the chilled mixture and roll into smooth balls. Place on a parchment-lined tray and chill for an additional 20 minutes.
  • Melt the white chocolate with the coconut oil in 30-second microwave intervals, stirring between each interval until smooth.
  • Dip each truffle into the melted chocolate using a fork or dipping tool. Allow the excess chocolate to drip off before placing the truffle back on the parchment paper.
  • Immediately sprinkle with crushed graham crackers, cinnamon, or drizzle with melted chocolate while the coating is still wet.
  • Refrigerate for 20 minutes, or until the chocolate coating is completely set.
  • Serve chilled or allow the truffles to sit at room temperature for 10 minutes before serving for the creamiest texture.

Notes

Use block-style cream cheese instead of whipped cream cheese for the best texture.
Always use 100% pure pumpkin puree, not pumpkin pie filling.
Chill the filling for at least 2 hours before rolling to prevent sticky truffles.
If the filling is still too soft, mix in a few extra tablespoons of graham cracker crumbs and chill again.
White chocolate creates the classic pumpkin pie truffle appearance, but milk or dark chocolate work equally well.
For a vegan version, use dairy-free cream cheese and dairy-free white chocolate.
Add finely chopped pecans or mini chocolate chips to the filling for extra texture.
Store in an airtight container in the refrigerator for up to 5 days, separating layers with parchment paper.
Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Do not leave the truffles at room temperature for more than 1–2 hours, as the cream cheese filling will soften.