The first time I bit into a pumpkin pie truffle, I swear I saw autumn leaves swirl around me. There’s just something magical about that creamy, spiced pumpkin center wrapped in a crisp shell of white chocolate. If you love pumpkin pie but crave something a little more bite-sized (and a whole lot more shareable), this pumpkin pie truffles recipe is about to become your new seasonal obsession. Honestly, these easy white chocolate fall treats remind me of cozy sweaters, laughter around the table, and that little happy dance you do when your sweet tooth is more than satisfied.
I started making these pumpkin pie truffles one chilly October after a pumpkin pie disaster left me with extra filling and a stubborn craving for all things pumpkin. Instead of tossing the filling, I got creative—and wow, am I glad I did. Over the years, I’ve tweaked the recipe to be foolproof, festive, and perfect for parties or gifting. These truffles have become a family tradition, popping up for Thanksgiving, Halloween, and every random Tuesday when I need a little fall comfort.
Why do I keep coming back to pumpkin pie truffles? They’re quick, they’re easy, and they taste like a bite of pumpkin pie heaven. Plus, the white chocolate shell adds a creamy sweetness that pairs perfectly with the spiced pumpkin center. Trust me, whether you’re a seasoned baker or just looking for an easy fall treat, these pumpkin pie truffles are going to steal the show—and your heart! If you’ve got a can of pumpkin puree and a bag of white chocolate chips, you’re basically halfway there. So, grab your mixing bowl, and let’s get a little messy—these truffles are so worth it.
Why You’ll Love This Pumpkin Pie Truffles Recipe
- Quick & Easy: You can whip up these pumpkin pie truffles in under an hour, making them perfect for last-minute gatherings or a spontaneous fall baking session.
- Simple Ingredients: No need for fancy specialty items—most of the ingredients are probably lurking in your pantry, especially if you’re a pumpkin spice fan like me.
- Perfect for Fall Festivities: These truffles are a hit at Halloween parties, Thanksgiving dessert tables, or just a cozy night in with hot cider.
- Crowd-Pleaser: Kids, adults, and even the “I’m not really a pumpkin person” folks go back for seconds. They’re always the first thing to disappear from the dessert platter.
- Unbelievably Delicious: The combo of spiced pumpkin filling and creamy white chocolate is honestly next-level comfort food. Each bite is creamy, sweet, and packed with pumpkin spice goodness.
What really sets this pumpkin pie truffles recipe apart? For starters, I blend the pumpkin puree with crushed cookies and cream cheese for a rich, smooth texture (no graininess here!). I’ve tested this method over a dozen times to get the perfect ratio of spice, sweetness, and creaminess. And that white chocolate coating? It’s the ideal finishing touch for both taste and presentation. Plus, you can decorate them with a sprinkle of cinnamon or festive fall sprinkles for extra flair.
I’ve made plenty of truffle recipes, but these are the ones that make people pause and ask for the recipe. They’re the kind of treat that turns a regular fall day into something special. There’s nothing fussy about them—just pure, nostalgic pumpkin pie flavor in a cute, poppable package. If you’re looking for an easy white chocolate fall treat that’s as fun to make as it is to eat, you’ll absolutely love these pumpkin pie truffles. Trust me, your fall baking game just got a serious upgrade (and your friends will thank you for it)!
What Ingredients You Will Need
This pumpkin pie truffles recipe uses simple, wholesome ingredients to deliver that classic fall flavor in every bite. Most of these are pantry staples, and a few can be swapped for your favorites or dietary needs. Here’s what you’ll need:
- Pumpkin Puree (not pumpkin pie filling) – The star of the show! Go for 100% pure pumpkin. I like Libby’s, but any brand works.
- Cream Cheese, softened – Adds richness and helps bind the filling. Full-fat gives the best texture, but light cream cheese works too.
- Graham Cracker Crumbs – These bring that classic pie crust flavor. You can use digestive biscuits if you’re outside the US or gluten-free graham crackers for a GF version.
- Powdered Sugar – Sweetens the filling and helps with texture. Don’t skip sifting if it’s clumpy!
- Pumpkin Pie Spice – The magic blend! If you prefer, you can mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.
- Vanilla Extract – Just a splash brings out the flavors. Pure vanilla is best, but imitation works in a pinch.
- White Chocolate Chips or Melting Wafers – For that luscious coating. I’ve had the best success with Ghirardelli melting wafers—they melt smoothly and set with a nice snap, but regular white chocolate chips are good too (just add a teaspoon of coconut oil if they seem too thick).
- Coconut Oil (optional) – Helps thin the chocolate for dipping and gives a glossy finish.
- Pinch of Salt – Balances the sweetness and makes the pumpkin flavor pop.
- Festive Sprinkles or Ground Cinnamon (optional, for decorating) – Totally optional, but so fun and perfect for fall vibes!
Substitutions & Tips:
- No cream cheese? Try dairy-free cream cheese for a vegan option, or even Greek yogurt (though the texture will be a little softer).
- Gluten-free? Use certified GF graham crackers. I’ve tested it—they work great.
- Not into white chocolate? Dip in milk or dark chocolate instead. It’s a bit less “pumpkin pie latte,” but still super tasty.
- If you want less sugar, reduce the powdered sugar by a tablespoon or two. The truffles will still hold together well.
- I like to prep the graham cracker crumbs ahead of time. Just blitz crackers in a food processor or pop them in a zip bag and smash with a rolling pin. Kids LOVE helping with that part.
Honestly, this pumpkin pie truffles recipe is as flexible as it is delicious. Mix and match based on what’s in your pantry, and don’t stress if you need to improvise—these truffles are forgiving (and always turn out tasty)!
Equipment Needed
- Mixing Bowls – At least one medium and one small. Glass or stainless steel is fine.
- Electric Mixer or Sturdy Whisk – For blending the filling. I’ve made these both ways, and an electric hand mixer does make things quicker, but a whisk and a little elbow grease work just fine.
- Measuring Cups & Spoons – Precision helps, especially with the pumpkin puree and graham cracker crumbs.
- Baking Sheet or Tray – For chilling and setting the truffles. Line it with parchment paper for easy cleanup.
- Small Cookie Scoop or Spoon – Helps portion the truffles evenly. If you don’t have a scoop, a heaping tablespoon works well.
- Microwave-Safe Bowl or Double Boiler – For melting the white chocolate. I prefer the microwave for speed, but a double boiler is best if you’ve ever burned chocolate (been there, done that).
- Fork, Dipping Tool, or Toothpicks – For dipping the truffles in chocolate. A regular fork works in a pinch, but dipping tools make things less messy.
- Cooling Rack (optional) – Not necessary, but it helps the coating set evenly.
If you’re just getting started, don’t sweat the specialty gadgets—I’ve made these pumpkin pie truffles with nothing more than a spoon, bowl, and a lot of enthusiasm. Parchment paper is your friend for easy cleanup, and if you use a silicone baking mat, it’s even easier to pop the truffles off after chilling. Just don’t forget to wash your bowls and utensils right after dipping—the chocolate sets fast and can be a pain to scrub off later!
How to Make Pumpkin Pie Truffles Coated in White Chocolate
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Prepare the Filling:
- In a medium mixing bowl, combine 1/2 cup (120g) pumpkin puree, 4 oz (113g) cream cheese, softened, and 1 tsp vanilla extract.
- Beat with an electric mixer or whisk until smooth and creamy (about 2 minutes). Scrape down the sides as needed.
- Add 1 cup (100g) graham cracker crumbs, 3/4 cup (90g) powdered sugar, 1.5 tsp pumpkin pie spice, and a pinch of salt. Mix until thoroughly combined and a soft dough forms. If the mixture feels too sticky, add a tablespoon or two more graham cracker crumbs.
Tip: The dough should be thick and workable, not runny. If it’s too soft, pop the bowl in the fridge for 10 minutes before rolling.
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Shape the Truffles:
- Line a baking sheet with parchment paper.
- Using a small cookie scoop or heaping tablespoon, scoop out portions and roll into balls (about 1 inch/2.5cm diameter). You should get 18-22 truffles.
- Place the formed truffles on the prepared baking sheet.
Personal tip: If your hands get too sticky, dust them with a little powdered sugar.
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Chill the Truffles:
- Refrigerate the shaped truffles for at least 30 minutes, or speed things up by freezing for 10-15 minutes. This helps them stay firm during dipping.
Warning: Don’t skip chilling! Warm truffles will fall apart in the melted chocolate.
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Melt the White Chocolate:
- Place 12 oz (340g) white chocolate chips or melting wafers in a microwave-safe bowl.
- Microwave in 20-second intervals, stirring well after each, until smooth and fully melted. If the chocolate is too thick, stir in 1-2 tsp coconut oil.
- If using a double boiler, melt over low heat, stirring constantly.
Sensory cue: Melted white chocolate should look glossy and flow off a spoon in ribbons.
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Dip the Truffles:
- Working one at a time, drop a chilled truffle into the melted white chocolate. Use a fork or dipping tool to roll and coat, then lift out and tap gently to let excess chocolate drip off.
- Place the coated truffle back on the parchment-lined sheet. Sprinkle with cinnamon or fall sprinkles before the chocolate sets.
Efficiency tip: Only take a few truffles out of the fridge at a time so they stay cold for dipping.
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Let Set and Enjoy:
- Allow the truffles to set at room temperature (20-30 minutes), or pop the tray in the fridge for 10 minutes to speed things up.
- Once set, transfer to an airtight container for storage.
Now, stand back and admire your beautiful, festive pumpkin pie truffles! They taste even better than they look—promise!
Cooking Tips & Techniques
Let’s be real, white chocolate can be a little finicky. I’ve had my share of truffle fails (think chocolate seized up into a sad, lumpy mess), so here’s what I’ve learned from trial, error, and a few happy accidents:
- Chill the Truffles Well: Warm filling + melted chocolate = messy disaster. Keep truffles cold for smooth dipping.
- Thin Out Chocolate if Needed: If your white chocolate is stubbornly thick, stir in a teaspoon or two of coconut oil or shortening for a smoother dip. Don’t add water—it’ll make the chocolate seize up.
- Don’t Overheat the Chocolate: Microwaving in short bursts and stirring often is key. If you see it start to scorch at the edges, stop and stir until smooth.
- Work in Small Batches: Only take a few truffles out for dipping at a time. If they warm up, pop them back in the fridge.
- Let Excess Chocolate Drip Off: Use a fork to gently tap off extra coating for a cleaner finish. If you want that perfect drizzle, use a fork dipped in extra chocolate and wave it over the finished truffles.
- Decorate Fast: Dust with cinnamon or add sprinkles before the chocolate sets—otherwise, nothing sticks.
One time, I tried to rush the process and skipped the chilling step. Big mistake—my truffles ended up more like pumpkin pie blobs. Lesson learned: patience pays off, especially with no-bake treats! If you have little helpers in the kitchen, let them handle the sprinkles—they love it, and the truffles look even more festive with a little “creative” touch.
Variations & Adaptations
One of the best things about this pumpkin pie truffles recipe is how easy it is to tweak for different diets or flavor cravings. Here are a few of my favorite spins:
- Gluten-Free: Swap in gluten-free graham crackers or digestive biscuits. The texture and flavor stay on point (I’ve served these at GF potlucks—no one noticed the difference).
- Dairy-Free/Vegan: Use plant-based cream cheese and dairy-free white chocolate chips. The flavor is still rich and the truffles hold up beautifully.
- Chocolate Coating: Not a white chocolate fan? Dip in dark or milk chocolate for a less sweet, more grown-up twist. Add a pinch of sea salt on top for a nice contrast.
- Spice It Up: Add a dash of extra cinnamon or a pinch of cayenne for a spicy-sweet kick. Or, try a maple glaze drizzle instead of sprinkles for a breakfast-y vibe.
- Nutty Crunch: Stir in 1/4 cup finely chopped pecans or walnuts to the filling. I tried this last Thanksgiving and loved the extra bite (plus, it makes them taste even more like classic pie).
Honestly, don’t be afraid to get creative. These truffles can handle all kinds of flavor adventures—from chai spice blends to a splash of bourbon in the filling (adults only, of course). If you find a combo you love, let me know—I’m always up for a new truffle twist!
Serving & Storage Suggestions
For the best flavor and texture, serve these pumpkin pie truffles slightly chilled or at cool room temperature. Arrange them on a pretty platter, sprinkle with extra cinnamon, or pile them in cupcake liners for a Pinterest-worthy dessert display. They pair so well with hot coffee, chai tea, or even a glass of spiced apple cider.
Storage:
- Keep truffles in an airtight container in the fridge for up to 1 week. The flavors actually deepen after a day or two—seriously, they get even better!
- For longer storage, freeze in a single layer, then transfer to a zip bag. Let thaw in the fridge before serving.
- If stacking, separate layers with parchment so they don’t stick together or smudge the chocolate coating.
To reheat (if you like a soft center), pop one in the microwave for 5-8 seconds. Just don’t overdo it or the chocolate will melt. These truffles also make adorable gifts—just tuck a few in a small treat box, tie with a ribbon, and you’re basically everyone’s favorite person.
Nutritional Information & Benefits
Each pumpkin pie truffle clocks in at around 110 calories, with about 2g protein, 4g fat, and 16g carbs (give or take, depending on size and coating). They’re a great little treat—indulgent, but not over the top.
Pumpkin puree brings a nice boost of vitamin A and fiber, while the cream cheese adds a bit of calcium and protein. If you use gluten-free or dairy-free swaps, these truffles can fit lots of diets. Of course, there’s sugar and white chocolate, so they’re definitely a treat, but one that feels a little more wholesome than most holiday candies.
Personally, I love that they offer all the cozy pumpkin pie flavor in a perfectly portioned bite. Just be mindful if you or your guests have dairy or wheat allergies—use the substitutions above for a safe, delicious treat everyone can enjoy.
Conclusion
So, there you have it—my absolute favorite pumpkin pie truffles recipe. These easy white chocolate fall treats are everything I want in a seasonal dessert: simple, festive, and seriously delicious. Whether you’re baking for a crowd or just for yourself, these truffles are guaranteed to bring a little more joy (and a lot more pumpkin spice) to your fall days.
I hope you’ll try this recipe and make it your own—tweak the spices, change up the coating, or add a fun garnish. That’s the beauty of truffles—they’re endlessly customizable and always a hit. Personally, I look forward to making a batch every autumn, just for that first creamy, spiced bite.
If you do give these pumpkin pie truffles a go, leave me a comment below—tell me your favorite variation, share a photo, or let me know how they disappeared at your family gathering. You can even pin this recipe for later. Happy fall baking, friends, and remember: the best treats are the ones you share!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Just be sure to roast, mash, and drain your fresh pumpkin well so the filling doesn’t get too watery. Canned puree is a bit more consistent, but fresh adds lovely flavor if you have the time.
How do I keep the truffles from falling apart during dipping?
Chill the shaped truffles thoroughly before dipping and work in small batches. If the filling feels too soft, add a bit more graham cracker crumbs to firm it up.
What’s the best way to melt white chocolate without burning it?
Microwave in 20-second bursts, stirring between each. If using a stovetop, keep the heat super low and stir constantly. Add coconut oil if it thickens up too much.
Can I make these pumpkin pie truffles ahead of time?
Absolutely! They store well in the fridge for up to a week or in the freezer for a month. Just let them come to cool room temp before serving for the best texture.
Are these truffles safe for nut allergies?
The base recipe is nut-free, but always check your chocolate and graham crackers for cross-contamination. Skip the nut add-ins or toppings if allergies are a concern.
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Pumpkin Pie Truffles
- Total Time: 50 minutes
- Yield: 18-22 truffles 1x
Description
These easy pumpkin pie truffles feature a creamy, spiced pumpkin center wrapped in a crisp shell of white chocolate. Perfect for fall gatherings, gifting, or whenever you crave a bite-sized pumpkin pie treat.
Ingredients
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 4 oz (113g) cream cheese, softened
- 1 tsp vanilla extract
- 1 cup (100g) graham cracker crumbs
- 3/4 cup (90g) powdered sugar
- 1.5 tsp pumpkin pie spice
- Pinch of salt
- 12 oz (340g) white chocolate chips or melting wafers
- 1–2 tsp coconut oil (optional, for thinning chocolate)
- Festive sprinkles or ground cinnamon (optional, for decorating)
Instructions
- In a medium mixing bowl, combine pumpkin puree, softened cream cheese, and vanilla extract.
- Beat with an electric mixer or whisk until smooth and creamy (about 2 minutes), scraping down the sides as needed.
- Add graham cracker crumbs, powdered sugar, pumpkin pie spice, and a pinch of salt. Mix until thoroughly combined and a soft dough forms. If too sticky, add more graham cracker crumbs as needed.
- Line a baking sheet with parchment paper. Using a small cookie scoop or heaping tablespoon, scoop out portions and roll into 1-inch balls. Place on the prepared baking sheet.
- Refrigerate the truffles for at least 30 minutes, or freeze for 10-15 minutes, until firm.
- Place white chocolate chips or melting wafers in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth and melted. Stir in coconut oil if chocolate is too thick.
- Working one at a time, dip each chilled truffle into the melted white chocolate using a fork or dipping tool. Tap off excess chocolate and return to the parchment-lined sheet.
- Immediately sprinkle with cinnamon or festive sprinkles before the chocolate sets.
- Let truffles set at room temperature for 20-30 minutes, or refrigerate for 10 minutes until firm.
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
Notes
Chill the truffles thoroughly before dipping to prevent them from falling apart. If the white chocolate is too thick, add coconut oil to thin it. Decorate quickly before the chocolate sets. For gluten-free or dairy-free versions, use appropriate substitutes. Store in the fridge for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 12
- Sodium: 60
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 2
Keywords: pumpkin pie truffles, white chocolate, fall treats, no bake, Thanksgiving dessert, pumpkin spice, easy truffles, holiday candy, bite-sized dessert, Halloween treats
