Wouldn’t these truffles make a great addition to a Halloween or Thanksgiving dessert table? We’re celebrating with these rich and creamy pumpkin and cream cheese filled truffles generously dipped in white chocolate. The truffles are perfect when you’re craving a taste of pumpkin spice.
For these No bake pumpkin truffles we made them with cream cheese, graham crackers and pumpkin pie spice and dipped them in a luscious white chocolate coating.
Making the truffles!
In a food processor place the graham crackers and pulse till fine crumbs. You can also place them in a zip-lock bag and crush them with a heavy rolling pin. As far as cookies, you could also use Golden Oreo crumbs or gingersnaps for a delicious cookie change up of flavor. Super yum, right?
In a large bowl combine the crumbs, cream cheese, sugar, pumpkin puree, cinnamon and salt and beat till smooth. Refrigerate for an hour or more.
On a lined baking sheet with parchment paper, using a cookie scoop, scoop the dough or manually roll a heaping teaspoon of the mixture into balls.
Melt the chocolate in the microwave in 30 second increments stirring between each one till melted. Place the pumpkin balls one at a time in the chocolate using a spoon to coat. Place the truffle on the parchment paper and garnish with extra crumbs, candies or sprinkles to give it a decorative touch!
Refrigerate the truffles for at least 30 min or till chocolate has set. Refrigerate any leftovers until ready to serve or devour. Set them on your party tray, bring them to room temperature and watch them disappear!
If you love truffles like we do, you might even enjoy these Vegan Chocolate Peanut Butter Truffles, Irresistible Chocolate Covered Coconut Truffles or these Red Velvet Luv Truffles for a nice change up!
Pumpkin Cream Cheese Truffles
- 3 ounces cream cheese room temperature
- 2 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
- 10 ounces white chocolate, coarsely chopped or chips
- optional: Extra graham cracker crumbs, sprinkles, cinnamon, candies like candy corn
- Using a mixer, mix together cream cheese and confectioners’ sugar until creamy. Add pumpkin pureé and beat until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated for 2 minutes. Mixture will be thick and smooth.
- Being the truffle mixture is very soft, it must be refrigerated for at least 1 hour (up to 1 day) before you can roll it into balls. Chilled truffles work better for dipping.
- Line two large baking sheets with parchment paper. Set aside.
- Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill the balls for 30 more minutes.
- Five minutes before you take the balls out of the refrigerator, melt the chocolate in the microwave in 30 second intervals, stirring each time. Let the chocolate sit for a minute or two to cool slightly before dipping.
- Remove pumpkin pie truffles from the refrigerator and dip them one at a time into the melted chocolate. Use a fork to lift the dipped ball out of the chocolate and use a toothpick (or another fork) to slide the ball off the fork onto the lined baking sheet.
- Place balls back onto the baking sheet after you dip each one. Immediately sprinkle with crushed graham cracker crumbs, sprinkles, candies or cinnamon. Allow chocolate to completely set in the refrigerator before serving.
- Bring truffles to room temperature when serving. They are fine to sit out a few hours for parties, etc., otherwise, store in refrigerator until ready to serve.