Pin it
These little pumpkin spice truffles are like autumn wrapped up in a bite-sized package. They blend the cozy flavors of pumpkin pie—think real pumpkin puree, a warm mix of spices, and a graham cracker crunch—into a creamy filling that’s dipped in sweet white chocolate. No baking needed, just 20 minutes of your time, and you’ve got a treat that’s perfect for holiday get-togethers, a Thanksgiving dessert spread, or a lazy fall brunch. They’re easy to make ahead and stash in the fridge, so you’re always ready when the craving hits.
I made these for a family dinner last fall, and they were a total hit. My cousin, who’s usually glued to the pie table, kept grabbing them instead, saying they tasted just like her favorite dessert but without the plate-and-fork hassle. I’ve been hooked ever since—they’re my secret weapon for impressing without stressing.
Ingredients That Make It Sing
- Graham Crackers: Stick with honey ones—their gentle sweetness plays so well with the pumpkin. Grab a fresh box for the best flavor.
- Pumpkin Puree: Use pure pumpkin, not the pre-spiced pie stuff. Canned works great for a smooth, reliable texture.
- Cream Cheese: Full-fat is the way to go for that rich, velvety feel, though softened reduced-fat can pinch-hit. Let it warm up so it blends easily.
- White Chocolate: Melting wafers (like Ghirardelli) are smoother than chips and give a polished finish. Pick a good-quality brand—it matters.
- Spices (Cinnamon, Cloves, Ginger, Allspice, Nutmeg): Freshly opened jars make a world of difference. Old spices can taste flat, so check your stash.
I learned the hard way that stale spices can dull the whole thing—once I used some ancient nutmeg, and the truffles just didn’t pop. Now I keep my spices fresh, and the warm, cozy scent fills the kitchen every time.
Let’s Make Them Step by Step
- Step 1: Crush the Base
- Toss a 14.4-ounce package of graham crackers (about 9 sheets) into a food processor. Pulse them down to fine crumbs—no big chunks left—so they mix evenly later.
- Step 2: Blend the Filling
- Add 4 ounces of softened cream cheese, ½ cup pumpkin puree, ¼ cup powdered sugar, and the spice lineup (1 teaspoon cinnamon, ½ teaspoon each cloves, ginger, allspice, and nutmeg, plus ¼ teaspoon salt) to the crumbs. Pulse until it’s a smooth, sticky dough that holds together when you pinch it.
- Step 3: Chill It Down
- Scrape the mix into a bowl and pop it in the fridge for 5 minutes. This makes it firm enough to roll without sticking to your hands.
- Step 4: Roll with Care
- Scoop out tablespoon-sized portions and roll them into 1-inch balls. Work quickly, and if they start to soften, chill them a bit more. Aim for smooth, even spheres.
- Step 5: Freeze for Dipping
- Line a tray with parchment, set the balls on it, and freeze for 15-20 minutes. This keeps them solid when they hit the warm chocolate.
- Step 6: Melt the Coating
- Dump 12 ounces of white chocolate wafers into a microwave-safe bowl. Heat at half power in 30-second bursts, stirring each time, until it’s silky and lump-free—don’t rush it or it’ll clump.
- Step 7: Dip and Decorate
- Drop a truffle onto a fork, dunk it in the chocolate, and lift it out, letting the excess drip off. Set it back on the parchment. Sprinkle on toppings like gold dust or graham crumbs right away, before it sets.
Pin it
I adore the pumpkin puree in these—it’s the heart of the flavor. My dad, who grew up on homemade pumpkin pie, says they remind him of his mom’s kitchen. We fight over the last one every time I make a batch!
Dress Them Up Your Way
I love playing with toppings to match the mood. A quick dusting of cinnamon or nutmeg keeps it simple, while tiny bits of crystallized ginger add a zingy bite. For fancier days, I drizzle a little melted caramel over the top—looks stunning and tastes divine.
Pin it
Storing for Later
These keep beautifully in the fridge for up to a week—just layer them in an airtight container with parchment between so they don’t stick. I’ve made them days ahead for parties, and they taste just as good. If you freeze them, let them thaw in the fridge overnight before serving.
A Twist for Everyone
They’re easy to tweak, too. For my vegetarian sister, I skip any meaty garnishes and lean into the spices. Once, I made a low-carb batch with almond flour instead of graham crackers—still delicious. A splash of maple extract in the filling is my latest trick for a cozy twist.
Perfect Pairings
These truffles shine next to a hot mug of cider or coffee—the warmth brings out the spices. At Thanksgiving, I set them out with whipped cream on the side for dipping, and it’s a game-changer. They’ve even tagged along to picnics, holding up great in a cooler.
Pin it
These pumpkin spice truffles are my fall obsession—simple ingredients turned into something that feels special. That creamy, spiced center against the sweet chocolate shell is pure comfort in every bite. They’re a little piece of the season you can share—or hoard—all to yourself.
Frequently Asked Questions
- → Can I use milk chocolate?
- Yes, it’s a yummy swap for white chocolate.
- → How long to prep?
- About 15 minutes, plus a little chilling time.
- → Spices too much?
- Swap them for 3 teaspoons of pumpkin pie spice.
- → Good for beginners?
- Super easy—no oven, just mix and dip!
- → Can I freeze them?
- Yep, they’ll keep for a month frozen.