Pumpkin Truffles consist of a creamy filling stuffed inside a rich chocolate shell - they're a quick and easy cheesecake truffle recipe flavored with pumpkin puree, pumpkin pie spice, and a few other simple ingredients. These amazingly delicious no bake truffles are perfect for the fall season. Your family and friends will be delighted with these sweet treats!
👩🏻🍳 Why You'll Love This Recipe
Pumpkin truffles have become one of my favorite homemade desserts. They're so easy to make and pretty much foolproof, which is super important! There's nothing worse than spending an entire afternoon making a dessert and having it not turn out the way you want, but luckily these no bake truffles turn out great every time.
If you're a big fan of easy truffles like these ones, you should also check out this recipe for Strawberry Cream Truffles.
🥘 Ingredients Needed
- cream cheese - gives these pumpkin truffles a distinctly cheesecake-like flavor.
- powdered sugar - helps the truffle filling form a more solid consistency.
- pumpkin puree - gives these truffles extra creaminess and pumpkin flavor.
- pumpkin pie spice - pairs perfectly with the pumpkin.
- cinnamon - provides additional warmth in the spice blend.
- graham cracker crumbs - simulates pumpkin pie crust.
- chocolate chips - you'll melt these down for the chocolate shell.
- chopped pecans - optional but perfect to sprinkle on top of your finished truffles!
- Beat the cream cheese with an electric mixer for a few minutes, then add the powdered sugar and pumpkin puree.
- Combine well.
- Stir in pumpkin spice, graham cracker crumbs, and cinnamon. Mix until fully incorporated, then cover and refrigerate for about half an hour.
- Use a small cookie scoop to portion out the mixture on a parchment-lined baking tray.
- Melt the chocolate chips.
- Dip each truffle into the chocolate, making sure to fully coat.
- Set them on a rack and allow excess chocolate to run off.
- Sprinkle with chopped pecans and/or additional chocolate, then pop your pumpkin truffles in the fridge to set!
These chocolate candies are typically rich and decadent and often dusted in cocoa powder or sprinkled with some kind of topping. They're actually named after their resemblance to truffle mushrooms!
Using the microwave is the quickest and most simple way to melt chocolate, but be sure to do it in short increments so you can monitor the consistency and make sure it doesn't seize up.
You can also use a double boiler, which is when you place a bowl of chocolate on top of a pot of boiling water. This method takes longer, but is more reliable.
By nature, chocolate chips are made to hold their shape, so melting them can sometimes be difficult. Try adding some coconut oil to provide stability as the chips melt.
💭 Other Helpful Tips
- Store your pumpkin truffles in the fridge for up to a week or in the freezer for 2 months or so.
- When storing the truffles, use parchment paper at the bottom of the container and in between layers if you have to stack them. This will prevent sticking!
- To make sure you don't scorch your chocolate chips, microwave in short bursts on 50%-70% power (you may have to experiment to see what's best with your microwave), and be sure to stir in between each round of heating.
- Another way to avoid burning the chocolate is to stop microwaving the chips slightly before they're all melted. The residual heat should take them the rest of the way.
These no bake truffles are a great dessert to make with your kids or your friends and family! Perfect for a festive fall treat or to serve as dessert with a Thanksgiving spread.
- These pumpkin truffles are also great with a white chocolate or dark chocolate coating.
- Some other great toppings are cinnamon sugar, extra graham cracker crumbs, or festive sprinkles.
- Instead of (or in addition to) the graham cracker crumbs, you could also pulverize some ginger snaps for extra warmth in these truffles.
- For a slightly sweeter filling, mix in a teaspoon or so of vanilla extract.
🎃 More Pumpkin Dishes
Pumpkin is such a classic fall flavor, and I love cooking with it in desserts and other dishes too! For instance, this Bacon and Pumpkin Pasta is a unique way of using pumpkin that's so tasty.
🥧 Dessert Recipes
- Pumpkin Cheesecake Cake Mix Whoopie Pies - That might seem like a mouthful, but these pumpkin whoopie pies are super easy to make!
- Peanut Butter Mummy Cookies - If you're looking for an adorable and spooky dessert to make for Halloween, look no further.
- Easy Peanut Butter S'mores Cookies - These tasty cookies conjure the feeling of roasting marshmallows and telling ghost stories--no campfire required!
No Bake Pumpkin Truffles
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📋 Recipe Card
- In a large bowl, beat the cream cheese with an electric mixer for 2-3 minutes. Add the powdered sugar and pumpkin puree and beat slowly until everything comes together.4 ounces cream cheese, room temperature, 3 tablespoons powdered sugar, ⅓ cup pumpkin puree
- Stir in the pumpkin spice, cinnamon and graham cracker crumbs until everything is incorporated.1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 1 ½ cups graham cracker crumbs
- Cover and refrigerate the bowl for 30 minutes.
- Scoop the chilled dough using a small cookie scoop and place them on the baking tray lined with parchment paper. Roll the dough between your palms to smooth them into balls and refrigerate while preparing the chocolate.
- Melt the chocolate chips in the microwave (or use a double boiler).2 cups chocolate chips
- Using a fork, dip each truffle into the melted chocolate until fully coated.
- Place them on a rack that helps to drip the excess chocolate.
- Sprinkle with chopped pecans or drizzle with additional melted chocolate if desired.2 tablespoons pecans, chopped
- Place the truffles back on the baking tray and refrigerate until ready to serve.
- The truffles will be good for a week when stored in the refrigerator and for 2 months when stored in the freezer.
- To freeze the truffles, place them in a sturdy airtight container. Separate layers with wax or parchment paper.
- The easiest method to melt the chocolate is a microwave method. Place the chocolate chips in a microwave safe bowl and microwave for 30 seconds by stirring frequently in between until the chocolate is completely melted. For the double boiler method, place a saucepan on a medium heat with a cup of water. Once the water starts boiling, place a heat proof bowl over the saucepan with chocolate chips in it (make sure the bowl doesn’t touch the bottom). Mix until the chocolate melts completely.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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