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White chocolate pumpkin pie truffles topped with graham cracker crumbs, with one cut open to reveal the pumpkin filling.
Tiffany

Pumpkin Pie Truffles

These easy Pumpkin Pie Truffles feature a creamy pumpkin spice filling made with real pumpkin puree, cream cheese, and graham cracker crumbs, all coated in smooth white chocolate. A delicious no-bake dessert for Thanksgiving and fall parties.
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Prep Time 25 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Filling
  • 1/3 cup pure pumpkin puree blotted to remove excess moisture
  • 4 oz cream cheese softened
  • 1 1/2 cups finely crushed graham crackers
  • 1/2 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1 pinch salt
For the Chocolate Coating
  • 12 oz white chocolate melting wafers
  • 1 tsp coconut oil optional
For Decoration
  • 2 tbsp finely crushed graham crackers
  • 1/4 tsp ground cinnamon optional

Equipment

  • Large mixing bowl
  • Electric hand mixer
  • Rubber spatula
  • Baking sheet
  • Parchment paper
  • Small cookie scoop
  • Microwave-safe bowl
  • Fork or dipping tool

Method
 

  1. Prepare the pumpkin puree. Place the pumpkin puree between several layers of paper towels and gently press to remove excess moisture.
  2. Make the cream cheese mixture. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
  3. Add the pumpkin and spices. Mix in the blotted pumpkin puree, pumpkin pie spice, vanilla extract, and salt until evenly combined.
  4. Add the graham cracker crumbs. Stir in the finely crushed graham crackers until a soft, scoopable dough forms. If the mixture is too sticky, add a little more graham cracker crumbs.
  5. Chill the filling. Cover the bowl and refrigerate for 45 minutes, or until the mixture is firm enough to shape.
  6. Shape the truffles. Scoop approximately 1 tablespoon of filling for each truffle. Roll into small balls and arrange on a parchment-lined baking sheet. Refrigerate for another 15 minutes.
  7. Melt the white chocolate. Place the white chocolate melting wafers in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval until smooth. Stir in the coconut oil if needed for a thinner coating.
  8. Coat and decorate. Dip each chilled pumpkin ball into the melted chocolate, allowing excess coating to drip off. Place on parchment paper, sprinkle with graham cracker crumbs or cinnamon, and refrigerate for approximately 30 minutes until the coating is firm.

Notes

Recipe Tips
  • Use 100% pure pumpkin puree, not pumpkin pie filling.
  • Remove excess moisture from the pumpkin puree before mixing.
  • Crush graham crackers into fine crumbs for a smooth filling.
  • Chill the mixture thoroughly before shaping.
  • Use white chocolate melting wafers for easier coating.
  • Keep the truffles refrigerated because they contain cream cheese.
Make Ahead: Prepare the truffles 1–2 days before serving.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze for up to 1 month for best quality. Thaw in the refrigerator.
Yield: Approximately 24 small truffles.