Get Your Pumpkin Fix with These Bite-Size Pumpkin Spice Truffles

I’ve made pumpkin spice cookies, bars, cheesecake, cheesecake bars :) and the likes. I’ve even ventured into making delicious pumpkin hot drinks at home. As much I kind of can’t stand all the pumpkin spice marketing (especially when it starts hitting in July when it’s sweltering hot outside) there is no denying that eating all the pumpkin pie spice things this time of year is pretty great.

This year I wanted to try a new recipe and I’m so glad I did! I love Oreo truffles--the little rounds of smooth chocolate filling surrounded with a firm layer of dark chocolate. What’s not to love? When I saw that one of my favorite blogs I go to for sweets (Sally’s Baking Addiction) Had a recipe for pumpkin spice truffles. I had to give them a go. I love the idea of just a bite-size treat to get my pumpkin spice fxl. For some reason with truffles I really can just have one or two at the very most and it hits the spot. They are so rich and filling and one is plenty satisfying. Whereas I could eat a few more  pumpkin chocolate chip cookies or bars in a day than I’d care to admit :)

These are very simple and the filling just has a jar of canned pumpkin, graham cracker crumbs, cream cheese, sugar, melted white chocolate and spices. They are then coated in either white or dark chocolate after they are set from being refrigerated for some time. These are likely ingredients you already have on hand if you have geared up for fall baking season this year. 


  • A few people commented on her recipe that they had a hard time getting chocolate chips to melt. Sally commented that you should preferably not be using chocolate chips to melt for the outer coating. They contain stabilizers that try to prevent them from melting and spreading when they are in cookies, so they are in fact harder to melt. Try to instead use an actual bar of chocolate--she recommends the 4 ounce bars of pure semi-sweet chocolate you can find in the baking section from the brand Baker’s or Ghirardelli.

  • The pumpkin flavor and spices develop beautifully and taste even better one or two days after these are made. So these work great to make ahead of time for a party or event.
  • You can’t skip the step of letting that filling chill. It is a mandatory step that will make rolling into balls so much easier. Then you must let it chill for another thirty minutes before you dip in the melted chocolate. It’s hard to be patient but it’s really necessary this time and well worth it!
  • As with all candy recipes--making candy is quite finicky and you really risk it not turning out perfectly if you try and substitute any ingredients. Make the recipe as written— if you have food allergies or other reasons why you can’t use any of these ingredients, it might be best to try a different recipe.

Pumpkin Spice Truffles

Learn how to make pumpkin spice truffles dipped in white chocolate or dark chocolate. These are a new favorite Fall treat! Author: Author: Sally Total Time: 2 hours, 30 minutes

Prep time:
Yield: Yield: 35 truffles
Serving size: 5
Calories per serving: 518

2 ounces full-fat cream cheese, softened to room temperature
2 tablespoons confectioners’ sugar
1/3 cup pumpkins puree
1 and 3/4 cups graham crackers crumbs (about 12 full sheet graham crackers)
1/2 teaspoon pumpkins pie spice*
1/2 teaspoon ground cinnamon
4 ounces white chocolate, coarsely chopped and melted
10 ounces semi-sweet or white semisweet chocolate chips, coarsely chopped
optional garnish: extra graham cracker crumbs or cinnamon/sugar

With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.

During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.

Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.

Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.


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    Mary Richardson
    Weekly Newsletter Contributor since 2014
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