How to Make Pumpkin Spice Truffles

Your new favorite Fall treat.

For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Click through for the recipe.

Hi! Truffle, anyone?

I mean, there’s plenty to share. ↓

For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Click through for the recipe.

In the name of all things candy addiction, today I’m sharing what I consider to be the best damn candy around. I mean, I wrote an entire cookbook on candy! Clearly, I love the stuff. But I’m telling you that this very pumpkin truffle recipe is one of my all-time favorites. And it’s not even a recipe in my candy cookbook! Nope. I saved this pumpkin spice truffle recipe just for my blog today. And I shared it on last week, too.

By the way, have you tried the pumpkin spice toffee recipe on page 109 yet? It’s like a  pumpkin spice latte meets a plate of buttery toffee one day and the two collide forces. And it’s redonkulous. Sorry for saying redonklous.


For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Click through for the recipe.

Let me explain how I formulated today’s candy recipe. The truffles you see here are actually my 4th try making them. The first batch, I used gingersnap cookie crumbs in the filling. Ahh, bad choice. Way too much molasses/ginger flavor overpowering the pumpkin. Second batch: graham cracker crumbs. Excellent! I found a more mellow base for the truffle filling. BUT the truffle’s texture wasn’t very smooth and lush, like most truffles we all know and love. I needed something velvety to add– more pumpkin? Well well well. That was a huge mistake! More pumpkin just made the truffle filling wet and unworkable.

Pours a glass of wine. How to fix my truffle problems??

Finally. Batch number 4… a winner! Unlike regular truffles filled with chocolate ganache, my pumpkin spice truffles are filled with pumpkin, graham cracker, and cream cheese. Melted white chocolate and a touch of confectioners’ sugar smooth out the filling, while pumpkin pie spice and cinnamon accentuate the pumpkin flavor. If you love Oreo Truffles (who doesn’t?!), you’ll adore my pumpkin spice truffles. Sort of the same thing!

The most important part of this pumpkin truffle recipe, besides using all of the correct ingredients, is chilling the truffle mixture. So imperative! The truffle mixture is very soft, so it must be refrigerated for at least 1 hour before you can roll it into balls. After rolling each truffle, chill them one more time. This time for only 30 minutes or so.

Cold truffle filling is so much easier to work with.

For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Click through for the recipe.

Then, it’s time to dip the truffles in melted chocolate. Grab your dipping tool! You can dip the truffles into white chocolate, milk chocolate, or dark chocolate. Please don’t make me choose a favorite. Pleeeeeeeeease.

Sprinkle each with some graham cracker crumbs or a sprinkle of cinnamon/sugar.

Little bites of Fall, I call them. ♥ 

For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Click through for the recipe.

What will you try first. The white chocolate pumpkin spice truffle?

Or the dark chocolate pumpkin spice truffle?

For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Click through for the recipe.


Taste testers (you know who you are!) and I both agree that the truffle taste better on day two– after the pumpkin and spice flavors have developed. Great make ahead recipe!

Pumpkin Spice Truffles

Like most candy recipes, there isn't room for ingredient substitution. I always recommend following the recipe as written. I find these truffles get even better-- and the pumpkin flavor becomes more prominent-- after a day or two in the refrigerator.


  • 2 ounces (55g) full-fat cream cheese, softened to room temperature
  • 2 Tablespoons (15g) confectioners' sugar
  • 1/3 cup (72g) pumpkin puree
  • 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/2 teaspoon pumpkin pie spice1
  • 1/2 teaspoon ground cinnamon
  • 4 ounces (113g) white chocolate, coarsely chopped and melted


  • 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
  • optional garnish: extra graham cracker crumbs or cinnamon/sugar

Special Equipment

  • Double boiler or microwave
  • Handheld or stand mixer fitted with a paddle attachment
  • Dipping tool (highly recommended for dipping!)


  1. 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.
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.

Recipe Notes:

  1. You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. If you try anything from my new cookbook, snap a pic and tag #sallyscandyaddiction. Can’t wait to see your photos!

Right this way for the best sugary snack mix in all the land.

Yummy Pumpkin Spice Puppy Chow

PS: New post is up on my photography blog this week!

For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Click through for the recipe.
For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Click through for the recipe.


  1. These are so good! I just made them with the semi-sweet coating! I’ll defenitly try them with white chocolate next!

  2. I finally got a chance (excuse) to make these and they were a huge hit! However, I don’t know how you only got 35 truffles using teaspoon sized balls.  I used half tablespoon balls and got 45! I’m not complaining though, more is always better 😀

  3. Hi Sally! I just bought the dipping tools you recommended and I was wondering which one you liked most for this recipe? I’m so excited to try these. I love cooking/baking for my classmates (indirectly, because I’d be dead if I ate the entire batch so what better than to bring some to share?) I was also wondering how long the truffles would take to harden if I used tempered chocolate. I’ve been trying to do that recently (used the instructions in your candy cookbook!) and the last time I tried, I ended up sticking them in the fridge anyway because they just would not harden! Since I like to bring them, how long would you recommend they be out of the fridge with tempered chocolate? 

    • Hey Jaclyn! If you tempered chocolate is taking forever to set, it could be because the chocolate got a little too hot while you were working with it. If your thermometer read the correct stated temperature, just know that it might be 1 or 2 degrees too hot. So, go for 1-2 degrees less next time. Anyway, tempered chocolate will take awhile to completely harden no matter what– is it hot or humid where you live? Sticking in the fridge (for just a little!) is ok. Not too long though!

      I always use the spiral looking tool for dipping truffles. The one pictured at the bottom of this post.

  4. These look amazing!! One question about the size of the truffles, it says 1 teaspoon of mixture but is it supposed to be tablespoon?tsp seems very small.

    • Yep, teaspoon. Truffles are typically tiny! If you’d like them larger, go ahead!

    • I work at a catering company in Alaska, and we make ours about 3/4 Tablespoon since the chocolate will make it thicker. Size is completely up the person. They tend to be very sweet I myself like them small or its a lot to handle. 🙂

  5. Sally thank you for sharing the recipe. I’ve been thinking about these truffles for a while and now I decided to make them. But I don’t have a white chocolate at hand .can I substitute it with semi sweet one? 

    • For the filling? The chocolate will overpower the pumpkin and spice flavors. If you do that, keep that in mind!

      • That’s what I thought. Semi sweet or bitter chocolate will ‘kill ‘ the flavour of pumpkin. Thanks for your reply 

  6. I added orange food coloring to the white chocolate and made them look like llil pumpkins. Next time I will probably just use Grange chocolate. Sooo good

    • What is Grange chocolate? Tried googling it with no luck. Thanks!

      • Hi Kim, I think that Grange was a typo. I believe she meant Orange chocolate, like Wilton candy melts that come in several colors. They’re easier to use than dying white chocolate orange. Hope this helps!

  7. I always love how delicious your recipes are!! I just made a batch of these and let me tell you they were SERIOUS crowd pleasers! Also easy recipes always win my heart |

  8. OH MY GOODNESS!  A friend of mine just made me a batch after reading your site to go with a meal she made for me after I just had a baby a couple of weeks ago.  If you are not sure you will like them…MAKE THEM!  YUM YUM YUM!

  9. These are so amazing, and so simple to make! My father in law went crazy for the white chocolate covered truffles, and my husband loves them coated in semisweet chocolate. I can’t decide which I like better! I had so much fun making them, and I have asked for both of your cookbooks for Christmas. Thanks for so many great recipes!

  10. These were delish & different to the Oreo truffles I’m always making.  Thanks for sharing. 🙂

  11. Sally, I live in Ohio and was thinking of making some candy to send out to my daughter in Washington. She loves pumpkin and truffles so I think she would be crazy about these. Do you think they would be ok to be shipped out since they wouldn’t be refrigerated? I didn’t know how important that refrigeration thing was and if it was a food safety thing. These look amazing!

  12. I used this as a filling for puff pastry ravioli. They were great

  13. Wow, these look phenomenal!

  14. I generally adore how delectable your formulas are!! I simply made a bunch of these and let me let you know they were SERIOUS group pleasers! Likewise simple formulas dependably win my heart

  15. Wow.. Looks So Delicious & mouth Watering stuff….. how about adding some more Caramel with Dark Chocolates… !!

  16. What a yummy fall treat!

  17. Okay bought white chocolate never thinking to weigh out 4 ounces. When melted what should it measure?

  18. Will using Wilton white candy melts instead of white chocolate affect the flavor? I need to make this today but don’t have white chocolate, I have candy melts. Will it still be good or should I just buy the white chocolate?

  19. These have made me the hit of many a party! They are so original and delicious! I’ve loved making oreo truffles for years, but I love fall flavors even more. Nothing to improve on this recipe!

  20. I am planning to make these for a friend’s wedding a few weeks, but I’ll need to make them ahead of time and pop them in the freezer until the wedding. I see your make head tip, but I am wondering if you would recommend coating them in chocolate and freezing the complete truffles, or freezing just the balls and then coating them in chocolate the day before the wedding. Not sure if it matters or not, but I’d appreciate your thoughts!

    • Hi Mollie– you can go about it either way. Appearance-wise, I would freeze the plain balls and then coat in chocolate the day before. Keep refrigerated until ready to serve.

  21. I made these for a party a couple of weeks ago and the were a hit! Everyone who tasted them had wonderful things to say and I’ve been asked for the recipe by nearly everyone that was there! I bought a dipping tool set off of Amazon (very inexpensive) and used the spiral tool for the truffles. I have been making chocolate covered peanut butter balls at the holidays for years and struggled with toothpicks! Why did I not know about this tool? It made the process so much easier and I will be using this tool at Christmastime for sure!

  22. Hi there. I realize this recipe was posted last year, but I just found it. I was wondering if I can use marscapone in place of the cream cheese? I happen to have that and was trying to avoid the grocery store today! Thank you!

    • That could work, though I can’t be certain. I’ve never tried it.

      • Thanks for getting back to me. I haven’t made them yet, but I will try with the marscapone and let you know how it turns out. I’ll do a batch with cream cheese too so I can compare. Thanks for all your recipes…I haven’t made one that I didn’t like!

  23. Oh my, both white and dark chocolate pumpkin truffles?! I’ve never seen something look so delicious before!!

  24. Hi Sally, I’d like to make these for a Thanksgiving party but I’m living in Singapore and can’t get graham crackers or crumbs here! Is there a reasonable substitute, like digestive biscuits perhaps? Or should I find a different pumpkin recipe until I stock up on my next trip home? 

  25. Hey there!

    I am planning on making these this weekend for our family Thanksgiving. My question is about the pumpkin puree – Did you use canned pumpkin? If so, was it the pure pumpkin or the pie filing puree?

    Thank you so very much!


  26. Do you think it’d be ok if I use vegan cream cheese?

  27. Hi Sally – I made the filling which turned out perfectly. However, when I tried to melt the chocolate it just didn’t melt – it ended up all clumpy. I don’t have a microwave or a double-boiler, so I do what I normally do to melt chocolate: simmer a small amount of water in a pot and put a bowl over the top of the pot with the chocolate in it. I don’t know what went wrong! Thanks.

  28. Hi Sally! I’ve done a roundup post of some of my favourite pumpkin recipes, and this is one them! All your hard work and photographs are credited, thanks for a great recipe. Here’s a link to the post: 

Leave a Reply

Your email address will not be published. Required fields are marked *