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 delish.com 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.

THERE IS NO WRONG ANSWER.

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.

Ingredients:

  • 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

Topping

  • 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!)

Directions:

  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.

110 comments

  1. 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!

  2. 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!

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

  4. 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? 

  5. 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!

    Jillian

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

  7. 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.

  8. 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: http://maverickbaking.com/10-very-best-pumpkin-recipes/ 

  9. Hi there! I’m planning on trying these next week. It will be my third or fourth time making truffles (previously just the kind made from cream cheese and ground Oreos) and all of those times I’ve had an issue with chilling & dipping the truffles, then within about 10 minutes the chocolate cracks on the bottom and an ugly blob of filling oozes out. I figured it was a result of the filling warming and expanding after being chilled for a long time, so I told myself not to chill the truffles before dipping next time if I could avoid it. Since it’s mandatory with this recipe, do you have any insight on how I could prevent or minimize this problem?

  10. Can you make these without the white chocolate in the filling? Will it set-up right without it?

  11. I just made these today and they’re delicious! When I mixed everything together I wasn’t quite satisfied with the texture though, so I added another ounce or so of cream cheese and 1/4 a cup of milk and it made it perfect! It also made much more than 35 truffles for me, and that was with balls bigger than a teaspoon. Can’t complain about that though! Thanks so much for the recipe, I will for sure be making these again!

  12. HHi, I will be making this for Thanksgiving, but I will shape it like a pumpkin to be more festive. So, to make it easier I will be using orange candy melt, but I am afraid to make it too sweet, do you have any suggestions? Can I take the confectioners sugar out? Is there a brand of white chocolate that you prefer? Or less sweet? Any thoughts? Help please 

  13. I just made these, & my filling seemed way too thick! After refrigerating, it seemed rock hard! It seemed as though there was too much graham cracker crumbs in the filling. I did triple the recipe for a large group, but other than that, followed the recipe just as directed! 1 and 3/4 cup of graham cracker crumbs X 3= 4 & 1/2 cups!

Leave a Reply

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