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! Recipe on

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! Recipe on

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! Recipe on

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.

How to make pumpkin spice truffles on

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! Recipe on

For the best Fall treat, make these pumpkin spice truffles-- they're surprisingly easy and can be coated in white or dark chocolate! Recipe on

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! Recipe on


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

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 35 truffles
  • Category: Candy
  • Method: No Bake
  • Cuisine: American


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. Dip in white chocolate or dark chocolate for a fabulous fall treat!


  • 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 spice*
  • 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


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Pumpkin Pie Spice: 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.
  3. Special Tools: Double boiler or microwave, handheld or stand mixer fitted with a paddle attachment, dipping tool (highly recommended for dipping!)

Keywords: pumpkin spice truffles, truffles

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!

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. Oh gosh these look SO delicious Sally! Love that you’ve used different chocolate’s for that beautiful colour contrast

  2. I looove these, the cream cheese in the filling, such a clever idea. I think those covered with dark chocolate would be my favourite. 

  3. OH MY GOODNESS Sally these look incredible! I’m hosting Thanksgiving for the first time this year (Anthony’s family is coming up from Virginia for the long weekend) and these look like THE perfect treat! AND I happen to have 2 batches of my gfree graham crackers in the freezer so this will be an absolute cinch! 🙂 can’t wait to whip these up!!!

  4. @Sally

    That’s looks incredible. That pumpkin spice truffles looks beautiful and delicious. Can’t wait going to try at home.

  5. Sally, I love you. Is that too much? It feels appropriate, for these truffles. Cannot WAIT to make these! I think I might throw a whole fall-themed party, just so I can make these with friends!

  6. Once the chocolate has set in the fridge is it okay to leave them out on a table or will they soften back up/melt?  I was going to make a batch of these as a gift for individual coworkers but there’s no fridge here so they would just be sitting on their desks all day (assuming they didn’t devour them all as soon as they got them hahah)

  7. Sally, these candies look irresistable.  I had a tiny bit of pumpkin puree left after making a few recipes including my favorite Chocolate Pumpkin Spice Muffins (another great one from your site).  Had no idea how to use the leftover puree, since most recipes call for at least 1/2 cup..  You won’t beleive it, but I even have a left over cream cheese.  Coinsindence? Or Providence?  In any case, I am already planning for a busy evening with the pumpkin twist.

  8. Sally, these are like my dream come true! The white chocolate ones look *heavenly*! And I ALWAYS say redonkulous, so don’t feel bad, lol!

  9. Hi Sally,

    1. …. ” Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. ”
    What melted chocolate? You mean the 4oz white chocolate coarsely chopped? Or do I melt them?

    Also, happy to share my list. Click on the link on my name.


  10. OMG! I think I’m in love!! I’m making these yesterday!!
    I may have to hide them from hubby! (well, I’ll save him one!)
    I’m definitely making these for the holidays!!
    I have never been disappointed with your recipes, Sally!

  11. This really is the PERFECT fall treat!  Love it.  I think my entire diet lately has been either something pumpkin or apple related.  Hello, Fall!

  12. Another one for me to make!  I made four of your recipes this weekend.  The cinnamon chip pumpkin cookies (OMG they are incredibly delicious – making another batch tonight because they disappeared!!)…peanut butter cups, southern style praline cookies and marshmallows. All were wonderful!  Have you ever misread a recipe?  Because I did – my husband and son and I all got a good laugh….let’s just say, um..uh…3 1/4 oz of gelatin doesn’t work…..hahaha….  And leave it at that.  Lesson learned!!  😉

  13. Wow!!! These look and sound absolutely incredible! Your hard work in finding the right balance of ingredients paid off! 🙂 I’m definitely adding these to the top of my fall treats list. 

  14. I am in looveee with these! I love that it’s pumpkin spice flavor and the center/filling looks SO creamy and dreamy! I’m usually chocolate over anything but these white chocolate ones look like I wouldn’t be able to resist!!!

  15. Dark chocolate all the way! You are tugging at my pumpkin-loving heart. I just got a T-shirt in the mail so I can broadcast my pumpkin love to the world! Haha.

    I missed your signing at KOP and I am SO upset. I hope if you have one in Baltimore or somewhere within an hour or two, I have off from work to make it down. 🙁 I was so upset!

    1. Don’t worry about it Laur 🙂 I have a signing tomorrow night downtown if you are free! If not, we will catch up after the tour!

  16. Is there any way to make the truffles non-dairy? My mom is lactose intolerant and I know she would love these! FYI, do you have any non-dairy recipes? I sure would appreciate some if you have any! Thanks

  17. These Pumkin Spice Truffles look divine! This is the second time I am making truffels and I have to give your delicious recipe a try. For me it resembles autumn covered with chocolate! They will not survive the first day in the fridge….. 

  18. I love everything about these.. except for cream cheese! It adds a flavor note that I’m not crazy about. Could I substitute butter, maybe? Anything else at all? It’s not a dietary restriction, I just don’t like it much.. but I’m dying to give these a try!

    1. Laura, I’m not really sure. Nothing quite compares to cream cheese’s texture. Butter, maybe. But to be honest, you truly can’t taste it, though– all you taste is spice, graham cracker, and a little pumpkin.

      1. Thank you so much for the reply! I’ll just make it with the cream cheese then. If anything can covert me, it’s this recipe! Can’t wait !

    2. Hey! 🙂 Quick interjection – I too find cream cheese to be kind of sharp, so in cooking/baking I’ve always subbed it for the neufchatel cheese (usually found right next to it and I think it’s got 1/3 less fat too anyway)…and it makes a world of difference! Try it and see what you think! 

  19. @SALLY 

    Gracious gosh these look SO scrumptious Sally! Love that you’ve utilized diverse chocolate’s for that excellent shading complexity


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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally