How to Make Pumpkin Spice Truffles

Made with real pumpkin puree, these pumpkin spice truffles are wonderfully indulgent and surprisingly easy to prepare. Coated in white or dark chocolate and sprinkled with graham cracker crumbs, these are the ultimate fall treat! I find these truffles get even better- and the pumpkin flavor becomes more prominent- after a day or two in the refrigerator, so this is a great make ahead recipe.

white chocolate pumpkin spice truffles on an orange plate

After writing my cookbook, Sally’s Candy Addiction, I was inspired to make these pumpkin spice truffles. Included in the cookbook (and here on my blog) is a recipe for pumpkin spice toffee. It’s chewy, buttery, and perfectly spiced– and I knew the fall flavors would be just as amazing in truffle form. Today’s truffle recipe is one of my all-time favorites and after one bite, you’ll taste why.

2 images of white and dark chocolate covered pumpkin spice truffles

Why You’ll Love These Pumpkin Spice Truffles

  • Simple to prepare
  • Smooth and creamy inside
  • Bursting with warm, cozy flavors
  • Made with only 8 ingredients, including real pumpkin
  • Dunked in the chocolate of your choice
  • A great make-ahead dessert
  • Like little bites of fall

pumpkin spice truffles coated in dark chocolate and a bite taken out of one showing the truffle filling

Behind the Recipe

Let me explain how I formulated today’s candy recipe. They’re pretty similar to my Golden Oreo Truffles, but I changed up a few things. In fact, the truffles you see here are actually my 4th try making them.

  • First batch: I started with using gingersnap cookie crumbs in the filling– the sweet, spicy cookies overpowered the pumpkin.
  • Second batch: I tried graham cracker crumbs– this was a more mellow base for the filling but the texture wasn’t very smooth and lush, like most truffles we know and love. I needed to add something velvety.
  • Third batch: I increased the amount of pumpkin. Huge mistake! The truffle filling was wet and unworkable.
  • Fourth batch: We have 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.

2 images of pumpkin spice truffle filling rolled into balls and truffles dipped into dark chocolate on a silpat baking mat

How to Make Pumpkin Spice Truffles

These truffles come together quickly in just a few simple steps.

  1. Make the filling. Use a hand mixer or stand mixer to cream all of the filling ingredients together. The mixture will be soft and thick.
  2. Chill the filling. This is the most important step! The truffle mixture is very soft, so it must be refrigerated for at least 1 hour (up to 1 day) before you can roll it into balls. Cold truffle filling is so much easier to work with.
  3. Roll the filling into balls. Use about 1 teaspoon per truffle.
  4. Chill the truffle balls. After rolling each truffle, chill them one more time. This time for only 30 minutes or so.
  5. Dip in chocolate. All my success tips below!
  6. Let chocolate set. Refrigerate the dipped truffles for 30 minutes or until chocolate has completely set.

white chocolate pumpkin spice truffles on an orange plate

Best Coating for Pumpkin Spice Truffles

Use your favorite chocolate! White chocolate or semi-sweet chocolate both taste amazing with the pumpkin filling. For best results, use pure baking chocolate or chocolate melting wafers– this makes dipping pumpkin spice truffles a breeze.

Whenever I dip chocolate truffles or pumpkin spice truffles, I always use this spiral dipping tool. Place the pumpkin spice ball in the chocolate and lift it out with the dipping tool. Quickly flip it upside down on the lined baking sheet. You can see how I do this in my video for peanut butter balls.

If you don’t have a dipping tool, use a fork to lift the dipped ball out of the chocolate and use a toothpick (or another fork) to slide the ball off the fork onto the lined baking sheet.

Top with graham cracker crumbs or a cinnamon/sugar mixture!

white chocolate pumpkin spice truffles

dark chocolate pumpkin spice truffles on an orange plate

Print
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pumpkin spice truffles coated in white chocolate with a bite taken out of one showing the inside

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

Description

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!


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 spice*
  • 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

Instructions

  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.

Notes

  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, KitchenAid hand mixer or KitchenAid stand mixer fitted with a paddle attachment, and candy dipping tools (highly recommended for dipping!).

Keywords: pumpkin spice truffles, truffles

158 Comments

  1. Kerry at Kerry Cooks says:

    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. Leah @ Grain Changer says:

    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!!!

    1. These have your name written ALL over ’em Leah! xo

  4. @Sally

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

  5. Michelle @ Modern Acupuncture says:

    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!

    1. Always appropriate when truffles and pumpkin are involved.

  6. Devon Toland says:

    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)

    1. Devon, they are absolutely OK to leave out for a few hours!

  7. Definitely the dark chocolate truffle pieces first. Wow! 

  8. 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.

    1. Irina, you will LOVE these!

  9. Ooooooooooh these look soooo good! I’d eat the white chocolate ones first. All of them. Yes. 

  10. 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!

  11. Trisha @ Home Sweet Homemade says:

    These look amazing! I have a party coming up and these are to sure to be a hit!

    Pinned!

  12. Hi Sally,

    Question:
    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.

    Thanks
    Anu.

    1. The white chocolate in the truffle filling should be melted.

  13. I will probably do a mix of white and dark chocolate and see which one tastes better 🙂

  14. 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!

  15. These look so divine, need to try to make them.

    Meg | Meghan Silva’s Blog
    @MeghanSSilva on Instagram
    🙂

  16. Heather - Butter & Burlap says:

    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!

  17. Eve @ Baking the Day says:

    These truffles look amazing Sally, so perfect for fall as well! 

  18. 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!!  😉

    1. Oops!  Forgot a sentence – it doesn’t work in the marshmallow recipe!

    2. Hahaha yes, that would NOT work!

      Those pralines are one of my favorites from the book!

  19. Pamela @ Brooklyn Farm Girl says:

    The hardest part would be eating one of these truffles.. I might need 5!

  20. Oooh yummy! The dark chocolate ones sound sooooo tasty!

  21. 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. 

  22. Michele @ Two Raspberries says:

    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!!!

  23. 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!

  24. 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

    1. Well, here is a list of my vegan recipes. Candy recipes are incredibly particular; I never recommend switching out ingredients.

  25. annette @ annettesfoodpassion says:

    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….. 

  26. 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! 

  27. @SALLY 

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

    regards
    rakhi

  28. Shelby @ Go Eat and Repeat says:

    These truffles look gorgeous! Perfect fall treat!

  29. Laura @ Laura's Culinary Adventures says:

    What a yummy fall treat! Fourth times a charm 🙂

  30. Amelia Navarre says:

    Wow, these look phenomenal! Please go check out my blog! 

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