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.
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 site) 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.
Why You’ll Love These Pumpkin Spice Truffles
- Simple to prepare
- Smooth and creamy inside
- Bursting with warm, cozy flavors—you can use homemade pumpkin pie spice here!
- 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—all the same vibes as mini cinnamon sugar pumpkin muffins
Behind the Recipe
Let me explain how I formulated today’s candy recipe. They’re pretty similar to this Oreo balls recipe, 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 chocolate 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.
Make sure you’re using pumpkin puree (canned is best) and if you have extras to use up, here are some recipes to make with leftover pumpkin puree.
Overview: How to Make Pumpkin Spice Truffles
These truffles come together quickly in just a few simple steps.
- 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.
- 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.
- Roll the filling into balls. Use about 1 teaspoon per truffle.
- Chill the truffle balls. After rolling each truffle, chill them one more time. This time for only 30 minutes or so.
- Dip in chocolate. All my success tips below!
- Let chocolate set. Refrigerate the dipped truffles for 30 minutes or until chocolate has completely set.
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.
As always, I recommend a dipping tool for creating the most attractive truffles! I use and recommend these dipping tools, and you’ll use them many times over when making chocolate truffles, Oreo balls, rum balls, and more. 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. You can see how to do this in the video for peanut butter eggs.
Top with graham cracker crumbs or a cinnamon/sugar mixture!
I love making these treats part of a Halloween dessert display alongside decorated Halloween cookies, easy candy corn pretzels, and Oreo balls (add your favorite Halloween sprinkles!).
Print
Pumpkin Spice Truffles
- 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 (57g) full-fat brick 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 store-bought or homemade 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
- 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.
Notes
- 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mat or Parchment Paper | Double Boiler or Liquid Measuring Cup | Candy Dipping Tools
- Pumpkin Pie Spice: You can find pumpkin pie spice at most grocery stores or use this homemade pumpkin pie spice blend. If you don’t have either on hand and just want to use individual spices for this recipe, use a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
Reader Comments and Reviews
Are you sure the recipe only needs 2oz of cream cheese?? That’s only a quarter of a block of cream cheese. It seems extremely off?
Hi Linda, 2 oz is correct here.
Hi can I make this into cake pops and can I use the puree of a fresh pumpkin?
Hi SR, are you thinking just put these on a stick (you can do that), or mix together with cake/frosting? You can use fresh puree, but since it usually has more moisture, you may want to gently blot it a bit before using.
I really want to make these. I read your experimental notes. Could I use home made Graham crackers or home made vanilla wafers? Allergic to commercial brands.
Thanks, Tara
Sure!
I noticed semi-sweet suggested, but then dark chocolate suggested elsewhere. Which is best? Thanks!
Hi April, you can coat the outsides in white, semi-sweet, or dark chocolate. Whichever you prefer!
I made these with my grandson. He’s three and very curious. We had fun mashing the Graham crackers. And mixing and making little balls. I let him sprinkle the finished truffle with orange sprinkles after I rolled them in the chocolate. The spices gave the sweet chocolate a kick to mellow the sweetness. Easy and fun to do with even a littlest pumpkin.
Hi Sally,
Can I use this recipe to make cake pops or it’s only good for truffles? Thank you.
Hi Liz, are you thinking just put these on a stick (you can do that), or mix together with cake/frosting?
Delicious and very simple to make! I made them for the office, and people loved them.
We used a gluten free graham cracker and they were a hit!
To clarify, are the truffle balls made from 1 teaspoon mixture, or 1 tablespoon mixture? I’m excited to try this recipe.
Hi Jayne! These are small – 1 teaspoon.
Can it work with one tablespoon? Or is there a reason they are small?
This was a fun recipe to make – I’ve never made anything like this before. My challenge was that I was trying to bake a batch of cookies while working on these truffles and the truffles really needed my full attention. I found that as the chocolate cooled off during dipping and the truffles warmed up, the dipping got harder of course and I had to pop truffles in the freezer for a few mins while I warmed up the chocolate in double boiler. Lesson learned! Taste was delicious! Shared with friends and they loved it!
I made this recipe tonight for a pumpkin-themed adult gathering and I won “best overall”. Didn’t change a thing! Everyone loved them!
I made this recipe yesterday and it was easy and the truffles are delicious!
I have vanilla flavored candy coating bars. Do you think that could work for the inside and out? I’m excited to make these but in a time crunch so wondering if that could work. Thanks!
I just made these as practice before our Halloween party next month – they are delicious! I made mine look like little pumpkins. I coated them with the orange melting chocolate, added a little pretzel as a pumpkin stem and some small green sprinkles. Great recipe!!!
These were a big hit among everyone at our Friendsgiving!
I don’t have any white chocolate on hand – can semi-sweet chocolate be used in the filling instead? If not, why is the white chocolate important to the filling? Thank you!
Hi Taylor, The white chocolate makes the truffle center creamy, smooth, and binds it all together. You could likely use semi-sweet instead, obviously the color and flavor will be different!
These are so amazingly delicious, and simple to make! When I told my kids they were “from Sally,” they said, “All of her recipes are delicious!” (My middle son especially loved them and wants you to know). We will definitely be making these again.
Coby, what a sweet comment from your children! Thank you for taking the time to let me know and leave a review!
Can you use pumpkin pie mix (with all the yummy seasoning) rather than just the pumpkin puree? Will it be the same texture?
Hi Sheryll, Unfortunately they are very different. Pumpkin pie filling not only is filled with spices and sugar, its consistency is completely different. I recommend waiting until you get a can of pumpkin puree, or if you are interested in making your own puree, some readers have reported making fresh pumpkin puree this way: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
WOW! These were such a hit with the family; they, including me, LOVED them. I did end up using chocolate chips, as that was all I had on hand. Even though the chocolate was thick and they came out a bit messy, they were still extremely yummy! It also helps that my mom loves anything chocolatey haha
Can you finely chop pecans or walnuts and put inside the filling?
Hi Cheryl, We haven’t tested it but you can certainly try swapping a portion of the graham cracker crumbs with finely chopped nuts for the filling. Let us know if you try it!
Hi Sally! Unfortunately my mum can’t eat chocolate. What can I use instead both in the dough and to cover the truffles? Thanks!
Hi Isabella, I’m unsure of a good substitute for the white chocolate on the inside of the truffles. For the outside you can roll them in either chopped nuts, sprinkles, cinnamon and sugar, etc. You can search our recipes for a different truffle that may work better for your mum – here are our truffle recipes. There also have many more in Sally’s Candy Addiction cookbook if you happen to have that.
These are awesome. Tried with both semi-sweet and white chocolate. White wafers coated better and for my preference were the winner. I also only took out six at a time to dip, the colder the easier to dip. Everyone loved them, will definitely make again.
Could you substititue gingersnaps for the graham crackers?
Yes! YUM!!!
Wondering about low fat cream cheese? Does it not work in this recipe? Thanks!
I made these last year and everyone LOVED them. I had a special request to make them again this Halloween! One question though. Any additional suggestions for getting the truffle to not stick on the dipper? I’ve tried to let the chocolate sit for 5 minutes before dipping but then it still sticks and chocolate hardens so quickly.
I’m so glad they were such a hit! My best tip is to make sure the truffle mixture is very cold! After chilling them and rolling them into balls – chill them again! If you find they are warming up while you are waiting to dip them, just pull a handful out of the fridge at a time, dip them, and then get some more. The colder they are the less they will stick.
Hi Sally,
Made this recipe and me and my family totally loved it !! These really got over sooner than expected Thankyou for sharing such a wonderful recipe.
I chose to make these pumpkin spice truffles as an alternative for October’s challenge! This recipe was easy and the result is really fantastic! Everyone loved these truffles, including me 🙂
You might want to update your rating then :). You only gave 1/5 stars.
These were super tasty and easy to make! I like adding festive sprinkles to the top 🙂
Is it possible to make the pumpkin balls ahead of time and freeze before dipping in the chocolate? I think the kids would have a blast dipping these for our halloween party!
Yes, you can freeze the un-dipped truffles! Have fun!
These look AMAZING and am going to try them for a party I’m attending this weekend. I do have one question. I’m not sure why, but I’ve struggled with the melted chocolate chip dipping process in the past. For cake pop recipes, I have melted chocolate chips in the microwave but have found that the consistency is a bit thick and therefore difficult for dipping. Am I doing something wrong? You are just melting chocolate chips alone, correct? Definitely want to try this with dark chocolate!
Hi Kyra! Chocolate chips are not meant to melt, as they contain stabilizers to help them hold their shape in cookies. The chocolate you’re using here are bars of pure semi-sweet chocolate found near the chocolate chips in the baking aisle. I prefer Bakers or Ghirardelli brands. They’re sold as 4 ounce bars. 🙂
Oh wow!! I never knew that thank you! Can’t wait to try them 🙂
Add some paraffin or Driscoll.
Hello! I am considering making these for an office potluck but would love to have more than the 35 truffles yielded by the recipe. Would there be any problem with making them smaller than the 1 tsp size? I can make them as is if necessary, but if it’s possible to stretch the recipe a little farther so more people can try them, I’d love to do so. 🙂 Thanks!
Hi Susan, they would certainly work to roll smaller – or you can double the recipe!
Hi I am 12 I love following your recipes! The recipe is so delicious, I wish I could send a pic of what they looked like. I actually used a silicone mold to make them look more professional. Thanks for the great recipe!