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

Comments are closed.

  1. Nicole @ Young, Broke and Hungry says:

    I’m gonna make a huge bath of these and give them away to my friends for Christmas!

  2. These truffles look absolutely delicious. I am craving for those now. Want to try the dark chocolate pumpkin spice truffle 🙂

  3. Senika @ Foodie Blog Stalker says:

    So, so cute! I would definitely have to go for the dark chocolate first 🙂 Thanks for the dipping tool recommendation! I always hate fighting with forks or my fingers when chocolate dipping!

  4. Hi Sally!
    Those look A-M-A-Z-I-N-G!  I would choose the dark chocolate first. 🙂  Just wondering, have you ever heard of Nanaimo bars?  Thanks for the recipe, Sally!

    1. Yes, I have! I’ve never gotten around to making them though.

      1. Have you ever eaten one?  I would be great if you came up with a recipe for them! 
        Thanks again, Sally!

  5. Sally, you’ve really outdone yourself- these look spectacular! I was just wondering, when making these truffles in the dark chocolate version, am I supposed to switch out the white chocolate in the ingredient list for the balls with dark chocolate? Or do I leave it as white chocolate and simply use dark chocolate for dipping purposes? Thanks!

    1. Yep, there is always melted white chocolate in the filling. Enjoy Mica!

  6. I just made these and your pumpkin spice coffee creamer right now. AMAZING!!! I cannot thank you enough. My fridge is bursting its seams with pumpkin-y stuff, so I have to go clear that up.

    Thanks! 🙂

  7. Hi Sally, just dropping by to tell you how much we love these pumpkin spice truffles, amazing!

  8. Hi, could you explain to me what Graham Crackers are? I am from Germany and would like to substitute them with something familiar we have here. Are they butter biscuits?
    Thanks!

    1. For all Germans: I usually substitute either „Hobbits“ or regular „Vollkornbutterkekse“ (whole wheat butter biscuits) for Graham Crackers and it has always been successful.

      1. Thank you, that was very helpful!

  9. I did the forbidden and substituted cottage cheese for the cream cheese, but it worked quite well and these are sooooo amazing. They still seem to get better with every day in the fridge. Thank you Sally, for yet another delicious, easy recipe!

  10. Hi Sally – the combination of pumpkin & chocolate is a favorite of mine – just not white chocolate. Can you tell me what would happen if I left out the melted white chocolate in the filling or what purpose the melted white chocolate in the filling serves? I really wnat to make these! Thanks!

    1. Lynne, white chocolate makes the truffle center creamy, smooth, and binds it all together. Without it, the filling isn’t quite as rich and is a little more “wet” (rather than creamy) and difficult to coat. I don’t recommend leaving it out.

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

  12. 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 😀

  13. 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? 

    1. 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.

      1. Thank you! I was also wondering, for the pumpkin puree, does canned work? 

  14. 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.

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

    2. 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. 🙂

  15. 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? 

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

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

  16. 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

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

      1. 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!

  17. 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 | carmelapop.com

  18. 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!

  19. 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!

    1. Glad you made them and that they were loved! Hope you enjoy my books too– lots of truffle recipes in my 2nd book!

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

  21. Jill McMillen says:

    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!

    1. They really should be refrigerated! But if it’s cold out, I think the shipping process would be OK for a couple days.

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

  23. Wow, these look phenomenal!

  24. Aqua service says:

    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

  25. Martina Cruz says:

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

  26. Kent RO Care says:

    What a yummy fall treat!

  27. Bonnie Notarione says:

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

  28. 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?

    1. Candy melt coating would be just fine.

  29. 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!

  30. 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!

    1. 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.

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