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–+ servings
Pumpkin Truffles

No-Bake Pumpkin Truffles for an Irresistible Fall Treat

These Pumpkin Truffles are a delightful no-bake dessert perfect for fall gatherings.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 24 truffles
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup pumpkin puree pure pumpkin for best results
  • 8 oz cream cheese softened, full-fat for richer taste
  • 2 cups powdered sugar coconut sugar can be a substitute
  • 1 teaspoon vanilla extract pure vanilla recommended
  • 2 teaspoons pumpkin pie spice substitute with cinnamon and nutmeg if needed
For the Coating
  • 10 oz white chocolate or dark chocolate for a richer flavor
  • 1 cup crushed graham crackers gluten-free versions if necessary

Equipment

  • Mixing bowl
  • hand mixer
  • Cookie Scoop
  • Parchment Paper
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Pumpkin Truffles
  1. In a medium-sized mixing bowl, combine cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Use a hand mixer on medium speed for about 2-3 minutes until smooth and creamy.
  2. Cover the bowl with plastic wrap and chill in the refrigerator for approximately 30 minutes.
  3. Use a small cookie scoop to portion out the filling and roll into 1-inch balls. Place each rolled truffle onto a parchment-lined baking sheet.
  4. Chill the baking sheet with truffles in the refrigerator for at least 2 hours.
  5. Melt white chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth. Dip each chilled truffle into the melted chocolate.
  6. Immediately sprinkle the tops of the coated truffles with crushed graham crackers before the chocolate sets.

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 10mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 10IUCalcium: 1mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.

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