Pumpkin Pie Truffles

Pumpkin Pie Truffles bring all the cozy flavor of pumpkin pie into little, white chocolate-covered bites. Each truffle has a soft pumpkin cream cheese center, delicate graham cracker texture, and just enough warm spice to make it taste like the real thing. A pinch of salt keeps the sweetness balanced, while crushed gingersnaps add a lovely hint of ginger without taking over.

There’s no oven involved, and the filling comes together in one bowl. After a little chill time, it’s easy to scoop, roll, and dip each bite in a smooth white chocolate coating. Finish with a sprinkle of cookie crumbs for that classic pie-crust touch.

These are wonderful to make ahead for a dessert platter, a cozy gathering, or a small sweet treat tucked into the fridge. They look special, but the steps are surprisingly simple.

Recipe Yield: 24 servings (1 truffle each)

INGREDIENTS

3 oz full-fat block cream cheese, softened
1/3 cup canned pumpkin purée, at room temperature (not pumpkin pie filling)
2 tbsp powdered sugar
1/2 tsp vanilla extract
3/4 tsp pumpkin pie spice
1/8 tsp fine sea salt
1 1/2 cups finely crushed graham cracker crumbs
1/4 cup finely crushed gingersnap cookies
3 oz white chocolate baking bar, melted (for filling)
12 oz white chocolate melting wafers (for coating)
2 tbsp finely crushed gingersnap cookies (for topping)

INSTRUCTIONS

1. Melt the Filling Chocolate:
Microwave the 3 oz white chocolate in 15-second intervals, stirring until smooth, then let cool slightly.

2. Mix the Pumpkin Filling:
Beat cream cheese and powdered sugar until smooth, then mix in pumpkin, vanilla, pumpkin pie spice, and salt.

3. Add the Crumbs:
Stir in graham cracker and gingersnap crumbs, followed by the melted white chocolate, until thick and evenly combined.

4. Chill the Filling:
Cover and refrigerate for about 2 hours, or until firm enough to scoop and roll.

5. Shape the Truffles:
Scoop about 1 heaping tbsp of filling per truffle, roll into balls, and arrange on a parchment-lined tray.

6. Chill Again:
Refrigerate for 30 minutes, until the truffles feel firm and cool.

7. Melt the Coating:
Microwave the white chocolate melting wafers in 20-second intervals, stirring until smooth, then let cool for a few minutes.

8. Dip and Finish:
Using a fork, dip each chilled truffle into the coating, let the excess drip off, and immediately sprinkle with gingersnap crumbs.

9. Set and Serve:
Return to the parchment-lined tray and refrigerate for 20–30 minutes, until the coating sets; serve chilled.

Helpful Tips to Perfect This Recipe

• Choose the Right Pumpkin: Use thick, canned pumpkin purée rather than pumpkin pie filling. If the purée looks watery, gently blot the measured amount with paper towels before mixing to prevent overly soft centers.
• Keep the Centers Cold: If the truffles become sticky while rolling or dipping, refrigerate them for another 10–15 minutes. Firm, chilled centers are much easier to coat evenly.
• Make Ahead and Store: Keep finished truffles in an airtight container in the refrigerator for up to 5 days, with parchment between layers. Let them sit for about 5 minutes before serving for a softer, creamier center.