These Pumpkin Spice Truffles are a sweet fall treat! With creamy pumpkin filling and a touch of warm spices, they’re like little bites of autumn perfection.
Rolling them in chocolate is fun, and they look pretty on a plate! Whenever I make them, I have to hide some, or they’ll disappear fast—too tasty to resist! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, as it affects the flavor. If fresh pumpkin is available, you can roast and puree that too! It has a lovely fresh taste.
Pumpkin Pie Spice: This blend gives your truffles that warm fall flavor. If you’re out, mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves. It works beautifully!
Graham Cracker Crumbs: If you don’t have graham crackers, you can use vanilla wafers or digestive biscuits. Just crush them well for the right texture in the truffles.
White Chocolate: I love using white chocolate for its sweet, creamy taste, but if you prefer dark flavors, semi-sweet or milk chocolate also works—just keep the coating thin because it’s richer.
How Do I Ensure My Truffles Hold Their Shape?
Getting the truffles to firm up before coating is key. Here’s what to do:
- Mix your pumpkin mixture until well combined but don’t overdo it; just a few stirs after adding the graham crumbs should do.
- After shaping them into balls, freeze them for at least 30 minutes. This makes dipping easier and helps them keep their round shape!
- When dipping, let the excess chocolate drip off back into the bowl; this prevents heavy streaking.
- Cool them on parchment to avoid sticking, and add toppings while the chocolate is still wet for best attachment.
How to Make Pumpkin Spice Truffles
Ingredients You’ll Need:
For the Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch of cloves)
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets crushed)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 ounces cream cheese, softened
For the Coating:
- 12 ounces white chocolate or white candy melts, for coating
- Optional: 6 ounces semi-sweet or milk chocolate for alternate coating or drizzle
- Additional graham cracker crumbs or cinnamon for garnish
How Much Time Will You Need?
This delightful recipe will take about 45 minutes to prepare, plus an additional 30 minutes to chill the truffles. Once you gather your ingredients and mix everything up, the only waiting time is while they freeze—then it’s all about dipping and decorating!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the canned pumpkin puree, pumpkin pie spice, powdered sugar, softened cream cheese, and vanilla extract. Stir until everything is smooth and well combined—you want a creamy filling!
2. Form the Truffles:
Gradually add the graham cracker crumbs to the pumpkin mixture, mixing until a firm dough forms. Don’t worry if it’s not sticky; it should hold together nicely. With a small cookie scoop or a tablespoon, scoop out the mixture and roll it into 1-inch balls. Place your little pumpkin balls onto a baking sheet lined with parchment paper.
3. Chill the Pumpkin Balls:
Pop your baking sheet in the freezer for at least 30 minutes. This will firm up the balls, making them easier to dip in chocolate later!
4. Melt the Chocolate:
While your truffles are chilling, melt the white chocolate or candy melts according to the package instructions until it’s nice and smooth. You want it warm enough to coat the truffles but not so hot that it will melt them.
5. Dip the Truffles:
Take each frozen pumpkin ball and use a fork or a dipping tool to dip it into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip back into the bowl before placing the truffles back on the parchment-lined baking sheet.
6. Garnish and Set:
While the coating is still soft, sprinkle the tops of your truffles with additional crushed graham crackers or a dusting of cinnamon for a lovely finish. If you dare, melt the semi-sweet or milk chocolate and drizzle it over the truffles for a professional touch!
7. Chill to Finish:
Refrigerate your truffles until the chocolate coating is fully set—about 15-20 minutes. This will keep them firm and ready to devour.
8. Storage:
Store the pumpkin spice truffles in an airtight container in the refrigerator. They’ll be deliciously cool and ready for you to enjoy! Let them sit at room temperature for a few minutes before serving for the best texture.
These pumpkin spice truffles are a creamy, delightful autumn treat surrounded by a sweet chocolate coating with a sprinkle of graham cracker goodness on top. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast it, scoop out the flesh, and blend it into a puree consistency before measuring out 1 cup for the recipe. This will give your truffles a lovely fresh flavor.
How Do I Store Leftover Truffles?
Store any leftover truffles in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze them for up to 3 months—just allow them to thaw in the fridge before enjoying!
Can I Make These Vegan?
Absolutely! Swap the cream cheese for a vegan cream cheese alternative and use dairy-free chocolate for the coating. The truffles will still be deliciously creamy and flavorful!
What Can I Use Instead of Graham Crackers?
If you don’t have graham crackers on hand, you can substitute them with vanilla wafers, digestive biscuits, or even crushed cookies like Oreos for a fun twist! Just make sure they are finely crushed for the best texture.