Easy Pumpkin Truffles

These pumpkin truffles were an easy recipe for me to dream up for fall. Last Christmas I made homemade gingerbread truffles, and they disappeared almost as fast as I made them. Since pumpkin spice and gingerbread are two of my favorite holiday flavors, I knew a pumpkin version would be just as delicious. These creamy no-bake pumpkin truffles are everything I hoped they would be, and I think you’ll love them too.

Easy No-Bake Pumpkin Truffles Recipe

Ingredients

With only 7 ingredients, this recipe is easy to make. You’ll find everything you need at almost any grocery store. If you don’t have pumpkin pie spice, don’t worry. You can easily make your own pumpkin pie spice using warm fall spices you probably already have in your pantry.

• 4 ounces cream cheese: Gives the pumpkin truffles their smooth, creamy cheesecake style texture.
• 2 tablespoons powdered sugar: Adds sweetness without making the filling grainy.
• 1/3 cup pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling.
• 2 cups graham cracker crumbs: Graham cracker crumbs absorb moisture from the pumpkin and help the truffles hold their shape.
• 1 teaspoon pumpkin pie spice: Adds that iconic fall flavor we all crave.
• 1/2 teaspoon ground cinnamon: Adds extra warmth and brings out the pumpkin spice flavor.
• 24 ounces vanilla almond bark: Creates the sweet outer coating. You can also use white candy melts or white candy wafers.

Ingredient Notes

This recipe is easy to double if you’re serving a crowd or making pumpkin truffles ahead for the holidays. One package of 24 ounces vanilla almond bark is enough to coat about 40 to 45 truffles, so simply double the remaining ingredients.

If you don’t have almond bark, substitute 24 ounces of white candy melts or white candy wafers. I have used them, and they melt and coat the truffles just as well.

How to Make Pumpkin Truffles

Step 1: Make the Pumpkin Filling

In a large mixing bowl, beat 4 ounces cream cheese with 2 tablespoons powdered sugar until smooth and creamy. Set aside 1/4 cup of the 2 cups graham cracker crumbs for decorating the truffles later.

Add the remaining graham cracker crumbs, 1/3 cup pumpkin puree, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon. Stir until everything is well combined and the pumpkin mixture is evenly blended.

Step 2: Chill the Mixture

Cover the bowl and refrigerate for at least 2 hours. Chilling the mixture makes it much easier to roll into smooth truffles.

Step 3: Roll the Truffles

Line a baking sheet with parchment paper. Scoop the chilled mixture into 1-inch balls and place them on the prepared baking sheet.

Step 4: Coat the Truffles

Melt 24 ounces vanilla almond bark in a microwave safe bowl for 30-second intervals to start and then continue with 15-second intervals, stirring between each interval until the almond bark is melted and smooth.

Using a fork or candy spoon, dip each truffle into the melted almond bark, allowing any excess coating to drip back into the bowl.

Step 5: Decorate and Let Set

Place the coated truffles on the parchment lined baking sheet and immediately sprinkle with the reserved graham cracker crumbs before the coating hardens.

Allow the pumpkin truffles to set for about 1 hour, or until the coating is firm. Store in the refrigerator until ready to serve.

Storing and Freezing Pumpkin Truffles

I love serving these pumpkin truffles with a hot cup of coffee. They’re quite sweet, and the rich coffee balances the creamy pumpkin spice flavors. They also make a delicious fall treat paired with hot tea or hot chocolate on those cool fall afternoons.

Because these pumpkin truffles contain cream cheese, I recommend storing them in the refrigerator until you’re ready to serve them. Since they’re a fall treat, they’ll hold their shape nicely on a dessert tray for several hours at room temperature.

These pumpkin truffles also make wonderful homemade gifts for Thanksgiving, Christmas, a fall hostess gift, or tucked into a holiday cookie box. Package them in a pretty tin or gift box and keep them refrigerated until it’s time to give them away. I don’t recommend mailing them since the cream cheese filling needs to stay chilled.

Store leftover pumpkin truffles in an airtight container in the refrigerator for up to 5 days.

To freeze, place the truffles in a freezer-safe container with parchment paper between the layers. Freeze for up to 2 months. Thaw them in the refrigerator overnight, or let them sit at room temperature for about 30 minutes before serving.

Pin this recipe so you can find it later when pumpkin season arrives. These easy pumpkin truffles are perfect for Thanksgiving, Christmas, holiday cookie trays, and homemade gifts.

I hope you enjoy having this recipe for easy pumpkin truffles as much as I do. Whether you’re making them to share at Thanksgiving, adding them to a Christmas cookie tray, or treating yourself to one with a hot cup of coffee, I hope they become one of your favorite fall treats.

Easy No Bake Pumpkin Truffles

These easy pumpkin truffles have a creamy pumpkin spice and graham cracker filling covered in smooth vanilla almond bark. They are a delicious no bake fall treat for Thanksgiving, Christmas, homemade gifts, and holiday dessert trays.

Print Recipe

Prep Time 45 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Ingredients

  

1x2x3x

• 4 ounces cream cheese softened
• 2 tablespoons powdered sugar
• ⅓ cup pumpkin puree
• 2 cups graham cracker crumbs divided
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• 24 ounces vanilla almond bark

Instructions

 

• Line a large baking sheet with parchment paper.
• Set aside 1/4 cup of the graham cracker crumbs to decorate the finished truffles.
• In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
• Add the pumpkin puree, pumpkin pie spice, cinnamon, and remaining graham cracker crumbs. Stir until everything is evenly combined.
• Cover the bowl and refrigerate the pumpkin mixture for at least 2 hours.
• Scoop the chilled mixture and roll it into 1-inch balls. Arrange the pumpkin truffles on the prepared baking sheet.
• Place the vanilla almond bark in a microwave-safe bowl. Microwave it in 30-second intervals at first, stirring after each interval. Once it begins to melt, continue heating it in 15-second intervals until smooth.
• Using a fork or candy dipping spoon, dip each pumpkin truffle into the melted almond bark. Allow the excess coating to drip back into the bowl.
• Return each coated truffle to the parchment-lined baking sheet. Immediately sprinkle the top with some of the reserved graham cracker crumbs before the coating hardens.
• Allow the pumpkin truffles to set for about 1 hour, or until the almond bark coating is firm.
• Transfer the truffles to an airtight container and refrigerate until ready to serve.

Notes

• Use pure pumpkin puree, not sweetened pumpkin pie filling.
• White candy melts or white candy wafers can be substituted for the vanilla almond bark.
• If the pumpkin filling becomes too soft while you are rolling it, place it back in the refrigerator until firm.
• Store the pumpkin truffles in an airtight container in the refrigerator for up to 5 days.
• To freeze, place parchment paper between the layers of truffles and freeze them in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator or at room temperature for about 30 minutes before serving.

Other Candy Recipes for Fall

Gingerbread Truffles

If you love these pumpkin truffles, be sure to try my homemade Gingerbread Truffles. They’re another easy candy recipe that everyone at my house loved, especially me.

Homemade Payday Candy Bars

If you’re a fan of easy homemade candy, you’ll also love these Homemade Payday Candy Bars. They’re a sweet and salty no-bake treat for those who love peanut butter..