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.
Servings 20 Truffles
Ingredients
- 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.