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Pumpkin Truffles are creamy, chocolate coated bites that capture the cozy flavors of fall in every mouthful. These no bake treats are surprisingly easy to make and perfection for sharing at parties, gifting, or simply enjoying as a sweet snack on a crisp autumn day. The combination of pumpkin, warm spices, and chocolate makes them a delightful seasonal indulgence that never fails to please.
I first made these truffles during a chilly October weekend and they quickly became a favorite in my house. Now whenever pumpkin season arrives, everyone asks for these bite sized treats.
Ingredients
- Cream cheese: softened softening helps create a smooth and creamy filling
- Powdered sugar: adds just the right touch of sweetness and helps with the texture
- Pumpkin puree: use pure pumpkin not pie filling for authentic flavor and consistency
- Graham cracker crumbs: bring a subtle crunch and balance the softness of the filling
- Pumpkin pie spice: a warm blend that layers in traditional fall flavor
- Cinnamon: enhances the spice profile with a gentle kick
- Milk chocolate melting wafers: create the perfect smooth coating you can find in most stores or substitute with white chocolate or almond bark
- English toffee bits: optional topping that adds a buttery crunch if you like extra texture
Instructions
- Spoon the Mixture Together:
- Add the softened cream cheese and powdered sugar to a mixing bowl and beat using a stand or hand mixer until the mixture turns creamy and smooth. This step ensures the base for the truffles is perfectly silky.
- Combine the Pumpkin Puree:
- Add the pumpkin puree to the bowl and mix at medium speed until fully combined with the cream cheese mixture and everything is smooth. Achieving a smooth blend here prevents lumps in the truffle base.
- Add and Mix the Dry Ingredients:
- Incorporate the finely ground graham cracker crumbs, pumpkin pie spice, and cinnamon into the pumpkin cream cheese mixture. Mix on medium speed for one to two minutes until the dough is thick and fully incorporated. The graham cracker crumbs give the filling body so don’t skip this part.
- Chill the Dough:
- Transfer the dough to a small bowl and cover it. Let it chill in the refrigerator for approximately two hours or longer. Cooling firms the dough making it easier to handle when forming truffles.
- Form the Truffles:
- Prepare a baking sheet lined with parchment paper. Use a small tablespoon or cookie scoop to portion out the dough and roll each piece into a uniform one inch diameter ball. Place the balls about two inches apart. This should yield about twenty truffles. Cover and chill for twenty to twenty five minutes to firm up the shape.
- Melt the Chocolate:
- Place the milk chocolate melting wafers in a microwave safe bowl. Heat at full power in 10 to 15 second intervals, stirring between each until the chocolate is fully melted and smooth. Be careful not to overheat or scorch the chocolate.
- Dip the Truffles:
- Remove the dough balls from the fridge and use a fork to lower one truffle at a time into the melted chocolate, making sure it is fully coated. Lift the truffle out and scrape the excess chocolate off by scraping the fork edge against the bowl.
- Place and Top:
- Place the coated truffle on the parchment lined baking sheet using another fork to slide it off the dipping fork without blemishing its sides. Continue until all are coated. If some bottoms do not get covered fully, you can re dip once the coating firms up. Immediately sprinkle the tops with graham cracker crumbs or English toffee bits. Allow the chocolate to set fully forming a hard shell.
- Chill Before Serving:
- Put the truffles back into the fridge for them to fully set before serving. They can sit at room temperature for a few hours if needed but keep them cool for longer storage.
These little truffles were an instant hit the first time I made them for a family gathering. My favorite ingredient has to be the graham cracker crumbs. They add that nostalgic touch reminiscent of pumpkin pie crust in a convenient bite size form which is pure comfort.
Storage Tips
Store the Pumpkin Truffles in an airtight container in the refrigerator for up to one week. Lay parchment paper between layers to prevent sticking. If you want to enjoy later, freezing them in a sealed container works well for up to three months. Just thaw in the refrigerator before serving.
Ingredient Substitutions
If you do not have pumpkin puree you can sometimes substitute canned sweet potato puree which offers a similar creamy texture and earthy sweetness. For the chocolate coating, white chocolate or dark chocolate melting wafers are great alternatives depending on your preference. You can skip the toffee bits and use crushed nuts or extra graham cracker crumbs for topping.
Serving Suggestions
Pumpkin Truffles pair beautifully with a warm cup of coffee or spiced chai tea. They also make adorable additions to dessert platters at parties or holiday gatherings. For a festive touch, try drizzling a little white chocolate over the top or dusting with a pinch of cinnamon before serving.
Enjoy these truffles chilled or at room temperature for a short time. They make a lovely homemade gift during pumpkin season.
Common Recipe Questions
- → How can I prevent the chocolate from hardening too quickly?
Use a double boiler or a candy melter to keep the chocolate warm and smooth during dipping, allowing more time to coat each piece evenly.
- → What’s an alternative to a food processor for crushing graham crackers?
Place graham crackers in a sealed bag, remove excess air, and crush them gently with a rolling pin until fine crumbs are achieved.
- → Can I use other types of chocolate for coating?
Yes, regular chocolate chips, white chocolate chips, or melted almond bark can be used as substitutes for the milk chocolate wafers.
- → Any tips for serving these at parties?
Prepare double batches as these treats are popular and tend to disappear quickly during gatherings.
- → How should leftover truffles be stored?
Store them in an airtight container in the refrigerator for up to a week, layering with parchment paper to prevent sticking.
- → Can these truffles be frozen?
Yes, freeze in a suitable container for up to three months to preserve freshness and texture.