These Pumpkin Pie Truffles are a bite-sized celebration of fall, blending creamy pumpkin spice filling with a rich chocolate coating. Each truffle delivers a velvety texture and a burst of warm, spiced sweetness that feels like a cozy dessert hug. Perfect for sharing or savoring solo, they’re a delightful twist on a classic pie.
With just 2.5 hours of prep, you can create these irresistible treats that are as fun to make as they are to eat. The smooth, melt-in-your-mouth center pairs beautifully with the crisp chocolate shell, offering a satisfying contrast in every bite. Packed with pumpkin’s natural goodness, they’re a guilt-free indulgence that brings autumn flavors to life.
Ingredients for Pumpkin Pie Truffles
- 1 cup white chocolate chips (use high-quality for best results)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¾ cup finely ground gingersnap cookies (or substitute with graham crackers for a milder flavor)
- ¾ cup graham cracker crumbs
- 2 Tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- 4 ounces cream cheese, softened (let sit at room temperature for 30 minutes)
- For Dipping:
- 2 cups white chocolate chips, melted
- For Garnish (optional):
- 2 Tablespoons gingersnap crumbs
Step-by-Step Instructions
- Prepare the filling: Melt 1 cup of white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until fully melted. Let cool slightly.
- Mix the ingredients: In a large bowl, combine the cooled white chocolate, pumpkin puree, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, and softened cream cheese. Mix until smooth and well combined.
- Chill the mixture: Transfer the mixture to the refrigerator or freezer for about 1 hour, or until firm enough to scoop and roll into balls.
- Shape the truffles: Scoop about 1 tablespoon of the mixture and roll into 1-inch balls. Place them on a foil-lined baking sheet.
- Freeze the balls: Transfer the baking sheet to the freezer and chill for about 2 hours, or until the balls are firm.
- Melt the dipping chocolate: Melt 2 cups of white chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth.
- Dip the truffles: Using a fork or dipping tool, carefully dip one chilled ball at a time into the melted chocolate, coating it completely. Let excess chocolate drip off, then place it back on the lined baking sheet.
- Add garnish: While the chocolate is still wet, sprinkle the tops with gingersnap crumbs (optional).
- Set the coating: Transfer the baking sheet to the refrigerator and chill until the chocolate coating is fully set, about 15-20 minutes.
- Serve and enjoy: Store in an airtight container in the refrigerator for up to 1 week. Serve chilled for the best texture.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Pumpkin Pie Truffles with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. For a festive touch, try dusting them with edible gold glitter or adding a tiny dollop of whipped cream on top before serving. These truffles also pair beautifully with a warm cup of chai tea or spiced apple cider for a cozy treat.
Storage Tips: Keep Your Truffles Fresh
Store your Pumpkin Pie Truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Let them thaw in the fridge for 30 minutes before serving to maintain their creamy texture.
Time-Saving Hacks for Busy Bakers
To speed up the chilling process, spread the filling mixture in a thin layer on a baking sheet before refrigerating—it will firm up faster! If you’re short on time, skip rolling the truffles into perfect balls and simply spread the mixture into a pan, then cut into squares and dip. It’s just as delicious and saves a step!
Recipe Variations: Mix It Up
Swap out the white chocolate for dark or milk chocolate for a richer flavor. You can also experiment with different cookie crumbs, like vanilla wafers or shortbread, instead of gingersnaps. For a nutty twist, roll the truffles in crushed pecans or walnuts before dipping in chocolate.
Equipment Guidance: Tools for Success
A small cookie scoop (about 1 inch) makes portioning the truffle mixture a breeze. Use a fork or dipping tool to coat the truffles evenly in melted chocolate, and a silicone baking mat or parchment paper will prevent sticking. A double boiler can also help melt the chocolate smoothly if you’re wary of microwaving.
Pumpkin Pie Truffles
Ingredients
- 1 cup white chocolate chips
- ½ cup pumpkin puree
- ¾ cup finely ground gingersnap cookies
- ¾ cup graham cracker crumbs
- 2 Tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- 4 ounces cream cheese, softened
For Dipping
- 2 cups white chocolate chips, melted
For Garnish
- 2 Tablespoons gingersnap crumbs, optional garnish
Instructions
- To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted. Set aside and let cool slightly.
- Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate. Mix well until combined and smooth.
- Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
- Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet.
- Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).
- When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30 second increments or until melted.
- Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up.
- Sprinkle with gingersnap crumbs while the chocolate is still runny.
- Transfer the baking sheet to the refrigerator and chill until the chocolate coating is set.