Oh my gosh, you guys – these pumpkin spice truffles are my absolute favorite fall treat! I wait all year for that first crisp autumn morning when I can whip up a batch. The best part? They’re ridiculously easy to make – no baking required, just mix, chill, and roll. I’m obsessed with how the creamy white chocolate blends perfectly with the warm pumpkin spice flavors. And that graham cracker coating? Pure magic. Trust me, these little bites of heaven will disappear faster than you can say “pumpkin spice season!”

What I love most is how these truffles capture all the cozy flavors of fall in one perfect bite. The recipe came about when I was craving pumpkin pie but wanted something more portable (and let’s be honest – more chocolatey). After some delicious trial and error, these pumpkin spice truffles were born. Now they’re my go-to for holiday parties, hostess gifts, or just treating myself with a cup of spiced cider.

Why You’ll Love These Pumpkin Spice Truffles

Let me count the ways these little bites will steal your heart! First off, they’re so easy – no oven required, just some simple mixing and chilling. The texture? Pure creamy dreaminess with that perfect melt-in-your-mouth quality. And that warm pumpkin spice flavor? It’s like autumn in every bite. Plus, they look fancy but take barely any effort – my kind of dessert! Here’s why you’ll adore them:

• No-bake means no stress – perfect for last-minute treats
• Creamy white chocolate balances the warm spices beautifully
• That graham cracker crunch adds the perfect texture contrast
• They make your whole kitchen smell like a pumpkin spice latte
• Portable little bites are ideal for parties or gifting

Ingredients for Pumpkin Spice Truffles

Okay, let’s gather our goodies! These ingredients come together like magic to create those irresistible truffles. Here’s exactly what you’ll need:

• 1 cup pumpkin puree – NOT pie filling (trust me, there’s a big difference)
• 2 cups white chocolate chips – splurge on the good stuff here, it makes all the difference
• 1/2 cup heavy cream – this gives us that luscious, creamy texture
• 1 tsp pumpkin spice – the star of our flavor show
• 1/2 tsp vanilla extract – a little flavor booster
• 1/4 tsp salt – just a pinch to make all the flavors pop
• 1/2 cup graham cracker crumbs – for that perfect crunchy coating

Ingredient Notes & Substitutions

Okay, let’s talk swaps! If you’re dairy-free, you can use full-fat coconut cream instead of heavy cream – it works beautifully. For the white chocolate, look for dairy-free chips if needed (just check that they’ll melt properly). Now, the pumpkin puree HAS to be pure pumpkin – pie filling has added sugars and spices that’ll throw off our recipe. One non-negotiable? The pumpkin spice – don’t skip it! That’s where the magic happens. And if you’re out of graham crackers, try crushed gingersnaps or even a dusting of cinnamon sugar instead.

How to Make Pumpkin Spice Truffles

Alright, let’s get to the fun part – making these little balls of happiness! Don’t let the fancy look fool you – it’s seriously simple. Just follow these steps and you’ll be snacking on pumpkin spice perfection in no time.

Step 1: Melt the Chocolate

First, grab your heavy cream and pour it into a small saucepan. Heat it over medium-low until it’s just steaming – you’ll see little bubbles forming around the edges, but don’t let it boil! While that warms up, put your white chocolate chips in a heatproof bowl. Once the cream is hot, pour it right over the chocolate and here’s the important part – walk away for 2 minutes! I know it’s tempting to stir, but letting it sit helps the chocolate melt evenly. After the wait, gently stir until it’s completely smooth and glossy. If you’ve got a few stubborn bits, pop the bowl over a pot of simmering water (double boiler style) for a minute while stirring.

Step 2: Mix the Truffle Base

Now for the pumpkin magic! Dump in your pumpkin puree, pumpkin spice, vanilla, and that pinch of salt. Grab a spatula and fold it all together gently – you want everything fully combined but don’t go crazy mixing. The texture should be like thick pudding at this point. Oh, and take a quick taste (chef’s privilege!) – you should get that perfect balance of sweet white chocolate and warm spices. If it needs more spice, add just a tiny bit more and mix it in.

Step 3: Chill & Shape

Here’s where patience comes in – cover your bowl with plastic wrap and chill it for at least 2 hours. I know, waiting is hard! But this step is crucial for scoopable texture. When it’s ready, the mixture should hold its shape when you scoop it – like firm cookie dough. Use a small cookie scoop or tablespoon to portion it out, then roll between your palms to make neat little balls. Pro tip: if your hands get sticky, lightly wet them with cool water between rolls. Aim for about 1-inch balls – perfect bite-sized treats!

Step 4: Coat & Serve

Time for the finishing touch! Pour your graham cracker crumbs into a shallow bowl. Roll each truffle in the crumbs until fully coated – I like to do a gentle press to make sure the crumbs stick. If you’re feeling fancy, try rolling some in cocoa powder, crushed nuts, or even cinnamon sugar for variety. Then just pop them back in the fridge for 30 minutes to set completely. When you’re ready to serve, arrange them on a pretty plate and watch them disappear! They’re especially delicious with a hot cup of coffee or cider.

Tips for Perfect Pumpkin Spice Truffles

After making these truffles more times than I can count, I’ve picked up some tricks to guarantee success every time! First – if your mixture seems too soft after chilling, don’t panic. Just pop it back in the fridge for another 30 minutes. The pumpkin puree can vary in moisture, so sometimes it needs extra time.

Here’s my golden rule: work quickly when rolling! The warmth from your hands can soften the truffles, so I keep a bowl of ice water nearby to cool my fingers between batches. And if the graham crumbs aren’t sticking? A quick roll between your palms first creates just enough moisture for perfect coating.

For storage, keep them in an airtight container in the fridge – they’ll stay dreamy for up to 5 days. Want to freeze some? Layer them between parchment paper in a freezer-safe container. Just thaw in the fridge overnight before serving!

Serving Suggestions

Oh, the possibilities! These pumpkin spice truffles shine brightest with a steaming mug of coffee or spiced cider – the perfect pairing for crisp fall afternoons. I love arranging them on a dessert platter with other bite-sized treats for parties. They’re also adorable packaged in little boxes as edible gifts (if they last that long!). For extra flair, serve them alongside mini pumpkin pies or apple slices – the ultimate autumn dessert spread!

Storage & Reheating

Here’s the scoop on keeping your pumpkin spice truffles fresh! They’ll stay perfect in an airtight container in the fridge for up to 5 days – just layer them between sheets of parchment paper so they don’t stick together. Want to freeze some? They’ll keep for about 2 months, though the texture gets slightly denser after thawing (still delicious though!). No reheating needed – these little guys are meant to be enjoyed cold or at room temperature. Pro tip: Let frozen truffles thaw in the fridge overnight for best results!

Nutritional Information

Just a quick note before we dive in – these nutritional values are estimates and can vary based on your exact ingredients. But here’s the scoop per truffle: about 85 calories, 5g fat (3g saturated), 9g carbs with 7g sugars, and 1g protein. Not bad for such a decadent little treat, right? The pumpkin puree actually adds some fiber (0.5g per truffle) and vitamin A too – I call that a win!

FAQs About Pumpkin Spice Truffles

I get so many questions about these little pumpkin spice beauties – let’s tackle the most common ones!

Can I use milk chocolate instead of white chocolate?
You bet! Milk chocolate works great if you prefer a deeper chocolate flavor. Just know it’ll overpower the pumpkin spice a bit, so you might want to add an extra 1/4 teaspoon of spice. Dark chocolate? Even bolder – perfect for those who like contrast!

Help! My mixture is too soft to roll – what now?
No worries! This happens sometimes with different pumpkin puree brands. Just pop it back in the fridge for another hour or so. If you’re really in a pinch, you can freeze it for 20 minutes (but don’t let it freeze solid!).

How long do these pumpkin spice truffles stay fresh?
They’ll keep beautifully in the fridge for up to 5 days in an airtight container. After that, the texture starts to change. For longer storage, freeze them – they’ll last about 2 months frozen (if they don’t get eaten first!).

Can I make these without dairy?
Absolutely! Swap the heavy cream for full-fat coconut cream and use dairy-free white chocolate chips. The texture and flavor are nearly identical – my dairy-free friends rave about this version.

What else can I use for coating besides graham crackers?
Oh, get creative! Crushed gingersnaps, cinnamon sugar, toasted coconut, or even finely chopped nuts all work wonderfully. For a chocolatey twist, try rolling them in cocoa powder or melted chocolate drizzle.

Final Thoughts

There you have it – my foolproof recipe for pumpkin spice truffles that’ll make you the star of every fall gathering! I can’t wait for you to try them and see how easy (and addictive) they are. Tag me if you make them – I love seeing your delicious creations!

Irresistible Pumpkin Spice Truffles in Just 4 Easy Steps

---

• Author: Christina R. Jones
• Total Time: 2 hours 50 minutes
• Yield: 24 truffles 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delicious and easy-to-make pumpkin spice truffles with a smooth, creamy texture and warm autumn flavors.

---

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 2 cups white chocolate chips
• 1/2 cup heavy cream
• 1 tsp pumpkin spice
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup graham cracker crumbs (for coating)

---

Instructions

1. Heat heavy cream in a saucepan until warm but not boiling.
2. Pour warm cream over white chocolate chips and let sit for 2 minutes, then stir until smooth.
3. Mix in pumpkin puree, pumpkin spice, vanilla extract, and salt.
4. Refrigerate the mixture for 2 hours until firm.
5. Scoop small portions and roll into balls.
6. Coat each truffle in graham cracker crumbs.
7. Chill for another 30 minutes before serving.

Notes

• Use high-quality white chocolate for best results.
• If the mixture is too soft, refrigerate longer before rolling.
• Store in an airtight container in the fridge for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: American

Nutrition

• Serving Size: 1 truffle
• Calories: 85
• Sugar: 7g
• Sodium: 30mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 10mg

Keywords: pumpkin spice truffles, easy dessert, no-bake recipe, fall treats