If you’re looking for a sweet treat that captures all the cozy vibes of fall, you’re in the right place! I absolutely love sharing this Pumpkin Cream Cheese Truffles Recipe because it’s one of those desserts that feels fancy but is surprisingly easy to make. Soft, creamy, and loaded with pumpkin spice goodness, these truffles have become a go-to for my family’s get-togethers and a favorite to whip up when friends are coming over. Trust me, once you try this recipe, you’ll find yourself making it again and again.
Why You’ll Love This Recipe
- Deliciously Creamy: The cream cheese gives these truffles a luscious, melt-in-your-mouth texture that’s irresistible.
- Pumpkin Spice Perfection: Just the right hint of pumpkin and cinnamon makes these feel like fall wrapped in a bite-sized candy.
- Easy to Make: No complicated baking or fancy equipment needed — just simple steps you can easily master at home.
- Perfect for Sharing: These truffles make a great homemade gift or party treat that’ll impress anyone you share them with.
Ingredients You’ll Need
The ingredients in this Pumpkin Cream Cheese Truffles Recipe work together beautifully — the gingersnap and graham cracker crumbs add texture and spice, while the pumpkin puree and cream cheese give it rich creaminess. I always recommend fresh pumpkin puree for the best flavor, but canned works perfectly fine too! When shopping, look for good-quality white chocolate and almond bark for that perfect coating.
- Gingersnap cookie crumbs: These add a sweet, spicy crunch that pairs perfectly with pumpkin.
- Graham cracker crumbs: A little extra crunch and a hint of honey flavor enhances the mixture.
- Cream cheese: Make sure it’s softened to room temperature to blend smoothly.
- Powdered sugar: Provides gentle sweetness and helps with texture.
- Pumpkin puree: Adds moisture and that classic pumpkin flavor; avoid pumpkin pie filling which has added spices.
- Ground cinnamon: For the warm spice note that elevates the pumpkin taste.
- Salt: Just a pinch helps to balance all the sweetness.
- White chocolate chips: Melted into the mixture, they give a creamy sweetness that binds the truffles.
- White almond bark: This melts easily and sets hard, making the perfect outer shell.
Variations
I love to switch up this Pumpkin Cream Cheese Truffles Recipe depending on the occasion or what I have on hand. You can make it your own by adding a little twist here or there — it’s all about what you enjoy!
- Chocolate drizzle: When I want a pretty presentation, I drizzle melted dark chocolate over the truffles for contrast and a little extra richness.
- Nutty crunch: Adding finely chopped pecans or walnuts inside or sprinkled on top adds a delightful nutty touch — my guests love the texture.
- Spice it up: Feel free to add a pinch of nutmeg or ginger for deeper autumn flavors; I sometimes mix these spices in when I want a more intense pumpkin spice experience.
- Dairy-free option: Substitute the cream cheese with a vegan cream cheese and use dairy-free chocolate coatings — this way, everyone can enjoy them!
How to Make Pumpkin Cream Cheese Truffles Recipe
Step 1: Mix the Base Ingredients
Start by combining your gingersnap cookie crumbs, graham cracker crumbs, cream cheese, powdered sugar, pumpkin puree, ground cinnamon, and a pinch of salt in a large mixing bowl. I usually use my stand mixer with the paddle attachment because it makes mixing easy and clean, but a hand mixer works just as well. Make sure the cream cheese is at room temperature — that’s key so the mixture blends smoothly without lumps. You’ll know you’re done when everything looks completely combined into a thick, pumpkin-spiced dough.
Step 2: Melt and Mix in White Chocolate
Melt the white chocolate chips slowly in the microwave at 50% power, stirring every 20 seconds to avoid burning — patience here makes a big difference. Once melted, fold the chocolate into the pumpkin mixture. This step is what gives the truffles their creamy richness and helps the mixture hold together perfectly when chilled. Scrape down the sides of your bowl to make sure every bit is incorporated.
Step 3: Chill the Mixture
Cover the mixture with plastic wrap and pop it into the fridge for about 2 hours. The chilling firms up the dough and makes it so much easier to roll into neat little balls. I used to skip this step trying to save time, but trust me, it makes all the difference — less sticky hands, more perfect truffles.
Step 4: Form and Chill the Truffles
Once chilled, scoop the mixture using a small cookie scoop or a heaping teaspoon and roll into uniform balls with your hands. I like to keep the formed balls chilled on a parchment-lined baking sheet while I melt the almond bark for coating. This keeps the truffles firm and makes dipping cleaner and easier.
Step 5: Coat with White Almond Bark
Melt your chopped white almond bark in the microwave at half power, stirring often to prevent scorching. Working in small batches, dip 2-3 truffles into the melted almond bark, using a fork or spoon to coat each one fully. Tap off any excess chocolate on the edge of the bowl and gently transfer the coated truffle back to the parchment. For an extra touch, sprinkle some cookie crumbs or cinnamon on top before the coating sets.
Step 6: Chill Until Set
Place the coated truffles in the refrigerator for about 30 minutes or until the chocolate coating is firm. If you’re not serving them right away, just keep them refrigerated until ready to enjoy. These truffles hold up well and stay delicious for several days.
Pro Tips for Making Pumpkin Cream Cheese Truffles Recipe
- Use Room Temperature Cream Cheese: This helps the mixture come together smoothly without lumps or clumps.
- Chill Thoroughly Before Rolling: Trying to roll the mixture too soon just makes it sticky — patience pays off here.
- Melt Chocolate Slowly: Using half power in the microwave and stirring prevents burning and keeps the chocolate silky for coating.
- Tap Off Excess Coating: Tapping the fork on the bowl’s edge keeps your truffles neat and avoids an overly thick shell.
How to Serve Pumpkin Cream Cheese Truffles Recipe
Garnishes
I usually keep things simple by sprinkling a little extra gingersnap crumbs or a dash of cinnamon on top of the freshly dipped truffles. That little sprinkle adds a pop of color and texture that looks gorgeous on a tray. Sometimes, I also add finely chopped toasted nuts for a bit of crunch and extra flavor that pairs beautifully with the pumpkin.
Side Dishes
These truffles are such a sweet little bite, I like to serve them alongside a warm spiced chai or a cup of fresh coffee — perfect for a cozy afternoon. For an autumn gathering, try pairing them with pumpkin bread or maple-glazed nuts for a complete dessert spread that gets everyone talking.
Creative Ways to Present
When I’ve made these truffles for parties, I sometimes arrange them in cute mini cupcake liners or on festive platters with fall leaves or mini pumpkins around them — it amps up the seasonal vibe. Wrapping them individually in small cello bags tied with a ribbon turns them into adorable homemade gifts that always impress family and friends.
Make Ahead and Storage
Storing Leftovers
I store leftover truffles in an airtight container in the refrigerator. They keep really well for about a week, which makes them perfect for prepping ahead of time. Just make sure they’re chilled between layers so they don’t stick together.
Freezing
Freezing these truffles works great too! I place them on a baking sheet lined with parchment paper, freeze until solid, then transfer them into a freezer-safe container. When you’re ready, thaw in the fridge overnight. I always love having a stash in the freezer because they’re ready for any unexpected guests.
Reheating
Because these are chilled treats, I usually enjoy them straight from the fridge or thawed from frozen. If you want to soften them slightly, just leave them at room temperature for about 10 minutes — this brings out those creamy pumpkin flavors without making the coating too soft.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend using canned pumpkin pie filling because it already has added spices and sweeteners, which can throw off the flavor and texture balance of the truffles. Pure pumpkin puree keeps the taste fresh and allows you to control the spice levels.
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What if I don’t have white almond bark—can I use white chocolate instead?
Yes, white chocolate chips can work for coating, but almond bark melts more smoothly and hardens with a nice shine and firm texture. If you use white chocolate, be careful not to overheat it as it can seize up more easily.
- How long do Pumpkin Cream Cheese Truffles last?
Stored properly in the refrigerator, these truffles stay fresh for up to one week. Just be sure they’re in an airtight container to keep moisture out and prevent them from absorbing any fridge odors.
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Can I make these truffles nut-free?
Absolutely! The basic recipe doesn’t contain nuts, so as long as you use nut-free cookies for the crumbs and a nut-free coating, you’re good. Just double-check your ingredients to avoid any cross-contamination.
Final Thoughts
This Pumpkin Cream Cheese Truffles Recipe is one of those sweet discoveries that feels like a hug in dessert form. I love how creamy and flavorful these bites turn out, and honestly, they’ve become my secret weapon for holiday parties and cozy evenings at home. If you try making these, I bet you’ll find they disappear faster than you think — and that’s exactly how a good truffle should behave! So grab your ingredients, pop on your favorite fall playlist, and get ready to impress yourself and your loved ones with this super simple but utterly delicious treat.
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Pumpkin Cream Cheese Truffles Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Truffles combine the warm flavors of pumpkin and cinnamon with the crunchy sweetness of gingersnap and graham cracker crumbs, all enveloped in a smooth white chocolate coating. Perfect for fall celebrations or a delightful seasonal treat, these truffles are creamy, rich, and irresistibly festive.
Ingredients
Truffle Mixture
- 1 ½ cups gingersnap cookie crumbs (about 30 cookies)
- ¼ cup graham cracker crumbs (about 3 ½ whole crackers)
- 2 ounces cream cheese, room temperature
- 2 tablespoons powdered sugar
- ¼ cup pumpkin puree
- ¼ teaspoon ground cinnamon
- Pinch of salt
Chocolate Coating
- ½ cup white chocolate chips
- 2 cups chopped white almond bark
Instructions
- Combine ingredients: In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to blend the gingersnap cookie crumbs, graham cracker crumbs, cream cheese, powdered sugar, pumpkin puree, ground cinnamon, and pinch of salt until fully combined into a uniform mixture.
- Melt white chocolate chips: Place the white chocolate chips in a microwave-safe bowl and melt them at 50% power, stirring every 20 seconds to avoid burning, until fully melted—about 60 seconds.
- Mix melted chocolate into crumbs: Add the melted white chocolate to the cookie crumb mixture and mix thoroughly, scraping down the sides and bottom of the bowl to ensure even incorporation. Cover and chill the mixture in the refrigerator for about 2 hours, or until firm enough to roll.
- Form truffles: Line baking sheets with parchment paper. Using a small cookie scoop or tablespoon, scoop out rounded heaping teaspoons of the chilled mixture. Roll each scoop into smooth, uniform balls and place them on the prepared baking sheets. Keep the truffles refrigerated while preparing the coating to maintain firmness.
- Melt white almond bark: In a microwave-safe bowl, melt the chopped white almond bark at 50% power, stirring every 20 seconds until smooth and fully melted.
- Coat truffles: Drop 2 to 3 truffles into the melted almond bark at a time. Use a fork or spoon to fully coat each truffle. Lift them out carefully, tapping the fork on the bowl’s edge to remove excess chocolate.
- Set coated truffles: Place the coated truffles onto the parchment paper-lined baking sheets. Optionally, garnish with extra cookie crumbs or a light dusting of ground cinnamon.
- Chill and serve: Refrigerate the dipped truffles for about 30 minutes until the chocolate coating sets. Once firm, serve or store covered in the refrigerator until ready to enjoy.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Chilling the truffle mixture is essential to ensure the truffles hold their shape when rolled.
- When melting chocolate, stirring frequently and melting at reduced power prevents burning or seizing.
- Use parchment paper or silicone mats for easy removal and cleanup.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Optional garnishes include extra crushed gingersnap crumbs, a sprinkle of cinnamon, or festive sprinkles.
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
