These Pumpkin Truffles are absolutely bursting with pumpkin spice flavor! Coat them in white or dark chocolate for the ultimate treat.
Pumpkin Truffle Ingredients
To make pumpkin spice truffles, you will need the following ingredients (see the recipe card below for exact amounts):
- white chocolate: You can use all white or all semi-sweet chocolate to coat the truﬄes but stick with white chocolate in the truﬄe filling.
- pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling.
- graham crackers
- cream cheese
- powdered sugar
- pumpkin spice: Pumpkin spice has a very strong flavor. We recommend not using any more than 1/2 teaspoon as the taste can become overwhelming.
- semi-sweet chocolate
How to Make Pumpkin Truffles
- Add 3/4 cup white chocolate into a microwaveable bowl and heat it in the microwave in 15 second intervals, stirring each time. Once melted, set aside to cool.
- Add the pumpkin puree and cream cheese into a mixing bowl and beat until smooth.
- Blitz the Graham Crackers to crumbs using a food processor or put them in to a ziplock bag and crush them with a rolling pin. Add them to the mixing bowl along with the powdered sugar and pumpkin spice. Mix together well.
- Pour in the melted white chocolate and mix until fully combined.
- Cover the bowl with cling wrap and put it into the fridge for at least 30 minutes.
- Prepare a baking sheet with parchment paper.
- When you’re ready to roll the truﬄes, cover your hands with powdered sugar then scrape out a heaped teaspoon of mixture from the bowl. Roll the mixture into a ball using your hands and set aside on the baking sheet. Repeat until all the mixture is used up. Put the rolled balls back into the fridge while you melt the chocolate.
- Add 4 ounces white chocolate and 4 ounces semi-sweet chocolate to separate microwaveable bowls.
- Melt the chocolate by heating in the microwave in 15 second intervals, stirring each time.
- Dip the truﬄes one at a time into the melted chocolate. You can sprinkle them with a few Graham Cracker crumbs if you like. Put the chocolate covered balls back on to a lined baking sheet to set either at room temperature or in the fridge.
Store in a covered container in the fridge for up to 2 weeks.
- It’s important to chill the truﬄe mixture for at least 30 minutes otherwise you won’t be able to roll them into neat balls because they’ll be too sticky. You can leave the mixture in the fridge for longer (overnight) if needed.
- We used a combination of semi-sweet and white chocolate to coat the pumpkin truﬄes. We recommend buying the most expensive chocolate you can aﬀord to make this recipe. A high-quality chocolate really does make all the diﬀerence.
- Covering your hands with powdered sugar before rolling is a must and stops the pumpkin mixture from sticking. It will help you to get perfectly shaped round balls.
- To scrape out the mixture we actually used a melon baller! This is equivalent to a heaped teaspoon (which works just as well!).
- Once the truﬄes have been coated with chocolate they will set pretty quickly. You can put them into the fridge to speed the process up even more.
More Pumpkin Desserts
- Pumpkin Cream Cheese Bread
- Pumpkin Cannoli
- Pumpkin Cheesecake
- Pumpkin Pie Dip
- Pumpkin Muffins
- Pumpkin Sheet Cake