Pumpkin Spice Truffles are easy to make in your food processor! Tastes just like Pumpkin Pie and is covered in delicious white chocolate. Easy to make and fun to eat!
Pumpkin Spice Truffles are the perfect fall baking treat! Great for holiday parties, brunch, Thanksgiving dinner, or just a fun treat to make and have on hand.
The best part about these truffles is how easy they are to make… no baking required. And they taste just like pumpkin pie in the center with a satisfying crunchy white chocolate coating, yum!
Pumpkin Spice Truffles are gorgeous to look at too! In addition to the graham cracker topping, adding golden sprinkles really makes the truffles pop. My favorite are the Wilton Gold Pearlized Sugar Sprinkles because they sprinkle on easy, have a sweet crunch to them, and look so pretty for a great price!
How to Make Pumpkin Spice Truffles
Pumpkin Spice Truffles comes together quick and are an easy no-bake treat for the holidays. You can make these up to a week in advance and store in an airtight container in the refrigerator. These truffles are great treat to have on hand for when guests arrive!
To make, put an entire 14 ounce box of graham crackers into a food processor. You can use the traditional grahams or cinnamon would be delicious here too.
Next, put on the lid and pulse the graham crackers until they resemble a smooth crumb.
Then, add in the cream cheese, pumpkin puree, sugar, and spices into the food processor. Here, I use a combination of spices: nutmeg, allspice, cinnamon, ginger, and cloves. However, you could always substitute an equal amount of pumpkin pie spice (three teaspoons) in this recipe.
Add the spices to the mixer along with cream cheese, powdered sugar, and pumpkin puree. Process until the ingredients are combined and the mixture forms a ball.
Chill the dough before rolling into balls
I like to chill the dough for about 5 minutes before rolling into balls. Line a baking sheet with parchment paper and roll into balls using a cookie scoop.
My favorite scoop is the Wilton Stainless Steel Cookie Scoop because it’s easy to use and a great price. I’ve had mine for years and still love it!
You should be able to get about 20-24 balls out of the dough. Transfer the truffle balls to the freezer while you prepare the coating.
Coat the Pumpkin Spice Truffles in White Chocolate
Lastly, coat the truffles in white chocolate. Here, you can use the Wilton or Ghiradelli’s melting chocolate, or simply use white chocolate chips.
Simply, microwave the white chocolate at 50% until fully melted, stopping to stir the chocolate every 30 seconds.
Carefully dip the truffle balls into the chocolate letting the excess chocolate drizzle into the bowl when removing. Place back on parchment paper and sprinkle with toppings, if using.
In a pinch for toppings? Use crushed up graham crackers to decorate the top of the truffles. Be sure to let the truffles dry completely before moving.
More Pumpkin Dessert Recipes
Have extra pumpkin puree on hand? Be sure to check out these other delicious pumpkin recipes:
- Pumpkin Spice Bundt Cake from Mix takes spice cake mix and amps it up with canned pumpkin and cream cheese frosting.
- Pumpkin Ginger Cupcakes with Cream Cheese Icing is a fun spin on traditional pumpkin cupcakes with so much flavor!
- Sheet Pan Pumpkin Pie Bars with Pecan Crumble Topping are a great way to make pumpkin pie for a crowd.
- Glazed Pumpkin Bread is a tried and true recipe that tastes better than Starbucks!
- Pumpkin Streusel Coffee Cake is a great cake to entertain with and have on hand during colder months.
- Pumpkin Mac & Cheese is a tasty lightened up version of traditional macaroni and cheese.
- Easy Pumpkin Muffins with Brown Sugar Topping is a family favorite and so easy to make.
I hope you love these Pumpkin Spice Truffles. Be sure to comment below if you try them. Enjoy!
Pumpkin Spice Truffles
- 1 14.4 ounce package graham crackers
- 4 ounces cream cheese
- ½ cup pumpkin puree
- ¼ cup powdered sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 12 ounces white melting wafers or white chocolate chips like Wiltons or Ghirardelli’s
- gold sprinkles and crushed graham for garnish, optional
- Pulse graham crackers in a food processor until finely crumbled. Add in remainder of ingredients, through salt, and pulse until combined and a dough ball forms. Chill in refrigerator for 5 minutes. Using a cookie scoop, roll into about 20 balls. Freeze for 10 minutes while preparing the coating.
- Melt the melting wafers according to package directions. Line a baking sheet with parchment paper. Dip the pumpkin spice balls into the melting chocolate letting the excess coating drip off. Transfer to parchment paper and sprinkle with topping if using. Let dry completely.