No-Bake Pumpkin Pie Truffles
Learn how to make delicious no-bake pumpkin pie truffles with cream cheese, pumpkin puree, pumpkin spice, and white chocolate. A perfect fall dessert, ready in 80 minutes with easy step-by-step instructions! You can also make them ahead for convenience.
I gave this delicious No-Bake Pumpkin Pie Truffles recipe to my daughter to test before I posted it, and we were totally impressed by its combination of flavors! We served them to friends in church, and they all loved them, too!
Table of contents
If you love no-bake truffles, don’t forget to check out our equally delicious recipe for Easy Raspberry Chocolate Truffles. For more pumpkin recipes to complete your fall menu, check out our party-perfect Pumpkin Pie Cheesecake Dip and breakfast-ready Pumpkin Loaf Cake with Cream Cheese Frosting.
If you’re looking for an easy pumpkin dessert that captures all the cozy flavors of fall without turning on your oven, these no-bake pumpkin pie truffles are exactly what you need. Combining creamy pumpkin filling with a sweet white chocolate coating, these bite-sized treats are perfect for Thanksgiving gatherings, autumn parties, or simply satisfying your pumpkin spice cravings any day of the week.
Why You’ll Love This Pumpkin Truffle Recipe
These pumpkin pie truffles check all the boxes for the perfect fall dessert. They’re incredibly easy to make with no baking required, so you spend less time in the kitchen and more time enjoying the season. The recipe uses simple ingredients you probably already have in your pantry, and the preparation is straightforward enough for beginner bakers while still impressive enough to wow your guests.
The combination of cream cheese and pumpkin puree creates a rich, velvety filling that tastes just like pumpkin pie. The graham cracker crumbs add texture and that classic pie crust flavor, while the white chocolate coating provides a beautiful canvas and sweet contrast to the spiced filling. Each truffle delivers all the beloved flavors of traditional pumpkin pie in a convenient, poppable form.
Ingredients for No-Bake Pumpkin Pie Truffles
For the Filling:
- 8 ounces cream cheese, softened
- 1 cup pumpkin purée
- 2½ cups graham cracker crumbs
- ¼ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the Outside Coating
- 12 ounces white chocolate
- Extra pumpkin pie spice, for garnish (optional)
Step-by-Step Instructions on how to make No-Bake Pumpkin Pie Truffles
1. In a large mixing bowl, beat the softened cream cheese and pumpkin purée until smooth. Add the powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and graham cracker crumbs. Mix until fully combined.
2. Cover the mixture and refrigerate for 45–60 minutes, or until firm enough to scoop. This is important. Scoop rounded tablespoon-sized portions. They don’t need to be perfectly rounded. Place the truffles on a parchment-lined baking sheet and freeze for 15 minutes.
3. Melt the chocolate. Dip each truffle into the melted white chocolate. Return the coated truffles to the parchment paper.
4. Sprinkle lightly with pumpkin pie spice before the chocolate sets, if desired. Refrigerate until the coating is firm before serving.
Storage and Make-Ahead Tips
These easy pumpkin truffles store beautifully, making them perfect for meal prep or advance party planning. Keep your truffles in an airtight container in the refrigerator for up to 5 days. They actually taste even better after a day, as the flavors have time to meld.
For longer storage, these truffles freeze exceptionally well for up to 2 months. Simply place them in a freezer-safe container with parchment paper between layers to prevent sticking. When you’re ready to enjoy them, thaw overnight in the refrigerator before serving.
Tips for Perfect Truffles Every Time
The key to success with this pumpkin dessert recipe is proper chilling. Make sure to chill the filling well before rolling, as this makes shaping much easier and keeps your hands from getting sticky and messy. Keep the truffles refrigerated until you’re ready to serve them, as the cream cheese filling can soften at room temperature.
If your chocolate coating is too thick, add a small amount of coconut oil or shortening to thin it for easier dipping. For a different flavor profile, try using dark chocolate or milk chocolate instead of white chocolate.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree, but make sure it’s very thick and not watery. Canned pumpkin puree works best because it has a consistent texture and moisture content.
Can I make these truffles dairy-free?
You can substitute dairy-free cream cheese and dairy-free white chocolate to make these truffles suitable for those avoiding dairy products.
Why are my truffles falling apart?
This usually happens when the mixture hasn’t been chilled long enough. Make sure to refrigerate the filling for the full 45 to 60 minutes before scooping and shaping.
Can I freeze pumpkin pie truffles?
Yes. Freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
Can I decorate these truffles differently?
Absolutely! Try drizzling with dark chocolate, rolling in crushed graham crackers, or topping with candied pecans for variety.
How many truffles does this recipe make?
This recipe yields approximately 24 truffles, perfect for sharing at gatherings or enjoying throughout the week.
These no-bake pumpkin pie truffles are guaranteed to become your go-to fall dessert recipe in 2026 and beyond. Simple, delicious, and perfectly seasonal, they’re everything you love about pumpkin pie in an easy, no-bake format.
No-Bake Pumpkin Pie Truffles
Ingredients
Filling
- 8 ounces cream cheese softened
- 1 cup pumpkin purée
- 2½ cups graham cracker crumbs
- ¼ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Outside Coating
- 12 ounces white chocolate
- Extra pumpkin pie spice for garnish (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese and pumpkin purée until smooth.
- Add the powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and graham cracker crumbs. Mix until fully combined.
- Cover the mixture and refrigerate for 45–60 minutes, or until firm enough to scoop.
- Scoop rounded tablespoon-sized portions. They don’t need to be perfectly rounded.
- Place the truffles on a parchment-lined baking sheet and freeze for 15 minutes.
- Melt the chocolate. Dip each truffle into the melted white chocolate.
- Return the coated truffles to the parchment paper.
- Sprinkle lightly with pumpkin pie spice before the chocolate sets, if desired.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
- Chill the filling well before rolling to make shaping easier.
- Keep the truffles refrigerated until ready to serve.
Nutrition
Last updated on November 13th, 2026 at 02:00 am
