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.
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
Tips and Tricks:
Storage Instructions
- 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
Calories: 133kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 137mgPotassium: 104mgFiber: 1gSugar: 12gVitamin A: 1598IUVitamin C: 1mgCalcium: 72mgIron: 1mg
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