Description
These Pumpkin Spice Truffles are a delightful autumn treat combining the warm flavors of pumpkin and fall spices with a creamy, smooth texture. Coated in white chocolate and optionally garnished with gold sprinkles and crushed graham crackers, these no-bake truffles are perfect for festive occasions or cozy snacking.
Ingredients
Scale
Truffle Base
- 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
Coating and Garnish
- 12 ounces white melting wafers or white chocolate chips (such as Wiltons or Ghirardelli’s)
- Gold sprinkles (optional)
- Crushed graham crackers for garnish (optional)
Instructions
- Make the Truffle Mixture: Pulse the graham crackers in a food processor until finely crumbled. Add cream cheese, pumpkin puree, powdered sugar, cinnamon, cloves, ginger, allspice, nutmeg, and salt into the processor and pulse until the mixture forms a cohesive dough ball. Chill the dough in the refrigerator for 5 minutes to firm up.
- Shape the Truffles: Using a cookie scoop or spoon, roll the chilled mixture into approximately 20 equal-sized balls. Place the balls on a tray and freeze for 10 minutes to set while preparing the coating.
- Melt the Coating: Melt the white melting wafers or white chocolate chips according to package directions until smooth.
- Coat the Truffles: Dip each pumpkin spice ball into the melted white chocolate, allowing any excess coating to drip off. Place the coated truffles on a parchment-lined baking sheet.
- Add Garnish and Set: While the coating is still wet, sprinkle gold sprinkles and/or crushed graham crackers over the truffles if desired. Allow the coating to dry completely at room temperature before serving or storing.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Freeze the truffle balls before coating to prevent melting and for easier dipping.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese and use dairy-free white chocolate.
- These truffles can be made ahead and frozen for longer storage; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Pumpkin spice, truffles, no-bake dessert, white chocolate, fall treats, holiday sweets
