Nothing says fall like a classic slice of pumpkin pie, but how about concentrating all of that tasty pumpkin spice flavor into one little bite? If that sounds good to you, you’re in luck with these yummy little white chocolate pumpkin pie truffles!
Pumpkin Pie Truffles Recipe
I really like making truffles during the holidays because of that convenient grab-and-go factor.
These scrumptious little pumpkin pie truffles are fantastic to take to a child’s harvest party, a Halloween party or even to serve after Thanksgiving dinner.
I remember when the truffles-fad hit a few years ago. I was a little afraid of trying to make truffles on my own, but I quickly learned that this is a really easy and versatile way to create fun desserts throughout the year. In other words, don’t be afraid to try making truffles like these yummy pumpkin pie truffles. It’s SO easy.
You’ll want to scoop out your truffles using a cookie scoop. If you’re looking for a great set, I really love these.
If you’re a fan of dessert truffles you’ll definitely want to check out my chocolate chip cookie dough truffles recipe while you’re here!
It’s no secret that I’m obsessed with pumpkin desserts, and I’m so happy to be sharing a pumpkin pie truffles recipe with you.
If you’re not a huge fan of white chocolate, you can also dip these pumpkin truffles in semisweet or milk chocolate. Any of the the above would be super tasty.
I hope you love this easy recipe. Be sure to check out more of my favorite pumpkin desserts below!
Our Most Popular Pumpkin Recipes
- Buttery Pumpkin Cookies
- Pumpkin Pie Crunch
- Pumpkin Spice Cupcakes
- Pumpkin Spice Cake with Cream Cheese Frosting
Pumpkin Pie Truffles
- 20 graham crackers
- 2 1/2 ounces cream cheese
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 2 cups white chocolate
- In a food processor, pulse graham crackers until fine. Place in a bowl and set aside.
- Into the same food processor, add your cream cheese, pumpkin puree, pumpkin pie spice, and vanilla, mix until smooth. Add the graham cracker crumbs back in and continue mixing until incorporated. Scrape down the sides as needed. Place mixture into a bowl and refrigerate for 30 minutes.
- While the mixture is cold, roll into 1-inch balls and place on wax paper. Freeze the truffles for at least two hours or up to overnight.
- Melt your white chocolate and then dip truffles one at a time to evenly coat each one. Set on wax paper to harden. Dip the truffles a second time. While the truffles are still wet, sprinkle the top with a dusting of pumpkin pie spice and let truffles harden completely.
4 Comments on “Pumpkin Pie Truffles”
Did you accidentally omit an ingredient for the filling? You don’t have anything to sweeten the pumpkin mixture. Powdered sugar perhaps?
These sound yummy! Is it 20 FULL size graham crackers or 20 of the small rectangles? Thanks, can’t wait
Do these need to be refrigerated?
Recipe seems small. How many truffles will this make?
OH yum! I’ve got to make these! I love anything pumpkin!