Pumpkin Chocolate Truffles

Pumpkin Truffles are creamy, chocolate-coated bites bursting with cozy fall flavors. These nobake treats combine a sweet pumpkin filling with a smooth chocolate shell and a crunchy sprinkle of graham cracker crumbs on top. They are perfect for sharing at parties, gifting during the holidays, or simply enjoying on a quiet afternoon with a warm cup of tea.

I first tried making these during the start of fall, and now they are a seasonal favorite in my house. Everyone loves how the pumpkin spice shines through without being overpowering, and the texture is so smooth and rich.

Ingredients

• Cream cheese: softened for smooth mixing, provides a creamy and tangy base
• Powdered sugar: sweetens without graininess, ensures smooth texture
• Pumpkin puree: pure pumpkin is key for authentic flavor, not pie filling which is too sweet
• Graham cracker crumbs: add a delicious crunch and moisture absorption, use finely ground for best consistency
• Pumpkin pie spice: brings warm autumn spices like cinnamon, nutmeg, and cloves; store bought or homemade works well
• Cinnamon: enhances the spice profile and adds warmth
• Milk chocolate melting wafers: melt easily for dipping and create a smooth shell; can substitute with dark or white chocolate or almond bark
• Optional topping: graham cracker crumbs or English toffee bits add extra texture and a pretty finish

Instructions

Softer the Cream Cheese and Mix with Sugar:

Start by softening the cream cheese to room temperature for easier mixing. Combine the softened cream cheese and powdered sugar in a mixing bowl. Beat with a stand or hand mixer on medium speed until the mixture is smooth and creamy without lumps.

Blend in the Pumpkin Puree:

Add the pumpkin puree to the cream cheese mixture. Mix at a medium speed until the pumpkin is fully incorporated, and the mixture looks smooth and homogenous.

Incorporate Dry Ingredients:

Add finely ground graham cracker crumbs, pumpkin pie spice, and cinnamon into the bowl. Continue mixing on medium speed for one to two minutes until everything comes together into a thick dough. The dry ingredients absorb moisture, so the dough will firm up nicely.

Chill the Mixture:

Transfer the dough into a smaller bowl, cover it tightly with plastic wrap or a lid, and place it in the refrigerator for about two hours. Chilling firms the dough, making it easier to handle and shape.

Shape into Truffle Balls:

Line a baking sheet with parchment paper to prevent sticking. Using a regular spoon or cookie scoop, scoop a small tablespoon of dough and roll it between your palms into a smooth ball approximately one inch in diameter. Arrange the balls spaced about two inches apart on the sheet. This recipe should yield around twenty truffles. Cover and chill again for twenty to twentyfive minutes to firm up before dipping.

Melt the Chocolate:

Place the milk chocolate melting wafers in a microwave-safe bowl. Microwave at full power in short intervals of ten to fifteen seconds. Stir between intervals to encourage even melting. Be careful not to overheat or burn the chocolate. Aim for a smooth and glossy melted chocolate.

Dip the Truffles:

Remove the chilled truffles from the fridge. Using a fork, drop one truffle at a time into the melted chocolate. Move and rotate the truffle to coat completely in chocolate. Gently lift it out and scrape off excess chocolate against the edge of the bowl.

Place and Decorate:

Transfer each coated truffle back onto the prepared baking sheet using an additional fork to help slide it off without marring the chocolate shell. Work quickly before the chocolate sets. If needed, once set, you can redip any truffle bottoms that didn’t fully coat. Immediately sprinkle with extra graham cracker crumbs or English toffee bits for a festive finish.

Set and Serve:

Allow the truffles to set by placing the baking sheet back in the refrigerator until the chocolate hardens into a crisp shell. Once firm, your Pumpkin Truffles are ready to enjoy. They can sit at room temperature for a few hours without melting.

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My favorite part of this recipe is the graham cracker crumbs in the filling and on top. They cut through the creamy richness and add a wonderful texture contrast. These truffles always bring back memories of crisp autumn afternoons spent baking with friends, sharing bites while sipping hot cider.

Storage Tips

Store leftover truffles in an airtight container layered with parchment paper between layers, keeping them fresh and preventing sticking. Refrigerate and consume within a week for best flavor. For longer storage, freeze in a freezer-safe container for up to three months. Thaw in the refrigerator before serving.

Ingredient Substitutions

You can swap cream cheese with mascarpone for a lighter, less tangy filling. Use white chocolate or dark chocolate melting wafers instead of milk chocolate to adjust sweetness and richness according to preference. If pumpkin puree is unavailable, canned sweet potato puree works as a good alternative, preserving the creamy texture and adding a slightly different but delicious taste.

Serving Suggestions

Serve these Pumpkin Truffles alongside warm drinks like spiced chai, hot chocolate, or coffee for a cozy winter treat. They also work beautifully as a sweet addition to holiday dessert tables or packaged in decorative tins as gifts. Sprinkle with crushed nuts or a dusting of cinnamon for extra flair.

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These truffles are easy to make ahead and perfect for gifting. Enjoy them with a warm drink for a cozy treat.

Frequently Asked Questions About Recipes

→ How can I prevent the chocolate from hardening too fast?

Using a double boiler or a candy warmer helps keep the chocolate melted longer for easier dipping without rapid hardening.

→ What if I don’t have a food processor for the graham crackers?

Place graham crackers in a sealed bag and crush them gently using a rolling pin to create fine crumbs.

→ Can I use other chocolates for coating?

Yes, white chocolate chips, dark chocolate chips, or melted almond bark all work well as alternatives.

→ Any tips for serving these at gatherings?

Consider doubling the batch as these treats tend to disappear quickly at parties.

→ How long do leftovers last?

Store truffles in an airtight container in the refrigerator for up to one week, separating layers with parchment paper.

→ Can these be frozen?

Yes, freeze in a sealed container for up to three months to maintain freshness.