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Pumpkin Truffles

Pumpkin truffles with a creamy pumpkin-spice filling and a glossy white chocolate shell, dusted with pumpkin pie spice. Made by beating the center smooth, chilling and freezing for scoopable texture, then dipping and finishing with a warm spice top.
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Prep Time 25 minutes
Cook Time 15 minutes
chilling + freezing 1 hour
Total Time 1 hour 40 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Truffle center
  • 1 box cream cheese Use 8 oz, softened
  • 0.5 cup pumpkin puree Blot dry before mixing
  • 2 cups powdered sugar
  • 1.5 tsp pumpkin pie spice Divided between center and dusting
  • 1 tsp cinnamon
  • 0.5 tsp vanilla
  • 0.5 cup graham cracker crumbs
Coating
  • 12 oz white chocolate or orange candy melts
  • 1 tsp coconut oil
  • 1 pumpkin pie spice For dusting

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the truffle center
  1. Blot the pumpkin puree dry, then beat the cream cheese smooth until no lumps remain. The mixture should look thick and creamy.
  2. Add blotted pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until smooth and evenly orange-speckled. Stop and scrape the sides to keep the texture consistent.
  3. Fold in the graham cracker crumbs, then refrigerate for 45 minutes. The filling should firm up enough to scoop.
Shape and freeze
  1. Scoop the mixture into 1-inch balls and place them on a parchment-lined sheet pan. Aim for even sizing so they dip uniformly.
  2. Freeze the balls for 15 minutes. They should feel solid and hold their shape for dipping.
Dip and finish
  1. Melt the white chocolate (or orange candy melts) with the coconut oil until smooth and pourable. Keep it warm so the coating stays fluid.
  2. Dip each frozen truffle into the melted chocolate, then let excess drip off before setting on the pan. Watch for a clean coating around the whole ball.
  3. Dust the truffles with pumpkin pie spice before the coating sets. The topping should lightly cling while the chocolate is still tacky.

Notes

Pro tip: blotting the pumpkin dry prevents a loose center that can make dipping messy. Store chilled in an airtight container for up to 5 days; freeze dipped truffles for up to 2 months (thaw overnight in the fridge). For a lighter swap, use reduced-fat cream cheese—texture stays creamy, though the center may be slightly softer.