Pumpkin Truffles

Looking for an adorable treat to share this fall? These pumpkin truffles are not only cute and made from simple ingredients, but they’re also incredibly satisfying one-bite treats inspired by the flavors of pumpkin cheesecake. Each truffle is packed full of sweet pumpkin, tangy cream cheese and warm pumpkin spice flavors. These tasty truffles would make a great addition to any fall dessert spread.

Ingredients for Pumpkin Truffles

• White chocolate: Melted white chocolate adds sweetness to the truffles. For this recipe, use a high-quality baking chocolate, such as a Ghirardelli white chocolate premium baking bar.
• Cream cheese: Plain cream cheese gives the truffles a creamy and slightly tangy flavor. For the richest flavor, use full-fat cream cheese. Use your favorite brand, or try one of our Test Kitchen’s recommendations for the best cream cheese brands. Soften the cream cheese to room temperature first so that it incorporates easily and smoothly with the other ingredients. Nobody wants a lumpy pumpkin truffle!
• Pumpkin puree: Although you can make pumpkin puree from scratch, we recommend using canned pumpkin for this recipe. Pick up canned pure pumpkin puree—not pumpkin pie mix.
• Pumpkin butter: Pumpkin butter adds a concentrated pumpkin flavor to the truffles. If you don’t have pumpkin butter, you can just skip it. (If you’re hesitant to make a batch, know that leftover pumpkin butter is perfect for topping buttermilk biscuits and cinnamon waffles or making an autumnal pumpkin spice Moscow mule.)
• Pumpkin pie spice: Pumpkin pie spice is typically a combination of ground warm spices including cinnamon, nutmeg, allspice, ginger and cloves. Use store-bought pumpkin pie spice or make your own pumpkin pie spice blend from scratch using ingredients you probably already have in your spice cabinet.
• Graham cracker crumbs: Graham cracker crumbs held hold the truffles together while adding more sweetness.
• Spiced sugar coating: The truffles get a little sparkle—and additional pumpkin pie flavor—with a quick roll in a sugar-and-spice coating made with granulated sugar and pumpkin pie spice.
• Mini chocolate chips: To complete their pumpkin appearance, each truffle is topped with a mini chocolate chip “stem.”

Directions

Step 1: Melt the chocolate

Break the white chocolate bar into squares and place it into a microwave-safe bowl. Microwave at 50% power for 90 seconds. Stir, then continue heating it in 30-second intervals, stirring between intervals. Set it aside for five minutes to allow it to cool slightly.

Editor’s Tip: After you’re done microwaving, there may be a few unmelted lumps of white chocolate in the otherwise melted bowl. Don’t fret: Stirring the chocolate will help the remaining solid bits melt. Try not to put the bowl back in the microwave too many times, as melting chocolate—especially white chocolate—can be finicky.

Step 2: Make the truffle dough

In a large bowl, beat together the cream cheese and pumpkin puree until they’re smooth.

Stir in the pumpkin butter, melted white chocolate and pumpkin pie spice. Add the graham cracker crumbs.

Stir until well-combined and a thick dough forms. Cover and refrigerate until the dough is firm, at least two hours or overnight.

Step 3: Scoop and coat the truffles

Mix the granulated sugar and pumpkin pie spice together in a small bowl. Scoop the chilled dough into tablespoon-sized portions and roll each portion into a ball. Roll each truffle in the sugar-spice mixture until evenly coated.

Editor’s Tip: A small cookie dough scoop is a simple cookie baking supply that will ensure the truffles are evenly-sized.

Step 4: Make them into pumpkins

Roll a toothpick or the blunt edge of a knife gently into the sides of the truffle to make the pumpkin’s ridges. Top each truffle with a mini chocolate chip muffin to make the stem. Store the truffles, covered, in the refrigerator until you’re ready to serve them.

Pumpkin Truffle Variations

• Add more color: For more pumpkin-like color, use orange sanding sugar in place of white granulated sugar to make the sugar-and-spice coating.
• Dip them: Coat the truffles in melted chocolate. White, milk chocolate or dark chocolate would all be delicious options. After dipping them in chocolate, sprinkle them with orange sanding sugar. Or, for solid orange-colored truffles, dip the truffles in melted orange candy wafers.
• Gluten-free: To make gluten-free pumpkin truffles, use a gluten-free variety of graham crackers.

How to Store Pumpkin Truffles

Pumpkin truffles should be stored in an airtight container in the refrigerator.

How long do pumpkin truffles last?

Pumpkin truffles last up to five days when stored properly in the refrigerator.

Can you freeze pumpkin truffles?

Pumpkin truffles can definitely be frozen. Place the truffles on a parchment-lined baking sheet and freeze them until they’re solid, about 30 to 60 minutes. Once solid, transfer the truffles to a freezer-safe storage bag. To help prevent freezer burn, place the bag in a freezer-safe airtight container. Freeze them for up to three months. Thaw them in the refrigerator.

Pumpkin Truffles Tips

What should you do if your chocolate seizes when melting it?

White chocolate recipes are definitely delicious, but melting chocolate is not always a piece of cake. Chocolate can seize or turn dry and lumpy when it comes in contact with liquid. Don’t panic! To fix seized chocolate, slowly whisk in some boiling water, a teaspoon at a time, until the chocolate is liquid again. Proceed with the recipe as written.

Why are my truffles too soft?

The truffle mixture should be fairly firm and thick before you start scooping it into balls. If it’s still soft, allow it to chill longer in the fridge. If the truffles are too soft after making them, you can pop them into the freezer to firm up.