Pumpkin Pie Truffles Recipe – Easy Homemade Fall Treats

The first time I bit into a pumpkin pie truffle, I swear everything else just faded away. A soft, creamy pumpkin filling wrapped in chocolate, bursting with cinnamon and nutmeg—honestly, it’s fall in one perfect, poppable bite. You know those crisp autumn evenings when you want something sweet, but a whole pie feels like too much? That’s exactly when these pumpkin pie truffles come in clutch.

I started making pumpkin pie truffles a few years ago as a way to use up leftover pumpkin puree after Thanksgiving. Now, I look forward to them more than the pie itself! They’re easy, portable, and totally irresistible. Plus, they make the cutest edible gifts—pile them in a jar, tie with a ribbon, and suddenly you’re the star of the office or the family get-together.

This pumpkin pie truffles recipe is a total game-changer for anyone who adores cozy fall flavors but doesn’t want to fuss with rolling out pie dough. If you’ve got a sweet tooth and a weakness for all things pumpkin spice, you’re in the right spot. Whether you’re baking with kids, putting together a friendsgiving platter, or just need a little comfort food for yourself, these truffles have you covered. Trust me, after making these dozens of times (sometimes just for “testing,” I promise!), I can safely say they always disappear in a flash.

If you’re looking for a delicious, easy fall dessert that’s just as fun to make as it is to eat, these pumpkin pie truffles are the answer. Perfect for busy families, pumpkin spice addicts, or anyone who wants the flavor of pumpkin pie—no fork required. Let’s get cozy and make some magic, shall we?

Why You’ll Love This Pumpkin Pie Truffles Recipe

• Quick & Easy: These pumpkin pie truffles come together in under 30 minutes (plus a little chill time). You don’t even need to turn on the oven!
• Simple Ingredients: No fancy stuff—just pantry staples like graham crackers, pumpkin puree, and chocolate chips. You might even have everything on hand already.
• Perfect for Fall Gatherings: Truffles are bite-sized and easy to share. They’re ideal for potlucks, autumn parties, Thanksgiving dessert tables, or a cozy night in.
• Crowd-Pleaser: I’ve made these pumpkin pie truffles for family, friends, and even picky kids—they always disappear fast! The texture is creamy inside, with a satisfying chocolate shell.
• Unbelievably Delicious: Think creamy pumpkin pie meets chocolate truffle. The spices are warm and comforting, and every bite feels like a little celebration of fall.

What really sets this pumpkin pie truffles recipe apart is the ultra-smooth, melt-in-your-mouth filling. I use whipped cream cheese and finely crushed graham crackers for structure, so the inside stays creamy but never mushy or soggy. Plus, a touch of maple syrup brings out the pumpkin flavor and makes everything taste “homemade” (even if you’re using canned puree, which I totally do most of the time!).

This isn’t just a copycat of every other pumpkin spice treat out there. These truffles taste like the best part of pumpkin pie, wrapped in chocolate and sprinkled with cinnamon sugar. They’re the kind of treat that make you close your eyes and sigh after the first bite. And honestly, isn’t that what all good fall desserts should do?

I love that you can make a big batch ahead of time (they freeze beautifully!) and they always look impressive. Whether you’re baking with little helpers or just want to treat yourself, you’ll find yourself coming back to this recipe again and again. It’s cozy, comforting, and just the right amount of indulgent.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pumpkin pie flavor in every bite—without a lot of fuss. Most of these are pantry staples, and you can easily swap a few to fit your dietary needs or what you’ve got on hand.

• Pumpkin Puree (not pumpkin pie filling!) – For that classic pumpkin flavor and creamy texture. I usually use Libby’s, but any pure pumpkin works. Just make sure it’s not pre-sweetened or spiced.
• Cream Cheese, softened – Adds creaminess and helps the filling stay rich and smooth. Full fat or light both work, but full fat is extra dreamy.
• Graham Cracker Crumbs – These are the “secret” to a pie-like texture inside each truffle. If you’re gluten-free, swap with GF graham-style cookies or even oat-based crumbs.
• Powdered Sugar – Sweetens and thickens the filling without making it gritty. You can sift it for extra-smooth truffles.
• Maple Syrup – Adds a subtle, deep sweetness that pairs perfectly with pumpkin. Honey or agave work in a pinch.
• Pumpkin Pie Spice – Don’t skip it! You can use store-bought or mix your own with cinnamon, nutmeg, ginger, and cloves. Adjust to taste for more or less spice.
• Vanilla Extract – Just a splash rounds out the flavors and makes everything taste like fall.
• White Chocolate Chips or Melting Wafers – For that creamy, thick shell. I like using Ghirardelli or Guittard because they melt smoothly. You can also use regular chocolate chips if you prefer a classic chocolate coating.
• Coconut Oil (optional) – A tiny bit mixed into your melted chocolate gives a nice shine and helps with dipping.
• Cinnamon Sugar or Crushed Graham Crackers – For sprinkling on top, if you want to get a little fancy. Totally optional, but so cute!

Optional swaps and notes:

• Dairy-Free: Use dairy-free cream cheese and chocolate chips (like Enjoy Life brand).
• Nut-Free: This recipe is naturally nut-free, but always check your chocolate for cross-contamination if allergies are a concern.
• Extra Protein: Stir in a scoop of unflavored or vanilla protein powder—just reduce the graham crumbs a little so the filling isn’t too dry.
• Homemade Pumpkin Puree: If you’ve got homemade puree, go for it! Just make sure it’s not too wet; blot with paper towels if needed.

If you want to play with the flavors, try adding a pinch of cardamom or a splash of bourbon to the filling. I’ve tested all sorts of combos, and honestly, it’s hard to go wrong.

Equipment Needed

• Mixing Bowls: At least one medium and one small bowl. Glass or stainless steel is best for easy cleanup (I’ve used ceramic in a pinch, but metal is easiest for melting chocolate).
• Hand Mixer or Stand Mixer: Makes blending the cream cheese and pumpkin filling super easy. You can mix by hand with a sturdy spatula, but it takes a little elbow grease.
• Baking Sheet: Lined with parchment paper for setting and chilling the truffles.
• Cookie Scoop or Spoon: For portioning the filling into evenly sized balls. I use a small cookie scoop (about 1 tablespoon), but a regular spoon works too.
• Microwave-Safe Bowl or Double Boiler: For melting the chocolate. If you don’t have a double boiler, just use a heat-proof bowl over a pot of simmering water.
• Forks or Dipping Tools: For dunking the truffles in melted chocolate. Two forks work fine, but a chocolate dipping tool set is handy if you make truffles often.
• Cooling Rack (optional): For letting excess chocolate drip off, but parchment paper is just fine in most cases.

I’ve used plastic mixing bowls and old cookie sheets for years—no need to buy anything fancy! If you’re melting chocolate, just make sure your bowl is completely dry (any water will make the chocolate seize up). After each use, I just wash my tools in hot, soapy water and dry them well. If you’re on a budget, look for secondhand baking tools—honestly, my favorite cookie scoop is from a thrift store!

How to Make Pumpkin Pie Truffles

1. Prepare the Filling:
   
   In a medium mixing bowl, beat together 1/2 cup (120g) pumpkin puree and 4 oz (115g) cream cheese (softened) until smooth and creamy, about 2-3 minutes. Add 1 cup (120g) powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon maple syrup, and 1 1/2 teaspoons pumpkin pie spice. Mix until fully combined and fluffy.
   
   Tip: If your filling looks too thin, add extra graham crumbs, 1 tablespoon at a time.
2. Add Graham Cracker Crumbs:
   
   Stir in 3/4 cup (75g) graham cracker crumbs until the mixture thickens. It should look like a stiff, scoopable dough that holds its shape.
   
   Note: If your pumpkin puree is very wet, you may need to add up to 1 cup crumbs.
3. Shape the Truffles:
   
   Scoop out 1-tablespoon portions and roll between your palms to form balls. You should get about 18-20 truffles. Place them on a parchment-lined baking sheet.
   
   Chill the truffles in the freezer for 30 minutes (or fridge for 1 hour) so they’re firm for dipping.
4. Melt the Chocolate:
   
   In a microwave-safe bowl, combine 12 oz (340g) white chocolate chips and 1 teaspoon coconut oil (if using). Microwave in 30-second bursts, stirring between each, until smooth and melted (about 2 minutes total). You can also melt chocolate using a double boiler if you prefer.
   
   If chocolate thickens as you dip, pop it back in the microwave for 10 seconds to re-melt.
5. Dip the Truffles:
   
   Working one at a time, use two forks to dip each chilled pumpkin ball into the melted chocolate. Let excess drip off, then return to the parchment-lined sheet.
   
   If you want to decorate, sprinkle with cinnamon sugar or graham crumbs while the chocolate is still wet.
6. Set and Chill:
   
   Let truffles set at room temperature until chocolate firms up, about 15-20 minutes. You can speed this up by popping the tray in the fridge for 10 minutes.
7. Serve or Store:
   
   Enjoy immediately, or keep pumpkin pie truffles in an airtight container in the refrigerator for up to 1 week.
   
   If making ahead, store in layers separated by parchment to keep them neat.

Troubleshooting: If your filling is sticky and won’t roll, chill it longer or add more crumbs. If your chocolate seizes, add a tiny splash of coconut oil and stir until smooth again. Sometimes hands get messy when rolling—just wash and dry them halfway through for prettier truffles!

Cooking Tips & Techniques

After making (and, let’s be honest, eating) a few hundred pumpkin pie truffles, I’ve picked up some handy tips:

• Chill Your Filling: Don’t rush the chilling step—cold filling is much easier to dip, and your truffles will stay round and neat. In a pinch, pop them in the freezer for 20-30 minutes.
• Use Good-Quality Chocolate: Cheap chocolate chips can be stubborn to melt and sometimes seize up. I’ve had the best luck with Ghirardelli, Guittard, or melting wafers made for candy making. If your chocolate is too thick, a little coconut oil works magic.
• Keep It Dry: Water is the enemy of melted chocolate. Make sure your utensils and bowls are bone dry before melting, or you’ll get clumps (been there—sad, grainy chocolate is not what you want).
• Don’t Skip the Spices: Adjust the pumpkin pie spice to your liking. I like mine extra cinnamon-y, but you can go light if that’s your thing. Sometimes I add a pinch of sea salt to the chocolate before it sets—so good!
• Work in Batches: If your kitchen is warm, keep half the truffle balls in the fridge while you dip the others. This keeps them firm and makes dipping way less messy.
• Decorate Quickly: If you’re topping with cinnamon sugar or graham crumbs, sprinkle right after you dip—chocolate sets fast, especially if your kitchen is cool.

Once, I tried to hurry the process and dipped warm truffles in chocolate—total disaster! The filling melted, the chocolate slid off, and I ended up with a sticky mess. Lesson learned: patience pays off. And if your truffles aren’t picture-perfect, don’t stress—they’ll still taste amazing. The “ugly” ones always disappear first in my house, anyway!

Variations & Adaptations

One of the best things about pumpkin pie truffles is how easy they are to tweak for different tastes or dietary needs. Here are some of my favorite spins:

• Chocolate Coating: Swap white chocolate for dark or milk chocolate for a richer, less-sweet shell. I love using semisweet chips for an extra-decadent treat.
• Gluten-Free: Use gluten-free graham crackers or oat cookies in place of regular crumbs. I’ve made this swap many times for friends and the texture is still spot-on.
• Vegan: Choose dairy-free cream cheese and vegan white chocolate chips (like Enjoy Life or Pascha), plus gluten-free cookies, for a fully plant-based version.
• Nutty Crunch: Roll the finished truffles in finely chopped pecans or walnuts before the chocolate sets. Adds a fun crunch and more “pie” vibes.
• Spiced Up: Sprinkle a little cayenne or extra ginger in the filling for a spicy kick—great for adults who love something a bit different!
• Mini Pumpkin Cheesecakes: Press the filling into mini muffin liners, chill, then top with melted chocolate for a pumpkin “cheesecake bite.”

Personally, I love making a batch with dark chocolate and a dash of sea salt on top—so simple, but it really brings out the pumpkin flavor. Don’t be afraid to experiment with extracts or even a splash of bourbon in the filling for a grown-up twist. If allergies are a concern, always check your chocolate and cookie labels for hidden nuts or gluten.

Serving & Storage Suggestions

Pumpkin pie truffles are best served slightly chilled—the filling stays creamy, and the chocolate has a satisfying snap. Arrange them on a pretty platter or pile them in a mason jar for a rustic, Pinterest-worthy presentation. If you’re feeling extra festive, add a sprinkle of edible glitter or colored sugar for autumn parties!

They pair beautifully with hot coffee, chai tea, or even a glass of cold apple cider. I like to serve them alongside other bite-sized treats like mini apple crisps or spiced nuts for a full fall dessert spread.

For storage, keep truffles in an airtight container in the refrigerator for up to 1 week. Layer with parchment paper to prevent sticking. For longer storage, freeze truffles for up to 3 months—just thaw in the fridge overnight before serving. If you’re making them ahead for a party, dip and decorate the day before, then chill until ready to set out.

Pro tip: The flavors get even better after a day or two in the fridge, as the spices meld together. If the chocolate looks a little dull after chilling, just let them sit at room temp for 10-15 minutes before serving—they’ll look and taste perfect.

Nutritional Information & Benefits

Each pumpkin pie truffle is about 90-110 calories (depending on your chocolate and size), with roughly 2g protein, 4g fat, and 12g carbs. The pumpkin puree brings a boost of vitamin A and fiber, while cream cheese adds a little calcium and protein.

For those watching allergens, this recipe is naturally nut-free (just check your ingredients) and can easily be made gluten-free and dairy-free with the right swaps. If you want to lower the sugar, try using sugar-free chocolate and reducing the powdered sugar in the filling (just add a touch more graham crumbs to balance).

From a wellness perspective, I love that pumpkin is packed with antioxidants and gives these truffles a beautiful golden color—plus, you’re getting all those cozy fall flavors in a portion-controlled bite. Just remember, they’re still a treat, so enjoy in moderation (I say this, but I always sneak a second one!).

Conclusion

If you crave cozy fall flavors and love a no-fuss dessert, this pumpkin pie truffles recipe is going to be your new favorite. With a creamy, spiced filling wrapped in chocolate, they’re pure comfort in every bite—and way easier than making a whole pie. I honestly look forward to making (and sharing!) these every autumn, and I hope you will too.

Don’t be afraid to tweak the spices or coating to make them your own. Whether you keep things classic or go wild with creative toppings, these truffles are guaranteed to impress. If you try them, I’d love to hear how it went—drop a comment below, share your photos, or let me know your favorite variation!

Happy fall baking, friends. May your kitchen always smell like cinnamon and pumpkin, and may your truffles always be just a little bit imperfect (because those are the best kind, right?).

FAQs About Pumpkin Pie Truffles

Can I use fresh pumpkin instead of canned puree?

Yes, you can! Just make sure your homemade pumpkin puree isn’t too watery—blot with paper towels if needed. The flavor is fantastic, but canned works just as well for this recipe.

How do I keep the chocolate coating smooth?

Melt your chocolate slowly and add a teaspoon of coconut oil for a shiny, smooth finish. Make sure all your tools are dry before melting—any water can cause the chocolate to seize.

Can I freeze pumpkin pie truffles?

Absolutely. Store them in a single layer in an airtight container for up to 3 months. Thaw overnight in the fridge before serving—they taste just as good as fresh!

How can I make these truffles vegan?

Use dairy-free cream cheese and vegan chocolate chips. Don’t forget to check your graham crackers or use a gluten-free, vegan cookie if needed.

Why is my filling too soft to roll?

If your filling is sticky, chill it longer or add more graham crumbs a tablespoon at a time until it holds its shape. The truffles should be firm and easy to handle before dipping in chocolate.

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