Pumpkin Spice Truffles are pumpkin-shaped truffles that are bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices. The cream cheese flavor isn't overwhelming, but it does give these pumpkin truffles a bit of a pumpkin cheesecake flavor--which is a definite plus in my book! If you want to stay more traditional you can dip these in regular chocolate instead of making them look like miniature pumpkins.
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Units: US | Metric
- 170.09 g white chocolate, chopped (or use chips)
- 56.69 g cream cheese, room temperature
- 59.14 ml pumpkin puree (not pumpkin pie filling)
- 4.92 ml pumpkin pie spice
- 177.44 ml powdered dry milk
- 177.44 ml powdered sugar
- 354.88 ml graham cracker crumbs, cinnamon grahams or 354.88 ml gingersnaps
- 453.59 g orange colored candy coating
- 85.04 g green colored candy coating
- 1In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now.
- 2Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.
- 3Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.
- 4Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs.
- 5The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.
- 6When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round.
- 7Melt the orange candy coating in a microwave-safe bowl until melted and fluid.
- 8Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished.
- 9To make them look more like pumpkins, add a bit of melted chocolate to the remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles.
- 10Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.
- 11Refrigerate the truffles to set the coating, for about 10 minutes, before serving. Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.
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Nutritional Facts for Pumpkin Spice Truffles
Serving Size: 1 (570 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 103.4
- Calories from Fat 42
- Total Fat 4.6 g
- Saturated Fat 2.5 g
- Cholesterol 7.9 mg
- Sodium 53.9 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 0.1 g
- Sugars 11.1 g
- Protein 1.9 g
The following items or measurements are not included: