Description
Indulge in the festive flavors of fall with these delightful Pumpkin Pie Truffles. A no-bake treat that’s perfect for holidays or any time you crave a taste of pumpkin pie in a bite-sized form.
Ingredients
Scale
- 2 cups graham cracker crumbs (about 14–16 full sheets)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 ounces cream cheese, softened
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 12 ounces white chocolate chips
- Optional: Cinnamon for dusting
Instructions
- In a large bowl, combine the crushed graham crackers, pumpkin puree, cream cheese, pumpkin pie spice, and vanilla extract. Mix until thoroughly combined and a dough-like consistency forms.
- Roll the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- Chill the truffles in the refrigerator for at least 15 minutes to firm up.
- Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, melt using a double boiler.
- Dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Use a fork or toothpick to lift the truffles and let any excess chocolate drip off.
- Return the coated truffles to the parchment-lined baking sheet.
- If desired, drizzle with additional melted white chocolate or sprinkle with cinnamon before the chocolate sets.
- Allow the chocolate to set completely at room temperature or in the refrigerator for about 10-15 minutes.
- Store the Pumpkin Pie Truffles in an airtight container in the refrigerator.
Notes
- Ensure your cream cheese is fully softened for the easiest mixing.
- For a smoother coating, you can add a teaspoon of vegetable oil or coconut oil to the melted white chocolate.
- If you don’t have graham crackers, vanilla wafers or shortbread cookies can be used as a substitute.
- These truffles can be made ahead of time and stored for up to a week in the refrigerator.