Pumpkin Spice Truffles

These compact pumpkin spice truffles capture fall in one tiny bite. They combine authentic pumpkin puree, warm seasonal spices, and crunchy graham crackers into a smooth filling covered with sweet white chocolate. You don't need to bake anything—just spend 20 minutes prepping, and you'll have treats that work great for family gatherings, Thanksgiving tables, or casual autumn brunches. Make them ahead and keep them cool so they're ready whenever you want something sweet.

I brought these to a family meal last autumn and everyone went crazy for them. My pie-loving cousin kept grabbing them instead of her usual dessert, saying they tasted just like her favorite but were way easier to eat. Now I'm addicted—they're my go-to when I want to wow people without spending hours in the kitchen.

Flavorful Components

• Graham Crackers: Go for the honey type—they add just the right amount of sweetness next to the pumpkin. Buy them fresh for better flavor.
• Pumpkin Puree: Get plain pumpkin, not the pie filling version. Canned options work wonderfully for consistent texture.
• Cream Cheese: Choose full-fat for the creamiest result, though lower-fat works in a pinch if it's room temperature. Let it sit out so it mixes without lumps.
• White Chocolate: Melting discs (such as Ghirardelli) flow better than standard chips and create a smoother finish. Invest in good quality—you'll taste the difference.
• Spices (Cinnamon, Cloves, Ginger, Allspice, Nutmeg): Recently purchased spices make these pop. Check your cabinet—older spices often lack punch.

I found out the tough way about old spices ruining things—I once used some nutmeg that had been sitting around forever, and the truffles tasted bland. Now I always check my spice jars first, and my kitchen smells amazing every time I make these.

Simple Preparation Process

Step 1: Create Your Foundation

Put one 14.4-ounce box of graham crackers (roughly 9 sheets) into your food processor. Pulse until you've got fine powder—no chunky bits—for smooth mixing later.

Step 2: Mix Your Filling

Add 4 ounces of room-temp cream cheese, ½ cup pumpkin puree, ¼ cup powdered sugar, and your spices (1 teaspoon cinnamon, ½ teaspoon each of cloves, ginger, allspice, and nutmeg, plus ¼ teaspoon salt) to your crumbs. Pulse till everything forms a sticky mix that stays together when touched.

Step 3: Quick Cool Down

Move the mixture to a bowl and cool it in the fridge for 5 minutes. This helps it firm up enough to shape without sticking everywhere.

Step 4: Form Your Truffles

Take tablespoon amounts and shape into 1-inch balls. Work fast, and if they start getting too soft, pop them back in the fridge. Try to make them all similar in size and smoothness.

Step 5: Firm Them Up

Put parchment on a tray, place your balls on it, and stick them in the freezer for 15-20 minutes. This keeps them from melting when they touch the warm chocolate.

Step 6: Prepare Your Coating

Put 12 ounces of white chocolate wafers in a microwave-safe dish. Heat at 50% power for 30 seconds at a time, stirring between each round, until completely smooth—don't hurry or it'll get lumpy.

Step 7: Coat and Finish

Balance a truffle on a fork, lower it into the melted chocolate, then lift it out allowing extra to drip off. Place it back on the parchment. Add any toppings like golden sprinkles or graham dust right away before the coating hardens.

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I really love using real pumpkin in these—it's what makes the flavor so authentic. My father, who grew up eating his mother's homemade pumpkin pies, says these bring back childhood memories. We always end up fighting over who gets the last one!

Creative Decoration Ideas

I enjoy trying different finishes depending on the occasion. A light sprinkle of cinnamon or nutmeg works for everyday treats, while tiny pieces of crystallized ginger add unexpected kick. For special occasions, I'll pour a bit of melted caramel across the top—it looks stunning and tastes incredible.

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Keeping Them Fresh

These can stay good in the refrigerator up to a week—just store them in a sealed container with parchment sheets between layers so they don't stick together. I've made them several days before parties with no quality loss. If you freeze them, let them thaw in the fridge overnight before serving.

Customization Options

You can change these up easily. For my vegetarian sister, I avoid any meat-based toppings and focus on the spice blend. I once tried making them with almond flour instead of graham crackers for a low-carb version that turned out great. My newest addition is adding a tiny bit of maple extract to the filling for extra warmth.

Delicious Companions

These truffles taste even better with hot apple cider or coffee—the heat brings out all the spice notes. During Thanksgiving, I put out some fresh whipped cream for dipping them, and everyone loves it. They even travel well to outdoor gatherings if kept in a cooler.

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I can't get enough of these pumpkin spice truffles—basic ingredients transformed into something that feels fancy. The combination of that spiced, creamy inside against the sweet outer shell is pure autumn happiness. They're little bites of seasonal joy you can give away—or keep all for yourself.

Frequently Asked Questions

→ Can white chocolate be swapped out?

Of course! Milk chocolate tastes just as good, if not better, depending on your preference.

→ How long does it take to get these ready?

About a quarter of an hour for the prep work, plus a bit of time to let them chill.

→ What if I don’t like the spices?

You can easily replace them with three teaspoons of pumpkin pie spice instead.

→ Is this beginner-friendly?

Absolutely! No baking is needed—just mix, chill, and dip.

→ Can these truffles be frozen?

Yep, they’ll stay good for about a month in the freezer.