Delish White Chocolate Pumpkin Truffles

These are the cozy little sweets I make when fall hits and I want something that feels like a sweater for your taste buds. White chocolate on the outside, pumpkin-spiced truffle on the inside—soft, creamy, a little gingery from the cookie crumbs, and just fancy enough to impress your mother-in-law without breaking a sweat. They’re dangerously poppable, no bake, and the kind of treat that makes your kitchen smell like you meant to plan ahead.

The first time I made these, my husband said, “Only save three for me,” and then promptly ate five before they were set. Our kid calls them “pumpkin snowballs,” which is adorable until I find powdered cookie dust in every corner of the house. These truffles have become our annual signal that it’s officially fall. They’re the thing I bring to school bake sales, book club, and also to the couch at 9:30 PM with hot tea. Prep’s chill, the dips look fancy, and if you can roll a meatball, you can make these.

How to Make It

Grab a small bowl of pumpkin puree and blot it with paper towels a couple times—sounds fussy, but pumpkin is watery and that’s what makes truffles go mushy. In a mixing bowl, mash softened cream cheese with a spoon till it’s smooth-ish. Stir in the pumpkin, pumpkin pie spice, a pinch of salt, and a little vanilla if you’re feeling it. Now rain in your finely crushed gingersnap crumbs (or graham crackers if you’re team mild) and mix until it turns into a soft dough. If it looks like baby food, add more crumbs. If it’s crumbly, a smidge more pumpkin.

Scoop into little balls—about a tablespoon each—roll with slightly damp hands, and line them up on a parchment sheet like tiny pumpkins at a farmer’s market. Freeze 20–30 minutes so they firm up and behave.

Melt white chocolate low and slow—microwave in 15–20 second bursts, stirring each time, or use a double boiler like a person who washes extra dishes. If it’s thick, a teaspoon of coconut oil or neutral oil loosens it right up. Dip the chilled balls using a fork, tap off extra, and set them back on the parchment. Sprinkle crushed cookies or a dust of cinnamon while the chocolate’s still glossy. Chill again till set. Eat one for quality control. Okay, two.

✔Ingredient Notes

– Pumpkin puree: Use plain canned pumpkin, not pie filling. Blot with paper towels so your truffles don’t slouch. Fresh puree works if you cook it down a bit.
– Gingersnap or graham crumbs: Gingersnaps bring spice and snap; grahams are softer and sweeter. Crush super fine—food processor is easiest.
– Cream cheese: Full-fat = creamy center that sets nicely. Room temp so it blends without little lumps. Dairy-free works, but chill longer.
– White chocolate: Melting wafers are the least fussy. Chips can seize if you look at them wrong—add 1–2 teaspoons oil and melt gently.
– Pumpkin pie spice: No blend? Use cinnamon + ginger + nutmeg + a whisper of cloves. Heavy hand means it tastes like a candle—go easy.
– Coconut oil (optional): Smooths the melt for dipping. Skip if your chocolate is already thin and shiny.

✔Recipe Steps

1. Blot 1/2 cup pumpkin puree with paper towels to remove excess moisture.
2. Beat 4 oz softened cream cheese until smooth, then stir in pumpkin, 1–1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon vanilla, and a pinch of salt.
3. Mix in 2–2 1/2 cups very fine gingersnap (or graham) crumbs until a soft dough forms; adjust crumbs as needed.
4. Scoop and roll 1-tablespoon balls; place on a parchment-lined sheet and freeze 20–30 minutes.
5. Melt 16 oz white chocolate (wafers preferred) in short bursts; stir in 1–2 teaspoons coconut oil if thick.
6. Dip chilled balls, tap off excess, garnish with cookie crumbs or cinnamon, and chill until set.

What to Serve It With

– Hot coffee or a maple latte for peak fall vibes.
– Apple cider (hot or cold) if you’re a cinnamon person.
– A scoop of vanilla ice cream for full dessert energy.
– Salty snacks (pretzels, roasted nuts) to balance the sweet.

✔Tips & Mistakes

– Don’t skip blotting the pumpkin—extra moisture = floppy truffles.
– If the mix is sticky, add more crumbs and chill. If it’s crumbly, add a teaspoon of pumpkin.
– Keep the balls cold for dipping; work in batches so they don’t melt into the chocolate.
– Burned white chocolate tastes like sadness. Low power, short bursts, lots of stirring.
– Tap your fork on the bowl’s edge to clean off drips for a neat shell.

✔Storage Tips

Fridge: Keep them in an airtight container up to 1 week. They’re best cold—like cheesecake bites wearing white chocolate coats.
Freezer: Freeze up to 2 months. Eat straight from the freezer for an extra snappy shell, or let them sit 5–10 minutes. Will I eat them for breakfast? Yes. Do I regret it? Not once.

✔Variations and Substitutions

– Swap gingersnaps ↔ graham crackers ↔ vanilla wafers. Gluten-free cookies work great too.
– Coat in dark or milk chocolate if white isn’t your thing. Still dreamy.
– Add-ins: finely chopped toasted pecans, a little orange zest, or a spoon of maple syrup (but adjust crumbs).
– No cream cheese? Try cookie butter or almond butter; chill longer and expect a softer center.
– Dairy-free: use plant-based cream cheese and dairy-free white chocolate.
– Not big on spice? Stick to cinnamon only, or go chai-ish with cardamom.

Frequently Asked Questions

Delish White Chocolate Pumpkin Truffles

Rich, creamy white chocolate truffles filled with spiced pumpkin cheesecake goodness. Easy to make, perfectly seasonal, and irresistibly giftable.

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Prep Time: 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 16 oz white chocolate melting wafers for coating
• ▢ 1 tbsp coconut oil optional, to thin chocolate
• ▢ 0.5 cup pumpkin puree well-blotted to remove excess moisture
• ▢ 4 oz cream cheese softened
• ▢ 0.25 cup powdered sugar
• ▢ 0.75 cup graham cracker crumbs finely ground
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp pumpkin pie spice
• ▢ 0.25 tsp fine sea salt
• ▢ 0.25 cup gingersnap cookie crumbs optional, for garnish

Instructions

Preparation Steps

• Line a baking sheet with parchment paper. Spread the pumpkin puree onto several layers of paper towel and blot well to remove excess moisture; set aside.
• In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla, pumpkin pie spice, and salt until smooth and creamy.
• Stir in the blotted pumpkin puree until fully incorporated.
• Fold in the graham cracker crumbs until a soft dough forms. Cover and refrigerate until firm enough to scoop, about 30 minutes.
• Scoop the mixture into 24 portions (about 1 tablespoon each), roll into smooth balls, and place on the prepared baking sheet. Freeze for 15 minutes to set.
• Melt the white chocolate with the coconut oil in a microwave-safe bowl using 20-second bursts, stirring between each, until smooth and fluid.
• Using a fork or dipping tool, coat each chilled ball in the melted white chocolate, letting excess drip off, then return to the parchment-lined sheet.
• Immediately sprinkle with gingersnap crumbs or a pinch of pumpkin pie spice before the coating sets.
• Refrigerate until firm, about 15 minutes. Serve chilled and store in an airtight container in the refrigerator for up to 5 days.

Notes

Blotting the pumpkin is essential for a truffle that sets properly. For the smoothest shell, use melting wafers; if using regular chips, the coconut oil helps thin the chocolate for dipping. Truffles can be frozen for up to 1 month; thaw in the refrigerator.