If fall had a flavor, these Pumpkin Spice Truffles would be it.
They’re cozy, creamy, and packed with pumpkin and warm spices—all with just five ingredients.
I love whipping up a batch when I’m craving something sweet but don’t want to bake.
They’re no-fuss, no-bake, and perfect for parties or just snacking out of the fridge.
You don’t need fancy tools or a ton of steps.
Just mix, chill, dip, and done.
Why I Love This Recipe
This one’s on repeat in my kitchen every fall. It’s creamy, spiced just right, and totally satisfies that pumpkin craving. No baking, no stress—just melt, mix, roll, and dip.
- Only five ingredients you probably already have
- No oven needed
- Great for gifting or parties
- Tastes like pumpkin pie in candy form
- Freezer-friendly
What You’ll Need
- 1 cup white chocolate chips (plus 1 cup more for coating)
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1¼ cups graham cracker crumbs
- 1 tablespoon coconut oil (for melting chocolate coating)
Pro Tips
- Make sure the pumpkin purée is blotted with a paper towel to remove excess moisture—it helps the filling set.
- Freeze the rolled truffles before dipping so they hold their shape in the warm chocolate.
- Use a fork or dipping tool to coat truffles cleanly.
- If the chocolate seizes, add a bit more coconut oil to smooth it out.
- Let the dipped truffles sit at room temp before refrigerating to avoid cracking.
Tools Required
- Mixing bowl
- Silicone spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
Substitutions and Variations
- Swap white chocolate with dark or milk chocolate for a richer flavor.
- Use crushed gingersnaps instead of graham crackers for more spice.
- Add a pinch of cinnamon or nutmeg to intensify the flavor.
- Try dairy-free white chocolate if needed.
- Roll in crushed nuts instead of dipping in chocolate.
Make Ahead Tips
Make the truffle filling 2–3 days ahead and store it covered in the fridge. You can also freeze the finished truffles for up to 2 months.
Servings and Cook Time
Makes: 15–18 truffles
Total Time: 45 minutes (includes chilling)
Macros (Per Truffle – Approximate)
- Calories: 120
- Protein: 1g
- Fat: 6g
- Carbs: 15g
- Sugar: 10g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Pumpkin purée adds moisture and richness, but too much can make the truffles too soft. That’s why we balance it with graham cracker crumbs—they soak up extra liquid and bind the filling. White chocolate brings smoothness and sweetness, while coconut oil helps keep the coating glossy and snappy when chilled.
Common Mistakes
- Using pumpkin pie filling instead of purée—it’s too wet and sweet.
- Skipping the chill time—the filling needs to firm up to roll properly.
- Overheating the chocolate—melt in 15-second bursts and stir to prevent burning.
- Not blotting the pumpkin first—extra water makes the truffles soggy.
What to Serve With
- Hot coffee or spiced chai
- A scoop of vanilla ice cream
- Crushed graham crackers sprinkled on top
- A drizzle of caramel sauce
FAQ
Can I freeze these?
Yes! Freeze in a single layer, then transfer to a bag. Thaw in the fridge.
Can I make them vegan?
Use dairy-free chocolate chips and plant-based graham crackers.
Do they need to be refrigerated?
Yes, store them chilled to keep the chocolate firm.
Can I double the recipe?
Absolutely—just use a larger bowl and tray.
Instructions
1. Melt 1 cup white chocolate chips
In a microwave-safe bowl, add 1 cup white chocolate chips. Microwave in 15-second bursts, stirring in between, until smooth.
2. Mix in pumpkin purée and pumpkin pie spice
Add ½ cup pumpkin purée (blotted with a paper towel) to the bowl. Spoon the melted white chocolate and 1 teaspoon pumpkin pie spice over the top. Stir until fully combined and smooth.h.
3. Stir in graham cracker crumbs
Add 1¼ cups graham cracker crumbs and fold into the mixture until it becomes a thick, scoopable dough.
4. Chill the filling
Place the bowl in the fridge for 20 minutes until the mixture is firm enough to roll.
5. Roll into balls
Scoop and roll the chilled mixture into 1-inch balls and place on a parchment-lined baking sheet.
6. Freeze truffles
Freeze the rolled balls for 15 minutes to firm up before dipping.
7. Melt coating chocolate
Melt the remaining 1 cup white chocolate chips with 1 tablespoon coconut oil in a microwave-safe bowl, stirring until smooth.
8. Dip truffles
Using a fork, dip each frozen truffle into the melted chocolate. Let the excess drip off, then place back on the parchment paper. Optional: sprinkle with a pinch of pumpkin pie spice.
9. Let them set
Let the dipped truffles sit at room temp for 10 minutes, then refrigerate until fully set.
10. Serve and enjoy
Transfer to a small serving plate and enjoy cold from the fridge or at room temp!
Leftovers and Storage
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Let thaw in the fridge before serving. Keep them cold for the best texture.
Conclusion
These Pumpkin Spice Truffles are the kind of treat that make fall feel special—easy, cozy, and seriously delicious. I hope they become a new favorite in your kitchen too. If you try them, drop a comment and let me know how they turned out or if you have any questions!