Imagine pumpkin pie shrunk down to a single creamy bite, no fork required.
That's what these are.
A soft, spiced cream cheese center rolled in graham crumbs and dipped in white chocolate.
No oven, no crust to blind-bake, no pie to slice.
I started making them for a Halloween party years back and now they show up at every fall gathering I host.
They disappear faster than anything else on the table.
The white chocolate shell cracks into a soft, spiced pumpkin center that tastes like pure fall.
What I love is how little effort they take for how impressive they look.
You mix a quick dough, chill it, roll, and dip.
My kids line up to help with the rolling, which means half the dough vanishes before it's coated.
They keep beautifully in the fridge and freezer, so I make a double batch and hide some for myself.
Whip up a batch once and they'll earn a permanent spot in your fall rotation.
What Are Pumpkin Truffles?
These are no-bake, bite-sized balls of spiced pumpkin cheesecake dipped in chocolate. The center is a creamy mix of cream cheese, pumpkin, and graham crumbs, coated in a smooth white chocolate shell.
No baking, no candy thermometer, nothing fussy.
Think of them as pumpkin pie you can pop in your mouth.
They're perfect for Halloween, Thanksgiving, or a homemade gift.
Why You'll Love These Pumpkin Truffles
- They're completely no-bake. The only heat involved is melting the chocolate.
- Just a handful of ingredients. Most are pantry and fridge staples.
- They're make-ahead and giftable. Box them up or freeze a stash for later.
- Bite-sized and crowd-friendly. One batch makes about 24 truffles.
Ingredients You'll Need
This short list does all the work. Use pure pumpkin, not pie filling.
- Cream cheese (4 oz, softened). The creamy base of the filling. Block-style, full-fat.
- Confectioners' sugar (2 tablespoons). Just enough to sweeten without grit.
- Pumpkin puree (⅓ cup). Pure pumpkin, NOT pumpkin pie filling.
- Graham cracker crumbs (1 ¾ cups). They firm up the dough so it rolls cleanly.
- Pumpkin pie spice (1 teaspoon). The cozy fall flavor in one scoop.
- Ground cinnamon (½ teaspoon). A little extra warmth.
- White chocolate (10 oz). For the coating. Dark chocolate works too.
- Extra graham crumbs. For dusting the tops.
How to Make Pumpkin Truffles
It's a mix, chill, roll, and dip job. The chilling does most of the heavy work.
Make the Dough
Beat the cream cheese and confectioners' sugar until smooth.
Mix in the pumpkin puree, then the graham crumbs, pumpkin pie spice, and cinnamon.
The dough should be thick and smooth, not sticky.
Chill and Roll
Cover and refrigerate the dough for at least 2 hours, until firm.
Scoop into 1-inch balls and roll them smooth.
Set them on a parchment-lined tray and chill another 30 minutes.
Dip and Set
Melt the white chocolate gently, in short bursts, stirring until smooth.
Dip each chilled ball, let the excess drip off, and set it back on the parchment.
Dust the tops with graham crumbs, then chill until the coating hardens.
Expert Tips
- Blot the pumpkin. Press it with a paper towel first so the dough isn't too wet to roll.
- Chill fully. Cold dough holds its shape and cold balls give a smooth, crack-free coating.
- Thin the chocolate. A teaspoon of coconut or vegetable oil makes it dip more evenly.
- Work in batches. Keep most of the balls in the fridge while you dip a few at a time.
Variations and Topping Ideas
- Go dark. Swap the white chocolate for semisweet or dark for a richer bite.
- Cinnamon-sugar roll. Skip the chocolate and roll the balls in cinnamon sugar instead.
- Add crunch. Press chopped pecans or extra graham crumbs into the wet coating.
- Drizzle it. A contrasting chocolate drizzle over the tops looks bakery-worthy.
Make-Ahead and Storage
- Refrigerator. Store in an airtight container for up to 1 week.
- Freezer. Freeze up to 2 months, then thaw in the fridge before serving.
- Make-ahead. The dough can chill for up to 24 hours before you roll and dip.
Recipe
No-Bake Pumpkin Truffles
Ingredients
Filling
- 4 oz cream cheese softened
- 2 tablespoons confectioners' sugar
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 ¾ cups graham cracker crumbs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Coating
- 10 oz white chocolate or dark chocolate
- graham cracker crumbs for dusting
Instructions
Make the Dough
- Beat the cream cheese and confectioners' sugar until smooth. Mix in the pumpkin puree, then the graham crumbs, pumpkin pie spice, and cinnamon until the dough is thick and smooth.
Chill and Roll
- Cover and refrigerate the dough at least 2 hours, until firm.
- Scoop into 1-inch balls, roll smooth, set on a parchment-lined tray, and chill another 30 minutes.
Dip and Set
- Melt the white chocolate gently in short bursts, stirring until smooth.
- Dip each chilled ball, let the excess drip off, and return it to the parchment. Dust the tops with graham crumbs and chill until the coating hardens.
Notes
- Blot the pumpkin: Press excess moisture from the pumpkin so the dough is firm enough to roll.
- Smooth coating: Chill the balls well and thin the chocolate with a little oil for a crack-free shell.
- Storage: Keep refrigerated up to a week or freeze up to 2 months.
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