These decadent Pumpkin Cream Cheese Truffles are a great addition to any fall-themed party! Perfect for those with a sweet tooth, the truffles offer a delicious combination of pumpkin and cream cheese. They have just the right amount of sweet chocolate covering to make them irresistible!
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Why you'll love this recipe
✔️ You only need a few simple ingredients to make this no bake treat!
✔️ It's the perfect dessert to make for the pumpkin lover in your life!
✔️ These easy pumpkin truffles is a great addition to your dessert table this holiday season.
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- cream cheese
- pumpkin puree
- sour cream
- powdered sugar
- pumpkin pie spice
- pure vanilla extract
- salt
- white chocolate chips
- gingersnap cookie crumbs
- white candy melts
- vegetable oil or shortening
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Prepare baking sheet. Line with parchment paper or wax paper. Set aside.
- In a medium bowl mix together cream cheese, sour cream, pumpkin, pie spice, salt, vanilla, and sugar until smooth.
- Melt white chocolate using package instructions in the microwave or on the stove. Once melted add the melted chocolate to the pumpkin mixture and mix till smooth.
- Lastly, mix in the cookie crumbs.
- Line a baking sheet with parchment or wax paper. Using a small cookie scoop or small spoon, scoop the mixture onto the baking sheet.
- Place the baking sheet in the freezer for at least one hour.
- Just before the hour is done, place the melting candy in a heat safe bowl over a pot of simmering water or a double boiler. Stir frequently until just melted. Then, remove the pot and bowl from the heat. To make sure the candy stays melted and easy to work with, keep the bowl on the pot.
- Add oil to candy as needed to make a drizzling consistency; stir until well incorporated.
- Remove truffles from the freezer and roll between hands until round, then drop into melted candy.
- Spoon melted white chocolate over the truffle until coated and remove with a fork. Tap excess chocolate from the truffle by bumping your hand into the hand holding the fork.
- Using a toothpick, push the truffle off of the fork onto the prepared baking sheet.
- Sprinkle cookie crumbs, sprinkles or drizzle with a bit of extra chocolate onto the truffle.
- Once all truffles are coated, place the pan back into the refrigerator or freezer for 10 minutes to finish setting.
Equipment
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FAQ's
Adding shortening or vegetable oil to melted chocolate can thin the mixture, making it easier to coat your truffles. It also helps give them a glossy finish and gives the chocolate a more smooth finish.
If your pumpkin cheesecake truffles are starting to crumble, stick them back in the freezer to harden up again. I've found that working in batches keeps the truffle mixture from warming up too much which helps you get the perfect truffle.
If you don't have a double boiler, you can use a large pot and a glass or stainless steel mixing bowl. Just make sure that the bowl doesn't touch the water. Or melt the chocolate in the microwave.
Test kitchen tips
- Out of pumpkin pie spice? You can use cinnamon and nutmeg instead.
- Make sure to use real pumpkin puree and not the canned pumpkin pie filling. This will give you a much better flavor!
- It's very important that your cream cheese is completely at room temperature before you start to make your cream cheese mixture. Cold cream cheese will prevent it from mixing well.
- When melting the white chocolate, if you are microwaving it, make sure that you melt it in 30-second increments and stir between each interval.
- Once the truffles are set, you can remove excess candy from the side of the truffles using a paring knife.
Variations
- Not a fan of white chocolate? I think the white chocolate looks best for these. But, you can use your favorite chocolate, dark chocolate or semi-sweet chocolate! Chocolate and pumpkin is a great combination!
- Want to give them a little extra color on the outside? Use orange candy melts instead of white candy melts to make them look like pumpkins! Wouldn't that be cute?
- Don't like ginger? Graham crackers can be used in place of the gingersnap crumbs.
Storage
Refrigerate - Store in an airtight container in the refrigerator for up to one week. If you are stacking them in the container place a piece of parchment paper between the layers. This will prevent them sticking together.
Freezer - Store in an airtight container and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight before serving.
Related recipes
- I don't know about you, but I think pumpkin-flavored dessert is the best part of the fall season. And, this No Bake Pumpkin Pie is one of my go-to recipes because it comes together quickly. You don't even have to turn on the oven!
- These Chewy Pumpkin Cookies are a delicious fall treat, bursting with pumpkin flavor. Plus, they are soft, and chewy, and will look great on the dessert table at your Halloween party.
- Chocolate Chip Pumpkin Bread is one of my all-time favorites to make during pumpkin season. You can enjoy a slice for dessert or even for breakfast with a cup of coffee. You can't go wrong!
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No Bake Pumpkin Truffles Recipe
Equipment
- small cookie scoop
Ingredients
- 3 ounces cream cheese softend
- 2 tablespoons pumpkin puree
- 2 tablespoons sour cream
- 1 tablespoon powdered sugar
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ⅔ cup white chocolate chips melted
- 1 cup gingersnap cookie crumbs finely ground
- 16-24 ounces white candy melts
- 2-3 teaspoons vegetable oil or shortening
Instructions
- In a medium bowl mix together cream cheese, sour cream, pumpkin, pie spice, salt, vanilla, and sugar until smooth.
- Melt white chocolate using package instructions in the microwave or on the stove. Once melted add the melted chocolate to the pumpkin mixture and mix till smooth.
- Lastly, mix in the cookie crumbs.
- Line a baking sheet with parchment or wax paper. Using a small cookie scoop or tablespoon, scoop the mixture onto the baking sheet.
- Place the baking sheet in the freezer for at least one hour.
- Just before the hour is done, place the melting candy in a heat safe bowl over a pot of simmering water or a double boiler. Stir frequently until just melted. Then remove the pot and bowl from heat. To make sure the candy stays melted, and easy to work with, keep the bowl on the pot.
- Add oil to candy as needed to make a drizzling consistency; stir until well incorporated.
- Remove truffles from the freezer and roll between hands until round, then drop into melted candy.
- Spoon melted candy over the truffle until coated and remove with a fork. Tap excess candy from the truffle by bumping your hand into the hand holding the fork.
- Using a toothpick, push the truffle off of the fork onto a baking sheet lined with parchment or wax paper.
- Sprinkle cookie crumbs or desired topping onto the truffle while still wet and not set. Once the candy is set, the toppings will not stick.
- Once all truffles are coated, place the pan back into the refrigerator or freezer for 10 minutes to finish setting.
- Once set you can remove any excess candy from the truffles using a paring knife.
Debbie says
I have a strong feeling these pumpkin cream cheese truffles are going to be my new favorite treat. I often make Oreo cake balls and this is going to be a fun, festive spin on the idea. Thank you so incredibly much!
Bowl Me Over says
Wonderful, I'm glad you enjoyed the Pumpkin Truffles Debbie!
Alyssa says
I can't wait to bring this pumpkin truffles to our Thanksgiving dinner. These are a fun way to switch up the traditional pumpkin pie!
Kristen says
Oooh! I think these pumpkin cream cheese truffles would be an unexpected (and much appreciated) surprise on the Thanksgiving dessert table this year!
Bowl Me Over says
Wonderful! Glad you've enjoyed the Pumpkin Truffles Recipe, these are so decadent!!
Cynthia says
I was pleased to see that your pumpkin truffles don't actually contain much pumpkin puree. I love pumpkin spice, but not so much the actual pumpkin, lol! These look perfect and I can't wait to make them.
Brittany says
I'm adding pumpkin truffles to my Thanksgiving menu plan now. They look ah-mazing! I may just need to make an early batch for testing purposes 😉