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Chocolate Pumpkin Truffles

Delicious bite-sized fall treats made with pumpkin puree, warm spices, and a rich chocolate coating. Perfect for Thanksgiving, holiday parties, or cozy nights in.
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Prep Time 24 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 54 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 oz cream cheese softened
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 2 cups powdered sugar
  • 1 1/2 cups crushed graham crackers or gingersnaps
  • 1 tsp pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves
  • 2 cups semi-sweet or dark chocolate melted
  • Optional toppings: crushed graham crackers white chocolate drizzle, or sprinkles

Method
 

  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add pumpkin puree, powdered sugar, crushed cookies, and pumpkin pie spice. Mix until fully combined.
  3. Refrigerate the mixture for at least 30 minutes to firm up.
  4. Scoop and roll into small bite-sized balls. Place on a parchment-lined baking sheet.
  5. Melt chocolate in a microwave-safe bowl or using a double boiler.
  6. Dip each pumpkin ball into the melted chocolate, letting excess drip off. Return to the parchment-lined tray.
  7. Decorate with crushed cookies, sprinkles, or a drizzle of white chocolate if desired.
  8. Chill in the refrigerator until the chocolate is set. Serve and enjoy!

Notes

  • Store truffles in an airtight container in the fridge for up to 5 days.
  • Freeze for up to 2 months for longer storage.
  • For a dairy-free version, use vegan cream cheese and dairy-free chocolate.