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Pumpkin Pie Truffles

Pumpkin pie truffles with a creamy pumpkin-filling center, set by chilling and quick freezing before milk chocolate dipping. Rolled in graham cracker crumbs and finished with a pinch of pumpkin pie spice for classic pie flavor in bite-size form.
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Prep Time 25 minutes
Chilling + freezing 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin pie filling
  • 8 oz cream cheese softened
  • 0.5 cup pumpkin puree blotted dry
  • 0.33 cup powdered sugar
  • 2 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 1 tsp vanilla
  • 0.75 cup graham cracker crumbs
Coating
  • 12 oz milk or semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1 Graham cracker crumbs and pumpkin pie spice for topping

Equipment

  • 1 stand mixer

Method
 

Make the pumpkin filling
  1. Blot the pumpkin puree dry, then beat the cream cheese until smooth in a stand mixer.
  2. Add the blotted pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, cinnamon, ginger, and vanilla, and mix until fully combined.
  3. Fold in the graham cracker crumbs, then refrigerate for 30 minutes until the mixture firms up.
Shape and coat
  1. Scoop and roll the mixture into 1-inch balls.
  2. Freeze the truffles for 20 minutes so they hold their shape during dipping.
  3. Melt the chocolate chips with coconut oil until smooth.
  4. Dip each truffle in the melted chocolate, then immediately sprinkle graham cracker crumbs and a pinch of pumpkin pie spice on top.
  5. Refrigerate the truffles until set.

Notes

Pro tip: blotting the pumpkin puree dry prevents the filling from turning grainy or leaking when dipped. Store covered in the refrigerator for up to 4 days; freeze in a single layer for up to 2 months. For a dairy-light swap, use dairy-free cream cheese and dairy-free chocolate chips to keep the same creamy texture.