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Pumpkin Truffles

Pumpkin truffles with a spiced cream cheese center, made smooth then chilled for easy shaping. Dip in melted white chocolate or orange candy melts and finish with a pumpkin pie spice dusting for a clean, sweet bite.
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Prep Time 25 minutes
chilling + freezing 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For truffle center
  • 8 oz cream cheese softened
  • 0.5 cup pumpkin puree blotted dry
  • 2 powdered sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla
  • 0.5 cup graham cracker crumbs
For coating
  • 12 oz white chocolate or orange candy melts
  • 1 tsp coconut oil
  • pumpkin pie spice for dusting

Method
 

Make the truffle center
  1. Blot the pumpkin puree dry, then beat the cream cheese smooth until no lumps remain.
  2. Add blotted pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until the mixture is smooth and evenly orange-spiced.
  3. Fold in the graham cracker crumbs, then refrigerate for 45 minutes to firm the mixture.
  4. Scoop the mixture into 1-inch balls, then freeze for 15 minutes so they hold their shape.
Coat and finish
  1. Melt the white chocolate (or orange candy melts) with the coconut oil until fully smooth and glossy.
  2. Dip each frozen truffle into the melted chocolate, then return to a lined surface to set.
  3. Dust with pumpkin pie spice right after dipping, before the coating sets, so it adheres.

Notes

Pro tip: blotting the pumpkin puree prevents a loose center and helps the truffles dip cleanly. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months (thaw in the fridge overnight). For a lighter swap, use low-fat cream cheese while keeping the same powdered sugar amount to maintain structure.