Description
These No Bake Pumpkin Pie Truffles are a creamy, spiced autumn treat combining smooth pumpkin cream cheese filling with a crunchy graham cracker crust, all coated in rich dark or white chocolate. Perfect for fall gatherings or holiday dessert tables, these bite-sized truffles require no baking and only chilling, making them easy to prepare ahead of time.
Ingredients
Filling
- 1/2 cup (4 ounces or 110 g) block-style cream cheese, room temperature
- 2 Tablespoons (15 g) confectioners' sugar
- 1/3 cup (80 g) pumpkin purée (not pumpkin pie filling)
- 1 3/4 cups (175 g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Chocolate Coating
- 1 2/3 cup (10 oz or 283 g) dark chocolate or white chocolate chips
- Extra graham cracker crumbs for sprinkling
Instructions
- Make dough: In the bowl of a stand mixer, cream together the room temperature cream cheese and confectioners' sugar until smooth and creamy. Add the pumpkin purée and beat on high speed until fully combined.
- Incorporate dry ingredients: Add the graham cracker crumbs, pumpkin pie spice, and ground cinnamon to the mixture. Mix on medium speed for about 2 minutes until the mixture is thick, smooth, and evenly combined.
- Chill dough: Transfer the dough to a container and refrigerate for at least 2 hours, or up to 24 hours. This will firm the dough, making it easier to shape.
- Prepare workspace: Line two large baking sheets with parchment paper and set them aside to place the truffles after shaping or dipping.
- Scoop and shape truffles: Using a teaspoon or small cookie scoop, portion out generous teaspoon-sized amounts of dough. Roll each portion into a 1-inch ball and place them on the parchment-lined baking sheet. Chill these dough balls in the refrigerator for an additional 30 minutes to firm up.
- Melt chocolate: About 5 minutes before removing the truffle balls from the fridge, melt the chocolate chips in a microwave-safe bowl at 50% power. Heat for 90 seconds, stirring every 20 seconds to ensure even melting. Allow the melted chocolate to cool slightly for a minute or two.
- Dip truffles in chocolate: Remove the chilled truffle balls and dip each one individually into the melted chocolate, coating completely. Tap the dipping tool gently on the edge of the bowl to remove excess chocolate. Place the dipped truffles back onto the parchment paper and immediately sprinkle with extra crushed graham cracker crumbs for texture and decoration.
- Set the chocolate coating: Once all truffles are dipped and sprinkled, refrigerate them until the chocolate has fully set. This will take about 30 minutes to an hour. Truffles can be served chilled or left at room temperature for a few hours before serving.
Notes
- Use block-style cream cheese rather than whipped for best texture and ease of mixing.
- Ensure pumpkin purée is plain and not pumpkin pie filling, which contains added sugar and spices.
- You can substitute chocolate chips with chopped chocolate bars if desired.
- Store truffles covered in the refrigerator for up to 5 days.
- Allow the truffles to sit at room temperature for about 15 minutes before serving for a softer texture.
- For extra flair, drizzle contrasting chocolate over the cooled truffles before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
