By: Jill Mills Posted: Aug 27, 2025

This post may contain affiliate links. Please read our disclosure policy.

These Pumpkin Truffles feature a mixture of cream cheese, pumpkin puree, and graham crackers coated in white chocolate. They’re an addicting no-bake treat for fall! Each one is like a bite of pumpkin pie topped with white chocolate.

A plate of pumpkin truffles, one cut open to show the filling

Truffles are one of my favorite desserts to make for a crowd. They’re easy to make, bite-sized, and there are so many flavor variations, like nutter butter truffles, salted caramel truffles, and peppermint Oreo truffles. These pumpkin truffles are a new favorite and one I’ll be making on repeat every fall!

Featured Comment

Fantastic!! These are easy to make and taste delicious. I took them to a potluck and they disappeared immediately. I was asked for the recipe. The only change I made was I dipped them in dark chocolate and I used gluten free graham crackers. They are not too sweet but just right.

– Angie

All Comments

Why These Pumpkin Truffles Are A Great Fall Treat

Perfect for parties. These pumpkin truffles make a great addition to any fall dessert table. If you’re offering them to a crowd, I recommend doubling the recipe. They are addicting and people don’t stop at just one!
Warm pumpkin flavors. The filling of these truffles is made with cream cheese, pumpkin puree, and graham cracker crumbs plus some pumpkin pie spice and cinnamon. Basically, it’s a deconstructed pumpkin pie on the inside! Yum.
Easy to make. Pumpkin truffles require no baking or even cooking – just melting the chocolate in the microwave. The hands-on time is only about 15 minutes but keep in mind the dough does need to chill for 2 hours. But they store well, so it’s a great treat to make in advance!

Overhead view of ingredients needed to make pumpkin truffles

Recipe Ingredients

These truffles are made with just a handful of ingredients like cream cheese and pumpkin puree. Scroll down to the recipe card below for the exact measurements.

Cream cheese – Softened so it’s easy to mix. I only used full fat cream cheese, so I’m unsure if lower fat would work equally as well.
Powdered sugar – Sweetens the filling.
Pumpkin puree – Be sure to use pumpkin puree and NOT pie filling.
Graham cracker crumbs – It took about 10 to 11 sheets to make the crumbs for this recipe. You can crush the graham crackers by using a food processor or add them to a sealed Ziplock bag, remove the extra air, then use a rolling pin to gently pound and roll the crackers until they are in fine crumbs.
Spices – Pumpkin pie spice and a bit of extra cinnamon give these truffles the warm pumpkin pie flavor.
White chocolate chips – Be sure to use a good brand, like Nestle or Ghirardelli, to ensure they melt properly (and taste yummy).
Toppings – Extra graham cracker crumbs or English toffee bits can be dusted on top of the truffles for an extra touch.

How To Make Pumpkin Truffles

These truffles are easy to make and the hands-on time is minimal but they do need to chilll a few times. The printable instructions can be found in the recipe card below.

Graham cracker crumbs added to the pumpkin puree filling

Small balls of pumpkin truffles on a baking sheet

Make the dough. Beat the cream cheese and powdered sugar until creamy and smooth. Mix in the pumpkin puree and cinnamon on medium speed. Add the graham cracker crumbs, pumpkin pie spice, and cinnamon. Mix for 1-2 minutes until fully incorporated and smooth.
Chill. Transfer the mixture to a bowl. Cover and refrigerate for at least 2 hours.
Shape the truffles. Line the baking sheet with parchment paper. Roll balls of dough that are 1″ in diameter and place on the baking sheet 2″ apart.
Chill. Cover and chill for 20-25 minutes.
Dip in chocolate. Melt the chocolate in 10-15 intervals in the microwave until smooth. Dip each truffle into the chocolate with a fork, making sure it’s fully covered on all sides. Carefully place each chocolate-coated truffle back on the baking sheet. Redip as needed to cover any missing areas.
Add a topping. If desired, sprinkle the English toffee bits or graham cracker crumbs over the truffles immediately after dipping, before the chocolate hardens.
Let set. Return the truffles to the fridge to fully set. Then serve and enjoy!

Overhead view of pumpkin truffles, one open to show the inside

Tips & Tricks

Here are a few tips and tricks to making perfect pumpkin truffles.

Other chocolate options. If you can’t find white chocolate chips, you can also use regular chips, melting wafers or melted Almond Bark for the shell.
Don’t overheat the chocolate. When melting the chocolate, microwave in short intervals and stir with a spoon in-between. Heat only until smooth. Overheating will create a gritty texture and undippable chocolate.
Reheat the chocolate. If your chocolate starts to become too thick and hard while dipping, reheat in the microwave again for 10-15 seconds until it’s thinned out again.
Work quickly. To avoid the chocolate hardening, it’s important to work quickly when dipping the truffles. It can be reheated, as noted above, but I don’t recommend doing that too many times. Be sure to add the topping immediately after dipping as well.

Pumpkin Truffles on a plate with one cut in half showing the inside

Proper Storage

Fridge. These pumpkin truffles can be stored in the refrigerator for up to a week in an airtight container separating the layers with parchment paper.
Freezer. The truffles can also be frozen for up to three months. Place in a freezer-safe container with parchment paper separating the layers. Thaw on the counter then enjoy.

5 from 1 vote