Quick and easy spiced pumpkin truffles recipe, homemade with simple ingredients. No bake, creamy, covered in white chocolate and full of cream cheese and pumpkin puree.
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These little treats are so rich and fudgy and perfect for a Thanksgiving party and great as a homemade gift too. If you are fond of homemade candies, you really have to try my Pumpkin Fudge with Gingersnap Crust as well as this Maple Fudge (With Maple Syrup).
Table of contents
Key ingredients for spiced pumpkin pie truffles
- Gingersnap cookies- The mixture of these and the pumpkin spice brings together the perfect combination.
- Graham crackers- You can use plain ones or the cinnamon ones.
- Pumpkin puree- Be sure it is puree and not pumpkin pie filling.
- Cream cheese- Use full fat for best flavor and texture.
- Powdered sugar- This works as a sweetener and a thickener.
- Pumpkin pie spice- You can make this spice blend at home or buy it from grocery stores.
- White chocolate- Use high quality chocolate for best results.
Variations
Truffle balls- Mix together gingersnap cookie crumbs, graham cracker crumbs, cream cheese, puree, powdered sugar and spices. Chill. Make small balls. Chill again. Coat in melted chocolate, let it set and you are done.
Oreo balls- Replace gingersnaps and graham crackers with pumpkin Oreos. Pulse them in a food processor until finely ground and mix in some cream cheese and pumpkin puree. Roll into balls. Dip in white chocolate. Chill and enjoy.
Use melted semisweet chocolate- Instead of melted white chocolate coating for a bit of cocoa flavor.
Replace gingersnap cookie crumbs- With graham cracker crumbs but add a but more pumpkin pie spice to balance out the flavors.
Use pie- If you are short on time, just crumble leftover Pumpkin Pie in a food processor or KitchenAid mixer until you have a thick dough-like mixture. Chill and then roll into balls. Dip in melted white chocolate and you are done.
Other filling option- Crumble Pumpkin Bread and mix in some Cream Cheese Frosting and use that as a filling in the mold or just roll into little balls.
Use Pumpkin Cake- And mix it with the frosting of your choice. Then roll into balls and enjoy.
How to make easy pumpkin truffles recipe from scratch?
- Mix together- Gingersnap cookie crumbs, graham cracker crumbs, cream cheese, pumpkin puree, powdered sugar and spices.
- Chill- Until firm.
- Brush- Melted chocolate in a candy mold and let it set.
- Fill it- With the mixture.
- Seal it- By brushing more melted chocolate on top of the mixture.
- Chill- Until set.
- Remove- From mold and enjoy.
Tips and techniques
Use thick pumpkin puree- If it's too watery, cook in a nonstick saucepan over medium heat on stovetop to evaporate excess liquid.
You cannot use pumpkin pie filling- It's different than pumpkin puree and the results will not be the same.
Use full fat cream cheese- Because it's thicker and creamier than the low fat version.
You must chill the cheesecake mixture- So that it's easier to roll into balls and not a sticky mess.
How to make gingersnap cookie crumbs? You can easily buy graham cracker cookie crumbs but you can't buy gingersnap cookie crumbs. To make these, pulse the Gingersnap Cookies in a food processor to make fine crumbs.
Adjust amount of spice- This is based on your preference.
Recipe FAQs
This depends on the recipe. The version here is a cheesecake filling made with cream cheese, powdered sugar, pumpkin puree and cookie crumbs.
No. They are not interchangeable and will affect the overall texture and flavor.
No. You can simply roll into balls with your hands.
Storage
- Room temperature- I don't recommend keeping them out for more than 2-3 hours.
- Fridge- Place in an airtight container and store for up to 3 days. These can also be made ahead of time and stored in the fridge until ready to serve.
- Freezer- Store in an airtight container for up to 1 month. Thaw in fridge and enjoy!
More Truffle Recipes
- Chocolate Mint Truffles
- Red Velvet Truffles
- White Chocolate Truffles
- Chocolate Chip Cookie Dough Truffles
- Chocolate Blueberry Truffles
- Chocolate Truffles
- Cake Truffles
- Mocha Coffee Truffles
Recipe
Easy Pumpkin Truffles (Cheesecake)
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Ingredients
- ¾ cups Gingersnap cookie crumbs
- 1 cup Graham cracker cookie crumbs
- ⅓ cup Pumpkin puree
- ¼ cup Cream cheese Full fat
- 2 tsbp Powdered sugar
- ½ teaspoon Pumpkin pie spice
- 3 cups White chocolate Melted
Instructions
- In a large mixing bowl, add gingersnap cookie crumbs, graham cracker cookie crumbs, pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice and mix until mixture is smooth and thick.
- Cover and chill mixture in the fridge for 2-3 hours so that it's easier to handle.
- Now, you have 2 options: Use a candy mold like me OR just roll mixture into small truffle balls.
- If you are making truffle balls, scoop out small portions of the truffle mixture and roll into small balls.
- Place them on a cookie tray, lined with wax paper.
- Chill in the freezer for 30 minutes.
- Dip the balls in melted white chocolate and and place them on a cookie tray, lined with wax paper.
- Allow the chocolate to set and then, remove from wax paper and enjoy.
- If you are making truffles in the mold, use a paintbrush to paint the inside of your chocolate mold with white chocolate. Chill in the freezer for 15 minutes so that the chocolate sets and hardens.
Note: I used melted seasonal candy corn white chocolate from the Wilton brand to coat these truffles. That's why you are seeing tiny pieces of orange candy corn in the white chocolate. However, since it is a seasonal chocolate, it's hard to find and thus, white chocolate can easily be used instead. - Fill the mold cavities with the mixture.
- Brush more melted white chocolate on top of the pumpkin mixture to seal everything. Chill this mold in the freezer for 20-30 minutes.
- Remove truffles from mold and enjoy.
Notes
- Read all my tips above.
- Keep truffles refrigerated until you are ready to serve to prevent them from melting.
- This chocolate mold from Ikea and it was $2. I am not sure if they sell them anymore but you can find cheap candy molds on Amazon too.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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