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Our Pumpkin Pie Truffles are a little bite of pumpkin pie heaven! They are so easy to make and a fun twist to regular pumpkin pie. Whether you need a dessert for Thanksgiving or a finger food at your holiday parties, we have you covered with these Pumpkin Pie Truffles. However, we should warn you, they are very addicting.
Recipe Ingredient Notes
To make Pumpkin Pie Truffles, you will need the following ingredients:
- white chocolate chips
- pumpkin puree
- gingersnap cookies
- graham cracker crumbs
- powdered sugar
- ground cinnamon
- cream cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pumpkin Pie Truffles
- To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted.
- Set aside and let cool slightly.
- Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate. Mix well until combined and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
- Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).
- When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30 second increments or until melted. Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up.
- Sprinkle with gingersnap crumbs while the chocolate is still runny. Transfer the baking sheet to the refrigerator and chill until the chocolate coating is set.
Storage Suggetions
If you happen to have any leftover pumpkin spice truffles, here’s how you can store them.
- Refrigerator: Place leftovers in a single layer in an airtight container. Use wax paper to separate the layers. Refrigerate for up to 7 days.
- Freezer: Place truffles in a single layer in an airtight container and use wax paper to separate the layers. Freeze for up to 2 months. When you are ready to serve, pull them out for 30 minutes.
Explore More Delicious Pumpkin-Flavored Snacks
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 4-Ingredient Pumpkin Dip
- Pumpkin Pie Dip
- Pumpkin Spice Energy Bites
- Pumpkin Spice Muddy Buddies
- Pumpkin Spice Rice Krispies
- Roasted Pumpkin Spice Almonds
Enjoy More Delicious Truffles Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- Peanut Butter Snowballs (No Bake Truffles)
- Chocolate Chip Cookie Truffles
- Oreo Cookie Truffles
- Red Velvet Cake Bites
Pumpkin Pie Truffles Recipe
Pumpkin pie truffles are a easy, delicious no-bake dessert with pumpkin puree, cream cheese, graham crackers, and white chocolate.
Serving truffles
Ingredients
- 1 cup white chocolate chips
- ½ cup pumpkin puree
- ¾ cup finely ground gingersnap cookies
- ¾ cup graham cracker crumbs
- 2 Tablespoon powdered sugar
- ¼ teaspoon ground cinnamon
- 4 ounces cream cheese, softened
For Dipping
- 2 cups white chocolate chips, melted
For Garnish
- 2 Tablespoon gingersnap crumbs, optional garnish
Instructions
- To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted.
- Set aside and let cool slightly.
- Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate. Mix well until combined and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
- Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).
- When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30 second increments or until melted. Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up.
- Sprinkle with gingersnap crumbs while the chocolate is still runny. Transfer the baking sheet to the refrigerator and chill until the chocolate coating is set.
Notes
Recipe adapted from Annie’s Eats.
Nutrition
Calories: 138 kcal · Carbohydrates: 16 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 4 g · Cholesterol: 8 mg · Sodium: 61 mg · Potassium: 82 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 692 IU · Vitamin C: 1 mg · Calcium: 45 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
can’t wait to try these!!! they look yummmyy
These look way too yummy!
Oh yum! Great alternative to the pie. Going to pin this now!
Amy
What a delicious looking, unique dessert! I like all these flavors like pumpkin, gingersnaps and white chocolate. 🙂 How pretty for Thanksgiving!
Blessings,
Lelie
Oh man, these look sooo yummy. Pumpkin and white chocolate are probably two of my favorite flavors. Thanks for sharing!
Yumminess here! I’ve pinned this one. Thank you.
Just wanted to let you know that I made these “black and white” style with white chocolate and dark chocolate. It was a HUGE hit with the family and with the people in my office. Thanks for such an awesome recipe, this is going in the “family tradition” box for sure.
Yum these look fantastic. 🙂
Oh goodness! These look fabulous. Thanks so much for sharing on Marvelous Mondays! I have pinned this recipe as well!
Have a Happy Thanksgiving!
Julie
Thank you for sharing this recipe!!!These were a big hit at Thanksgiving.
These look absolutely amazing! Thank you for sharing the recipe!
What a neat and yummy idea!
These look so good! And they are egg-free. Bonus! (Allergy house.)
Pinning these. Thank you so much for sharing your recipe.
Featuring YOU today! Thanks for linking up to me!
These were a huge hit on Thanksgiving. My husband and father were raving about them. Thank you so much for sharing 🙂
Do you have a recipe for gingersnaps, to make the crumbs? I didn’t see one when I searched your site. Also, how many cookies would make 3/4 cup of crumbs? Thanks.
Thanks!
I made these, and they were a success. Do you know if they freeze well?
Also, have you considered giving comment-ers the option of subscribing, so they know when someone responds to their comment?
Thanks, as always.
These freeze great in an airtight container!
Thank you! It wound up not mattering – I’d taken them to work and they were all eaten.
Funny thing – When you’ve had them out of the fridge for a while, the filling expands and breaks the shell! 🙂
I made these at least three times last holiday season. They were a huge hit every time. I’m sure I’ll have to make them again this year or else I’ll hear about it! People’s faces just light up when they taste them!
These look incredibly yummy… Cannot wait to make them! My daughter in law will be my BFF if In make them for her! 😉 Thanks for the recipe!
These look fantastic and I’d love to bring them to my Thanksgiving dinner. I did have a question, though. When you add the ingredients to the cooled white chocolate in the beginning, how does the chocolate not seize up when the cooler ingredients are added? If they are all at room temperature (including the cream cheese), will it be OK? I have had an incredible amount of trouble with chocolate in the past and would love any tips!
The ingredients are not that cool so the white chocolate does not seize up. After you mix it all together, that is when you cool it down so it can set up and be rolled into balls. These are fine to set out for a few hours for your Thanksgiving dinner. Would refrigerate after a few hours to be safe.
Well you could do what my dad and I did when I was little and I still do occasionally today if I don’t just bake the filling in a pie pan: dig a spoon into the pie and just eat the filling and leave the crust. We drove mom nuts doing this LOL
Wondering if anyone has made these… “without” …gingersnap cookie crumbs?
Dislike that flavor — thinking of making with 1½ cups graham cracker crumbs instead.
Did you just do the dark chocolate on the outside?
Sampled a frozen pumpkin ball prior to dipping in white chocolate. Oh my! These are going to be deadly! 🙂 I used fresh pumpkin purée… it was divine.
We used white chips on the outside.
Making these for our Thanksgiving celebration tomorrow. I used the new Greek Cream Cheese and so far has seemed to work well. One question – the filling is not as thick as say oreo truffles are – Can you add extra cookie/graham crumbs to thicken up the filling a bit without ruining the flavor? Has anyone tried this?
I added extra cinnamon and I also added some homemade pumpkin pie spice to increase the flavor in mine (my husband always complains that pumpkin recipes are too bland) and it worked out beautifully – the flavor is perfect for us.
Letting the filling sit in fridge overnight and finishing in the morning. Hoping I have enough time!!
These look amazing …. Can you by chance tell me how many ginger snaps I will need is one box enough ???
One box will be plenty. Should even have some left over for munching!!
Wow!!! Rave reviews from all who enjoyed them. These truffles will not disappoint even those who didn’t want to like them !! Fantastic recipe, no changes needed and how lovely you shared it with us all….Bless.
Tastes scrumptious so far! I only had enough white chocolate to dip them. I hope the melted milk chocolate in the truffle batter works. 🤞🏽Was wondering if the mixture is a little grainy looking before shaping? I had to mix by hand because my mixer had just broke.