Pumpkin Pie Truffles Recipe

I hate to admit it, but I am not a huge fan of pie.  I have never liked pie crust!  I decided I would make a dessert that had the great taste of pumpkin pie without the crust.  It was a hit!

Serves: 30 truffles

Pumpkin Pie Truffles Recipe

2 hr, 30 Prep Time

2 hr, 30 Total Time

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  • 1 cup white chocolate chips
  • 1/2 cup pumpkin puree
  • 3/4 cup finely ground gingersnap cookies
  • 3/4 cup graham cracker crumbs
  • 2 Tablespoons powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 4 ounces cream cheese, softened
  • For dipping:
  • 2 cups white chocolate chips, melted
  • For garnish:
  • Additional gingersnap crumbs


  1. 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).
  2. 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).
  3. 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 chocolate coating is set.
(Recipe adapted from Annie’s Eats)
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33 Responses to “Pumpkin Pie Truffles Recipe”

  1. Oh man, these look sooo yummy. Pumpkin and white chocolate are probably two of my favorite flavors. Thanks for sharing!

    xo-Kimberly {allons-y kimberly}

    P.S. I have a giveaway going on right now for some really great hair products (http://www.allonsykimberly.com/2012/11/giveaway-with-flat-iron-experts.html) . Hope you'll stop by!
  2. 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.
  3. 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!!

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