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Pumpkin cream cheese truffles combine smooth cream cheese, pumpkin puree, crunchy graham cracker, and gingersnap crumbs, all dunked in sweet white chocolate. The best fall dessert.
Reasons You’ll Love This Recipe
- No-Bake: This is a no-bake dessert that is easy to whip up for your next holiday party or family gathering.
- Fall Flavor: The combination of cinnamon, pumpkin, and ginger snaps, all coated in creamy white chocolate, will knock your socks off!
- Beautiful Dessert: You will impress everyone with these easy yet delicious pumpkin truffles. You can also try my no-bake Oreo truffles or my thin mint truffles. Yum!
Pumpkin Cream Cheese Truffle Ingredients
My secret ingredient for these truffles is the gingersnap and graham cracker crumbs. Combining them in the truffles adds unbeatable texture and flavor. For exact measurements, scroll to the bottom of the post.
- Gingersnap Cookie: You want to buy ones that are crunchy, not soft.
- Graham Cracker: Blend these with the graham crackers, so they have the same texture.
- Cream cheese: You can use low-fat cream cheese.
- Confectioners’ Sugar: Otherwise known as powdered sugar.
- Pumpkin Puree: You won’t use the whole can. Save the rest in the fridge for another pumpkin recipe.
- Cinnamon: Blends well with the ginger.
- Salt: Just a pinch helps to balance the sweetness.
- White Chocolate Chips: Gives the truffles a rich, creamy texture and sweet flavor.
- White Almond Bark: Perfect for coating your truffles and saving you money!
How to Make Pumpkin Cream Cheese Truffles
Making these truffles is actually quite simple. They turn out incredibly delicious with little effort. Follow my instructions below to be blown away by these tasty treats! Your family won’t believe you made them!
- Mix: In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment. Combine gingersnap crumbs, graham cracker crumbs, cream cheese, powdered sugar, pumpkin puree, cinnamon, and salt. Mix until fully combined.
- Melt and Combine: Melt the white chocolate chips in the microwave at 50% power. Stir every 20 seconds to make sure it doesn’t burn. It should only take about 60 seconds until it is fully melted. Add the melted chocolate to the crumb mixture and mix until combined. Scrape down the sides and bottom of the bowl as needed. Cover and chill for about 2 hours until it is solid enough to roll into balls. Line a baking sheet or two with parchment paper and set aside.
- Roll: Form the truffles by scooping out heaping teaspoons of the mixture with a small cookie scoop or tablespoon. Roll the mixture between your hands to create uniform balls, then place them on the prepared baking sheets. For easier handling, pop the truffles into the refrigerator to chill while you melt the almond bark.
- Coat: Melt the almond bark and coat the truffles fully. Carefully slide the dipped truffles off the fork onto the parchment paper. If you want, you can garnish with additional cookie crumbs or ground cinnamon. Chill the dipped truffles in the refrigerator for about 30 minutes until almond bark has set. Or cover and refrigerate until you are ready to serve them.
Pumpkin Truffle Tips
I want your truffles to turn out perfect, so if you have any questions, check my tips here to make sure you get each step done perfectly. I also have given you a few options if you want to try to switch some things up!
- Gingersnaps and Graham Crackers: Truffles need a soft, mold-able center so you can roll them into that iconic truffle shape. The gingersnap and graham cracker crumbs provide stability and an intense flavor to the pumpkin mixture. Pumpkin puree is watery, so the crumbs absorb the moisture.
- Crumb Tip: The finer the crumb, the easier the filling will be to shape, roll, and mix together. Make your crumbs by placing the cookies or crackers in a large ziplock bag and rolling with a rolling pin. For finer crumbs, pulse the cookies and crackers in a food processor or blender until they are fine crumbs.
- Melting White Chocolate Chips: White chocolate chips are made to hold their shape when melted. It can be tricky to get it the right consistency. You want to melt them in small increments and stir them often. This helps break them down and not burn them. You can use white chocolate chips to dip the truffles instead of almond bark. Chocolate is more temperamental and may need to be remelted during the dipping process. Alternatively you can use white dipping chocolate instead of the 2 cups of almond bark for dipping.
Substitution Ideas for Cream Cheese Truffles
Here are some fun substitutions and variations you could use in these pumpkin cream cheese truffles.
- Alternative Chocolate: Try using dark, semi-sweet, or milk chocolate to dip your truffles! You can use 2 cups of semi-sweet or milk chocolate chips instead of the almond bark for dipping.
- Garnish: Sprinkle with pumpkin pie spice or coarse salt for a different flavor.
- Filling: Add in ¼ cup of finely chopped walnuts or pecans for a little extra crunch.
- Substitute: You can substitute pumpkin pie spice for cinnamon or add ¼ teaspoon of ground nutmeg or ground ginger with the cinnamon for a bit of added spice.
How to Properly Store Pumpkin Truffles
- Refrigerate: Store leftover truffles in an airtight container in the refrigerator for up to 7 days.
- Freeze: These truffles can be frozen for up to 3 months in an airtight container. Let them thaw in the refrigerator overnight before serving.
More Pumpkin Sweetness
Give me all the pumpkin desserts! I seriously love Fall and the flavors and colors that go with it! Here are some fun recipes for you to try using the leftover pumpkin puree you’ll have from this recipe.
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Pumpkin Cream Cheese Truffles
Pumpkin cream cheese truffles combine smooth cream cheese, pumpkin puree, crunchy graham cracker, and gingersnap crumbs, all dunked in sweet white chocolate. The best melt-in-your-mouth fall dessert.
Ingredients
- 1 ½ cups gingersnap cookie crumbs about 30 cookies
- ¼ cup graham cracker crumbs about 3 ½ whole crackers
- 2 ounces cream cheese room temperature
- 2 tablespoons powdered sugar
- ¼ cup pumpkin puree
- ¼ teaspoon ground cinnamon
- Pinch salt
- ½ cups white chocolate chips
- 2 cups chopped white almond bark
Instructions
- In a large mixing bowl using a hand mixer or a stand mixer fitted with the paddle attachment, combine gingersnap crumbs, graham cracker crumbs, cream cheese, powdered sugar, pumpkin puree, cinnamon, and salt. Mix until fully combined. .
- Melt the white chocolate chips in the microwave at 50% power, stirring every 20 seconds or so to make sure it doesn’t burn. It should only take about 60 seconds until it is fully melted.
- Add the melted chocolate to the crumb mixture and mix until combined, scraping down the sides and bottom of the bowl as needed. Cover and chill for about 2 hours until it is solid enough to roll into balls. Line a baking sheet or two with parchment paper and set aside.
- Form the truffles by using a small cookie scoop or a tablespoon to scoop balls that are one heaping teaspoon of the mixture. Roll with your hands to make them into uniform balls and place them on the prepared baking sheets. You may store them in the refrigerator while you melt the chocolate in order to keep them chilled.
- Melt the 2 cups of white almond bark in the microwave at 50% power, stirring every 20 seconds or so to make sure it doesn’t burn.
- Drop 2-3 truffles at a time in the melted almond bark and use a spoon or fork to fully coat them. Lift the truffles out of the chocolate with a fork and tap it on the side of the bowl a few times to let the excess chocolate drip back into the bowl.
- Carefully slide the dipped truffles off the fork onto the parchment paper. Garnish with additional cookie crumbs or ground cinnamon if desired.
- Chill the dipped truffles in the refrigerator for about 30 minutes until chocolate has set, or cover and refrigerate until you are ready to serve them.
Notes
Updated October 17, 2024
Updated on September 21, 2020
Originally Posted on October 15, 2013
Nutrition
Calories: 178kcalCarbohydrates: 23gProtein: 1gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 62mgPotassium: 45mgFiber: 0.3gSugar: 19gVitamin A: 430IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Made these using pumpkin pie spice! Delicious! More gingerbread taste than pumpkin but still a delicious treat for Christmas!
These look amazing! I’m looking forward to making them for Canadian Thanksgiving (our annual warm up and test recipe night for traditional Thanksgiving)
I’m just about to buy all the ingredients but after reading the comments from years ago, I’m unsure what works best!
Also, I’ll be making these for a French party and we all agree that US desserts are much too sweet.
Can anyone help?
I just made these today. Delicious!
Truffles are great. Next time I will be sure to mix all dry ingredients together and all wet ingredients together then combine. Recipe would read easier if ingredients & the order in which they are to be combined agreed.
Do you think it would be ok to sub graham cracker crumbs for the ginger snap?
I’m about to make these and sub graham cracker for ginger snap. I’m also going to use pumpkin pie spices instead of just cinnamon. I’m hoping they will taste more like pumpkin pie than ginger snaps.
i added a sprinkle of cloves to make it taste more like my pumpkin pie. had to double the recipe though, cause 12 was definitely not enough 🙂
i will be making them again tomorrow night so they’ll be ready for Thanksgiving. Super yummy!!
thank you so much for sharing..l love pumpkin recipes…mmmm
Gingersnap cookie crumbs? Where do you find those? I haven’t seen them anywhere..
Any substitute? 🙁
They should just be on the cookie isle and they sell them year round… Hmmm substitutes… I have made truffles before with oreos. You might be able to try these with crushed golden oreos but not sure.
Bree, just get gingersnap cookies and make the crumbs yourself. Food processor does it really fast. You can also put them in a ziploc bag and use a rolling pin to crumble them.
I really want to make these. One question….The ingredients list shows ½ cup white chocolate chips and 2 cups white chocolate chips (almond bark will also work). Why is the same ingredient listed twice with different amounts?
Where is my brain this morning? Never mind. Guess I should have read the instructions more closely. Now I know.
look beautiful.