Pumpkin Cream Cheese Truffles

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Combine cream cheese with pumpkin and a few amazing ingredients to get a delicious truffle. Creamy melt in your mouth richness with all the flavors of fall, it’s the perfect decadent dessert!

I love the spice that comes from the gingersnaps in this recipe. Ginger is such a great flavor to bake with, try these other ginger rich recipes.  Perfect Gingerbread Cookies, Best Ever Molasses Cookies, or Gingerdoodles.

Cream cheese, pumpkin and gingersnaps combine to make amazing pumpkin truffles.

Pumpkin Cream Cheese Truffles

These Pumpkin Cream Cheese Truffles are the perfect dessert when you want something sweet and full of those sweet fall flavors but you don’t want a whole piece of pie. Pumpkin and cream cheese are a match made in heaven and the richness of these truffles is irresistible.

These are perfect for a quick but impressive dessert and although they take a little time, they are quite simple to make. Rolling the truffles in the white chocolate and waiting for them to set is the hardest part. They are going to be the hit of table, whether it’s at your office party, a family gathering or a festive holiday. They are sure to impress.

White Chocolate Truffle Ingredients:

Combining the flavors of graham crackers and gingersnaps in the truffles adds a little bit of crunch and texture with flavor that will have you coming back for more. Luscious white chocolate is melted to perfection coats the delicate balance of sweetness and spice. We call it a bit of fall Heaven.

  • Gingersnap Cookie: You want to buy ones that are crunchy not soft
  • Graham Cracker: Blend these with the cookies so they’re all the same consistency
  • Cream cheese: You can use low fat cream cheese
  • Confectioners’ Sugar:  Other wise known as powdered sugar
  • Pumpkin Puree: You don’t need a whole can, save the rest in the fridge for another pumpkin recipe
  • Cinnamon: Blends beautifully with the ginger
  • Salt: Helps to balance the sweet
  • White Chocolate Chips: You’ll divide the white chocolate chips to use in two different times. Almond Bark will also work for the coating.

Making Pumpkin Truffles:

  • Crumbs: In a food processor place the cookies and crackers and pulse till fine crumbs. You can also place them in a gallon freezer bag and crush with a heavy rolling pin.
  • Mix: In a large bowl combine the crumbs, cream cheese, sugar, pumpkin puree, cinnamon and salt and beat till smooth.
  • Melt:  Melt ½ cup chocolate chips in the microwave in 30 second increments stirring between each one till melted. Watch carefully so you don’t burn it. Add the melted chocolate to the truffle mixture and chill for about 2 hours till solid enough to roll into balls.
  • Form: On a lined baking sheet with parchment paper, roll a heaping teaspoons of the mixture into balls. Melt the remaining chocolate and drop the balls in the chocolate using a spoon to coat.  Place the truffle on the parchment paper and garnish with extra crumbs if desired.
  • Chill:  Refrigerate the truffles for at least 30 min or till chocolate has set. Refrigerate any leftovers.


Making pumpkin cream cheese truffles with gingersnaps and graham crackers.

Why this Truffle Works and Tips:

  • 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 the stability and intense added flavor to the pumpkin mixture. Pumpkin puree is borderline runny. Combined with the cream cheese and white chocolate you have a perfectly soft delicate flavored middle.
  • Crumb Tip: The finer the crumb the easier the filling will be to shape and roll and mix together.
  • White Chocolate: White chocolate chips are made to hold their shape when melted so it can be tricky to get it the right consistency. That’s why you want to melt it in increments, and stirring often to help break it down and not burn it. Using the White chocolate chips in the batter will help it hold it’s shape when it cools.
  • White Chocolate Tip: If you have trouble melting the chocolate to the right consistency for the outer coating, use the almond bark or a high quality white chocolate that will melt easier.
  • Melting:  Moisture is the enemy of melting chocolate. Be careful not let water get into your chocolate especially if you use a double boiler to melt it.

Variations of Pumpkin Truffles:

  • Chocolate: Try using dark, semi-sweet or milk chocolate for your outside coating.
  • Garnish: Sprinkle with pumpkin pie spice or course salt for a different flavor.
  • Filling: Add in finely chopped walnuts or pecans for a little extra crunch.
  • Substitute: You can substitute pumpkin pie spice for the cinnamon or add nutmeg with the cinnamon for a bit for zing.

Pumpkin Cream cheese Truffles with gingersnaps and graham crackers.

More Pumpkin Sweetness:

Pumpkin Cream Cheese Truffles

5 from 1 vote
A delicious no bake truffle that is combined with pumpkin and cream cheese!
Prep Time 20 minutes
Total Time 2 hours 50 minutes
Author Alyssa Rivers
Servings: 12 Truffles


  • 1 1/2 cup gingersnap cookie crumbs
  • 1/4 cup graham cracker crumbs
  • 2 ounces cream cheese softened
  • 2 tablespoon confectioners’ sugar
  • 1/4 cup canned pumpkin purée
  • 1/4 teaspoon ground cinnamon
  • Pinch of fine salt
  • ½ cup white chocolate chips
  • 2 cups white chocolate chips almond bark will also work


  • In a large mixing bowl or kitchen aid mixer with paddle attachment, combine gingersnap crumbs, graham cracker crumbs, cream cheese, sugar, pumpkin puree, cinnamon and salt. Beat until smooth.
  • Melt ½ cup chocolate chips in microwave every 30 seconds, stirring so that it doesn't burn. Add the melted chocolate and combine with mixture. Cover and chill for about 2 hours until it is solid enough to roll into balls.
  • Line a baking sheet with parchment paper and roll one heaping teaspoon of the mixture into balls. Melt the remaining white chocolate and drop the balls in the chocolate using a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with additional gingersnap crumbs and graham cracker crumbs if desired.
  • Chill truffles for about 30 minutes until chocolate has set. Refrigerate remaining truffles.


Updated on September 21, 2020
Originally Posted on October 15, 2013


Serves: 12

Calories291kcal (15%)Carbohydrates36g (12%)Protein3g (6%)Fat15g (23%)Saturated Fat9g (45%)Cholesterol13mg (4%)Sodium132mg (6%)Potassium176mg (5%)Fiber1g (4%)Sugar27g (30%)Vitamin A867IU (17%)Vitamin C1mg (1%)Calcium93mg (9%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Keyword cream cheese truffles, pumpkin truffles, truffles, white chocolate truffles
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Made these using pumpkin pie spice! Delicious! More gingerbread taste than pumpkin but still a delicious treat for Christmas!

  2. These look amazing! I’m looking forward to making them for Canadian Thanksgiving (our annual warm up and test recipe night for traditional Thanksgiving)

  3. 5 stars
    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?

  4. 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.

    1. 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.

      1. 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!!

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