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These easy Pumpkin Spice Truffles are a creamy, no-bake fall dessert made with pumpkin, pumpkin spice, and white chocolate. Perfect for Thanksgiving, parties, and holiday dessert trays.
simple no-bake pumpkin dessert
These Pumpkin Spice Truffles are little bites of fall made with creamy white chocolate, pumpkin spice, and just enough pumpkin to give them that classic pumpkin flavor.
They’re easy to make, completely no-bake, and perfect for fall gatherings, Thanksgiving dessert trays, or whenever you want something pumpkin spice without making an entire pie.
The finished truffles are creamy and rich on the inside with a sweet coating that melts in your mouth. And because they’re bite-sized, they’re the kind of dessert that’s easy to make ahead and even easier to share.
If you love pumpkin spice season, these belong on your dessert table.
Why You’ll Love These Pumpkin Spice Truffles
- Easy no-bake dessert
- Quick prep time
- Simple ingredients
- Full of pumpkin spice flavor
- Perfect for fall parties
- Great for Thanksgiving
- Easy to make ahead
- Bite-sized and easy to serve
- No special equipment required
What Makes These Pumpkin Truffles So Good?
The trick is getting enough pumpkin flavor without adding so much pumpkin puree that the filling becomes too soft.
Pumpkin contains quite a bit of moisture, so a little goes a long way in a candy recipe.
The pumpkin is paired with pumpkin pie spice and creamy ingredients to create a rich truffle mixture that’s easy to shape once chilled.
The result is a truffle that tastes like pumpkin spice without having the texture of pumpkin pie filling.
Ingredients You’ll Need
- Pumpkin Puree: Use plain pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can throw off the recipe.
- White Chocolate: White chocolate gives the truffles their creamy, sweet base and pairs especially well with pumpkin spice.
- Pumpkin Pie Spice: This is where the classic fall flavor comes from.
- Heavy Cream: Helps provide the perfect texture for our truffles.
- Chocolate: Used as a coating, you can choose dark chocolate, or a semi-sweet to control sweetness levels.
How to Make Pumpkin Spice Truffles
1. Make the Pumpkin Spice Filling: Combine the pumpkin, heavy cream, pumpkin spice, and heat over medium heat. Pour this over the white chocolate and stir while the chocolate melts.
2. Chill Time: Refrigerate the mixture until firm enough to handle. Don’t skip this step. A properly chilled filling is much easier to shape.
3. Roll Into Balls Use a small cookie scoop or tablespoon to portion the mixture. Roll each portion between your hands to create smooth, bite-sized balls.
4. Coat the Truffles Dip each chilled truffle into the melted chocolate coating, allowing the excess to drip away. Place the dipped truffles on parchment-lined baking sheet to set.
5. Add a Finishing Touch: While the coating is still soft, drizzle with extra chocolate, sprinkle with a little pumpkin spice, crushed cookies, or another topping if desired. Let the coating completely set before serving.
Can I Make Pumpkin Spice Truffles Ahead of Time?
Absolutely. That’s one of the best things about this dessert.
Make the truffles a day or two before serving and keep them refrigerated in an airtight container.
They’re especially convenient for Thanksgiving because you can make dessert ahead of time instead of trying to prepare everything on the day of the meal.
How to Store Pumpkin Spice Truffles
Store the finished truffles in an airtight container in the refrigerator.
Place parchment paper between layers if needed to keep them from sticking together.
Allow them to sit at room temperature for a few minutes before serving for the best texture.
How to Serve Pumpkin Spice Truffles
These are perfect for:
- Thanksgiving dessert tables
- Fall parties
- Halloween gatherings
- Cookie exchanges
- Holiday gift boxes
- Dessert trays
- Pumpkin spice season
Arrange them on a platter with other bite-sized desserts for an easy fall dessert spread.
FAQs
Canned pumpkin puree is the easiest choice because its moisture content is consistent. If using homemade pumpkin puree, make sure it is thick and well drained.
Yes. You can make your own blend with cinnamon, ginger, nutmeg, and cloves.
Yes. Keep them refrigerated until serving.
Pumpkin Spice Truffles
Ingredients
- 8 ounces white chocolate chopped
- 2 tbsp heavy cream
- 1 tbsp pumpkin puree
- ¼ tsp pumpkin pie spice
- 4 ounces semi sweet chocolate chopped
Instructions
- Chop 8 ounces of the white chocolate, and place in a heat safe bowl.
- In a small saucepan heat the heavy cream until it starts to simmer. Remove from heat and stir in the pumpkin puree until completely combined, then add the pumpkin pie spice. Pour the hot cream mixture over the chopped chocolate and allow it to sit for about 2-3 minutes.
- Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can place the mixture in the microwave for 5 second intervals until fully melted. Do not overheat the mixture.
- Cover the bowl with the ganache mixture and place in refrigerator to chill. Allow it to chill for at least 2 hours, or until solid. Can be chilled overnight.
- Once the ganache is chilled and solid, remove from the refrigerator. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon, scoop out the ganache and roll into balls that are about an inch in diameter. Place these onto a cookie sheet that is lined with wax or parchment paper.
- Once all the ganache is rolled into balls, place the cookie sheet with the truffles in the fridge to allow to cool for at least 20-30 minutes.
- When the truffles are cooled, remove from fridge. Melt the semi-sweet chocolate in a heat safe bowl in the microwave by following the directions, 30 second increments stirring in between.
- Dip the truffles one at a time into the melted chocolate using a fork, tap the fork on the side of the bowl to remove excess chocolate. Place the chocolate covered truffles back onto the cookie sheet with wax or parchment paper. Once all truffles are covered, place them back into the fridge for another 20 minutes to allow the chocolate to set.
- When the chocolate is set then you can drizzle with any leftover chocolate. While the chocolate is melted dip a spoon into the chocolate and drizzle it over the truffles.
- Store the truffles in the refrigerator until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, if I were to temper the chocolate, could these be kept at room temperature? I was thinking of making these as gifts for guests. Thank you!
Yes! If you temper the chocolate they will keep at room temperature.
Hi, I’d like clarification on your Pumpkin Spice Truffles. 1) Is it really only 1 tablespoon of pumpkin puree? 2) Does the recipe call for canned pumpkin pie filling or puree from an actual pumpkin? Your recipe confuses me because it calls for puree but your comment above it says : What kept throwing me off? The fact that I added actual pumpkin puree to these truffles. Thanks!
Hi Annette! I’m so happy you want to make the Pumpkin Spice Truffles! These are so good!
1. It is ONLY 1 TBSP of the pumpkin puree. Any more and the texture will be off.
2. It is canned pumpkin puree. Not the pumpkin pie filling (that has pre-added spices)
The reason I talked about the pumpkin puree throwing me off when creating this recipe is because it threw off my ratio of chocolate to cream when I first started. I was just telling the story of how I created this recipe. It took me several tries to get the exact amount of pumpkin to make this recipe work.
Where do you buy white chocolate? If your talking about that white almond bark it’s not chocolate.
Hi Kat, I use Ghirardelli White Chocolate. They sell bars of it and they can usually be found in the baking aisles of markets.
2 tbs of cream seems like far to little. Wanted todouble check with you encase it was a typo
Hi Kendra! I agree, it does seem like a small amount, but keep in mind that the pumpkin puree also acts like a liquid in this truffle. So with the addition of the pumpkin we have about a 1/4 cup cream being added to the white chocolate. This is the perfect amount to make the ganache smooth and creamy. Any more cream and it won’t set. Trust me. I tried!