October 23, 2023
Review RecipePumpkin Truffles
These pumpkin truffles, with their spiced creamy filling and sweet chocolate coating, will be a welcome addition to this year’s Thanksgiving dessert table.
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Nothing says fall quite like the taste of pumpkin and warm spices, and these easy pumpkin truffles are packed full of both. The little bites of heaven are so delicious, with a creamy pumpkin spice truffle filling wrapped in a white chocolate coating that will be impossible to resist.
Pumpkin Truffles Ingredients
These pumpkin truffles are a delightful blend of autumn flavors. They combine the warmth of spice cake mix with a filling made from cream cheese, powdered sugar, and earthy pumpkin puree.
Crushed ginger snap cookies provide a crunchy zing, resulting in a cozy, delicious treat that captures the essence of fall.
You’ll need:
- 2 cups of spice cake mix
- 6 ounces of cream cheese, softened
- ⅓ cup of powdered sugar
- 1 cup of pumpkin puree
- ½ teaspoon of pumpkin pie spice
- 1 cup of finely crushed ginger snap cookies + 2 tablespoons crushed snaps for optional garnish
- 12 ounces of white almond bark
Substitutions And Additions
CHOCOLATE: You can substitute chocolate almond bark, or chocolate candy melts for the white almond bark.
SPICE CAKE MIX: If you don’t have spice cake mix on hand, you can easily use yellow cake mix as a substitute.
The result will be slightly less spiced, so consider adding a dash of extra cinnamon or nutmeg to capture that autumn flavor.
PUMPKIN PUREE: If you can’t find pumpkin puree or prefer a different flavor, sweet potato puree can be a wonderful substitute.
It maintains the orange hue and provides a similar creamy consistency.
PUMPKIN PIE SPICE: In the absence of pre-made pumpkin pie spice, you can make your own by combining equal parts cinnamon, nutmeg, and allspice.
GINGER SNAP COOKIES: Experiment with different cookies for varied textures and flavors.
Try graham crackers for a milder, sweeter crunch, or gingersnaps with added spices for an extra zesty kick.
How To Make This Pumpkin Truffles Recipe
Once you mix up the scrumptious filling, you will form the truffles, coat them in almond bark, and dig in!
OUR RECIPE DEVELOPER SAYS
You can mix all the ingredients in a food processor, but that is up to you. I chose to crush the ginger snaps in the food processor and mix everything together with a mixer.
STEP ONE: It is important to heat treat the dry cake before adding it to the cream cheese mixture.
Add the dry cake mix to a medium-sized heat-safe bowl. Microwave the dry cake mix in two 30-second increments, stirring after each interval.
Allow the cake mix to cool completely before adding to the cream cheese mixture.
STEP TWO: Beat the softened cream cheese for one minute until smooth.
Use either a stand mixer or a medium-sized mixing bowl and a hand mixer on medium-high speed.
PRO TIP:
Make sure your cream cheese is at room temperature, or you will end up with lumps in your creamy pumpkin filling.
STEP THREE: Add the powdered sugar and continue mixing for 1 to 1½ minutes until smooth.
STEP FOUR: Add the pumpkin puree and the pumpkin pie spice. Continue mixing until thoroughly combined.
STEP FIVE: Add in the completely cooled cake mix and crushed ginger snaps. Mix just until well incorporated.
Cover with plastic wrap and chill the pumpkin mixture for two hours.
PRO TIP:
You can crush the ginger snaps in a gallon-size ziplock and a mallet or a food processor.
STEP SIX: Line a baking sheet with parchment paper and set it aside.
STEP SEVEN: Use a 1-tablespoon cookie scoop to scoop the truffle mixture.
Roll the truffle into a ball and place it on the lined baking sheet.
Place the baking sheet in the refrigerator to chill for 30 minutes.
PRO TIP:
You can slightly dampen your hands with water before rolling the dough into a ball to keep the dough from sticking to your hands.
STEP EIGHT: Add the white almond bark to a medium-sized microwave-safe bowl.
Heat in the microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.
PRO TIP:
Be very careful when melting the almond bark, as it can burn very easily.
STEP NINE: Roll the truffle in the melted almond bark. Place the truffle on a fork and gently tap to remove any excess chocolate coating.
Use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the truffle onto the baking sheet.
If you are garnishing the tops with crushed ginger snaps, lightly sprinkle the tops of the coated truffles while the coating is still wet.
Allow the coating to completely harden before serving.
How To Serve This Pumpkin Spice Truffle Recipe
These delicious truffles are a delightful way to celebrate autumn.
They would be the perfect addition to your Thanksgiving table for a fun treat, along with our pumpkin magic cake.
If you are like me and love all things pumpkin, add a warm homemade pumpkin spice latte to wash them down.
Cozy up by the fireplace with a mug of hot chocolate topped with whipped cream and a pumpkin truffle on the side garnish.
Pumpkin season brings with it so many amazing flavors and recipes. Our pumpkin delight and pumpkin crunch cake are two more tasty treats to try.
MORE TRUFFLE RECIPES
Storage
Whether you’re planning to enjoy them over a few days or want to make a big batch ahead of time, here’s what you need to know.
MAKE AHEAD: After dipping them in white almond bark and allowing them to set, store them in an airtight container in the fridge for up to three days.
This is perfect for when you want to have a sweet treat ready for guests or simply want to get a head start on your dessert prep for a special occasion.
IN THE FRIDGE: Store any leftovers of these pumpkin pie truffles in an airtight container in the refrigerator for up to five days.
IN THE FREEZER: These white chocolate pumpkin truffles can be frozen in an airtight container between layers of wax paper for up to two months.
Why We Love This Recipe
IRRESISTIBLE FALL FLAVOR: These truffles capture the quintessential flavors of autumn with the warm spices of pumpkin pie spice and the rich, earthy taste of pumpkin puree.
EASY TO MAKE: This recipe is beginner-friendly and comes with clear step-by-step instructions. Even if you’re new to baking, you’ll find it a breeze to create these delightful treats.
FREEZER-FRIENDLY: These truffles freeze beautifully, allowing you to enjoy their delightful taste and texture even weeks later. They’re an ideal make-ahead dessert for holiday gatherings or as a sweet surprise any time of the year.
These sinfully delicious chocolate-covered pumpkin truffles are the perfect way to welcome fall. Soft, creamy, and packed with flavor, they’re sure to become a new favorite Thanksgiving dessert.
Frequently Asked Questions
Can I freeze these pumpkin spice truffles?
This easy recipe can be stored in the freezer for up to two months.
Can I use dark chocolate to coat these truffles?
You could also make these pumpkin cheesecake truffles with a dark chocolate coating. Just melt the dark chocolate the same way as the almond bark and dip your truffles in the melted chocolate according to the instructions above.
How do I store the pumpkin cream cheese truffles once they are made?
We would recommend storing your no-bake truffles in the fridge so that the chocolate coating doesn’t get too warm or soft.
Why do I have to microwave the cake mix?
Since the cake mix has uncooked flour in it that may have pathogens in it, it makes it unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake cake balls recipe.
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Pumpkin Truffles
These pumpkin truffles, with their spiced creamy filling and sweet chocolate coating, will be a welcome addition to this year’s Thanksgiving dessert table.
Prep Time 10 minutes
Total Time 40 minutes
Servings 32
Ingredients
- 2 cups spice cake mix
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 1 cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 cup ginger snap cookies, finely crushed
- 2 tablespoons crushed snaps, optional garnish
- 12 ounces white almond bark
Instructions
- It is important to heat treat the dry cake before adding it to the cream cheese mixture. Add the dry cake mix to a medium-sized heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to completely cool before adding to the cream cheese mixture.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth.
- Add the powdered sugar and continue mixing for 1 to 1½ minutes until smooth.
- Add the pumpkin puree and the pumpkin pie spice. Continue mixing until completely combined.
- Add in the completely cooled cake mix and crushed ginger snaps. Mix just until well incorporated. Cover and chill for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Use a 1 tablespoon cookie scoop to scoop the truffle mix. Roll the truffle into a ball and place it on the prepared baking sheet. Place the baking sheet in the refrigerator to chill for 30 minutes.
- Add the white almond bark to a medium-sized microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.
- Roll the truffle in the melted almond bark. Place the truffle on a fork and gently tap to remove any excess coating. Use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the truffle onto the baking sheet. If you are garnishing the tops with crushed ginger snaps, lightly sprinkle the tops of the coated truffles while the coating is still wet. Allow the coating to completely harden before serving.
Notes
- You can mix all the ingredients in a food processor, but that is up to you. I chose to crush the ginger snaps in the food processor and mix everything together with a mixer.
- Make sure your cream cheese is at room temperature, or you will end up with lumps in your creamy pumpkin filling.
- You can crush the ginger snaps in a gallon-size ziplock and a mallet or a food processor.
- You can slightly dampen your hands with water before rolling the dough into a ball to keep the dough from sticking to your hands.
- Be very careful when melting the almond bark, as it can burn very easily.
Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1270IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg
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Comments
Sheila says
Why do you have to heat and cool the cake mix?
Layne Kangas says
Hi, Sheila – raw flour should be heat treated before being consumed to eliminate any bacteria. Enjoy!