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Pumpkin Truffles

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overhead shot of Pumpkin Truffles with one split in half
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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Table of Contents
  1. Pumpkin Truffles Ingredients
  2. How to Make This Pumpkin Truffles Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
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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.

overhead shot of Pumpkin Truffles with one split in half in a baking dish

Pumpkin Truffles Ingredients

Pumpkin Truffles raw ingredients that are labeled

You’ll need:

  • 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 finely crushed ginger snap cookies + 2 tablespoons crushed snaps for optional garnish
  • 12 ounces white almond bark

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE: You can substitute chocolate almond bark or chocolate candy melts for the white almond bark.

How to Make This Pumpkin Truffles Recipe

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 completely cool before adding to the cream cheese mixture.

STEP TWO: Using either a stand mixer or a medium-sized mixing bowl and a hand mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth.

PRO TIP:

Make sure your cream cheese is at room temperature, or you will end up with lumps in your creamy pumpkin filling.

cream cheese blended in a bowl

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.

pumpkin puree and pumpkin pie spice blended together in a bowl

STEP FIVE: Add in the completely cooled cake mix and crushed ginger snaps. Mix just until well incorporated. Cover with plastic wrap and chill pumpkin mixture for 2 hours.

PRO TIP:

You can crush the ginger snaps in a gallon-size ziplock and a mallet or a food processor.

cake mix and crushed ginger snaps mixed in a bowl

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.

pumpkin mixture rolled into balls and placed on a cookie sheet

STEP EIGHT: Add the white almond bark to a medium size 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.

truffles rolled in the melted bark

How To Serve

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.

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.

Storage

IN THE FRIDGE: Store any leftovers of these pumpkin pie truffles in an airtight container in the refrigerator for up to 5 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.

close up shot of a Pumpkin Truffle with a bite taken out on a plate

These sinfully delicious chocolate-covered pumpkin balls 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 red velvet cake balls recipe.

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overhead shot of Pumpkin Truffles with one split in half

Pumpkin Truffles

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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
  • 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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