Pin it
These compact pumpkin spice treats pack fall's warmth into snackable form. They combine smooth pumpkin puree, homey spices, and crunchy graham bits wrapped in a velvety center, all dunked in creamy white chocolate. They need zero baking time, just 20 minutes of prep, making them perfect for holiday gatherings, Thanksgiving tables, or casual fall snacking. Whip them up ahead and keep them cool—they'll wait patiently for your next craving.
When I brought these to our family meal last autumn, everyone went crazy for them. Even my pie-loving cousin kept reaching for these instead, mentioning they tasted identical to her number one dessert but didn't need any silverware. I've been making them non-stop since—they're my go-to for wowing guests without much work.
Star-Quality Components
- Graham Crackers: The honey variety works best—their light sweetness really complements the pumpkin flavors. Don't use an old box that's been sitting around.
- Pumpkin Puree: Grab plain pumpkin, not the pie filling mix. Canned options give you consistent results every time.
- Cream Cheese: Go with the full-fat version for ultimate creaminess, though lighter versions can work too. Make sure it's room temperature for easy mixing.
- White Chocolate: Try melting discs (Ghirardelli makes good ones) rather than regular chips for a smoother coating. Don't cheap out here—quality shows.
- Spices (Cinnamon, Cloves, Ginger, Allspice, Nutmeg): The fresher your spices, the better your truffles. Check expiration dates before starting.
I once made these with outdated spices and couldn't figure out why they tasted so bland. Now I always check my spice cabinet first—with fresh ingredients, the kitchen smells amazing while I'm working.
Simple Preparation Guide
- Step 1: Break Down Your Base
- Put your whole 14.4-ounce graham cracker package (around 9 sheets) into the food processor. Grind them until you've got fine powder with no chunks, so everything mixes smoothly.
- Step 2: Create Your Mixture
- Throw in 4 ounces of room-temp cream cheese, ½ cup pumpkin puree, ¼ cup powdered sugar, and all your seasonings (1 teaspoon cinnamon, ½ teaspoon each of cloves, ginger, allspice, and nutmeg, with ¼ teaspoon salt). Keep pulsing until everything forms a cohesive, tacky mass that sticks together when squeezed.
- Step 3: Cool It Off
- Transfer your mixture to a bowl and cool it in the fridge for 5 minutes. This helps it firm up enough to handle without sticking everywhere.
- Step 4: Shape Your Bites
- Use a tablespoon to scoop out portions, then roll into 1-inch balls. Move quickly, and if they start getting sticky, pop them back in the fridge. Try to keep them all about the same size.
- Step 5: Quick-Freeze Before Coating
- Cover a baking sheet with parchment, arrange your balls on it, and stick them in the freezer for 15-20 minutes. This keeps them from falling apart in the hot chocolate.
- Step 6: Prepare Your Coating
- Add 12 ounces of white chocolate wafers to a microwave-safe bowl. Heat at 50% power for 30 seconds at a time, stirring between rounds, until everything's smooth—patience pays off here.
- Step 7: Coat and Finish
- Balance a truffle on a fork, submerge it completely in chocolate, lift it out and let extra chocolate drip away. Place it back on the parchment. Add any decorations immediately, before the coating hardens.
Pin it
The pumpkin puree really makes these truffles stand out. My father always says they remind him of his childhood and his mother's homemade pumpkin pies. We always end up fighting over who gets the last one!
Creative Finishing Touches
I always switch up the decorations based on the occasion. Sometimes I just scatter a bit of cinnamon or nutmeg on top for simplicity. Other times I add tiny pieces of crystallized ginger for some kick. When I want to impress, I'll drizzle some melted caramel across the tops—it looks fantastic and tastes even better.
Pin it
Keeping Them Fresh
These treats stay delicious in the refrigerator for about a week if you store them in an airtight container with parchment sheets between layers. I've made them several days before parties with great results. If you want to freeze them for longer storage, just move them to the fridge overnight before you plan to serve them.
Variations For Any Diet
You can easily adjust these to fit different needs. For my veggie-loving sister, I focus on plant-based toppings and bump up the spice levels. I tried using almond flour instead of graham crackers once for a friend watching carbs—turned out surprisingly tasty. Lately, I've been adding a few drops of maple extract to the filling for an extra cozy flavor.
What To Serve Alongside
These truffles taste amazing with hot apple cider or fresh coffee—warm drinks really bring out all those spices. During Thanksgiving, I put them next to a bowl of whipped cream for people to dip into, and everyone loves it. They also travel well to outdoor events if you pack them in a cooler.
Pin it
I can't get enough of these pumpkin spice truffles—they turn basic ingredients into something truly memorable. The contrast between the spiced, creamy middle and sweet outer shell hits all the right notes. They're tiny bites of autumn you can enjoy yourself or share with friends—if you're feeling generous!
Frequently Asked Questions
- → Can I replace white chocolate?
- Absolutely, milk chocolate works great too.
- → How much time will it take?
- Only 15 minutes to prepare, plus chilling.
- → What if the spices are too strong?
- Try swapping them with 3 teaspoons of pumpkin pie spice for a milder taste.
- → Is this beginner-friendly?
- Totally! You mix, chill, and dip—no fancy skills needed.
- → Can these be frozen?
- Yes, they’ll stay tasty for a month in the freezer.