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White Chocolate Pumpkin Pie Truffles

Creamy and spiced pumpkin pie flavors in bite-sized truffles coated in sweet white chocolate, perfect for holiday gatherings or a cozy fall treat.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the truffles
  • 1 cup pumpkin purée Canned or homemade
  • 1 cup crushed graham crackers About 8–10 full crackers
  • 1 teaspoon pumpkin pie spice Adjust if using spiced pumpkin pie filling
  • 1/2 cup powdered sugar To taste, reduce if using pie filling
  • 1 cup white chocolate chips Can use higher cocoa butter content for less sweetness
  • 2 tablespoons cream cheese Softened but not melted
  • Additional graham cracker crumbs For coating

Method
 

Preparation
  1. In a medium bowl, combine the pumpkin purée, crushed graham crackers, pumpkin pie spice, powdered sugar, and softened cream cheese. Stir until evenly mixed and smooth.
  2. Cover the bowl and chill the mixture in the refrigerator for about 30 minutes so it firms up and is easier to handle.
  3. Use a small scoop or spoon to portion the chilled mixture into bite-sized balls (roughly 1 inch). Roll each portion between your palms to make smooth truffles.
Coating
  1. Melt the white chocolate chips in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler.
  2. Dip each truffle into the melted white chocolate, using a fork to lift it out and tapping gently to let excess drip off. Place coated truffles on a parchment-lined tray.
  3. Immediately roll or sprinkle the truffles with additional graham cracker crumbs for a crunchy exterior.
Chilling
  1. Refrigerate the tray until the chocolate sets, about 15–30 minutes.
  2. Serve chilled. Keep extras refrigerated until ready to enjoy.

Notes

Store in an airtight container in the refrigerator for up to 5 days. These truffles are freezer-safe for up to 1 month; thaw in the refrigerator before serving. If left at room temperature longer than two hours, they should be discarded.