Pumpkin Spice Truffles

These tiny pumpkin spice truffles pack all the cozy fall feels in just one bite. They combine smooth pumpkin puree with warm spices and crunchy graham crackers into a creamy center, then get dunked in silky white chocolate. You won't need your oven—just spare 20 minutes and you'll have delightful treats ready for family gatherings, Thanksgiving tables, or casual weekend brunches. Make them ahead and keep them cool in your fridge, so they're always on hand when you want something sweet.

I whipped these up for our family meal last autumn, and everyone went crazy for them. Even my pie-loving cousin kept snagging them instead, saying they tasted just like her fave dessert but without needing plates or forks. Now I can't stop making them—they're my go-to way to wow people without wearing myself out.

Tasty Components That Shine

• Graham Crackers: Go for the honey kind—they add just the right sweetness that works beautifully with pumpkin. Get a new box for maximum flavor.
• Pumpkin Puree: Grab the plain stuff, not pie filling. Canned pumpkin works best for consistency and smoothness.
• Cream Cheese: Pick the full-fat version for that luxurious mouthfeel, though you can use low-fat in a pinch. Just make sure it's room temperature for easy mixing.
• White Chocolate: Look for melting discs (Ghirardelli works great) since they melt better than regular chips and create a prettier finish. Quality really counts here.
• Spices (Cinnamon, Cloves, Ginger, Allspice, Nutmeg): Make sure your spices aren't sitting in your cabinet for years. Fresh ones will make these truffles smell and taste amazing.

I found out the tough way that old spices can really mess up the flavor—one time I used some nutmeg that had been sitting around forever, and the truffles tasted flat. Now I always check my spice jars first, and the wonderful aroma fills my kitchen every single time.

Simple Steps To Follow

Step 1: Break Down the Crackers

Put a 14.4-ounce box of graham crackers (roughly 9 sheets) into your food processor. Pulse until you've got fine powder—no big pieces should remain so everything mixes smoothly.

Step 2: Mix Your Filling

Throw in 4 ounces of room-temp cream cheese, ½ cup pumpkin puree, ¼ cup powdered sugar, and all your spices (1 teaspoon cinnamon, ½ teaspoon each of cloves, ginger, allspice, and nutmeg, plus ¼ teaspoon salt). Pulse everything until you've got a smooth, tacky mixture that sticks together when squeezed.

Step 3: Cool the Mixture

Transfer everything to a bowl and let it sit in the fridge for 5 minutes. This helps it firm up enough to handle without sticking to your fingers.

Step 4: Shape Your Truffles

Take tablespoon-sized scoops and roll them into 1-inch balls. Don't dawdle, and if they start getting too soft, pop them back in the fridge. Try to make them as round as possible.

Step 5: Prep for Coating

Put some parchment on a tray, place your balls on it, and stick them in the freezer for 15-20 minutes. This keeps them from melting when they touch the warm chocolate.

Step 6: Get Chocolate Ready

Put 12 ounces of white chocolate wafers in a microwave-safe bowl. Heat at 50% power for 30 seconds at a time, giving it a good stir between zaps, until it's completely smooth—don't hurry or you'll end up with lumps.

Step 7: Coat and Finish

Balance a truffle on a fork, lower it into the chocolate, then lift it out and let excess drip off. Place it back on the parchment. Add any toppings like gold dust or graham bits right now before the coating hardens.

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I really love using real pumpkin in these—it gives them that authentic taste. My father, who grew up eating his mom's homemade pumpkin pies, says they remind him of childhood. We always end up fighting over who gets the last one whenever I make a batch!

Creative Finishing Touches

I enjoy switching up the toppings depending on my mood. Sometimes I just sprinkle a bit of cinnamon or nutmeg for something basic. Small pieces of crystallized ginger add an unexpected zing. When I want to get fancy, I'll drizzle some melted caramel over the top—it looks amazing and tastes even better.

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Keeping Them Fresh

These truffles stay good in the fridge for about a week—just store them in a sealed container with parchment between layers so they don't stick together. I've made them several days before parties with no problems at all. If you freeze them, let them thaw overnight in the fridge before you serve them.

Custom Variations

You can easily change these to suit different needs. For my veggie-loving sister, I avoid any meat-based toppings and focus more on the spices. I once tried making them lower-carb by swapping in almond flour instead of graham crackers—they were still tasty. My newest trick is adding a tiny bit of maple extract to the filling for an extra cozy touch.

Tasty Companions

These truffles taste amazing with hot apple cider or coffee—the heat brings out all those spicy notes. During Thanksgiving, I put out some whipped cream nearby for dipping, and everybody loves it. They even travel well to outdoor gatherings, staying firm in a cooler without any issues.

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I can't get enough of these pumpkin spice truffles—basic ingredients transformed into something truly magical. The contrast between that spiced, creamy inside and sweet chocolate outside hits the spot every time. They're little bites of fall you can enjoy yourself or share with others if you're feeling generous.

Frequently Asked Questions

→ Can I switch to milk chocolate?

Sure, it’s a delicious alternative to white chocolate.

→ How long does prep take?

Roughly 15 minutes, plus some chilling.

→ Can I tone down the spices?

Swap them with 3 teaspoons of pumpkin pie spice.

→ Is this beginner-friendly?

Absolutely! No baking, just mix and coat.

→ Can I freeze leftovers?

Yes, they’ll stay good in the freezer for a month.