Name: Pumpkin Cream Cheese Truffles Recipe
Prep time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 ½ cups gingersnap cookie crumbs (about 30 cookies); ¼ cup graham cracker crumbs (about 3 ½ whole crackers); 2 ounces cream cheese, room temperature; 2 tablespoons powdered sugar; ¼ cup pumpkin puree; ¼ teaspoon ground cinnamon; Pinch salt; ½ cup white chocolate chips; 2 cups chopped white almond bark

If you’re looking for a sweet little treat that captures all the cozy vibes of fall, you absolutely have to try this Pumpkin Cream Cheese Truffles Recipe. These bite-sized delights pack a flavorful punch with the perfect blend of spicy gingersnap crumbs, creamy pumpkin filling, and a luscious white chocolate coating. I first made these for a family gathering, and let me tell you, my relatives couldn’t stop raving about them! They’re surprisingly easy to whip up, and once you get the hang of the technique, you’ll find yourself craving them all season long.

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Why You’ll Love This Recipe

Irresistible Flavor: The perfect harmony of pumpkin, cinnamon, and gingersnap spices creates a rich, seasonal taste everyone will adore.
No-Bake Ease: You don’t have to turn on the oven—just a bit of mixing and dipping, and you’re there.
Great for Gifting: These truffles make charming homemade gifts that look as pretty as they taste.
Crowd Pleaser: My family goes crazy for these, and I bet yours will too!

The image shows a group of round white chocolate-coated balls sitting in white paper cups arranged on a textured brown surface. Each ball has a smooth, shiny white coating dusted lightly with a golden brown powder on top. One ball is bitten into, revealing a soft, dense, light brown center inside with a slightly crumbly texture. The white paper cups have ridged edges, neatly holding each chocolate ball, and the overall arrangement is close together, filling the frame. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cream Cheese Truffles, pumpkin truffles, no-bake fall treats, holiday dessert ideas, easy pumpkin sweets

Ingredients You’ll Need

The secret to these luscious Pumpkin Cream Cheese Truffles Recipe is in how the ingredients come together—the gingersnap and graham cracker crumbs add texture and spice, while the cream cheese and pumpkin puree give you that silky smooth base. When shopping, aim for good-quality pumpkin puree—canned works fine as long as it’s 100% pumpkin and not pie filling.

Flat lay of a small mound of golden brown gingersnap cookie crumbs, a neat heap of light tan graham cracker crumbs, a square of smooth cream cheese, a small white ceramic bowl of bright orange pumpkin puree, a tiny white ceramic bowl with fine ground cinnamon, a pinched pile of coarse salt crystals, a small white ceramic bowl filled with pure white powdered sugar, a white ceramic bowl holding glossy white chocolate chips, and a plate with irregular chunks of white almond bark, all neatly arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Cream Cheese Truffles, pumpkin truffles, no-bake fall treats, holiday dessert ideas, easy pumpkin sweets

Gingersnap cookie crumbs: I like to crush whole cookies yourself for better control over the crumb size and freshness.
Graham cracker crumbs: Adds a mellow sweetness and extra crunch—freshly crushed is best, but you can buy pre-made.
Cream cheese: Make sure it’s at room temperature to mix smoothly without lumps.
Powdered sugar: Gives the truffles that subtle sweetness and smooth texture, no graininess.
Pumpkin puree: Not pumpkin pie filling—this keeps the flavor pure and avoids extra sugar or spices.
Ground cinnamon: Just a pinch wakes up those warm, fall flavors.
Salt: Enhances and balances the sweetness perfectly.
White chocolate chips: Melted for mixing, they add creaminess and sweetness inside the truffle.
Chopped white almond bark: This coatings melts beautifully for dipping and hardens with a satisfying snap.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to switch things up depending on my mood or the occasion, and this Pumpkin Cream Cheese Truffles Recipe is super flexible for that. Feel free to make these your own with a few tweaks—you might find a new family favorite!

Spiced Up: I sometimes add a pinch of nutmeg or ginger to the filling for extra warmth, and it’s a game changer.
Chocolate Lovers: Swap white almond bark for semi-sweet or dark chocolate coating for a richer finish.
Nut-Free: Use allergy-friendly coating options or omit nuts if almond bark contains them.
Mini Truffles: Make smaller bite-sized balls for party platters or kid-friendly snacks.
Festive Toppings: Try rolling the dipped truffles in crushed candy canes or colored sugar for holidays.

How to Make Pumpkin Cream Cheese Truffles Recipe

Step 1: Create Your Cozy Pumpkin Mixture

Start by combining the gingersnap cookie crumbs, graham cracker crumbs, cream cheese, powdered sugar, pumpkin puree, cinnamon, and a pinch of salt in a large bowl. I prefer using my stand mixer with the paddle attachment, but a handheld mixer works perfectly too. Mix on medium speed until everything is perfectly incorporated—smooth, but still thick enough to hold its shape. This part is key—you want no lumps, but the mixture shouldn’t be runny.

Step 2: Melt in the White Chocolate Chips

Melt your white chocolate chips gently in the microwave at 50% power, stirring every 20 seconds to prevent burning. It usually takes about a minute, but keep a close eye. Once melted, stir it gently into your pumpkin-crumb mixture, making sure to scrape the sides and bottom of the bowl to blend everything evenly. This extra step adds creaminess and sweetness inside the truffles that makes all the difference.

Step 3: Chill Before Rolling

Cover the mixture and pop it into the fridge for at least 2 hours—or until firm enough to roll. Trust me, taking your time here pays off. It’ll be easier to handle and keep your truffles from turning into sticky messes.

Step 4: Shape the Truffles

Use a small cookie scoop or tablespoon to portion out heaping teaspoons of the chilled mixture. Roll each into a small, smooth ball with your hands, placing them on a parchment-lined baking sheet. I keep the balls in the fridge as I go along to keep them firm—it really helps with dipping later.

Step 5: Melt the Almond Bark for Coating

Chop the white almond bark into small pieces and melt it in the microwave using the same 50% power method, stirring every 20 seconds. This gentle melting prevents scorching and keeps the coating smooth and glossy.

Step 6: Dip and Decorate

Drop a few truffles at a time into the melted almond bark, then use a fork or spoon to coat them thoroughly. Lift them out and tap off the excess chocolate before carefully placing them back on the parchment paper. If you want, sprinkle extra crumbs or a touch of cinnamon on top immediately for a lovely finishing touch.

Step 7: Let Them Set

Pop the dipped truffles into the fridge for about 30 minutes until the chocolate hardens. Then, they’re ready to enjoy! Or, pop them in the fridge or freezer to keep fresh until you’re ready to serve.

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Pro Tips for Making Pumpkin Cream Cheese Truffles Recipe

Use Room Temperature Cream Cheese: It blends in smoothly with the crumb mixture, helping avoid lumps and ensuring a creamy consistency.
Temper Your Chocolate: Stir regularly as you melt to keep the chocolate glossy and prevent burning — it makes dipping easier and prettier.
Keep Truffles Chilled Between Steps: If at any point your hands get too warm and the mixture softens, pop the balls back in the fridge to firm up before dipping.
Don’t Rush the Chill Time: Letting the mix firm up fully before rolling avoids sticky hands and misshapen truffles.

How to Serve Pumpkin Cream Cheese Truffles Recipe

A close-up shot of white chocolate truffles arranged in natural brown paper cups on a rustic wooden tray, all set on a white marbled surface. One truffle sits on top of another, showing a bite revealing a dense, smooth, brown filling inside. The white chocolate coating is smooth with light brown powder sprinkled on top of the truffles. A blurred orange object is seen in the far background. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cream Cheese Truffles, pumpkin truffles, no-bake fall treats, holiday dessert ideas, easy pumpkin sweets

Garnishes

I love sprinkling a little extra cinnamon or crushed gingersnap crumbs on top of these truffles after dipping—they add a subtle crunch and a pretty rustic look. Sometimes I add a tiny drizzle of melted dark chocolate for contrast, which makes them feel extra special.

Side Dishes

Serving these with a cup of warm chai tea or a rich coffee is my go-to—it complements the spices and creamy pumpkin perfectly. If I’m hosting, I sometimes add some fresh fruit or a little cheese plate alongside for balance.

Creative Ways to Present

For holiday parties, I like arranging the truffles in colorful mini cupcake liners or on decorative trays lined with autumn leaves or parchment paper stamped with fall motifs. Wrapping small boxes tied with twine makes for a charming edible gift that’s bound to impress.

Make Ahead and Storage

Storing Leftovers

I keep leftover truffles in an airtight container in the fridge, layered between sheets of parchment paper to keep them from sticking. They stay fresh and delicious for up to a week—perfect for nibbling slowly or unexpected guests.

Freezing

These truffles freeze beautifully! Just place them on a baking sheet lined with parchment and freeze until solid, then transfer to a freezer-safe bag or container. When you want to enjoy, just thaw in the fridge overnight—no compromise on flavor or texture.

Reheating

Since these are chilled treats, I don’t recommend reheating but rather bringing them to room temperature for about 15 minutes before serving. This softens the cream cheese center slightly, making every bite melt-in-your-mouth delightful.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree in this Pumpkin Cream Cheese Truffles Recipe?

It’s best to stick with pure pumpkin puree because pumpkin pie filling contains added sugar and spices that can throw off the balance of flavors and sweetness in the truffles. Using puree lets you control the spices yourself and keep the flavor fresh and natural.
What can I substitute for white almond bark in this recipe?

If you don’t have white almond bark, good-quality white chocolate chips or wafers are a great alternative for coating your truffles. Just be sure to melt them gently to avoid burning. You might find the texture slightly different, but the result will still be delicious.
How do I keep my truffles from melting while handling?

Keep your hands cool and work quickly when rolling the truffles. If the mixture starts to soften too much, pop the balls back into the fridge for 10-15 minutes before continuing. Chilling between batches keeps the process neat and easy.
Can I make these Pumpkin Cream Cheese Truffles Recipe vegan?

Yes! Swap the cream cheese for a plant-based cream cheese alternative and use vegan white chocolate or almond bark substitutes. Just keep in mind melting and coating times might vary slightly with different products.
How long do these truffles last?

Stored in an airtight container in the fridge, these truffles stay fresh for up to a week. For longer storage, freezing is your best bet, and they keep well for up to 2 months frozen.

Final Thoughts

This Pumpkin Cream Cheese Truffles Recipe is one of those magic little desserts that’s easy enough for beginners but impressive enough to share with friends and family. I love how they combine classic fall flavors with a rich, creamy texture that melts in your mouth—every bite feels like a cozy hug. Give yourself a couple hours and a quiet afternoon, and I promise these truffles will become your new seasonal staple. Trust me, your taste buds and your loved ones will thank you!