Pumpkin pie truffles are a easy, delicious no-bake dessert with pumpkin puree, cream cheese, graham crackers, and white chocolate.

Our Pumpkin Pie Truffles are a little bite of pumpkin pie heaven! They are so easy to make and a fun twist to regular pumpkin pie. Whether you need a dessert for Thanksgiving or a finger food at your holiday parties, we have you covered with these Pumpkin Pie Truffles. However, we should warn you, they are very addicting.

Recipe Ingredient Notes

To make Pumpkin Pie Truffles, you will need the following ingredients:

white chocolate chips
pumpkin puree
gingersnap cookies
graham cracker crumbs
powdered sugar
ground cinnamon
cream cheese

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Close-up of several round white chocolate-covered truffles, with one partially bitten to reveal a brown crumbly filling. The cookies are displayed on a white surface.

How to Make Pumpkin Pie Truffles

To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted.
Set aside and let cool slightly.
Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate. Mix well until combined and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).
When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30 second increments or until melted. Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up.
Sprinkle with gingersnap crumbs while the chocolate is still runny. Transfer the baking sheet to the refrigerator and chill until the chocolate coating is set.

Storage Suggetions

If you happen to have any leftover pumpkin spice truffles, here’s how you can store them.

Refrigerator: Place leftovers in a single layer in an airtight container. Use wax paper to separate the layers. Refrigerate for up to 7 days.
Freezer: Place truffles in a single layer in an airtight container and use wax paper to separate the layers. Freeze for up to 2 months. When you are ready to serve, pull them out for 30 minutes.

A plate of white chocolate-covered pumpkin spice truffles with a dusting of crumbs, some in focus in the foreground and others blurred in the background.

Explore More Delicious Pumpkin-Flavored Snacks

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

Enjoy More Delicious Truffles Recipes

Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.

Pumpkin Pie Truffles Recipe

5 from 24 votes

Pumpkin pie truffles are a easy, delicious no-bake dessert with pumpkin puree, cream cheese, graham crackers, and white chocolate.

30 truffles

Prep Time 2 30

Total Time 2 30

Save Print Pin

Ingredients

▢ 1 cup white chocolate chips
▢ ½ cup pumpkin puree
▢ ¾ cup finely ground gingersnap cookies
▢ ¾ cup graham cracker crumbs
▢ 2 Tablespoons powdered sugar
▢ ¼ teaspoon ground cinnamon
▢ 4 ounces cream cheese, softened

For Dipping

▢ 2 cups white chocolate chips, melted

For Garnish

▢ 2 Tablespoons gingersnap crumbs, optional garnish

Equipment

Instructions

To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted.
Set aside and let cool slightly.
Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate. Mix well until combined and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).
When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30 second increments or until melted. Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up.
Sprinkle with gingersnap crumbs while the chocolate is still runny. Transfer the baking sheet to the refrigerator and chill until the chocolate coating is set.

Notes

Recipe adapted from Annie’s Eats.

Nutrition

Calories: 138 kcal · Carbohydrates: 16 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 4 g · Cholesterol: 8 mg · Sodium: 61 mg · Potassium: 82 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 692 IU · Vitamin C: 1 mg · Calcium: 45 mg · Iron: 1 mg

Cuisine: American

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Joanna says:

can't wait to try these!!! they look yummmyy

Kathleen says:

These look way too yummy!

Creative Kid Snacks says:

Oh yum! Great alternative to the pie. Going to pin this now!

Amy

Leslie says:

What a delicious looking, unique dessert! I like all these flavors like pumpkin, gingersnaps and white chocolate. :) How pretty for Thanksgiving!
Blessings,
Lelie

Kimberly says:

Oh man, these look sooo yummy. Pumpkin and white chocolate are probably two of my favorite flavors. Thanks for sharing!

Aunt B says:

Yumminess here! I've pinned this one. Thank you.

kickingthescale says:

Just wanted to let you know that I made these "black and white" style with white chocolate and dark chocolate. It was a HUGE hit with the family and with the people in my office. Thanks for such an awesome recipe, this is going in the "family tradition" box for sure.

Our Pinteresting Family says:

Yum these look fantastic. :)

Julie says:

Oh goodness! These look fabulous. Thanks so much for sharing on Marvelous Mondays! I have pinned this recipe as well!

Have a Happy Thanksgiving!

Julie

Katie says:

Thank you for sharing this recipe!!!These were a big hit at Thanksgiving.

Kelly (Our Everyday Harvest) says:

These look absolutely amazing! Thank you for sharing the recipe!

Jill says:

What a neat and yummy idea!

Theresa says:

These look so good! And they are egg-free. Bonus! (Allergy house.)
Pinning these. Thank you so much for sharing your recipe.

Ginger says:

Featuring YOU today! Thanks for linking up to me!

Sheena Lyn says:

These were a huge hit on Thanksgiving. My husband and father were raving about them. Thank you so much for sharing :)

Jeanie says:

Do you have a recipe for gingersnaps, to make the crumbs? I didn't see one when I searched your site. Also, how many cookies would make 3/4 cup of crumbs? Thanks.

Jeanie says:

Thanks!

Jeanie says:

I made these, and they were a success. Do you know if they freeze well? Also, have you considered giving comment-ers the option of subscribing, so they know when someone responds to their comment? Thanks, as always.

Cyd says:

These freeze great in an airtight container!

Jeanie says:

Thank you! It wound up not mattering - I'd taken them to work and they were all eaten. Funny thing - When you've had them out of the fridge for a while, the filling expands and breaks the shell! :-)

Jill says:

I made these at least three times last holiday season. They were a huge hit every time. I'm sure I'll have to make them again this year or else I'll hear about it! People's faces just light up when they taste them!

Laura says:

These look incredibly yummy... Cannot wait to make them! My daughter in law will be my BFF if In make them for her! ;-) Thanks for the recipe!

Morgan says:

These look fantastic and I'd love to bring them to my Thanksgiving dinner. I did have a question, though. When you add the ingredients to the cooled white chocolate in the beginning, how does the chocolate not seize up when the cooler ingredients are added? If they are all at room temperature (including the cream cheese), will it be OK? I have had an incredible amount of trouble with chocolate in the past and would love any tips!

Cyd says:

The ingredients are not that cool so the white chocolate does not seize up. After you mix it all together, that is when you cool it down so it can set up and be rolled into balls. These are fine to set out for a few hours for your Thanksgiving dinner. Would refrigerate after a few hours to be safe.

Kennyatta says:

Well you could do what my dad and I did when I was little and I still do occasionally today if I don't just bake the filling in a pie pan: dig a spoon into the pie and just eat the filling and leave the crust. We drove mom nuts doing this LOL

Sandy_of_WV says:

Wondering if anyone has made these... "without" ...gingersnap cookie crumbs? Dislike that flavor -- thinking of making with 1½ cups graham cracker crumbs instead.

Amanda says:

Did you just do the dark chocolate on the outside?

Diana says:

Sampled a frozen pumpkin ball prior to dipping in white chocolate. Oh my! These are going to be deadly! :) I used fresh pumpkin purée... it was divine.

Cyd says:

We used white chips on the outside.

Amanda says:

Making these for our Thanksgiving celebration tomorrow. I used the new Greek Cream Cheese and so far has seemed to work well. One question - the filling is not as thick as say oreo truffles are - Can you add extra cookie/graham crumbs to thicken up the filling a bit without ruining the flavor? Has anyone tried this? I added extra cinnamon and I also added some homemade pumpkin pie spice to increase the flavor in mine (my husband always complains that pumpkin recipes are too bland) and it worked out beautifully - the flavor is perfect for us. Letting the filling sit in fridge overnight and finishing in the morning. Hoping I have enough time!!

Baker Sam says:

These look amazing .... Can you by chance tell me how many ginger snaps I will need is one box enough ???

Cyd says:

One box will be plenty. Should even have some left over for munching!!

Diamond says:

Wow!!! Rave reviews from all who enjoyed them. These truffles will not disappoint even those who didn't want to like them !! Fantastic recipe, no changes needed and how lovely you shared it with us all....Bless.

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Joanna says:

can't wait to try these!!! they look yummmyy
Kathleen says:

These look way too yummy!
Creative Kid Snacks says:

Oh yum! Great alternative to the pie. Going to pin this now!

Amy
Leslie says:

What a delicious looking, unique dessert! I like all these flavors like pumpkin, gingersnaps and white chocolate. :) How pretty for Thanksgiving!
Blessings,
Lelie
Kimberly says:

Oh man, these look sooo yummy. Pumpkin and white chocolate are probably two of my favorite flavors. Thanks for sharing!
Aunt B says:

Yumminess here! I've pinned this one. Thank you.
kickingthescale says:

Just wanted to let you know that I made these "black and white" style with white chocolate and dark chocolate. It was a HUGE hit with the family and with the people in my office. Thanks for such an awesome recipe, this is going in the "family tradition" box for sure.
Our Pinteresting Family says:

Yum these look fantastic. :)
Julie says:

Oh goodness! These look fabulous. Thanks so much for sharing on Marvelous Mondays! I have pinned this recipe as well!

Have a Happy Thanksgiving!

Julie
Katie says:

Thank you for sharing this recipe!!!These were a big hit at Thanksgiving.
Kelly (Our Everyday Harvest) says:

These look absolutely amazing! Thank you for sharing the recipe!
Jill says:

What a neat and yummy idea!
Theresa says:

These look so good! And they are egg-free. Bonus! (Allergy house.)
Pinning these. Thank you so much for sharing your recipe.
Ginger says:

Featuring YOU today! Thanks for linking up to me!
Sheena Lyn says:

These were a huge hit on Thanksgiving. My husband and father were raving about them. Thank you so much for sharing :)
Jeanie says:

Do you have a recipe for gingersnaps, to make the crumbs? I didn't see one when I searched your site. Also, how many cookies would make 3/4 cup of crumbs? Thanks.
Jeanie says:

Thanks!
Jeanie says:

I made these, and they were a success. Do you know if they freeze well? Also, have you considered giving comment-ers the option of subscribing, so they know when someone responds to their comment? Thanks, as always.
Cyd says:

These freeze great in an airtight container!
Jeanie says:

Thank you! It wound up not mattering - I'd taken them to work and they were all eaten. Funny thing - When you've had them out of the fridge for a while, the filling expands and breaks the shell! :-)
Jill says:

I made these at least three times last holiday season. They were a huge hit every time. I'm sure I'll have to make them again this year or else I'll hear about it! People's faces just light up when they taste them!
Laura says:

These look incredibly yummy... Cannot wait to make them! My daughter in law will be my BFF if In make them for her! ;-) Thanks for the recipe!
Morgan says:

These look fantastic and I'd love to bring them to my Thanksgiving dinner. I did have a question, though. When you add the ingredients to the cooled white chocolate in the beginning, how does the chocolate not seize up when the cooler ingredients are added? If they are all at room temperature (including the cream cheese), will it be OK? I have had an incredible amount of trouble with chocolate in the past and would love any tips!
Cyd says:

The ingredients are not that cool so the white chocolate does not seize up. After you mix it all together, that is when you cool it down so it can set up and be rolled into balls. These are fine to set out for a few hours for your Thanksgiving dinner. Would refrigerate after a few hours to be safe.
Kennyatta says:

Well you could do what my dad and I did when I was little and I still do occasionally today if I don't just bake the filling in a pie pan: dig a spoon into the pie and just eat the filling and leave the crust. We drove mom nuts doing this LOL
Sandy_of_WV says:

Wondering if anyone has made these... "without" ...gingersnap cookie crumbs? Dislike that flavor -- thinking of making with 1½ cups graham cracker crumbs instead.
Amanda says:

Did you just do the dark chocolate on the outside?
Diana says:

Sampled a frozen pumpkin ball prior to dipping in white chocolate. Oh my! These are going to be deadly! :) I used fresh pumpkin purée... it was divine.
Cyd says:

We used white chips on the outside.
Amanda says:

Making these for our Thanksgiving celebration tomorrow. I used the new Greek Cream Cheese and so far has seemed to work well. One question - the filling is not as thick as say oreo truffles are - Can you add extra cookie/graham crumbs to thicken up the filling a bit without ruining the flavor? Has anyone tried this? I added extra cinnamon and I also added some homemade pumpkin pie spice to increase the flavor in mine (my husband always complains that pumpkin recipes are too bland) and it worked out beautifully - the flavor is perfect for us. Letting the filling sit in fridge overnight and finishing in the morning. Hoping I have enough time!!
Baker Sam says:

These look amazing .... Can you by chance tell me how many ginger snaps I will need is one box enough ???
Cyd says:

One box will be plenty. Should even have some left over for munching!!
Diamond says:

Wow!!! Rave reviews from all who enjoyed them. These truffles will not disappoint even those who didn't want to like them !! Fantastic recipe, no changes needed and how lovely you shared it with us all....Bless.