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Chocolate Dipped Pumpkin Truffles (So Easy!)

These Pumpkin Truffles are a simple no-bake fall dessert made with cream cheese, pumpkin puree, and pumpkin pie spice! Perfect for gifting or serving at parties!

photo of woman holding a white plate full of chocolate covered pumpkin truffles

Creating These Pumpkin Cheesecake Truffles

One of my all-time favorite things about fall is pumpkin everything. Think: Pumpkin Spice Latte from Starbucks, pumpkin pies (normal sized and of course mini’s), and I especially love pumpkin décor for the house. Pumpkin might even be circulating in my blood.

I love to be able to seek out unconventional uses of pumpkin too, such as in these Pumpkin Truffles. It almost doesn’t make sense to make a pumpkin pie into a truffle, but once you take your first bite, you won’t be able to stop yourself. And that’s when you know you’ve done the right thing!

I found a recipe that is pretty similar to mine a few weeks back, and although I thought that one looked amazing, I wanted to give it my own spin.

I am really impressed with the turnout of these Pumpkin Pie Truffles, and I hope you love them as much as I do.

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Tools Needed to Make these Pumpkin Truffles

Here is a quick overview of some of the kitchen tools that will be helpful to have on hand when preparing this truffle recipe:

  • Stand Mixer – to make the pumpkin truffle filling. You could also use a large mixing bowl and a hand mixer, or a food processor would probably work as well.
  • Measuring Cups and Spoons – to measure all of the ingredients.
  • Spatula – to scrape the sides of the bowl as you mix the ingredients.
  • Medium Mixing Bowl – to combine the dry ingredients in.
  • Microwave Safe Small Bowls – to melt the chocolate in and use for dipping. You could also use a double boiler to melt the chocolate, especially if you prefer to temper the chocolate, then transfer to bowls for dipping.
  • Parchment Paper – to line the baking sheets.
  • Large Baking Sheets – to hold the pumpkin truffles while chilling and after dipping.
  • Dipping Tools – these dipping tools are useful for holding the truffles when dipping in the chocolate, but a fork also works.
  • Cookie Scoop – a 1 inch cookie scoop (or smaller if you like) to scoop the truffle balls or use a truffle mold.
photo of ingredients to make pumpkin truffles

Ingredients in Pumpkin Truffles

For this pumpkin truffles recipe, you will need:

  • Pumpkin puree
  • Pumpkin pie spice
  • Cream cheese
  • Graham cracker crumbs
  • Powdered sugar
  • Dark chocolate
  • Canola oil

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

step by step photos showing how to make pumpkin truffles

How to Make Pumpkin Truffles

This is one of the easiest no-bake pumpkin desserts I’ve ever made! Here’s a look at how the pumpkin spice truffles are made:

First, make the creamy filling for the pumpkin truffles:

  1. Combine dry ingredients – graham cracker crumbs, sugar, and pumpkin spice seasoning.
  2. Then, in the bowl of a stand of a stand mixer, combine the pumpkin puree, vanilla extract, and cream cheese until well blended.
  3. After that, combine the graham cracker crumb mixture with the pumpkin mixture using the stand mixer.
  4. Transfer the pumpkin truffle filling to the freezer to harden. When hard, remove from freezer scoop into 1-inch balls. Place the balls on a parchment-lined baking sheet. After rolling all the balls, transfer the baking sheet to the freezer.
photo of woman making chocolate coating for pumpkin truffles

Then, melt the chocolate and dip the truffles.

  1. Meanwhile, melt the chocolate mixture for dipping. Dip the hardened truffles into the chocolate mixture to fully cover, shake off excess chocolate.
  2. After that, place the dipped ball back on the prepared baking sheet until the chocolate coating has hardened.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

photo of pumpkin truffle filling being rolled into balls

How to Decorate Pumpkin Truffles

Want to get a little extra fancy and decorate these homemade pumpkin truffles after you dip them in chocolate? Here are a few ideas and tips:

Sprinklesgold sprinkles, pumpkin sprinkles, orange sprinkles, or chocolate sprinkles would all look great as an embellishment! For sprinkles, you’ll want to apply them while the chocolate coating is still wet, otherwise they won’t stick to the top of the truffles.

Crumbs – graham cracker crumbs or gingersnap crumbs could also be sprinkled on top while the outer coating is wet.

Nuts – pecans taste great with pumpkin, so chopped pecans would taste good and provide a nice color contrast.

Chocolate Drizzle – after the outer coating dries, you can drizzle the tops with dark chocolate, white chocolate, or milk chocolate. You’ll want to use something like one of these squeeze applicator bottles and put the melted chocolate for drizzling in the bottle.

Pumpkin Pie Spice or Cinnamon – dust the tops of the pumpkin truffles with pumpkin pie spice or cinnamon.

overhead photo of a plate of decorated chocolate coated pumpkin truffles

How to Store Pumpkin Truffles

For best results, store the pumpkin cheesecake truffles in the refrigerator in an airtight container until ready to eat, up to two weeks.

Storing the truffles at room temperature will make them too soft, and freezing them will make them too hard to eat. Storing in the fridge is the ideal way to eat them.

Can I Use Low-Fat Cream Cheese?

No, I recommend using full-fat cream cheese in this recipe. Full-fat cream cheese sets up better and helps hold together the truffle filling.

Tips for Making No-Bake Pumpkin Truffles

  • Make sure you use real pumpkin puree and not pumpkin pie mix. Pumpkin puree is 100% pure pumpkin and nothing else. Pumpkin pie mix has spices, sugar, etc. added.
  • You could use milk or white chocolate instead of dark chocolate, but I’m of the mindset that dark chocolate and pumpkin are best friends. Feel free to go your own route there though.
  • When you are dipping these truffles in chocolate, it may be best to have a few different bowls of the chocolate. The truffle mixture is soft, even after hardening in the freezer for a little while, and it will start to “contaminate” the chocolate. I dipped mine in two different bowls of chocolate to make sure the chocolate texture didn’t get too altered in the dipping process.
  • Feel free to decorate the no-bake truffles as desired, but my personal favorite is the chocolate drizzle with pumpkin pie spice on top. That way people really know what they are getting into when they take a bite.
photo of a white plate full of chocolate and white chocolate dipped pumpkin truffles that have been decorated with sprinkles and nuts

Substitutions for Ingredients in these Pumpkin Truffles

Typically I don’t recommend making a bunch of substitutions when preparing a new recipe. When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.

However, if you do choose to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t have a building effect of multiple poor substitutions.

What Can I Substitute for Graham Cracker Crumbs?

You could use gingersnap crumbs (if they’re the crunchy gingersnaps) in place of the graham cracker crumbs. If you don’t have graham cracker crumbs, you can make your own by crushing regular graham crackers.

Can I Make Gluten-Free Pumpkin Truffles?

Yes! Simply use your favorite gluten-free graham crackers in place of those containing gluten.

What Can I Substitute for Pumpkin Pie Spice?

If you want a gingerbread pumpkin flavored truffle recipe, try using this Homemade Gingerbread Spice instead of Pumpkin Pie Spice! You could also just use ground cinnamon in place of the pumpkin pie spice.

Can I Coat Pumpkin Truffles in White Chocolate?

Yes! You can use melted white chocolate in place of dark chocolate if you prefer to make white chocolate pumpkin truffles. Just make sure that it is good quality white chocolate, not white chocolate chips.

Here are some suggested real white chocolate options to consider:

photo of woman holding a pumpkin truffle with a bite out of it showing the pumpkin filling center

Try this Easy Pumpkin Truffle Recipe!

Next time you’re looking for a recipe for homemade truffles, give these Pumpkin Truffles a try!

Did you think they were the perfect treat for pumpkin season or a fun treat for your Thanksgiving dessert table? Leave a comment below and give it a review for others to see what you thought of this delicious truffle recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of these Pumpkin Truffles!

More Pumpkin Recipes:

Be sure to check out these 25 Pumpkin Recipes! If, like me, you have a pumpkin hoarding problem, you now have a very good excuse.

This Pumpkin Cobbler recipe is totally homemade, no cake mix required! It features a spiced streusel topping and a creamy pumpkin filling.

A chocolate cookie crust, creamy pumpkin filling, and chocolate ganache topping make this the best Chocolate Pumpkin Cheesecake ever! So good during the holiday season!

This homemade Pumpkin Custard is incredibly easy to prepare and makes for a wonderful fall dessert. Perfect for family gatherings!

This Pumpkin Pudding recipe is the perfect way to celebrate fall! It is easy to prepare, super creamy, and full of all your favorite fall spices. 

These No Bake Layered Pumpkin Cheesecake Jars feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling. They’re like cute little individual pumpkin cheesecakes!

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Pumpkin Pie Truffles

Pumpkin Pie Truffles

Yield: 2 dozen
Prep Time: 2 hours
Additional Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes

Amazingly delicious pumpkin pie turned bite sized into these Pumpkin Pie Truffles, and dipped in delicious dark chocolate!


For the Truffle Filling

  • 2/3 cup Pumpkin Puree
  • 1 teaspoon Vanilla Extract
  • 1 (8 oz) package Cream Cheese, softened
  • 1 1/2 cup Graham Cracker Crumbs
  • 1 teaspoon Pumpkin Pie Spice
  • 1/3 cup Powdered Sugar

For the Chocolate Coating

  • 12 ounces Dark Chocolate
  • 1/4 cup Canola Oil or Melted Coconut Oil, or enough to get desired dipping consistency


Make the Pumpkin Truffle Filling

  1. Add the pumpkin puree, vanilla extract, and softened cream cheese to the bowl of a stand mixer (a hand mixer also works).
  2. Mix well to combine, periodically turning the mixer off and scraping down the sides using a spatula, then restarting the mixer, to ensure that the ingredients are evenly mixed
  3. In a small mixing bowl, combine the graham cracker crumbs, pumpkin pie spice, and powdered sugar. Whisk until well mixed.
  4. Add the dry ingredients to the pumpkin and cream cheese mixture and mix until the two are combined. Again, stoping the mixer to scrap down the sides as needed.
  5. Transfer the mixture to a freezer-safe bowl, cover with a lid or plastic wrap, and place the pumpkin truffle filling in the freezer for 30-60 minutes, or until hardened.
  6. Once hardened, remove from freezer, and using a 1" cookie scoop, scoop out balls of pumpkin mixture, forming slightly in the palm of your hand. Alternatively, you may use a truffle mold.
  7. Place on a parchment-lined cookie sheet. Continue until all the pumpkin mixture is used up, and place back in freezer for another 30-60 minutes to harden.

Preparing the Chocolate Coating

  1. Melt the chocolate with the oil in a microwave-safe dish in 30 second intervals in the microwave, stirring after every 30 seconds, until the chocolate is fully melted.
  2. Divide the chocolate into two separate dipping bowls (for ease of dipping), and add in any additional oil if needed to thin out.

Coating the Pumpkin Truffles in Chocolate

  1. Using a fork or a truffle dipping tool, dip the hardened truffles into the chocolate mixture to fully cover.
  2. Remove, tap on the edge of the bowl to remove any excess chocolate, and slide back onto the parchment-lined cookie sheet.
  3. Continue until all truffles are coated, switching dipping bowls if the first chocolate bowl gets too much pumpkin mixture in it. Decorate as desired.
  4. Store in the refrigerator until ready to eat, up to two weeks.


Decorating Ideas

  • Sprinkles - you'll want to apply them while the chocolate coating is still wet, otherwise they won't stick to the top of the truffles.
  • Nuts - pecans taste great with pumpkin, so chopped pecans would taste good and provide a nice color contrast. Sprinkle them on top white the chocolate is wet.
  • Chocolate Drizzle - drizzle the tops with dark chocolate, white chocolate, or milk chocolate once the outer coating has hardened.
  • Pumpkin Pie Spice or Cinnamon - dust the tops of the pumpkin truffles with pumpkin pie spice or cinnamon.

How to Store these Pumpkin Truffles

Storing the truffles at room temperature will make them too soft, and freezing them will make them too hard to eat. Storing in the fridge is the ideal way to eat them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 138Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 32mgCarbohydrates 15gFiber 1gSugar 10gProtein 1g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

This recipe was originally written on 11/27/13 by Carla of Carla’s Confections Blog. It has been edited by Good Life Eats to include additional information.


Friday 31st of October 2014

i dont know if i did something wrong, but i had a really hard time getting the filling to harden in the freezer. i think i was up to an hour, and they were barely hard enough to scoop, but when i tried to roll them they just about melted in my hands. so i just scooped and plopped on the pan and froze them as is for another hour+. then they stuck to the fork when i tried to dip them so i just used my hands. messy fun! not as pretty as yours but it worked for my purposes.

that being said, they were AMAZING. i doubled the recipe and some how ended up with over 6 dozen and ran out of pans so i just ate the rest out of the bowl with the spatula. didnt even miss the chocolate :)


Sunday 1st of December 2013

they look yummy!

Abbie @ Needs Salt

Sunday 1st of December 2013

These truffles are awesome. They look so creamy and just perfect. Especially with all that amazing dark chocolate. One of my top favorite pumpkin recipes is this awesome Brown Butter Chocolate Chip Espresso Pumpkin Bread - it is so out of this world. Pinning this recipe! I love it.

chris o

Wednesday 27th of November 2013

What size canned pumpkin please? I've already started making these and now I don't know??


Carla | Carlas Confections

Wednesday 27th of November 2013

Hi Chris! I used a 15oz can, but you only need a cup of it :) hope you enjoy!!

Katrina @ Warm Vanilla Sugar

Wednesday 27th of November 2013

These truffles sound lovely!!

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