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White Chocolate Pumpkin Truffles: A Cozy, No-Bake Fall Treat

There’s nothing like a bite-sized dessert to brighten a hectic weeknight — and these White Chocolate Pumpkin Truffles fit the bill. White Chocolate Pumpkin Truffles bring that cozy, pumpkin-spiced comfort in a smooth, no-bake form that’s perfect for busy moms, professionals, or anyone who wants dessert without fuss. If you love seasonal sweets but don’t have hours to spare, this recipe is your new best friend.

If you enjoy truffle variations, don’t miss this cranberry-pistachio twist I tested last winter — it gave my sister Patricia and me a run for our money: cranberry pistachio white chocolate truffles.

Why You’ll Love These White Chocolate Pumpkin Truffles

• No-bake and quick to make — great for last-minute guests or school events.
• Creamy pumpkin flavor balanced by sweet white chocolate.
• Easy to adapt for dietary needs or picky eaters.
• Bite-sized, so portion control is friendly (and, let’s be honest, it’s easier to justify seconds).

Ingredients (makes about 28–32 truffles)

• 8 oz (225 g) cream cheese, softened (room temp)
• 1 cup (225 g) pumpkin puree (not pumpkin pie filling)
• 2 cups (240 g) powdered sugar, sifted
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger)
• 8 oz (225 g) white chocolate chips or bars, divided (for both batter and coating)
• 1 tablespoon unsalted butter (optional, for glossy coating)
• Optional coatings/toppings: crushed graham crackers, finely chopped nuts, cinnamon sugar, or sprinkles

Kitchen tools you’ll want

• Mixing bowl
• Hand mixer or stand mixer (a strong spoon works too, but mixers save time)
• Baking sheet lined with parchment
• Microwave-safe bowl or double boiler for melting chocolate
• Small cookie scoop or tablespoon (for even truffle size)

Step-by-step Directions

1. Chill the cream cheese first. If you’re short on time, set it out 15–20 minutes until slightly soft. Room-temp but not melty is perfect.
2. In a mixing bowl, beat the softened cream cheese until smooth and fluffier (about 1–2 minutes). This gives your truffle center a silkier texture.
3. Add the pumpkin puree and vanilla extract. Mix until fully combined and uniform in color.
4. Sift in the powdered sugar, salt, and pumpkin pie spice. Mix on low until everything is incorporated. The mixture should be thick enough to scoop but still soft.
5. Melt 3–4 oz of the white chocolate (about half) in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Alternatively, melt in a double boiler. Let the chocolate cool just slightly (so it doesn’t melt the pumpkin mixture).
6. Fold the melted white chocolate into the pumpkin mixture until evenly combined. This adds richness and helps the centers set more firmly.
7. Cover the bowl and chill the mixture in the fridge for at least 30–45 minutes, or until firm enough to scoop. If you’re in a hurry, pop it in the freezer for 15–20 minutes—keep an eye so it doesn’t freeze solid.
8. Once firm, use a small cookie scoop or teaspoon to portion the mixture. Roll into 1-inch balls between your palms. Place the balls on a parchment-lined baking sheet.
9. Return the rolled centers to the fridge for 10–15 minutes while you prepare the coating chocolate.
10. Melt the remaining white chocolate with the butter (if using) for a shinier dip. Use the same gentle melting method and don’t overheat—white chocolate burns easily.
11. Dip each chilled truffle ball into the melted white chocolate using a fork or dipping tool, tapping off excess. Immediately sprinkle with your chosen topping (crushed graham, cinnamon sugar, or chopped nuts) while the coating is still wet.
12. Place finished truffles back on the parchment. Chill for another 15–20 minutes to set completely.
13. Store truffles in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months (see FAQs for thawing tips).

Quick Tip: If your white chocolate seizes or thickens, a tiny bit of neutral oil (1/2 teaspoon) or a splash of heavy cream can bring it back. Warm gently and stir.

Helpful Substitutions & Notes

• No cream cheese? Use mascarpone for a richer bite or full-fat Greek yogurt (strained) for a lighter option, but texture will vary.
• Want a dairy-free version? Use dairy-free cream cheese and vegan white chocolate (or white candy melts).
• Canned pumpkin vs. pumpkin pie filling: Always use plain pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off the balance here.
• If the centers become too soft while rolling, chill the mixture longer. Patience here pays off with tidy truffles.

Chef’s Tips & Tricks

• Don’t overbeat the cream cheese. Beat just enough to smooth it — overwhipping can make the centers too airy.
• Keep everything cool. Warm hands will soften the centers and turn your neat truffles into, well, stylish little blobs. A quick chill if the mixture warms up will fix it.
• Use a small cookie scoop for consistent size. Uniform truffles set evenly and look polished when plated.
• For a professional look, drizzle a contrasting dark chocolate or sprinkle finely chopped toasted pecans.
• If white chocolate seems too sweet, cut the coating with a few tablespoons of tempered dark chocolate for contrast.

A Little Kitchen Story
I first made these truffles while juggling a soccer schedule and dinner for my sister Patricia. We were short on time but had a craving for pumpkin season — and honestly, I needed something that wouldn’t melt in the car while I ran another errand. These were a hit: creamy, sweet, and portable. Patricia dubbed them “fancy pumpkin bites,” and they disappeared so fast I suspected my kids may have conducted a covert dessert heist. This is the kind of recipe I love sharing — simple, mood-lifting, and crowd-pleasing.

Serving Suggestions

• Make a small platter for a holiday party or add them to a dessert board alongside cookies and fruit.
• Pair with strong coffee or a lightly spiced chai. The white chocolate offsets bold brews beautifully.
• Gift them in a festive box for neighbors or teachers — they feel upscale but are incredibly easy to make.

FAQs
Can I use pumpkin pie filling instead of pumpkin puree?

• No—pumpkin pie filling is already sweetened and spiced, so it will alter the sweetness and texture. Use plain pumpkin puree for best results.

How long do these truffles last, and can I freeze them?

• Stored in an airtight container in the fridge, they keep well for up to 5 days. For longer storage, freeze for up to 2 months. Thaw in the fridge for a few hours before serving to avoid condensation on the white chocolate.

Can I make these ahead for a party?

• Absolutely. Make the centers and chill, then dip them the day of the event for the freshest appearance. Or fully make and freeze; thawing slowly in the fridge keeps them neat.

What if my white chocolate gets grainy or seizes?

• White chocolate is finicky. Melt gently in short intervals and stir. If it seizes, stir in a tiny bit (1/2 tsp) of neutral oil or a splash of cream to smooth it out, or start over with new chocolate.

Can I add alcohol (like bourbon or rum)?

• Yes — add 1–2 teaspoons to the mixture for an adult twist. Reduce pumpkin puree slightly to keep texture consistent.

More ways to play with this recipe

• Mix in a tablespoon of finely crushed graham crackers for a subtle graham center.
• Add a sprinkle of sea salt on top of each truffle after dipping to balance the sweetness.
• Roll in toasted coconut for a tropical spin — surprising but delicious.

Need more truffle inspiration? Try this other white chocolate cranberry-pistachio take I tested for a holiday party: white chocolate cranberry pistachio truffles.

If you’re curious about pumpkin spice techniques (how much spice is too much, or how to balance flavors), there are trustworthy step-by-step guides and tutorials that show basic truffle methods and spice mixing.

Conclusion

If you want a dessert that feels fancy but is totally doable on a weeknight, White Chocolate Pumpkin Truffles are your secret weapon. They’re quick, creamy, and bring that warm fall vibe without an oven or a big time commitment. For a deeper dive into pumpkin-spiced truffle techniques and inspiration, check out Sally’s approachable guide to making pumpkin spice truffles and this easy white chocolate pumpkin truffle tutorial for plating and coating tips: How to Make Pumpkin Spice Truffles – Sally’s Baking and White Chocolate Pumpkin Truffles | Easy Pumpkin Dessert.

Happy truffle-making — from my kitchen (and Patricia’s taste-test table) to yours. Don an apron, put on some music, and make a little autumn magic tonight.

Meta description (150 characters)
White Chocolate Pumpkin Truffles: quick, easy pumpkin dessert — creamy no-bake treats perfect for fall gatherings. Make them tonight! Ready in 30m. 🙂

White Chocolate Pumpkin Truffles

A cozy, no-bake fall treat that combines creamy pumpkin flavor and sweet white chocolate, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 45 minutes mins

Servings: 30 truffles

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 120

Ingredients Method Notes

Ingredients

  

Truffle Base

• 8 oz cream cheese, softened (room temp)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups powdered sugar, sifted
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger)
• 8 oz white chocolate chips or bars, divided for both batter and coating
• 1 tablespoon unsalted butter (optional) for glossy coating

Coatings/Toppings

• crushed graham crackers optional
• finely chopped nuts optional
• cinnamon sugar optional
• sprinkles optional

Method

 

Preparation

1. Chill the cream cheese first. If short on time, set it out for 15–20 minutes until slightly soft.
2. In a mixing bowl, beat the softened cream cheese until smooth and fluffier (about 1–2 minutes).
3. Add the pumpkin puree and vanilla extract. Mix until fully combined and uniform in color.
4. Sift in the powdered sugar, salt, and pumpkin pie spice. Mix on low until everything is incorporated.
5. Melt 3–4 oz of the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
6. Fold the melted white chocolate into the pumpkin mixture until evenly combined.
7. Cover the bowl and chill the mixture in the fridge for at least 30–45 minutes, or until firm.
8. Once firm, use a small cookie scoop or teaspoon to portion the mixture and roll into 1-inch balls.
9. Return the rolled centers to the fridge for 10–15 minutes.

Coating

1. Melt the remaining white chocolate with the butter (if using).
2. Dip each chilled truffle ball into the melted white chocolate using a fork, tapping off excess.
3. Immediately sprinkle with your chosen topping while the coating is still wet.
4. Place finished truffles back on the parchment and chill for another 15–20 minutes to set.

Notes

Truffles can be stored in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the fridge before serving. Optional variations available for dietary needs.