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White Chocolate Pumpkin Truffles

A cozy, no-bake fall treat that combines creamy pumpkin flavor and sweet white chocolate, perfect for busy weeknights.
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Prep Time 15 minutes
Total Time 45 minutes
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.