Yum! These easy pumpkin pie truffles with cream cheese are a perfectly sweet fall treat everyone in your family will love.
Yes, I’m yet another one in the crowd…totally addicted to pumpkin spice anything in the fall.
I love my pumpkin spice and I’m not afraid to admit it!
And it seems I’m also not able to resist these easy pumpkin pie truffles.
Filled with cream cheese, real pumpkin, pumpkin pie spices, and then coated with white chocolate, you’ll be as addicted to these bite-size desserts as I am.
How to Make Pumpkin Pie Truffles
Crush the Gingersnaps
The kids love to get involved by rolling and banging on a gallon size zip-top bag. But you can feel free to use a food processor if you have one.
Don’t forget to save a few of your crumbs for garnish!
Prepare and Chill the Filling
You know what makes these pumpkin pie truffles so darn easy? This spatula mixer attachment from Kitchen Aid. No need to stop mixing to scrape down the sides of the bowl, saving time and dishes.
I might love that attachment as much as I like pumpkin spice…and that’s saying something.
Just add your filling ingredients to the bowl, and whip it all up like crazy. Then stick it all in the fridge to chill out for a bit.
Roll, Chill and Dip
Once the filling is nice and chilled, it’s time to roll your truffle balls! I usually use a 1 teaspoon measure to (try to) keep the sizes nice and consistent.
Then the pumpkin balls get put in the freezer this time. That way they stay nice and firm so you can get a gorgeous chocolate coating on top.
After they’re nice and firm, it’s time to dip them into melted white chocolate so you can get the full candy coated goodness. (see below for tips on how to dip your chocolates)
Garnish with a bit of crushed gingersnaps or candied ginger, and you’re good!
Tips and Tricks
Will the Gingersnaps make the Pumpkin Pie Truffles Spicy?
Ironically, these pumpkin pie truffles have the same amount of gingersnaps as my chocolate pumpkin truffles…but aren’t nearly as spicy.
I’m pretty sure it’s because the dark chocolate in the other truffles add to the overall bitterness of those treats, and because these truffles have slightly more cream cheese.
The result is a creamy treat that tastes like itty bitty white chocolate coated mini pumpkin pie bites.
Does the filling HAVE to be refrigerated before rolling?
In short, yes. I strongly recommend you refrigerate your filling for at least 1.5 to 2 hours. Otherwise the filling won’t be firm enough to roll into balls for dipping.
How long do pumpkin pie truffles last?
Because of the cream cheese in these truffles, you’ll want to finish them off within a couple weeks of making them. Just make sure they stay refrigerated.
Though, they probably won’t last that long. Just sayin’.
Tips For Dipping Your Pumpkin Pie Truffles:
Work In Batches
If possible, keep all the rolled filling balls in the freezer, pulling out no more than 10 at a time to dip.
If your freezer is too small (or too full) to hold a whole tray of truffles, rotate two freezer-safe plates full of truffles, 10 at a time. Just make sure your truffles are frozen for at least 15 minutes before dipping.
Have Some Heavy Cream on Hand
White chocolate chips are notoriously difficult to melt to a smooth consistency. If your white chocolate looks too thick, you can mix in a teaspoon or so of heavy cream to help smooth it out.
If it’s still too thick, keep adding a tiny bit of cream. But be patient and try not to add too much, or it won’t harden properly later.
Use Two Toothpicks
You can see in the picture above how I use a second toothpick to loosen the truffle off the toothpick that was used for dipping. (It’s actually from my chocolate pumpkin truffles, but the method is the same!)
Using two toothpicks like this makes sure you don’t mess up that beautiful smooth coating you just got on your truffles.
Baby Spoons are Awesome
…for adding a little bit of chocolate to the inevitable hole that happens from the toothpick.
After you’ve placed your truffle on the parchment, quickly dip the back of a small spoon (I use a baby spoon…it’s the perfect size!) in your dipping chocolate. Then carefully swirl a little bit of that chocolate onto the hole on top of your truffle.
It may take a few attempts, but once you get it, you’ll see how easy it is!
More Creative Pumpkin Recipes to Try:
- Clementine Pumpkins (2 Ways!)
- Pumpkin Pie Bars with Nutella
- Chocolate Pumpkin Truffles with a Kick!
- Pumpkin Bars with a Gingersnap Crust
- 1/3 C pumpkin puree
- 12 ounces gingersnaps
- 3 T powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp salt
- 4 oz cream cheese, softened
- 14 oz white chocolate
- 1 T shortening or vegetable oil
- 2 T Crushed gingersnaps
Prepare the Filling:
- Crush gingersnaps by running them through a food processor for about 30 secons. Alternatively, add the gingersnap cookies to a zip-top bag and beat them with a rolling pin.
- Combine 1.5 cups crushed gingersnaps, pumpkin puree, powdered sugar, cinnamon, ginger, nutmeg, cloves, salt and cream cheese in a stand mixer fitted with a paddle attachment.
- Mix until combined and smooth.
- Chill filling until mostly hardened, about 1.5 - 2 hours
Roll the Truffles into Balls:
- Prepare a baking sheet with a sheet of parchment paper.
- Using a teaspoon or melon ball scoop, roll the filling into balls even sized balls.
- Freeze until solid, approximately 2 hours.
Dip the Truffles:
- When the truffles are almost frozen, prepare a second cookie sheet with parchment paper.
- Then make a double boiler by placing about one inch of water in the bottom of a sauce pan. Place a heat-safe bowl on top of the saucepan, and add the white chocolate and shortening to the bowl.
- Heat the double boiler over medium heat and stir until the chocolate and shortening are smooth and the chocolate runs easily off the spoon.
- Using a toothpick, dip the filling balls into the chocolate. Place the dipped balls onto your second cookie sheet. **See dipping tips above**
- Before the chocolate sets, sprinkle with crushed gingersnaps or chopped candied ginger.
- Return to the refrigerator to harden, about 1 hour.
Keep refrigerated until ready to serve.
Tips for Dipping Truffles:
- Dip the balls in batches, pulling out no more than 10 at a time to dip.
- If your freezer is too small (or too full) to hold a whole tray of truffles, refrigerate the truffles for at least 2 hours and then rotate two plates of truffles in the freezer-10 at a time-making sure the truffles are frozen for at least 15 minutes before removing.
- Use two toothpicks to dip the truffles: one to hold the truffle while dipping, and another to gently loosen the dipped truffle onto the fresh tray.
- The back of a small spoon (baby spoons are the perfect size) quickly add a bit more chocolate on top of the hole from the toothpick, and smooth it out.
Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 95mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 2g
The nutrition information provided herein is estimated using an automated calculation system and may vary depending on brand and measurements used.. To obtain the most accurate representation of the nutrition information for any given recipe, you should calculate the nutritional information using the actual ingredients used in your recipe.
Have you ever had pumpkin pie truffles?
What’s your favorite way to serve pumpkin?