Pumpkin cream cheese truffles are the ultimate fall treat, combining the cozy flavors of pumpkin, cinnamon, and creamy white chocolate in a bite-sized dessert. These truffles are smooth, spiced, and irresistibly sweet.
With a crunchy gingersnap and graham cracker base and a creamy pumpkin center, pumpkin cream cheese truffles melt in your mouth and deliver the perfect festive indulgence for autumn gatherings.
Star Players in These Pumpkin Cream Cheese Truffles
- Gingersnap cookie crumbs – Bring bold, spiced crunch and are the perfect base for fall-inspired truffles.
- Graham cracker crumbs – Add buttery sweetness and help balance the intensity of the gingersnaps.
- Cream cheese – Offers richness and a silky texture that binds the truffle filling.
- Pumpkin puree – Lends seasonal flavor and natural moisture to the creamy center.
- White chocolate chips – Add a smooth sweetness to the filling, tying it all together.
- White almond bark – Provides a glossy, firm coating that delivers a satisfying snap with every bite.
Let’s Make Magic: How to Craft Pumpkin Cream Cheese Truffles
Start by blending gingersnap and graham cracker crumbs with cream cheese, pumpkin puree, powdered sugar, cinnamon, and a pinch of salt. Stir in melted white chocolate chips until smooth and cohesive.
Chill the mixture thoroughly—this step is key to shaping the perfect truffle. Once firm, scoop and roll the dough into bite-sized balls and let them rest while you melt the almond bark.
Dip each chilled truffle into the melted almond bark, ensuring full coverage, and gently set them on parchment paper to firm up. Once set, sprinkle with cookie crumbs or a dash of cinnamon for an extra festive touch.
Pro Tips & Sweet Twists for Truffle Triumph
For the smoothest texture, ensure your cream cheese is completely softened before mixing. The chilling time is non-negotiable—don’t rush it or the mixture will be too sticky to work with. If the dough softens while rolling, pop it back in the fridge for a few minutes.
Add a hint of nutmeg or clove for an extra spicy edge, or swap white almond bark for milk or dark chocolate if you prefer a less sweet coating. Want texture? Roll truffles in crushed nuts or drizzle with caramel after dipping.
Keeping Them Perfect: Storing Pumpkin Cream Cheese Truffles
Store your pumpkin cream cheese truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a single layer, then transfer to a sealed container for up to two months. Thaw in the fridge overnight before serving.
Avoid leaving them at room temperature too long—they’re best enjoyed chilled to maintain their creamy consistency and firm coating.
Pumpkin Cream Cheese Truffles
Ingredients
- 2 ounces cream cheese softened to room temperature
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- ½ cup white chocolate chips
- 2 cups white almond bark chopped
- ¼ cup pumpkin purée
- ¼ cup graham cracker crumbs approximately 3½ crackers
- 1½ cups gingersnap cookie crumbs around 30 cookies
- Pinch of salt
Instructions
- In a large mixing bowl, beat together the gingersnap crumbs, graham cracker crumbs, softened cream cheese, powdered sugar, pumpkin purée, cinnamon, and a pinch of salt using a hand mixer or stand mixer fitted with the paddle attachment until a homogeneous mixture forms.
- Melt the white chocolate chips in a microwave-safe bowl at 50% power, stirring at 20-second intervals until smooth and fully melted, which should take about one minute.
- Incorporate the melted chocolate into the crumb mixture and continue mixing thoroughly, ensuring the sides and base of the bowl are scraped down as needed. Cover the bowl and refrigerate the mixture for approximately two hours, or until it firms up enough to shape.
- Prepare one or two baking sheets with parchment paper. Scoop heaping teaspoon-sized portions of the chilled mixture using a small cookie scoop or tablespoon, roll into uniform spheres by hand, and place on the prepared sheets. Keep shaped truffles chilled while melting the coating.
- Melt the chopped white almond bark in the microwave at 50% power, stirring every 20 seconds to prevent scorching, until smooth.
- Submerge 2–3 truffles at a time into the melted almond bark, coating them completely with a spoon or fork. Lift each truffle with a fork, gently tapping against the bowl’s edge to release any excess coating.
- Transfer each coated truffle to the parchment-lined sheet, gently sliding them off the fork. Optionally, garnish with reserved cookie crumbs or a sprinkle of cinnamon.
- Refrigerate the dipped truffles for about 30 minutes, or until the chocolate shell has completely set. Store chilled until ready to serve.
