Pumpkin Truffles are creamy, chocolate-coated bites of fall flavor perfection. Theyre easy to make and ideal for gifting or entertaining!A NO BAKE PUMPKIN TREATI love a good truffle and these Pumpkin Truffles do not disappoint. Theyre much more simple to make than you might think. A sweet pumpkin filling coated in a smooth chocolate coating sprinkled with pieces of graham cracker crumbs on top yum! Pretty simple to make and each bite is the perfect pop of fall flavor. Plus, I love that you can make these as gifts or share them at a party or just make them to enjoy all by yourself (no judging here!)FREQUENTLY ASKED QUESTIONS:How do I keep the chocolate from hardening up too quickly? You can do a double boiler set up where you put a heat-safe boil over a pot of boiling water. This will keep the chocolate warm and melty so you can dip slower if you need to without worrying about it getting hard as it cools. In addition, you can use one of those electric candy melt warmers (paid affiliate link) that can be found online or in many craft stores. What if I dont have a food processor for the graham crackers? You can crush the graham crackers by using a food processor or add them to a sealed Ziploc bag, remove the extra air, then use a rolling pin to gently pound and roll the crackers until they are in fine crumbs. What else can I use for the chocolate coating? You can also use regular chocolate chips, white chocolate chips or melted Almond Bark for the shell. Any tips for serving this at a party? If serving at a party, I recommend doubling the recipe as they are very popular and will disappear quickly. How long do leftovers keep for? The truffles can be stored in the refrigerator for up to a week in an airtight container separating the layers with parchment paper. Can you freeze Pumpkin Truffles? Truffles can also be frozen for up to three months in a freezer safe container. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)cream cheese soften the cream cheese so its easier to work with. You can use these Tips to Soften Cream Cheese Quickly if you need them. I only used full fat cream cheese, so Im unsure if lower fat would work equally as well.powdered sugarpumpkin puree make sure to use pure pumpkin and NOT Pumpkin Pie Filling.graham crackers you can purchase the premade graham cracker crumbs as well. pumpkin pie spice use store bought or making Homemade Pumpkin Pie Spice. cinnamonmilk chocolate melting wafers milk chocolate melting wafers are shown in the ingredient photo. You can usually find these in most grocery stores. If you dont have it, you can use almond bark, or Wilton (not a paid affiliate link) also makes a chocolate candy melt. You can usually find them in Walmart or in craft stores like Michaels. See my Frequently Asked Questions above for more tips.English toffee bits these are optional, and are used to dust the tops of the truffles with.HOW TO MAKE PUMPKIN TRUFFLES:Add the softened cream cheese and powdered sugar to a mixing bowl. Using a stand or hand mixer, beat until creamy and smooth. Add the pumpkin puree and mix at a medium speed until fully combined and smooth.Add the graham cracker crumbs, pumpkin pie spice and cinnamon to the bowl and mix on medium until fully incorporated and smooth. The dough will be thick. Approximately 1-2 minutes. Transfer the dough to a small bowl, cover and refrigerate for approximately 2 hours, or longer if needed.Prepare a baking sheet with parchment paper.Scoop a small Tablespoon of dough into your hands, using a regular spoon or cookie scoop, and roll into a uniform ball that is approximately 1 in diameter. Place it on the baking sheet. Repeat with the remainder of the dough placing each truffle 2 apart. This gave me approximately 20 truffles. Cover and chill for 20-25 minutes before dipping in chocolate.Prepare the chocolate by adding the chips to a microwave safe bowl.Microwave at 100% power in 10-15 second intervals, stirring in between, until the chips are fully melted and smooth. Do not overheat! Remove the truffles from the refrigerator and use a fork to drop one truffle at a time into the melted chocolate. Use the fork to maneuver the truffle to ensure its fully covered.Remove the truffle from the chocolate and scrape the bottom of the fork against the side of the bowl to remove extra chocolate.Gently place the truffle back on the prepared baking sheet by using an additional fork to slide against the underside of the truffle keeping the sides blemish free. Repeat the process with the remaining truffles. If needed, re-dip the bottoms of the truffles to cover any missing areas once they have hardened enough to handle. Immediately sprinkle English toffee bits or graham cracker crumbs over the top of the truffles. Allow the truffles to set to a hard shell.Place the truffles back in the refrigerator to fully set before serving. They can remain at room temperature for a few hours before serving.CRAVING MORE RECIPES?Peppermint Oreo BallsChristmas Ornament Cookie BallsRed Velvet Cake BallsTurkey Shaped Cake BallsPumpkin Shaped Oreo BallsOreo Cookie BallsCircus Animal Cookie Balls PrintPumpkin TrufflesPumpkin flavored bites dipped in chocolate.Course Dessert, SnackCuisine AmericanPrep Time 10 minutes minutesChill Time 2 hours hoursTotal Time 2 hours hours 10 minutes minutesServings 20Calories 117kcalAuthor Brandie SkibinskiIngredients4 ounces (1/2 a block)cream cheese, softened2 Tablespoons powdered sugar cup pumpkin puree (NOT pumpkin pie filling.)1 cups finely ground graham cracker crumbs (approximately 10-11 graham sheets)1 teaspoon pumpkin pie spice teaspoon cinnamon10 ounce bag milk chocolate melting wafers (can use dark or white chocolate)extra graham cracker crumbs or English toffee bits (optional, to top the truffles)InstructionsAdd 4 ounces (1/2 a block)cream cheese, softened and 2 Tablespoons powdered sugar to a mixing bowl. Using a stand or hand mixer, beat until creamy and smooth. Add 1/3 cup pumpkin puree and mix at a medium speed until fully combined and smooth.Add 1 cups finely ground graham cracker crumbs, 1 teaspoon pumpkin pie spice and teaspoon cinnamon to the bowl and mix on medium until fully incorporated and smooth. The dough will be thick. Approximately 1-2 minutes. Transfer the dough to a small bowl, cover and refrigerate for approximately 2 hours, or longer if needed.Prepare a baking sheet with parchment paper. NOTE: Make sure you can fit this baking sheet in your refrigerator. If necessary, use two smaller baking sheets.Scoop a small Tablespoon of dough into your hands, using a regular spoon or cookie scoop, and roll into a uniform ball that is approximately 1 in diameter. Place it on the baking sheet. Repeat with the remainder of the dough placing each truffle 2 apart. This gave me approximately 20 truffles. Cover and chill for 20-25 minutes before dipping in chocolate.Prepare the chocolate by adding 10 ounce bag milk chocolate melting wafers to a microwave safe bowl.Microwave at 100% power in 10-15 second intervals, stirring in between, until the chips are fully melted and smooth. Do not overheat!Remove the truffle dough balls from the refrigerator and use a fork to drop one truffle at a time into the melted chocolate. Use the fork to maneuver the truffle to ensure its fully covered.Remove the truffle from the chocolate and scrape the bottom of the fork against the side of the bowl to remove extra chocolate.Gently place the truffle back on the prepared baking sheet by using an additional fork to slide against the underside of the truffle keeping the sides blemish free.Repeat the process with the remaining truffles. If needed, re-dip the bottoms of the truffles to cover any missing areas once they have hardened enough to handle. Immediately sprinkle the tops with extra graham cracker crumbs or English toffee bits . Allow the truffles to set to a hard shell.Place the truffles back in the refrigerator to fully set before serving. They can remain at room temperature for a few hours before serving. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 117kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Sodium: 149mg | Fiber: 1g | Sugar: 8g