No Bake Pumpkin Pie Truffles Recipe
These no-bake Pumpkin Pie Truffles are an easy and delightful fall dessert, made with a creamy pumpkin and spice mixture coated in rich melted chocolate. Perfect as bite-sized treats for the holiday season or any cozy gathering.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 40 minutes
- Yield: 24 to 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Filling
- ½ cup (113 g) block-style cream cheese, room temperature
- 2 Tablespoons (15 g) confectioners’ sugar
- ⅓ cup (80 g) pumpkin purée (not pumpkin pie filling)
- 1 ¾ cups (175 g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1 teaspoon (2 ½ – 3 g) pumpkin pie spice
- ½ teaspoon (1 g) ground cinnamon
Coating
- 1 ⅔ cup (283 g) dark chocolate or white chocolate chips
- Extra graham cracker crumbs, for sprinkling
Instructions
- Make the Filling: In the bowl of a stand mixer, mix together cream cheese and confectioners’ sugar until creamy. Add pumpkin purée and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice, and cinnamon; mix on medium speed for 2 minutes until the mixture is thick and smooth.
- Chill the Dough: Refrigerate the pumpkin mixture for at least 2 hours or up to 24 hours to firm up the dough.
- Shape the Truffles: Line two large baking sheets with parchment paper. Scoop the chilled dough in generous teaspoon-sized amounts and roll into 1-inch balls. Place on the prepared baking sheets and chill again for 30 minutes.
- Melt the Chocolate: Five minutes before removing the truffles from the fridge, melt the chocolate chips in the microwave at 50% power for 90 seconds, stirring every 20 seconds to prevent burning. Let the chocolate cool slightly for a minute or two.
- Dip the Truffles: Remove the truffles from the refrigerator. Dip each ball one at a time into the melted chocolate, tapping gently on the side of the bowl to remove excess chocolate, then place back on the parchment-lined sheet.
- Decorate and Set: Immediately sprinkle the dipped truffles with crushed graham cracker crumbs. Allow the chocolate to fully set in the refrigerator before serving.
Notes
- Pumpkin Pie Spice: Use store-bought or make your own by whisking together ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg.
- Melting Chocolate Tips: Use melting chocolate wafers or candy melts for the smoothest coating. Microwave at 50% power and stir every 20 seconds. Never add water to melted chocolate.
- Make Ahead: Store truffles layered between parchment or wax paper in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months. Thaw in fridge before serving.
- Serving: Best served chilled but can be kept at room temperature for a few hours.
Find it online: https://bitezly.com/no-bake-pumpkin-pie-truffles-recipe/
