Pumpkin Pie Truffles Recipe – Easy No-Bake Fall Dessert
These Pumpkin Pie Truffles pack all the cozy flavors of pumpkin pie into an easy, bite-sized treat. Made with real pumpkin puree, graham cracker crumbs, and pumpkin pie spice, they’re coated in smooth vanilla almond bark for a sweet finish. They’re perfect for fall gatherings, holiday dessert platters, edible gifts, or a simple homemade treat.
You can pair these Pumpkin Pie Balls with these Chocolate Caramel Apple Slice Pops, spiced cookies, chocolate treats, and fresh fruit for an easy autumn party spread.
How to Make Pumpkin Pie Truffles
Here are the ingredients you need to make these Pumpkin Pie Truffles, plus step by step instructions for how to make them.
Ingredients
- 4 oz cream cheese
- 2 tbsp. powdered sugar
- 1/3 cup pumpkin puree (not pie filling)
- 2 cups graham cracker crumbs
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 24 oz vanilla almond bark
Step by Step Instructions
1. In a large mixing bowl, beat the cream cheese and powdered sugar together until the mixture is smooth and creamy.
2. Measure out about 1/4 cup of the graham cracker crumbs and set them aside to sprinkle over the finished truffles.
3. Add the pumpkin puree, the remaining graham cracker crumbs, pumpkin pie spice, and cinnamon to the bowl. Stir until everything is evenly combined and a soft dough forms.
4. Cover the bowl and refrigerate the mixture for at least 2 hours, or until it’s firm enough to roll without sticking.
5. Line a large baking sheet or tray with parchment paper. Scoop and roll the chilled mixture into 1-inch balls, placing them on the prepared baking sheet as you go.
6. Place the vanilla almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until the coating is completely smooth and melted.
7. Using a fork or dipping tool, coat each pumpkin ball in the melted almond bark. Lift it out, allowing any excess coating to drip back into the bowl.
8. Return each coated truffle to the parchment-lined baking sheet and immediately sprinkle the tops with the reserved graham cracker crumbs before the coating begins to set.
9. Let the truffles sit at room temperature for about 1 hour, or until the coating is fully firm. Serve immediately or refrigerate until ready to enjoy.
Note
The amount of vanilla almond bark is generous, so if you’d like to make a larger batch, you can double all of the remaining ingredients and still have enough coating for 40+ truffles.
Creamy on the inside and coated in vanilla almond bark, these Pumpkin Pie Truffles are a fun addition to Thanksgiving celebrations, cookie exchanges, and fall parties. Keep a batch in the fridge so you always have a festive treat ready to share.
More Pumpkin Dessert Recipes
- Pumpkin Lush Dessert
- Pumpkin Whoopie Pies
- Swirled Pumpkin Cheesecake Bars
- Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Pie Truffles
Ingredients
- 4 oz cream cheese
- 2 tbsp. powdered sugar
- 1/3 cup pumpkin puree (not pie filling)
- 2 cups graham cracker crumbs
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 24 oz vanilla almond bark
Instructions
- In a large mixing bowl, beat the cream cheese and powdered sugar together until the mixture is smooth and creamy.
- Measure out about 1/4 cup of the graham cracker crumbs and set them aside to sprinkle over the finished truffles.
- Add the pumpkin puree, the remaining graham cracker crumbs, pumpkin pie spice, and cinnamon to the bowl. Stir until everything is evenly combined and a soft dough forms.
- Cover the bowl and refrigerate the mixture for at least 2 hours, or until it’s firm enough to roll without sticking.
- Line a large baking sheet or tray with parchment paper. Scoop and roll the chilled mixture into 1-inch balls, placing them on the prepared baking sheet as you go.
- Place the vanilla almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until the coating is completely smooth and melted.
- Using a fork or dipping tool, coat each pumpkin ball in the melted almond bark. Lift it out, allowing any excess coating to drip back into the bowl.
- Return each coated truffle to the parchment-lined baking sheet and immediately sprinkle the tops with the reserved graham cracker crumbs before the coating begins to set.
- Let the truffles sit at room temperature for about 1 hour, or until the coating is fully firm. Serve immediately or refrigerate until ready to enjoy.
