Pumpkin Pie Truffles Recipe {VIDEO}

Enjoy pumpkin pie in a single bite, covered by delicious dark chocolate. These Pumpkin Pie Truffles are the perfect fall treat!

Pumpkin Pie Truffles

Every year after our Thanksgiving feast, I cut myself a teeny tiny slice of pumpkin pie. I enjoy it, but an entire piece can be too much. Which is why I love pumpkin desserts with minimal bits of pumpkin. These Pumpkin Pie Truffles have the perfect amount of pumpkin flavor. They are a perfect replacement for pumpkin pie for people like me who may not love eating a gigantic slice of it. Other great options for pumpkin desserts are Pumpkin Hand Pies and Pumpkin Pie Bars (you can cut these up into tiny little squares, if desired!).

A couple notes about these yummy Pumpkin Pie Truffles:

- The smaller you roll the balls of pumpkin, the easier they are to roll in the chocolate (and the easier they are to eat). Aim for a 1-inch ball, maybe even a touch smaller.
- Store these in the fridge until you are ready to serve them. The chocolate will get soft if they sit at room temperature for too long.
- Make sure you freeze the pumpkin mixture for a minimum of 20 minutes before rolling into balls, but for no longer than 30 minutes. It needs to be hard enough for rolling, but not completely frozen.
- I personally like using a more expensive brand of chocolate (like Ghirardelli) for recipes like this one for a smoother, creamier texture.

I hope you enjoy these! For a different type of truffle not at all related to pumpkin, check out my Cake Truffles. Have a great last little bit of August!

Pumpkin Pie Truffles
Yield: 30

Pumpkin Pie Truffles

prep time: 1 hour and 10 minscook time: total time: 1 hours and 10 mins

Enjoy pumpkin pie in a single bite, covered by delicious dark chocolate. These Pumpkin Pie Truffles are the perfect fall treat!


  • 8 oz. cream cheese, softened
  • 2/3 cup powdered sugar
  • 2/3 cup pumpkin puree
  • 2 1/2 cups cinnamon graham cracker crumbs (~15 graham crackers)
  • 1 teaspoon pumpkin pie spice
  • 12-oz. bag dark chocolate chips


  1. Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the cream cheese, sugar, pumpkin, graham cracker crumbs and pumpkin pie spice and beat until creamy. Place bowl in the freezer for 20-30 minutes.
  2. Place a piece of wax paper on a baking sheet. Remove the bowl from the freezer and form 1-inch balls from the pumpkin mixture using your hands. Place onto the prepared baking sheet. When all of the balls have been formed, place the baking sheet into the fridge for 20 minutes.
  3. Pour the chocolate chips into a small microwave-safe bowl and microwave in 30-second intervals (stirring after each) until creamy. Drop each pumpkin ball into the melted chocolate and roll around until covered. Remove with a fork and place back onto the wax paper. When finished, refrigerate until ready to serve!
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