Pumpkin Pie Truffles (Easy No-Bake Fall Dessert) -

Name: Pumpkin Pie Truffles
Prep time: 20 min
Total time: 3 h 20 min
Yield: 22
Ingredients: 4 ounces 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 ounces vanilla almond bark

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If you love pumpkin pie but don’t always want to spend the time making a whole pie, these pumpkin pie truffles are such a fun little treat to make during the fall. They have all those cozy pumpkin spice flavors you love, but in an easy bite-sized dessert that doesn’t need any baking.

The filling is made with pumpkin puree, cream cheese, graham cracker crumbs, and plenty of pumpkin pie spice, then each little truffle gets dipped in a creamy vanilla coating. They’re sweet, creamy, and have that classic pumpkin pie flavor in every bite.

These are perfect for fall parties, Thanksgiving dessert tables, or just keeping a batch in the fridge for when you want a little something sweet. They’re simple to make and you can easily double the recipe if you need enough to share.

If you like this recipe then you should definitely check out my Pumpkin Biscoff Truffles too.

Why We Love This Recipe

They taste just like pumpkin pie but without all the work. You get all those cozy fall flavors from the pumpkin, cinnamon, and pumpkin pie spice, but there’s no pie crust to make and no oven needed.
They’re so easy to throw together. The hardest part is really just waiting for them to chill and set. Once the mixture is ready, it’s just a case of rolling them into balls and dipping them in the almond bark.
They’re perfect for fall gatherings. These are great for Thanksgiving, Halloween parties, bake sales, or just having something sweet sitting in the fridge when you fancy a little treat.
They look like you’ve put in way more effort than you actually have. The little pumpkin pie truffle bites look so cute on a dessert table, especially with that creamy white coating and a sprinkle of graham cracker crumbs on top.
You can make a big batch easily. The almond bark gives you plenty of coating, so it’s really easy to double the filling mixture if you want to make enough for a crowd.

Ingredients

4 ounces cream cheese – Let this soften before you start so it mixes together smoothly and gives the truffles that creamy cheesecake-style texture.
2 tbsp. powdered sugar – This adds just a little extra sweetness without making the filling too sugary.
1/3 cup pumpkin puree (not pie filling) – Make sure you’re using plain pumpkin puree here, not pumpkin pie filling, since we’re adding our own spices.
2 cups graham cracker crumbs – These help give the truffles that classic pumpkin pie crust flavor and help everything hold together.
1 tsp. pumpkin pie spice – This is where all those cozy fall flavors come in, with the perfect mix of warm spices.
1/2 tsp. cinnamon – A little extra cinnamon makes the pumpkin flavor stand out even more.
24 ounces vanilla almond bark – This gives the truffles that sweet creamy coating and makes them look extra pretty when they’re finished.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Add the softened cream cheese and powdered sugar to a large mixing bowl and mix until smooth and well combined.

Step 2: Set aside about 1/4 cup of the graham cracker crumbs to use for topping later.

Step 3: Add the pumpkin puree, remaining graham cracker crumbs, pumpkin pie spice, and cinnamon to the bowl. Mix everything together until fully combined.

Step 4: Cover the mixture and refrigerate for at least 2 hours so it has time to firm up.

Step 5: Line a large baking sheet with parchment paper. Roll the chilled mixture into 1-inch balls and place them on the prepared baking sheet.

Step 6: Melt the vanilla almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring well between each one until smooth.

Step 7: Dip each truffle into the melted almond bark, allowing any excess coating to drip off.

Step 8: Place the coated truffles back onto the parchment-lined baking sheet and quickly sprinkle with the reserved graham cracker crumbs before the coating sets.

Step 9: Let the truffles sit for about 1 hour, or until the coating has fully set.

What to Serve with Pumpkin Pie Truffles

These pumpkin pie truffles are pretty delicious on their own, but they also fit perfectly into a fall dessert spread. If you’re serving them for a party, Thanksgiving, or just a cozy night in, here are a few things that go really well with them:

A cup of coffee – The warm spices in the truffles pair so well with a hot cup of coffee, especially in the afternoon when you’re craving a little sweet treat.
Hot chocolate – These make such a fun addition to a fall hot chocolate bar. Add some whipped cream, marshmallows, and a few other toppings for an easy dessert setup.
Other pumpkin desserts – If you’re putting together a pumpkin dessert table, these are great alongside pumpkin cookies, pumpkin cheesecake, or pumpkin pie.
Fresh fruit – Something simple like apple slices, berries, or grapes adds a fresh contrast to the sweet, creamy truffles.
A fall dessert platter – Add these to a tray with cookies, fudge, brownies, or chocolate-covered treats for an easy party dessert everyone can grab.

Storing

These pumpkin pie truffles are a great make-ahead dessert, which makes them perfect for busy fall days and holiday gatherings. You can prepare them a few days in advance and keep them ready to grab whenever you need a sweet treat.

Store the truffles in an airtight container in the refrigerator for up to 5 days. I like to add a piece of parchment paper between layers if I’m stacking them so the coating stays nice and neat.

You can also freeze these truffles if you want to make them further ahead. Place them in a freezer-safe container and let them thaw in the fridge before serving.

Variations & Substitutions

These pumpkin pie truffles are delicious as they are, but they’re also really easy to switch up depending on what you have on hand or the flavors you enjoy. Here are a few simple ideas to make them your own:

Use chocolate almond bark instead – If you love the combination of chocolate and pumpkin, swap the vanilla coating for chocolate almond bark for a richer flavor.
Add some chopped nuts – Mix in a few finely chopped pecans or walnuts for a little crunch and a classic fall flavor.
Try crushed cookies instead of graham crackers – You can swap the graham cracker crumbs for crushed vanilla wafers, gingersnaps, or Biscoff cookies for a fun twist.
Add a drizzle on top – Once the coating has set, drizzle the truffles with melted chocolate or caramel sauce for an extra special finish.
Make them bite-sized – If you’re serving these at a party, roll them into smaller balls so you get more little treats from the batch.
Add a little extra spice – If you love those warm fall flavors, add a pinch more cinnamon or pumpkin pie spice to make the pumpkin flavor even stronger.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree for pumpkin pie truffles?

No, it’s best to use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which can change the texture and flavor of the truffles. Using pumpkin puree lets you control the sweetness and add the perfect amount of pumpkin pie spice.

Do pumpkin pie truffles need to be refrigerated?

Yes, these pumpkin pie truffles should be stored in the refrigerator because they contain cream cheese. Keep them in an airtight container and enjoy them within about 5 days.

Can I freeze pumpkin pie truffles?

Yes, pumpkin pie truffles freeze really well. Place them in a freezer-safe container and thaw them in the refrigerator before serving. They’re a great make-ahead dessert for Thanksgiving or fall parties.

Can I make pumpkin pie truffles ahead of time?

Absolutely. These are a great make-ahead fall dessert because they need time to chill and set. You can make them a few days before you need them and store them in the fridge until you’re ready to serve.

Why are my pumpkin pie truffles too soft?

If the mixture is too soft to roll, it usually just needs more time to chill. Make sure the filling has been refrigerated for at least 2 hours before shaping the truffles. You can also chill the rolled truffles again before dipping them in the almond bark.

Can I use something other than almond bark for the coating?

Yes, you can use melted white chocolate, white chocolate chips, or candy melts instead of vanilla almond bark. Just make sure the coating is smooth enough for dipping.

How many pumpkin pie truffles does this recipe make?

This recipe makes around 22 pumpkin pie truffles, depending on how large you roll them. The recipe can easily be doubled if you need a bigger batch for a party or holiday gathering.

Yield: 22