This little bite-sized treat started as a way to use up leftover pumpkin puree after a Thanksgiving pie experiment. I discovered how well the warm spices of pumpkin pie spice marry with tangy cream cheese when I combined a spoonful of pumpkin with softened cream cheese and a handful of crushed gingersnaps. The result was creamy, warmly spiced, and utterly addictive—so much so that bottles of holiday wine and coffee get forgotten when these truffles arrive on the table. They’re small, elegant, and unexpectedly simple to make.

What makes these especially memorable is the texture contrast: a dense, fudgy interior flecked with cookie crumbs, then a crisp, sweet shell of white chocolate that snaps when bitten. The pumpkin brings a gentle autumnal flavor without overpowering the sweetness. I first made them for a neighborhood potluck and came home with only a handful—my neighbors declared them a new seasonal staple. If you love pumpkin desserts but want something portable and make-ahead, these are the perfect choice.

Ingredients

• Pumpkin puree: Use 1/2 cup canned pumpkin puree (not pie filling). Choose a name-brand puree such as Libby's for consistent flavor and texture; avoid sweetened pie filling which alters sweetness and moisture.
• Cream cheese: 4 ounces cream cheese, softened. Full-fat cream cheese gives the richest mouthfeel; let it sit at room temperature 20–30 minutes to blend smoothly.
• Crushed crackers or cookies: 1 cup crushed graham crackers or gingersnaps. Gingersnaps add warming spice and texture; pulse in a food processor for uniform crumbs.
• Powdered sugar: 1 1/4 cups confectioners' sugar. Sift if lumpy to avoid gritty centers; this also helps the mixture firm up without extra baking.
• Pumpkin pie spice: 1 teaspoon pumpkin pie spice. Use your favorite brand or a homemade blend (cinnamon, ginger, nutmeg, cloves) for depth.
• Vanilla extract & salt: 1/2 teaspoon vanilla extract and a pinch of salt to brighten flavors and balance sweetness.
• White chocolate coating: 12 ounces white chocolate chips or melting wafers plus 1–2 teaspoons coconut oil or shortening (optional) to thin the coating for smooth dipping.
• Toppings (optional): Cinnamon or pumpkin pie spice for dusting, extra crushed graham crackers, and festive fall sprinkles for decoration.

Instructions

Combine pumpkin and cream cheese: In a large mixing bowl, place 1/2 cup pumpkin puree and 4 ounces softened cream cheese. Beat with a hand mixer or whisk until completely smooth and homogenous, about 1 minute. Smoothness is key—no visible lumps—so scrape the bowl sides and pause to check texture. Add dry ingredients: Stir in 1 cup crushed graham crackers (or gingersnaps), 1 1/4 cups powdered sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla, and a pinch of salt. Mix until a thick, scoopable dough forms. If the mixture is too sticky, add powdered sugar or crushed crackers 1 tablespoon at a time until it holds shape. Chill if needed: If the dough feels soft and hard to roll, cover and chill for 10–15 minutes in the refrigerator—this firms the mixture quickly so balls form cleanly and don’t smear when rolling. Portion and shape: Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion into roughly 1-inch balls (you should get about 18–22 truffles). Roll between your palms to smooth each ball and arrange on the lined sheet with a little space between. Freeze to set: Freeze the tray for 20–30 minutes until the centers are firm but not rock solid. This step reduces chocolate cracking and keeps the interior cool during dipping. Melt chocolate: In a microwave-safe bowl, combine 12 ounces white chocolate chips and 1–2 teaspoons coconut oil or shortening if using. Microwave in 30-second bursts, stirring between bursts, until fully melted and glossy, about 1–2 minutes total. Alternatively, use a double boiler over barely simmering water and stir until smooth. Dip the truffles: Use a fork to lower each chilled truffle into the melted white chocolate, tapping the fork on the bowl rim to remove excess. Return coated truffles to the parchment-lined sheet. For a thinner shell, stir gently to reduce air pockets before placing back down. Add toppings and set: While the chocolate is still wet, dust with cinnamon, pumpkin pie spice, cookie crumbs, or festive sprinkles. Let sit at room temperature for 15–20 minutes or refrigerate for 10 minutes until coating firms. Store and serve: Transfer to an airtight container. Serve chilled or at room temperature—chilled truffles will be firmer, room temperature ones softer. Keep refrigerated for longer storage.

Storage Tips

Store truffles in a single layer or separated by parchment sheets in an airtight container. Refrigerate for up to 7 days—they keep best chilled but serve them at room temperature for the creamiest texture. For longer storage, freeze in a rigid container for up to 3 months; thaw in the refrigerator overnight and bring to room temperature for 30–45 minutes before serving. Avoid humid conditions which can cause white chocolate bloom; place a desiccant packet in the box for long shipping or gifting.

Ingredient Substitutions

Swap gingersnaps for graham crackers if you prefer a milder flavor—use the same 1 cup measurement. For a dairy-free version, use dairy-free cream cheese alternatives and a vegan white chocolate or candy coating. If white chocolate is too sweet, dip in milk or dark chocolate for contrast; add 1 teaspoon coconut oil to dark chocolate to improve gloss and flow. Reduce powdered sugar slightly for a less-sweet center, but note texture will soften so compensate with extra crumbs.

Serving Suggestions

Present on a wooden board or in mini paper liners for a polished look. Pair with coffee, spiced tea, or dessert wine such as late-harvest Riesling. For a holiday platter, alternate truffles dusted with cinnamon, those rolled in crushed crumbs, and a few sprinkled with seasonal sprinkles to create visual variety. They’re also delightful atop small plates alongside a slice of pumpkin bread for an indulgent autumn dessert course.

Cultural Background

While not a traditional confection, these combine two classic American flavors: pumpkin pie and chocolate truffles. Pumpkin desserts date back to early American colonial cooking where pumpkins were used in savory and sweet preparations. The modern pairing of pumpkin with warming spices evolved through 19th- and 20th-century American baking traditions; transforming that profile into a truffle nods to European chocolate techniques while staying rooted in familiar fall flavors.

Seasonal Adaptations

For deeper winter notes, add a pinch of allspice or substitute molasses-laced gingersnaps for graham crackers. In summer, lighten the centers with a touch of lemon zest to brighten the pumpkin—use sparingly to retain the autumnal character. For holiday parties, tint melted white chocolate with paste food coloring to create themed colors, or drizzle with dark chocolate for a visually striking contrast.

Meal Prep Tips

Make the centers up to one week ahead and keep refrigerated; dip on the day of serving for the freshest shell. Alternatively, freeze formed balls on a lined tray, then transfer to a bag—dip from frozen, adding 1–2 extra seconds when microwaving chocolate to compensate for the colder center. Use a two-tier cooling rack over parchment to speed up setting without crowding trays, and label containers with date and flavor variations when preparing multiple batches.

These pumpkin pie truffles are a small celebration of fall—easy enough for a weeknight treat, special enough for a holiday gathering. Make them your own with toppings and chocolate choices, then share and enjoy the compliments that follow.