White Chocolate Pumpkin Truffles

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White Chocolate Pumpkin Truffles are a treat that will turn your next fall party into a night to remember! A soft and delicious pumpkin mixture is rolled together then dipped in rich white chocolate.

Pumpkin Truffles

My kids are teenagers now, but they still love to trick or treat and I am totally okay with it! Now that they’re a little older, I also like to introduce them to more sophisticated treats that they won’t get from any family down the block. My White Chocolate Pumpkin Truffles are better than any pre-wrapped piece of candy you’ll find on all Hallows Eve. Not only are these homemade and irresistible, they are so easy to make. All you need is a couple of hours, and a few ingredients, and you’ll enjoy the best pumpkin flavored treat all fall long.

WHITE CHOCOLATE PUMPKIN TRUFFLES

This dessert starts with a combination of pumpkin puree, powdered sugar, cream cheese, ground cinnamon, and gingersnap cookie crumbs. This beautiful concoction is blended together then rolled into balls. After they finish chilling, they take a bath in a warm pool of melted white chocolate. This is where the magic happens. These dipped delicious little morsels are then topped with more gingersnap cookie crumbs to finish them off. You have to make a batch of these as soon as possible!

Pumpkin Truffles

INGREDIENTS 

  • 3 cups gingersnap cookie crumbs
  • 1/2 cup pumpkin puree
  • 1/2 cup graham cracker crumbs
  • 4 Tablespoons powdered sugar
  • 4 ounces cream cheese softened
  • 1/2 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 4 cups white candy melts OR white chocolate chips

INSTRUCTIONS

In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese, and cinnamon. Using an electric hand mixer, beat mixture until smooth and combined.

Melt the 1 cup of white chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 balls.

Line 2 baking sheets with parchment or wax paper. Microwave the white candy melts (or white chocolate chips) in a microwave-safe dish in 20 second increments, stirring in between, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift the truffle out of the chocolate. Place coated truffle onto the prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.

Chill truffles in the fridge, uncovered, until chocolate has set and ready to serve.

Pumpkin Truffles

SERVING SIZE

This recipe makes 24 truffles. I use a small cookie scoop when making these, so they are all the same size. You can easily double or triple the recipe if needing more.

STORING INSTRUCTIONS

If you have any truffles leftover, store them covered in the refrigerator for up to 5 days.

CHOCOLATE OPTIONS

I think that the combination of white chocolate and pumpkin are a magical one that is worth trying. That being said, I know that there are some people out there who don’t care for white chocolate. Not to fear! You can very easily substitute milk chocolate or dark chocolate. I think that the next one I would want to try is dark chocolate. You can also have the best of both worlds and melt white chocolate to cover the truffles and dark or milk chocolate to drizzle over the top. 

A LITTLE BIT OF CRUNCH

Are you craving just a little something more with these truffles? One thing that you can try and add is some crushed nuts. I think that pecans, walnuts, peanuts, or almost would be a good thing to try that would offer just a little more texture to each bite. If you do decide to add nuts, make sure that they are crushed. This way it doesn’t overwhelm the flavor of the pumpkin, which should be the star of the show of this dessert.

Pumpkin Truffles

THE BEST HOLIDAY TREAT

The best part about pumpkin is that this flavor is going to be around all fall and winter long. You can make these for Halloween, Thanksgiving, and even Christmas!

 ENJOY THESE RECIPES? HERE ARE A FEW MORE PUMPKIN TREATS!

Pumpkin Cheesecake Bars – A thin layer of graham cracker crust is topped with a cheesecake mixture and then a layer of pumpkin on top with whipped cream.

Pumpkin Pie Cheese Ball – One of the most unique desserts on my blog! A creamy pumpkin mixture topped with chocolate chips and served with cookies.

Pumpkin Cobbler – This dessert is cooked in just one hour and is a warm, pumpkin spiced dessert that is best served with vanilla ice cream.

Pumpkin Chocolate Chips Cookies – This classic dessert treat is best when it’s homemade. Try this recipe this year, and you’ll never buy store brands again!

White Chocolate Pumpkin Truffles

Delicious no-bake pumpkin spice truffles covered in white chocolate!
Prep Time 2 hours 30 minutes
Author Holly

Ingredients

  • 3 cups gingersnap cookie crumbs
  • 1/2 cup pumpkin puree
  • 1/2 cup graham cracker crumbs
  • 4 Tablespoons powdered sugar
  • 4 ounces cream cheese softened
  • 1/2 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 4 cups white candy melts (I use the CandiQuik brand) OR white chocolate chips

Instructions

  • In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese and cinnamon. Using an electric hand mixer beat mixture until smooth and combined.
  • Melt the 1 cup of white chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 one-inch balls.
  • Line 2 baking sheets with parchment or wax paper. Microwave the white candy melts (or white chocolate chips) in a microwave-safe dish in 20 second increments, stirring in between, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift truffle out of the chocolate. Place coated truffle onto prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.
  • Chill truffles in fridge, uncovered, until chocolate has set and ready to serve.

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Pumpkin Truffles
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