Pumpkin Cookie Truffles
Indulge in the cozy flavors of fall with these irresistible Pumpkin Cookie Truffles—bite-sized delights that blend creamy pumpkin puree, spiced graham cracker crumbs, and a touch of pumpkin pie spice for the ultimate seasonal treat. These no-bake truffles are dipped in luscious white chocolate, delivering a perfect balance of sweetness and spice with every bite. With just 20 minutes of prep and a short chill time, they’re as simple to make as they are to devour. Perfect for holiday parties, edible gifts, or an indulgent snack, you can customize these truffles with festive sprinkles or crushed graham crackers for a beautiful, textured finish. Ready to impress your guests? Store these creamy, decadent treats in the fridge, and enjoy them chilled for a refreshing burst of autumn indulgence!
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Recipe Information
Ingredients
- 0.5 cup Pumpkin puree
- 1 cup Graham cracker crumbs
- 0.25 cup Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Pumpkin pie spice
- 0.5 teaspoon Vanilla extract
- 2 cups White chocolate chips
- 1 teaspoon Coconut oil (optional, for melting chocolate)
- 0.25 cup Sprinkles or crushed graham crackers (for garnish)
Instructions
In a large mixing bowl, combine the pumpkin puree, graham cracker crumbs, softened cream cheese, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until the ingredients are evenly combined and a cohesive dough forms.
Cover the dough and refrigerate for 30 minutes to make it easier to handle.
Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to portion out the dough and roll it into approximately 1-inch balls. Place the balls on the prepared baking sheet.
Freeze the cookie balls for 20-30 minutes, or until firm.
In a microwave-safe bowl, add the white chocolate chips and coconut oil (if using). Microwave in 20-second intervals, stirring after each interval, until the chocolate is melted and smooth.
Remove the cookie balls from the freezer. Use a fork or toothpick to dip each ball into the melted white chocolate, allowing any excess chocolate to drip off. Place the coated truffles back onto the parchment-lined baking sheet.
Optional: While the chocolate is still wet, garnish each truffle with sprinkles or crushed graham crackers for decoration.
Let the truffles sit at room temperature or in the refrigerator until the chocolate is completely set.
Store the Pumpkin Cookie Truffles in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature!
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 15.3 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
