Pumpkin Spice Truffles Who’s had their fill of pumpkin spice everything yet? Can we do just one more thing? These Pumpkin Spice Truffles are awesome and super easy to make. I always just assumed that truffles were really annoying to make, but they really aren’t.

What I love about these Pumpkin Spice Truffles was that they have that traditional chocolate flavoring, but a great hint of cinnamon spiciness as well. Bryn took a bite and said, “Oooh spicy!” Exactly what I was going for. 

These are really easy to make and pop in the freezer for another time (and also easy to grab if you’re running out to a Halloween party). 

Some notes on this recipe:

You can use white chocolate for the outside coating, but I just love semisweet (or bittersweet, even) so I stick with those for truffles. Just don’t skip the cinnamon in the coating. That’s where you get your spicy kick. Also, shoutout to the people who can make perfectly round truffles. I just call mine rustic. 🙂 

Read on for the recipe.

Pumpkin Spice Truffles
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  1. 4 oz. cream cheese (at room temperature)
  2. 4 tbsp. confectioner’s sugar
  3. 2/3 cup pumpkin puree
  4. 2 ½ cups graham cracker crumbs
  5. 1 tsp. nutmeg
  6. 1 tsp. cinnamon
  7. 5 oz. white chocolate, melted
  1. 8 oz. semisweet chocolate
  2. ½ tsp. cinnamon
  1. Beat together the cream cheese and sugar until smooth (I used a stand mixer). Add the pumpkin until combined. Fold in graham cracker crumbs, nutmeg, cinnamon and melted white chocolate.
  2. Cover mixture tightly and chill for a few hours (or up to a full day).
  3. Line a baking sheet with parchment and using a small scoop, roll out the filling into balls. Put back into the fridge for at least an hour or up to another full day.
  4. Once you’re ready to tip, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and add the cinnamon and vanilla. Allow the chocolate to cool for a few minutes then start dipping the cooled truffle balls in the mixture. Top with the extra graham cracker crumbs.
  5. Place back in the parchment paper and allow the chocolate to set up. Once they’re all dipped, put back into the fridge to really harden. Pull out of the fridge when you’re ready to enjoy or freeze in a Ziploc bag for long-term storage.
Christen in the Kitchen http://christeninthekitchen.com/