35 Amazing Classic Pumpkin Spice Truffles That Steal Every Heart

Is there anything better than the smell of pumpkin spice in the fall? I swear, every time I whip up a batch of these Classic Pumpkin Spice Truffles, my whole kitchen smells like a cozy autumn day. I first made these for a family potluck years ago when I was too lazy to bake a pie—turns out, they were such a hit that now my cousins won’t let me show up without them! These little no-bake wonders are creamy, spiced just right, and have that perfect crunch from the graham cracker coating. Plus, they come together so fast you’ll have more time to enjoy the season (or sneak an extra truffle or two).

Why You’ll Love These Classic Pumpkin Spice Truffles

Trust me, once you try these truffles, you’ll keep coming back to them every fall—I know I do! Here’s why they’re absolutely irresistible:

• No oven required: Perfect for when you’re craving something sweet but don’t want to turn on the stove. Just mix, chill, and roll—easy as pie (but way less work!).
• Packed with warm pumpkin spice flavor: That cozy blend of cinnamon, nutmeg, and cloves makes every bite taste like autumn in your mouth.
• Creamy texture with a crunchy coating: The smooth pumpkin-chocolate center paired with graham cracker crumbs? Pure magic. It’s like biting into a little piece of heaven.

Seriously, these disappear FAST—I always have to double the batch!

Classic Pumpkin Spice Truffles Ingredients

Gathering your ingredients is the first step to truffle heaven—and trust me, quality matters here! Here’s exactly what you’ll need:

• 1 cup pumpkin puree (not pie filling—we want pure pumpkin!)
• 2 cups white chocolate chips (splurge on the good stuff—it melts smoother)
• ½ cup heavy cream (chilled works best)
• 1 tsp pumpkin spice (my secret? I always add an extra pinch)
• ½ tsp cinnamon
• ¼ tsp each: nutmeg, ginger, cloves (freshly ground if you’ve got ’em)
• ½ cup powdered sugar (sifted to avoid lumps)
• 1 cup crushed graham crackers (I crush mine right in the bag—less mess!)

See? Nothing fancy—just simple ingredients that create something magical together!

How to Make Classic Pumpkin Spice Truffles

Okay, let’s get rolling—literally! These truffles couldn’t be easier to make, but I’ve got some foolproof tricks to ensure they turn out perfect every time. Follow these steps, and you’ll be snacking on creamy, spiced bliss before you know it!

Step 1: Melt the Chocolate and Cream

First things first—let’s get that white chocolate silky smooth. Heat the heavy cream in a small saucepan over low heat—we’re aiming for warm, not boiling. You should see little bubbles around the edges, but if it starts steaming, take it off the heat immediately! Pour the warm cream over your white chocolate chips and let them sit for a minute (this is called “blooming”—fancy, right?). Then gently stir until it’s completely smooth. If you’ve got stubborn lumps, pop the bowl in the microwave for 10-second bursts, stirring between each, but don’t overheat it or the chocolate will seize up on you.

Step 2: Mix in Pumpkin and Spices

Now for the fun part—adding that pumpkin magic! Stir in the pumpkin puree until fully combined. Then comes the spice blend: pumpkin spice, cinnamon, nutmeg, ginger, and cloves. Here’s my pro tip: taste as you go. Want more warmth? Add an extra pinch of cinnamon. Love that ginger kick? Sprinkle in a bit more. Once you’re happy with the flavor, gradually mix in the powdered sugar. The mixture should be thick but still pourable—like a loose frosting. If it’s too thin, add a touch more powdered sugar; too thick? A teaspoon of cream will loosen it right up.

Step 3: Chill and Shape the Truffles

Pop the bowl in the fridge for at least 2 hours—I usually give it 3 for good measure. You’ll know it’s ready when you can scoop it without it sticking to your fingers. Use a small cookie scoop or spoon to portion out the mixture (about 1 tablespoon each), then quickly roll between your palms into balls. Pro tip: if your hands get sticky, rinse them under cold water and dry thoroughly—the mixture will glide right off. Arrange the balls on a parchment-lined tray and chill for another 15 minutes to firm up before coating.

Step 4: Coat with Graham Cracker Crumbs

Time for the finishing touch! Pour your crushed graham crackers into a shallow bowl. Working with one chilled truffle at a time, gently roll it in the crumbs until fully coated. Press lightly to help them stick—but don’t squish! If the crumbs aren’t sticking, you can brush the truffles with a tiny bit of melted white chocolate first (a baker’s secret!). Return them to the tray and chill for 30 more minutes to set. And voilà—you’ve just made the most irresistible fall treat!

Tips for Perfect Classic Pumpkin Spice Truffles

After making these truffles more times than I can count, I’ve learned a few tricks to keep them from turning into a sticky mess! Here’s what works for me:

• Too soft to roll? Pop the mixture in the freezer for 15 minutes—it firms up fast without over-chilling.
• Graham crumbs won’t stick? Lightly dampen your hands when rolling—just enough to help the coating adhere.
• Chocolate seizing up? Add a teaspoon of warm cream and stir gently—it’ll smooth right out.

Remember: patience is key! Rushing the chilling time is the #1 rookie mistake (I’ve been there!).

Ingredient Substitutions

Ran out of something? No worries—I’ve tested plenty of swaps that still taste amazing! Here are my go-to fixes:

• Graham crackers: Try crushed vanilla wafers, almond flour, or even toasted coconut flakes for a fun twist.
• White chocolate: Semi-sweet or dark chocolate works too—just know it’ll overpower the pumpkin flavor a bit.
• Heavy cream: Full-fat coconut milk makes these dairy-free (and adds a subtle tropical note!).

Just avoid pumpkin pie filling—it’s too sweet and spiced compared to pure pumpkin puree!

Serving and Storing Classic Pumpkin Spice Truffles

These little gems are best served chilled—I always pull them out of the fridge about 10 minutes before serving so the flavors really pop! For extra flair, arrange them on a cake stand with mini cinnamon sticks poked in the tops (my aunt’s signature move). Store leftovers—if you have any!—in an airtight container in the fridge for up to 5 days. They freeze beautifully too: layer them between parchment paper in a freezer bag for up to 2 months. Thaw overnight in the fridge, and they’ll taste freshly made!

Classic Pumpkin Spice Truffles Nutrition Information

Okay, let’s be real—these truffles are a treat, not health food! But if you’re curious, here’s the scoop per truffle (based on my exact ingredients—yours might vary slightly):

• Calories: 120
• Fat: 6g
• Carbs: 15g
• Sugar: 10g

Pro tip: Using high-quality chocolate and real pumpkin puree keeps these stats honest—no sneaky additives!

FAQs About Classic Pumpkin Spice Truffles

Got questions? I’ve got answers! Here are the most common things people ask me about these irresistible truffles:

Can I use milk chocolate instead of white chocolate?
You absolutely can—just know it’ll give a stronger chocolate flavor that might overpower the pumpkin spice. If you go this route, I’d suggest adding an extra pinch of spices to balance it out!

How long do these truffles last in the fridge?
They’ll stay fresh in an airtight container for about 5 days—if they last that long! The graham coating might soften slightly, but the flavor just gets better.

Can I freeze them?
Yes! Freeze them in a single layer first (so they don’t stick together), then transfer to a freezer bag. They’ll keep for 2 months—just thaw overnight in the fridge before serving.

My mixture is too sticky—help!
No worries! Just pop it back in the fridge for another 30 minutes. If you’re in a hurry, the freezer works wonders in 15-minute increments.

Can I make these vegan?
Definitely! Swap the white chocolate for dairy-free chips and use coconut cream instead of heavy cream. The texture comes out just as creamy—I’ve fooled many non-vegans with this version!

Share Your Classic Pumpkin Spice Truffles Experience

Made these truffles? I’d love to hear how they turned out! Leave a comment below with your favorite tweaks or snap a pic—nothing makes me happier than seeing your pumpkin spice creations.

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