Pumpkin Pie Truffles
These Pumpkin Pie Truffles are the perfect fall treat! The truffle filling is made from crisp golden Oreos, tangy cream cheese, pumpkin puree, and pumpkin pie spice. Dip them in both chocolate and white chocolate, so everyone can pick their favorite!
Easy No Bake Pumpkin Truffles
I’ve always loved easy, no-bake dessert recipes. And these Pumpkin Pie Truffles are worthy of repeat all pumpkin season long!
This recipe features a warmly spiced pumpkin and cream cheese center that’s lightly crispy with crushed golden Oreos. Dunked in your choice of chocolate, pumpkin spice truffles are the perfect poppable treat for every fall gathering, from tailgating parties to Thanksgiving dinner!
Why You’ll Love These Pumpkin Pie Truffles
- Easy to make
- Short ingredients list, with real pumpkin in every bite
- Stuffed with cozy, spiced fall flavor
- Delightfully creamy, with a lightly crunchy texture
- Dipped in your choice of chocolate – something for everyone!
- An unexpected pumpkin flavored treat
- A great make-ahead dessert
- Stores perfectly in the freezer
My Recipe Inspiration
I grew up with easy homemade truffle treats – my mom’s peanut butter balls with Rice Krispies have been a favorite since I was a kid.
Then when I met Blake (nearly 25 years ago!), his family’s neighbor friend introduced me to the gloriousness of Oreo truffles – or Oreo balls, as some people call them. Needless to say, I was big-time hooked on that delicious cream cheese and Oreo cookie center, and now I’d be in big-time trouble from my family if we didn’t make them every single Christmas!
So when I was craving a fall pumpkin-spiced version of truffles, I simply changed up a few things. I incorporated golden Oreos, pumpkin puree, and pumpkin spice – it’s a super fun, poppable pumpkin treat!
If you like Thin Mint cookies from the Girl Scouts, also check out my Thin Mint Truffles!
What You’ll Need
Below, you’ll find the simple ingredients list for these pumpkin pie truffles.
For the exact ingredient amounts, be sure to scroll down to the recipe card at the end of this post.
- Golden Oreos – Golden Oreos give a delightful little crunch in texture, plus a buttery, sweet vanilla flavor.
- Cream cheese – Cream cheese holds the truffle center together, and adds creamy texture and tangy flavor.
- Pumpkin puree – Canned pumpkin puree adds the earthy pumpkin flavor and a beautiful natural orange color.
- Pumpkin pie spice – This warm spice blend infuses the truffles with that classic pumpkin pie flavor.
- Semi-sweet chocolate + chocolate bark – This is my classic combination of chocolate ingredients that combine for superior chocolate flavor that sets up beautifully and doesn’t melt fast!
- White chocolate + vanilla almond bark – The white chocolate version of my regular chocolate version above!
Of course, if you only want to dip your truffles in only regular chocolate or only white chocolate, go right ahead. You don’t have to use two different truffle coatings!
How to Make Pumpkin Pie Truffles
Here’s the easiest way to get decadent pumpkin pie truffles on your dessert plate fast:
- Make the filling. First process the Oreos into a fine crumb. Then add the cream cheese, pumpkin puree, and pumpkin pie spice, and pulse until it comes together into a chunky dough. (If you don’t have a food processor, put the Oreos in a sturdy zip-loc baggie and crush with a rolling pin. Then combine all the filling ingredients in a bowl.)
- Roll the filling into balls. Portion about ½ tablespoon of filling per truffle, and roll into balls. Place the balls on a chilled baking sheet lined with parchment or a silpat mat.
- Chill the truffle balls. Set the baking sheet in the freezer to chill for 15 minutes.
- Melt the chocolates. Place the the chopped chocolate and chocolate almond bark in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the chocolate is melted, about 2 minutes. Do this for both the regular chocolate mixture and the white chocolate mixture, each in a separate bowl.
- Dip in chocolate. Working one at a time, dip the truffle balls into the melted chocolate(s). I’ve included my best tips below!
- Chill the truffles. Return the chocolate-coated truffles to the freezer for 15 minutes to quickly set the chocolate shell.
- Garnish (optional). If desired, you can add a pretty little drizzle of chocolate over the finished, chilled truffles. Just add some melted chocolate to a small zip-loc baggie and snip off a small piece from one corner. Pipe some chocolate over the top of the truffles. You can also add a little sprinkle of crushed Oreo to the top!
Tips for Success
Truffles are a decadent little treat that may seem tricky to make, but they’re actually not! Here are a few of my best tips:
- Soften the cream cheese. Make sure it’s fully softened so it incorporates smoothly with the Oreo crumbs and pumpkin puree.
- Use good-quality chocolate. I recommend using good-quality chocolate for the best flavor – Guittard semi-sweet chocolate chips are my favorite!
- Chocolate dipping tip: This is how I dip truffles! Drop a chilled truffle ball into the melted chocolate. Using two forks, turn the ball to completely cover it with chocolate. Lift the ball out with a fork, and lightly tap the fork handle on the side of the bowl to force excess chocolate back into the bowl. This eliminates a pool of chocolate at the base of the truffles. Slide the fork outward from the bowl, dragging the bottom of the tines along the bowl’s rim, letting excess chocolate drip down into the bowl. Transfer the truffle to the sheet pan, using a toothpick if needed to guide the truffle off the fork.
- Garnishing tip: To add a pretty chocolate drizzle to the top of the truffles (like my photos), add melted chocolate to a small baggie and snip off a small corner. After you dip the truffle balls in chocolate, do not add Oreo crumbs to the truffle. Instead, chill the truffles in the fridge for 15 minutes. Then pipe melted chocolate over the top of the chilled truffles. To add a pinch of crushed Oreo (like my photos), add this while the chocolate drizzle is still wet. The chocolate drizzle will set up faster since the truffle is now chilled.
- Reheat the chocolate if needed. If the melted chocolate becomes thick and hard to work with, warm it up a bit more.
- Store the truffles in the fridge or freezer. Because of the cream cheese, you’ll want to keep these treats chilled in the fridge or freezer.
- Try different chocolate. You can experiment with different kinds of chocolate. For example, swap the semi-sweet chocolate for milk chocolate or dark chocolate.
Nibble on a pumpkin truffle or two as a simple post-dinner treat, as they will surely satisfy any sweet tooth. They also make a great homemade gift!
Here are some of my suggestions for how to serve pumpkin pie truffles:
- At Thanksgiving. Add pumpkin truffles to your holiday dessert table! Serve them with other pumpkin desserts like pumpkin pie cream puffs, pumpkin cheesecake, or pumpkin layer cake.
- Tuck them into a cookie box. Take them to a cookie swap or add them to a holiday cookie box along with ginger molasses cookies, espresso cookies, or chocolate-covered cherry cookies.
- With other candies. Make a fun sweets buffet with other candy, like Oreo truffle balls, pecan pralines, Buckeye fudge, and homemade peanut butter cups!
- Serve them with festive drinks. Go the non-alcoholic route and enjoy truffles with a pumpkin cream cold brew coffee or an iced brown sugar shaken espresso, or serve them with cocktails like an espresso martini, a classic Manhattan, or an old fashioned.
How to Store Pumpkin Truffles
Store pumpkin truffles in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Separate any layers with parchment paper or wax paper.
- 1 package (14 ounces) golden oreos
- 4 ounces cream cheese, diced and softened
- ¼ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 ounces good quality semi-sweet chocolate, chopped
- 4 ounces chocolate almond bark, chopped
- 2 ounces good quality white chocolate, chopped
- 4 ounces vanilla almond bark, chopped
- Place the Oreos in the bowl of a food processor and pulse until they are a fine crumb. Reserve a couple tablespoons of the crumbs to garnish the finished truffles, if desired.
- Next add the cream cheese, pumpkin puree, and pumpkin pie spice. Pulse until the mixture comes together into a chunky dough.
- Scoop out ½ tablespoon-sized portions and roll them into smooth balls. Place the truffle balls on a parchment or silpat-lined baking sheet and place them in the freezer to chill for 15 minutes.
- In a medium sized microwave safe bowl, add the chopped chocolate and chocolate almond bark. Microwave in 30 second intervals, stirring between each interval, until the chocolate is melted, about 2 minutes. Do the same for the chopped white chocolate and vanilla almond bark.
- Working one at a time, dip a truffle ball into the melted chocolate and allow any excess to drip off before returning it to the parchment lined baking sheet. While the chocolate is still wet, garnish with a pinch of reserved Oreo crumbs, if desired. Repeat until all truffle balls are coated in chocolate and/or white chocolate.
- Place the truffles in the fridge or freezer for 15 minutes to let the chocolate set up
Chocolate dipping tip: This is how I dip truffles in chocolate! Drop chilled truffle balls one by one into the melted chocolate. Using two forks, quickly turn the ball to completely cover it with chocolate. Lift the ball out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. This helps to eliminate a pool of chocolate at the base of the truffles. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting excess chocolate drip down the inside of the bowl. Transfer the chocolate-dipped truffle to the prepared sheet pan, using a toothpick if needed to guide the truffle off the fork.
To garnish (optional): If you want to add a pretty chocolate drizzle to the top of the truffles (like you see in my photos), add some melted chocolate to a small zip-loc baggie and snip off a small piece from one corner. After you dip the truffle balls in chocolate, do not add Oreo crumbs to the truffle. Instead, chill the truffles in the fridge for 15 minutes. Then pipe some melted chocolate over the top of the chilled truffles. If you also want to add a pinch of crushed Oreo (like you see in my photos), be sure to add this while the chocolate drizzle is still wet. Note that the chocolate drizzle will set up faster since the truffle is now chilled, so work somewhat quickly to add the crushed Oreo.
To store: Transfer the truffles to an airtight container, with any layers separated by parchment or wax paper, and store in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 12mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
More Easy Pumpkin Desserts
- No-Bake Pumpkin Icebox Cake
- Melt-In-Your-Mouth Pumpkin Cookies
- Layered Pumpkin Pie in a Jar
- Pumpkin Cheesecake Bars
- Pumpkin Ice Cream