Pumpkin Truffles featured image
Easy Pumpkin Truffles are packed with fall flavor in every small-sized treat. Creamy, rich, and coated in candy, they're the best bite of cake that you don't have to cook.
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Table of Contents
  1. No-Bake Pumpkin Truffles
  2. Why We Love This Pumpkin Truffle Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Pumpkin Truffles
  7. Tip From Our Recipe Developer
  8. Storage
  9. Frequently Asked Questions
  10. Other Easy Truffle Recipes
  11. Pumpkin Truffles Recipe

Our easy Pumpkin Truffles have rich, creamy, and moist middles and are filled with warm Fall flavors all in a bite-sized ball.

Made with real pumpkin puree, cream cheese, spice cake mix, and ginger snap cookies, these treats taste like a bite of pumpkin pie cheesecake that you don’t have to bake.

Pumpkin Truffles hero image

No-Bake Pumpkin Truffles

Our Pumpkin Truffles recipe is so quick and easy to make in 10 minutes using simple ingredients and shortcut steps.

The base of these balls is prepared with a box of dry cake mix (no eggs, oil, butter, or baking needed!) that’s blended with cream cheese, powdered sugar, pumpkin, spice, and crushed cookies, all rolled into truffles and covered in a candy coating.

The flavor of these pumpkin spice truffles is undeniably a fall favorite, plus they pack a host of nutrition and health benefits into each tiny bite-sized treat.

I love combining the sweet, spicy ginger snap cookies directly into the pumpkin cream cheese mixture; they’re the perfect taste and texture pairing when you crave the classic cake, made so much easier and faster because you don’t have to bake the batter or cook a crust.

Why We Love This Pumpkin Truffle Recipe

  • Quick and easy to make in 10 minutes.
  • Only uses a handful of ingredients.
  • Pumpkin combines so easily with a box of cake mix to produce the best tasting pumpkin balls dipped in white chocolate.
  • Fun way to serve a circular “slice” without baking a full-sized pie or cheesecake.
  • Single-serving snacks are pre-portioned and portable.
  • Perfect homemade sweet treat for a seasonal party or an adorable addition to any Halloween and Thanksgiving dessert spread.

Other Easy Pumpkin Recipes

Pumpkin Truffles on a plate

Ingredients

  • Spice cake mix
  • Cream cheese: I used full fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.  
  • Powdered sugar
  • Pumpkin puree: Make sure to use 100% pure pumpkin and NOT pumpkin pie filling.
  • Pumpkin pie spice
  • Ginger snap cookies
  • White almond bark

Substitutions and Additions

  • Choose Your Chocolate: You can substitute chocolate almond bark or chocolate candy melts for the white almond bark if you prefer.
  • Change The Cake Mix: You can swap the spice cake mix for super moist vanilla cake mix, white cake mix, or yellow cake mix.
  • Tasty Toppings: Feel free to garnish your truffles with colorful sprinkles, a drizzle of orange colored chocolate, graham cracker crumbs, or a sprinkle of cinnamon or sea salt.
bitten Pumpkin Truffles
  • Stand mixer or handheld mixer
  • Baking sheet
  • Parchment paper
  • 1 Tablespoon cookie scoop
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How to Make Pumpkin Truffles

  1. Heat Treat: Microwave the dry cake mix in two 30 second intervals, stirring between each interval. Cool completely before mixing into the cream cheese.
  2. Make The Cheesecake Mixture: Beat the cream cheese until smooth. Add the powdered sugar, mix until smooth, and then add the pumpkin puree and the pumpkin pie spice. Once combined, mix in the cooled cake mix and crushed ginger snaps. Cover and chill for 2 hours.
  3. Make The Ball Bites: Scoop the dough with a cookie scoop, roll into balls, and set them onto the prepared baking sheet. Place in the refrigerator to chill for 30 minutes.
  4. Coat In Chocolate: Melt the almond bark in the microwave in 30-second intervals, stirring after each interval. Roll each ball in the melted chocolate, remove any excess, and place the ball onto the baking sheet.
  5. Pro Tip: Place the coated ball on a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated truffles onto the baking sheet.
  6. Serve: Sprinkle the tops of the coated truffles with crushed ginger snaps while the coating is still wet. Allow the coating to completely harden before serving. Enjoy!

Tip From Our Recipe Developer

  • You can crush the ginger snaps in a gallon-size ziplock with a mallet or in a food processor.
  • You can mix all the ingredients in a food processor if you prefer. I chose to crush the ginger snaps in the food processor and mix everything together with a mixer.
  • You may want to to slightly dampen your hands with water before rolling the dough into a ball to keep the dough from sticking to your hands.

Storage

  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the uncoated truffles for up to 2 months. Allow them to thaw overnight in the refrigerator before coating.
Pumpkin Truffles

Frequently Asked Questions

Are Pumpkin Truffles Healthy?

Pumpkin is a good source of fiber and is packed with vitamins and minerals. In addition to beta carotene, pumpkins offer vitamin C, vitamin E, iron, and folate, all of which strengthen your immune system. This recipe is an easy way to add more pumpkin to your diet, although they still contain sugar so are best consumed in moderation.

Can I Freeze Truffles?

Yes, you can freeze truffles. I like to freeze my uncoated truffles in a single layer on a baking sheet until frozen, and then place them in an airtight container. You can freeze them for up to 2 months and then thaw them overnight in the refrigerator before coating them.

Why do I have to heat treat my dry cake mix?

Flour in uncooked cake batter can cause sickness because it often carries bacteria. Therefore, a quick heat treatment is needed to ensure that those germs are killed off. It’s super easy to do this by placing it in the microwave or in the oven for 1-2 minutes.

What is the best way to dip Truffles in melted chocolate?

The best method to coat these truffles in melted almond bark is to use a fork and gently tap any excess chocolate on the side of the bowl. I like to use a toothpick to remove excess melted almond bark from the bottom of the fork and then to gently push the ball onto the baking sheet.

Can I use chocolate Chips instead of Almond Bark to coat my bites?

Almond bark or candy melts are the best options to coat your truffles because they create a smooth texture. However, if you choose to use chocolate chips for the coating, you will need to add 1 Tablespoon of coconut oil to each 8 ounces of chocolate chips that you’re melting.

Pumpkin Truffles on top of baking sheet

Other Easy Truffle Recipes

5 from 1 vote
Pumpkin Truffles featured image

Pumpkin Truffles

Serves — 32
Easy Pumpkin Truffles are packed with fall flavor in every small-sized treat. Creamy, rich, and coated in candy, they're the best bite of cake that you don't have to cook.
Prep Time 10 mins
Chill Time 30 mins
Total Time 40 mins

Ingredients
  

  • 2 cups spice cake mix
  • 6 ounces cream cheese softened
  • cup powdered sugar
  • 1 cup pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • 1 cup finely crushed ginger snap cookies + 2 tablespoons crushed snaps for optional garnish
  • 12 ounce white almond bark

Instructions
 

  • It is important to heat treat the dry cake before adding it to the cream cheese mixture. Add the dry cake mix to a medium size heat-safe bowl. Microwave the dry cake mix in two 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before adding to the cream cheese mixture.
  • Using either a stand mixer, or a medium sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth.
  • Add the powdered sugar and continue mixing for 1 – 1 ½ minutes until smooth.
  • Add the pumpkin puree and the pumpkin pie spice. Continue mixing until completely combined.
  • Add in the completely cooled cake mix and crushed ginger snaps. Mix just until well incorporated. Cover and chill for 2 hours.
  • Line a baking sheet with parchment paper and set it aside.
  • Use a 1 tablespoon cookie scoop to scoop the truffle mix. Roll the truffle into a ball and place on the prepared baking sheet. Place the baking sheet in the refrigerator to chill for 30 minutes.
  • Add the white almond bark to a medium size microwave safe bowl. Heat in the microwave in 30 second intervals, stirring well after each interval until completely melted and smooth.
  • Roll the truffle in the melted almond bark. Place the truffle on a fork and gently tap to remove any excess coating. Use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the truffle onto the baking sheet. If you are garnishing the tops with crushed ginger snaps, lightly sprinkle the tops of the coated truffles while the coating is still wet. Allow the coating to completely harden before serving.

Jenn’s Notes

Makes approximately 32 – 1 tablespoon scoops
Storage:
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the uncoated truffles for up to 2 months. Allow them to thaw overnight in the refrigerator before coating.
Tips:
  • You can crush the ginger snaps in a gallon-size ziplock with a mallet or in a food processor.
  • You can mix all the ingredients in a food processor if you prefer. I chose to crush the ginger snaps in the food processor and mix everything together with a mixer.
  • Feel free to slightly dampen your hands with water before rolling the dough into a ball to keep the dough from sticking to your hands.

Nutrition Info

Calories: 153kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 93mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1195IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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