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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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.
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
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.
Recommended Tools
- Stand mixer or handheld mixer
- Baking sheet
- Parchment paper
- 1 Tablespoon cookie scoop
How to Make Pumpkin Truffles
- Heat Treat: Microwave the dry cake mix in two 30 second intervals, stirring between each interval. Cool completely before mixing into the cream cheese.
- 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.
- 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.
- 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.
- 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.
- 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.
Other Easy Truffle Recipes
- Cookie Dough Truffles
- Red Velvet Cheesecake Bites
- Strawberry Shortcake Truffles
- Christmas Truffles
- Carrot Cake Cheesecake Bites
- Pumpkin Cheesecake Truffles
- Grinch Christmas Truffles
- Snickerdoodle Truffles
- Gingerbread Truffles
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 minutes
Chill Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 cups spice cake mix
- 6 ounces cream cheese softened
- ⅓ 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.
- 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
These are soft and sticky. I can’t get them into a ball shape. Not sure how I will roll in the white almond bark. Anything that would help them to be able to roll in balls?
Hi Stacey,
The batter can be a bit challenging to work with, and I’m here to help make your cooking experience smoother and more enjoyable. Here are some tips to prevent the batter from being too sticky:
Adjust the Powdered Sugar: If the batter feels too sticky, try adding a little more powdered sugar. This can help absorb any excess moisture and make the batter easier to handle.
Damp Hands for Rolling: A simple trick is to slightly dampen your hands with water before rolling the dough into balls. This prevents the mixture from sticking to your hands and makes the rolling process much smoother.
Increase Cookie Crumbs: Consider increasing the amount of finely crushed ginger snap cookies in the mixture. This adds more dry ingredients to the batter, which can help reduce stickiness.
Also, regarding the Pumpkin Puree Consistency: The moisture content in pumpkin puree can vary between brands. If your puree is on the wetter side, it might contribute to the stickiness. You can try straining the puree through a cheesecloth to remove excess moisture.