White Chocolate Pumpkin Truffles
Creamy White Chocolate Pumpkin Truffles made with gingersnaps, pumpkin puree, and warm spices. A no-bake fall dessert everyone will love!
My kids are teenagers now, but they still love to trick or treat, and I am totally okay with it! Now that they’re a little older, I also like to introduce them to more sophisticated treats that they won’t get from any family down the block. My White Chocolate Pumpkin Truffles are better than any pre-wrapped piece of candy you’ll find on All Hallows Eve. Not only are these homemade and irresistible, but they are also so easy to make. All you need is a couple of hours and a few ingredients, and you’ll enjoy the best pumpkin-flavored treat all fall long or whenever you wish. You can make these homemade pumpkin truffles for Halloween, Thanksgiving, and even Christmas!
WHITE CHOCOLATE PUMPKIN TRUFFLES
This dessert starts with a combination of pumpkin puree, powdered sugar, cream cheese, ground cinnamon, and gingersnap cookie crumbs. This beautiful concoction is blended and then rolled into balls. After they finish chilling, they take a bath in a warm pool of melted white chocolate. This is where the magic happens. These dipped delicious little morsels are then topped with more gingersnap cookie crumbs to finish them off. You have to make a batch of these as soon as possible!
Find my expert tips on how to make white chocolate pumpkin truffles below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This White Chocolate Pumpkin Truffles Recipe:
- Easy No-Bake Treat: No oven required! Just mix, chill, dip, and enjoy. Perfect for quick holiday entertaining.
- Festive & Seasonal Flavor: Creamy pumpkin puree, warm cinnamon, and spiced gingersnaps make every bite taste like fall.
- Crowd-Pleasing Dessert: Smooth pumpkin filling wrapped in rich white chocolate makes these truffles irresistible at parties or as gifts.
- Customizable Garnish: Sprinkle extra gingersnap crumbs on top for crunch, or drizzle with melted chocolate for a bakery-style finish.
- Make-Ahead Friendly: These truffles keep beautifully in the fridge, so you can prep them ahead of time for stress-free entertaining.
Ingredients
- 3 cups gingersnap cookie crumbs
- 1/2 cup pumpkin puree
- 1/2 cup graham cracker crumbs
- 4 Tablespoons powdered sugar
- 4 ounces cream cheese softened
- 1/2 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 4 cups white candy melts OR white chocolate chips
Instructions
In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese, and cinnamon. Using an electric hand mixer, beat mixture until smooth and combined.
Melt the 1 cup of white chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 balls.
Line 2 baking sheets with parchment or wax paper. Microwave the white candy melts (or white chocolate chips) in a microwave-safe dish in 20 second increments, stirring in between, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift the truffle out of the chocolate. Place coated truffle onto the prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.
Chill truffles in the fridge, uncovered, until chocolate has set and ready to serve.
Servings
This recipe makes 24 truffles. I use a small cookie scoop when making these, so they are all the same size. You can easily double or triple this homemade pumpkin truffle recipe if needed.
Storage
Store White Chocolate Pumpkin Truffles in an airtight container in the refrigerator for 5 days, separating layers with parchment paper to prevent sticking. For longer storage, freeze them for up to 2 months and thaw overnight in the fridge before serving. These truffles are best enjoyed chilled or at room temperature, so no reheating is needed. Just let frozen ones soften slowly in the refrigerator to keep the chocolate coating smooth and intact.
Holly’s Tips for The Best White Chocolate Pumpkin Truffles:
- Finely Crush the Cookies: Make sure the gingersnap and graham cracker crumbs are very fine for a smooth truffle texture—pulse them in a food processor if possible.
- Drain Pumpkin if Needed: If your pumpkin puree seems watery, blot it with paper towels to prevent the filling from becoming too soft.
- Room Temp Cream Cheese: Use softened cream cheese so it blends evenly without lumps.
- Melt Chocolate Slowly: Microwave the white chocolate in short increments (20 seconds) and stir often to avoid scorching or seizing.
- Chill Thoroughly: Don’t skip chilling the mixture. This helps the truffles hold their shape when rolling and dipping.
- Work in Batches: If the dough starts to soften while rolling, pop it back in the fridge for a few minutes before continuing.
- Decorate Quickly: Add crushed gingersnaps or toppings immediately after dipping, before the coating sets.
- Use a Fork or Dipping Tool: For a clean finish, dip each ball with a fork, letting excess chocolate drip off before setting on parchment.
- Get Creative: Not a fan of white chocolate? You can very easily substitute milk chocolate or dark chocolate. You can also have the best of both worlds and melt white chocolate to cover the truffles and dark or milk chocolate to drizzle over the top. Have some fun with it!
- Optional Toppings: Are you craving just a little something more with these truffles? Add some crushed nuts like pecans, walnuts, and peanuts to add texture to each bite. If you do decide to add nuts, make sure that they are crushed. This way, it doesn’t overwhelm the flavor of the pumpkin, which should be the star of the show of this fall dessert.
Frequently Asked Questions:
Yes! The filling can be prepared and chilled a day in advance. Roll and dip the truffles when ready to serve for the freshest coating.
No. Canned pumpkin pie filling contains added sugar and spices, which will alter the flavor and consistency. Stick to plain pumpkin puree for this recipe.
Absolutely. Candy melts are easier to work with for dipping, but white chocolate chips work fine—just melt slowly and stir frequently.
Absolutely! Try sprinkling extra gingersnap crumbs, cinnamon, or a drizzle of chocolate immediately after dipping for a festive touch.
They’re best chilled or at room temperature. Avoid leaving them out for extended periods, especially in warm weather, to keep the chocolate coating firm.
To make these White Chocolate Pumpkin Truffles gluten-free, simply use gluten-free gingersnap cookies and gluten-free graham crackers in place of the regular ones. All other ingredients are naturally gluten-free. Be sure to check that your white chocolate or candy melts are certified gluten-free for the safest results.
Similar Recipes
Craving something similar? Try my Oreo Truffles and Sugar Cookie Truffles next!
Looking for an easy fall party dish? My Pumpkin Pie Cheese Ball is as easy as it gets.
Are you a cookie lover? My Pumpkin Chocolate Chip Cookies are moist, sweet, and better than store-bought.
In the mood for something different? My Pumpkin Cheesecake Bars feature a thin layer of graham cracker crust, topped with a cheesecake mixture and a layer of pumpkin on top with whipped cream.
Have you made this White Chocolate Pumpkin Truffles recipe? 🧡
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinTruffles #NoBakeFallDessert #LifeInTheLofthouse
White Chocolate Pumpkin Truffles
Ingredients
- 3 cups gingersnap cookie crumbs
- 1/2 cup pumpkin puree
- 1/2 cup graham cracker crumbs
- 4 Tablespoons powdered sugar
- 4 ounces cream cheese softened
- 1/2 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 4 cups white candy melts (I use the CandiQuik brand) OR white chocolate chips
Instructions
- In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese and cinnamon. Using an electric hand mixer beat mixture until smooth and combined.
- Melt the 1 cup of white chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 one-inch balls.
- Line 2 baking sheets with parchment or wax paper. Microwave the white candy melts (or white chocolate chips) in a microwave-safe dish in 20 second increments, stirring in between, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift truffle out of the chocolate. Place coated truffle onto prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.
- Chill truffles in fridge, uncovered, until chocolate has set and ready to serve.
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
I love a good no-bake holiday dessert! Love these and now I’m craving!