How big are spiced pumpkin truffles?

Spiced pumpkin truffles are typically about 1 inch in diameter, roughly the size of a teaspoon. This size makes them easy to serve as bite-sized treats at parties or for enjoying a small sweet snack without overeating.

Can I use a hand mixer without a flat paddle attachment to make pumpkin truffles?

Yes, you can use any beaters available, including standard hand mixer whisks or dough hooks. While a flat paddle attachment helps mix ingredients evenly, it’s not required. Just be sure to mix until the texture is smooth and well combined.

Is it necessary to use full-fat brick cream cheese for spiced pumpkin truffles?

Yes, using full-fat cream cheese in block form is important because it provides the ideal consistency and richness. Whipped or lower-fat cream cheese tends to contain extra moisture or air, which can affect the texture and firm setting of the truffles.

How should I store spiced pumpkin truffles to keep them fresh?

Store the truffles in an airtight container in the refrigerator. They will keep well for up to one week. For longer storage, you can freeze them for up to three months—just thaw in the fridge before serving to maintain the best texture and flavor.

Can I make spiced pumpkin truffles ahead of time for an event?

Absolutely, spiced pumpkin truffles can be made a day or two ahead. After preparing and shaping them, refrigerate or freeze according to your timeline. Making them in advance actually enhances the flavor as the spices have more time to infuse.

Spiced Pumpkin Truffles Recipe With Creamy Spiced Flavors

Ingredients

– 2 ounces full-fat brick cream cheese, softened to room temperature

– 2 tablespoons confectioners’ sugar

– 1/3 cup pumpkin puree (preferably canned)

– 1 and 3/4 cups graham cracker crumbs (about 12 full sheet graham crackers)

– 1/2 teaspoon pumpkin pie spice (store-bought or a homemade blend of ground ginger, cinnamon, nutmeg, cloves, and allspice)

– 1/2 teaspoon ground cinnamon

– 4 ounces white chocolate, coarsely chopped and melted

– 10 ounces semi-sweet or white chocolate, coarsely chopped for coating

– Optional garnish: extra graham cracker crumbs or cinnamon/sugar blend

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Instructions

1- Beat cream cheese and confectioners’ sugar until creamy to form a smooth base.

2- Mix in pumpkin puree until everything is fully combined for that authentic pumpkin taste.

3- Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted white chocolate, then mix until the mixture is smooth and thick.

4- Cover and chill the mixture for at least 1 hour, or up to 24 hours, to make it easier to handle.

5- Line baking sheets with parchment or silicone mats to prepare for shaping.

6- Roll the chilled mixture into 1 teaspoon-sized balls and place them on the baking sheets; chill again for 30 minutes or up to 24 hours.

7- Melt the coating chocolate and let it cool slightly before dipping the balls.

8- Dip each truffle ball in the melted chocolate, allowing any excess to drip off for a neat finish.

9- Optionally sprinkle with extra graham cracker crumbs or cinnamon/sugar for added crunch.

10- Refrigerate the dipped truffles until the chocolate sets, about 30 minutes.

11- Serve the truffles at room temperature; they taste even better after resting 1 to 2 days in the fridge for the flavors to develop.

Last Step:

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Notes

🧀 Use full-fat brick cream cheese for best texture and flavor.
❄️ Chill mixture well to ease rolling and dipping.
🍫 Store truffles layered between parchment paper in airtight container; refrigerate up to 1 week or freeze up to 2 months, thaw overnight before serving.

Author: Brandi Oshea
Prep Time: 15 minutes
Chilling time: 1 hour 45 minutes
Category: Dessert
Method: No-bake, dipping
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 truffle
Calories: 90 kcal
Sugar: 8 g
Sodium: 40 mg
Fat: 6 g
Saturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 10 mg