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Pumpkin Truffles

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The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.

Three things in life are certain: death, taxes, and the return of pumpkin spice every fall.

Allow me to help you check-off your annual pumpkin spice indulgence with these spiced pumpkin truffles. Not only do they taste warm and cozy like fall, but they look impressive, too.

Pumpkin Truffles

Made from only a few pantry staple ingredients and easily prepped ahead, these seasonal truffles are a decadent bite-size dream.

If you’re making these for a party, decorate them with extra graham crackers, fun edible glitter or even sprinkles.

Serve these treats this fall and watch them disappear because you can’t have just one!

Pumpkin Truffles

Pumpkin Truffles


  • 2 oz. cream cheese, room temperature
  • 2 Tbsp. Heinen’s powdered sugar
  • 1/3 cup Heinen’s pumpkin puree
  • 12 sheets graham crackers, crushed into crumbs + a few extra sheets, for garnish
  • ½ tsp. pumpkin pie spice
  • ½ tsp. Heinen’s ground cinnamon
  • 14 oz. white chocolate (4 oz. for filling + 10 oz. for coating)


  1. Using a handheld mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a bowl until creamy, about 2 minutes. Add the pumpkin puree and beat on high until fully combined.
  2. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and 4 oz. of melted white chocolate. Beat again until everything is fully incorporated. The filling will be soft, so allow it to chill in the refrigerator for 1-2 hours before rolling into balls.
  3. Line a baking sheet with parchment paper and set it aside.
  4. Begin rolling the chilled pumpkin mixture into balls, about 1 tsp. in size. Place on the baking sheet. Chill the balls again for 1-2 hours so they are firm when dipped in the chocolate.
  5. Using a double boiler, slowly melt the remaining 10 oz. of white chocolate. Stir frequently until all of the chocolate is melted. Set aside and allow to cool slightly before dipping the balls.
  6. Remove the chilled balls from the fridge and dip into the chocolate. Allow the excess to drip off of each truffle. Set the dipped truffles back on the baking sheet and top with sprinkles, edible glitter, crushed graham crackers and/or cinnamon. Allow the truffles to fully set in the fridge before serving.


  • Milk or dark chocolate can be used in place of white chocolate.
  • A fork is a great tool to use for dipping, but a chocolate dipping tool can also be found at your local baking store or on Amazon.

Pumpkin Truffles

Alissa DiSanto

By Alissa DiSanto

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