No Bake Pumpkin Pie Truffles Recipe

I’ll never forget the afternoon my neighbor showed up with a plate of store-bought truffles that cost more than my weekly coffee budget. They were beautiful, sure, but I knew I could make something even better at home. That evening, I experimented with pumpkin purée and cream cheese, and these no bake pumpkin pie truffles were born—a recipe that’s now my secret weapon for impressing guests without breaking the bank.

These no bake pumpkin pie truffles combine the best of two worlds: the tangy richness of cheesecake and the warm spices of pumpkin pie, all wrapped in smooth chocolate. They look elegant enough for fancy gatherings but are wonderfully simple to make. Best part? No oven required, and they actually taste better the next day. Let’s create some autumn magic together.

Why You’ll Love These No Bake Pumpkin Pie Truffles

These no bake pumpkin pie truffles have stolen my heart for so many reasons, and I know they’ll win yours too:

No-bake simplicity: These no bake pumpkin pie truffles don’t need an oven or any fancy equipment. Just a mixer, a refrigerator, and a little patience while the magic happens. Perfect for those days when you want something special without heating up the kitchen.

Make-ahead friendly: These beauties actually taste better after a day in the fridge. I love making them ahead for parties, which means less stress and more time to enjoy with guests.

Crowd-pleasing flavor: Even people who claim they’re “not pumpkin fans” find themselves reaching for seconds. The cream cheese adds a tangy richness that balances the pumpkin perfectly, while the chocolate coating brings everything together.

Customizable to your heart’s content: Want them darker? Use dark chocolate. Prefer them sweeter? White chocolate is your friend. You’ve got this—I promise.

What You’ll Need for No Bake Pumpkin Pie Truffles

The ingredient list here is refreshingly short, and most of these items are probably already waiting in your pantry. Here’s what makes these no bake pumpkin pie truffles so irresistible:

Block-style cream cheese: This is the creamy foundation that gives these no bake truffles their cheesecake soul. Make sure it’s at room temperature so it blends smoothly without lumps. I always use the brick-style, not the spreadable kind—it makes all the difference in texture.

Confectioners’ sugar: Just a touch of sweetness to complement the cream cheese. The powdered texture helps everything blend together like a dream.

Pumpkin purée: Please, please use plain pumpkin purée, not pumpkin pie filling. The filling has added spices and sugar that’ll throw off the balance. I keep cans of pure pumpkin in my pantry year-round because you never know when a pumpkin craving will strike.

Graham cracker crumbs: These add that classic cheesecake crust flavor and help bind everything together. You can buy them pre-crushed or make your own by pulsing whole crackers in a food processor—it’s oddly satisfying.

Pumpkin pie spice and cinnamon: The warm spices that make these taste like autumn in truffle form. If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, ginger, and a pinch of cloves.

Chocolate chips: Your choice of dark or white chocolate here. I’m partial to dark chocolate because it balances the sweetness beautifully, but white chocolate creates an elegant look that’s perfect for special occasions.

Extra graham cracker crumbs for topping: That final sprinkle adds texture and tells everyone exactly what deliciousness awaits inside.

How to Make No Bake Pumpkin Pie Truffles

Ready to create some magic? Here’s how we’ll bring these no bake pumpkin pie truffles to life:

Blend the base: In your stand mixer, combine the cream cheese and confectioners’ sugar until it’s smooth and creamy. Add the pumpkin purée and beat on high until everything’s perfectly combined. Then mix in your graham cracker crumbs, pumpkin pie spice, and cinnamon on medium speed for about two minutes. You’ll know it’s ready when the mixture is thick and smooth. Don’t stress if it looks a bit soft—that’s exactly what we want.

Chill and prep: Pop that dough in the refrigerator for at least two hours, though overnight works beautifully too. This chilling time is crucial—it makes the dough firm enough to roll. While you wait, line two large baking sheets with parchment paper.

Roll into balls: Scoop generous teaspoon amounts of the chilled dough and roll them into one-inch balls between your palms. Place them on your prepared baking sheet and chill for another 30 minutes. This double-chill method ensures they hold their shape when dipped.

Melt the chocolate: About five minutes before the balls finish chilling, melt your chocolate in the microwave at 50% power for 90 seconds, stirring every 20 seconds. Let it cool slightly—this prevents the truffles from getting too warm during dipping.

Dip and decorate: Remove your no bake pumpkin pie truffles from the refrigerator and dip them one at a time into the melted chocolate. I use a fork or a dipping tool, and here’s my trick: gently tap the tool on the bowl’s edge to let excess chocolate drip off. Place each truffle back on the baking sheet and immediately sprinkle with crushed graham cracker crumbs before the chocolate sets.

Final chill: Let the chocolate set completely in the refrigerator before serving. Once set, they’re fine at room temperature for a few hours, which makes them perfect for parties.

Serving Suggestions for No Bake Pumpkin Pie Truffles

These no bake pumpkin pie truffles are versatile little gems that shine in so many settings:

Holiday dessert platters: Arrange them alongside other fall desserts for a stunning spread. The orange-brown filling peeking through the chocolate is absolutely gorgeous against autumn-colored napkins.

Coffee companion: Pair one or two with your afternoon coffee or chai latte. The spices complement warm beverages perfectly, creating a cozy moment worth savoring.

Gift giving: Pack them in a pretty box lined with tissue paper for a heartfelt homemade gift. I’ve given these to teachers, neighbors, and friends—they always bring smiles.

Thanksgiving finale: Serve them as a lighter alternative to heavy pies. Your guests will appreciate a bite-sized treat after a big meal.

Make It Your Own

One of my favorite things about these no bake pumpkin pie truffles is how adaptable they are. Here are some variations I’ve tried and loved:

White chocolate lovers: Swap the dark chocolate for white chocolate and drizzle with melted dark chocolate for an elegant contrast. It’s sweet, simple, and oh-so-satisfying.

Gluten-free version: Use gluten-free graham crackers or substitute with crushed gingersnaps. The ginger adds an extra layer of warmth that’s absolutely delicious.

Spice it up: Add a pinch of cayenne pepper to the mixture for a subtle kick that plays beautifully with the chocolate.

Nut coating: Instead of graham cracker crumbs, roll the dipped truffles in finely chopped pecans or walnuts for added crunch and richness.

Kitchen Tips & Tricks

I’ve made these no bake truffles countless times, and here’s what I’ve learned along the way:

No Bake Pumpkin Pie Truffles: Storage & Make-Ahead Tips

These no bake pumpkin pie truffles are actually better after they’ve had time to chill and let the flavors meld:

Refrigerator storage: Keep them in an airtight container in the fridge for up to two weeks. Layer them between parchment paper to prevent sticking.

Freezer friendly: Freeze them for up to three months in a freezer-safe container. Thaw in the refrigerator overnight before serving—they taste just as fresh as the day you made them.

Make-ahead magic: You can make the dough up to 24 hours in advance and keep it chilled until you’re ready to roll and dip. This is my go-to strategy during busy holiday weeks.

Room temperature serving: Take them out of the fridge about 15 minutes before serving for the best texture and flavor. The filling becomes even creamier at room temperature.

No Bake Pumpkin Pie Truffles FAQs

Find more pumpkin recipes perfect for autumn

• No-bake Pumpkin Tiramisu
• Pumpkin Oreo Cheesecake Bars
• Classic Pumpkin Pie Recipe
• Pumpkin Spice Cheesecake Stuffed Cookies

Final Thoughts

These no bake pumpkin pie truffles have become my go-to recipe when I want to create something special without the fuss. Every fall, I make batch after batch for gatherings, gifts, and those cozy evenings when only something homemade will do.

What makes them truly special is watching people’s reactions—that moment of surprise when they discover the creamy center, followed by pure delight as the flavors come together. The compliments never get old, and neither does the satisfaction of creating something this delicious from such simple ingredients.

Whether you’re making them for a crowd or treating yourself, these no bake pumpkin pie truffles capture everything wonderful about autumn in one perfect bite. So grab that can of pumpkin, put on your favorite playlist, and get ready to create something magical. Your kitchen is about to smell amazing, and you’re about to become everyone’s favorite baker. Happy creating!

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