Can I use pumpkin pie filling instead of pumpkin purée for no bake pumpkin pie truffles?

I wouldn't recommend it because pumpkin pie filling contains added sugar and spices that will make the truffles too sweet and throw off the spice balance. Stick with plain pumpkin purée for the best results.

Why are my no bake pumpkin pie truffles falling apart when I dip them?

This usually means they weren't chilled long enough. Make sure you do both chilling steps—the initial two-hour chill and the 30-minute chill after rolling. The dough needs to be firm to hold together during dipping.

Can I make no bake pumpkin pie truffles without a stand mixer?

Absolutely! A hand mixer works perfectly, or you can even mix by hand with a sturdy wooden spoon. Just make sure that cream cheese is really soft to avoid lumps.

Can I add other mix-ins to the truffle base?

You can fold in mini chocolate chips or chopped pecans, but keep it to about 1/4 cup total. Too many additions can make the truffles difficult to roll and may affect how well they hold together.

No Bake Pumpkin Pie Truffles (Easy Cheesecake Recipe!)

Name: No Bake Pumpkin Pie Truffles Recipe
Prep time: 10 min
Total time: 2 h 40 min
Yield: 24
Ingredients: 1/2 cup (4 ounces or 110 g) block-style cream cheese (room temperature); 2 Tablespoons (15 g) confectioners’ sugar; 1/3 cup (80 g) pumpkin purée (not pumpkin pie filling); 1 3/4 cups (175 g) graham cracker crumbs (about 12 full sheet graham crackers); 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1 2/3 cup (10 oz or 283 g) dark chocolate or white chocolate chips; Extra graham cracker crumbs

Description

Easy, creamy, spiced no-bake pumpkin pie truffles coated in chocolate and perfect for fall treats.

Ingredients

1/2 cup (4 ounces or 110 g) block-style cream cheese (room temperature)
2 Tablespoons (15 g) confectioners’ sugar
1/3 cup (80 g) pumpkin purée (not pumpkin pie filling)
1 3/4 cups (175 g) graham cracker crumbs (about 12 full sheet graham crackers)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 2/3 cup (10 oz or 283 g) dark chocolate or white chocolate chips
Extra graham cracker crumbs

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Instructions

In the bowl of a stand mixer, mix together cream cheese and confectioners’ sugar until creamy. Add pumpkin purée and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon; mix on medium speed until incorporated (2 minutes).
Refrigerate the dough for at least 2 hours (or up to 24 hours). Line two large baking sheets with parchment paper.
Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill for 30 minutes.
Five minutes before removing the balls from the refrigerator, melt chocolate in the microwave at 50% power for 90 seconds, stirring every 20 seconds. Let rest briefly to cool.
Dip each pumpkin truffle in melted chocolate, tapping off excess. Place on baking sheet and sprinkle with crushed graham cracker crumbs.
Refrigerate until chocolate sets completely. Store at room temperature for a few hours when serving.

Notes

Ensure pumpkin purée is not watery for best texture. Chill thoroughly so truffles hold shape during dipping.

Nutrition

Serving Size: 1 truffle
Calories: 115 kcal
Sugar: 7 g
Sodium: 57 mg
Fat: 7 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 1 g