Description
These no-bake pumpkin spice truffles are the perfect bite-sized treat for fall. Made with real pumpkin, warm spices, and crushed graham crackers, then coated in rich chocolate, they’re an easy and irresistible dessert for autumn gatherings, Halloween parties, or Thanksgiving.
Ingredients
Scale
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup crushed graham crackers
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 6 oz semi-sweet or dark chocolate, chopped (for coating)
- Optional: extra crushed graham crackers or sea salt for garnish
Instructions
- In a medium bowl, mix together pumpkin purée, crushed graham crackers, cinnamon, ginger, nutmeg, salt, and vanilla until well combined.
- Add powdered sugar gradually, mixing until a thick dough forms.
- Chill the mixture in the refrigerator for 30 minutes to firm up.
- Scoop and roll the mixture into small balls. Place on a parchment-lined tray and refrigerate for 15–20 minutes more.
- Meanwhile, melt the chocolate in a microwave-safe bowl or double boiler until smooth.
- Dip each chilled truffle into the melted chocolate, letting the excess drip off, and return to the tray.
- Garnish with crushed graham crackers or sea salt while the chocolate is still wet, if desired.
- Let truffles set at room temperature or refrigerate until the chocolate is firm.
Notes
- Ensure pumpkin purée is not too watery—blot with paper towel if needed.
- Store truffles in an airtight container in the refrigerator for up to a week.
- Use a fork or dipping tool for smoother chocolate coating.