These no bake pumpkin truffles are about to be your favorite fall dessert recipe! The inside of these truffles has a velvety smooth filling that’s sweet with cinnamon pumpkin flavor, while the outside is a rich dark chocolate shell that houses the filling.
Note: This post was originally published in 2016. It has been updated with new photos and content in 2024. The recipe remains the same.
Why You’ll Love This Recipe
Here’s why I think you’ll be a huge fan of this recipe:
- You’ll only need 5 easy-to-find ingredients. Yahoo for not adding much more to the shopping list!
- They’re easy to make – a big plus if you’re already doing a lot of complicated cooking this time of year.
- You can make them ahead of time – perfect for having a batch of treats ready to go for family or friends stopping by.
- They’re perfectly portion controlled single serve dessert bites. One of these is perfect for satisfying your sweet tooth.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with helpful ingredient notes:
- Graham crackers – I recommend honey graham crackers over cinnamon for this recipe, though both will work. If you have any food allergies or intolerances, be sure to choose a graham cracker that fits your needs.
- Pumpkin puree – You want plain canned pumpkin puree for this recipe, not pumpkin pie filling. You can also use fresh homemade pumpkin puree. Note that sometimes that retains a bit more liquid, so if using homemade, you may need to add a few extra graham crackers to get the mixture to bind.
- Sugar – This helps sweeten the filling.
- Cinnamon – Adds an aromatic touch to the filling. Pumpkin pie spice also works!
- Dark chocolate chips – Coats the truffle and makes it perfectly delectable! If you have any food allergies or intolerances, be sure to choose an option that fits your needs.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by popping the graham crackers in a mini food processor, and pulsing a few times until it forms a fine crumb, like this:
In a mixing bowl, combine the graham cracker crumbs, sugar, pumpkin, and cinnamon. Mix together until well combined.
Roll the filling mixture into 14 balls and place on a parchment lined plate or baking sheet.
Pop that plate or baking sheet into the freezer for 30 minutes. This will help them solidify and makes it easier to roll in the chocolate.
When the chill time is up, melt your chocolate. The easiest way to do this is by putting it in a microwave safe bowl and microwaving for 30-second intervals, stirring between each one. This ensures that the chocolate doesn’t burn. It should only take a few intervals.
Roll the pumpkin balls into the dark chocolate, using a spoon to help roll them and remove them.
Place ‘em back on the parchment-lined plate or baking sheet.
When all are coated in chocolate, pop ‘em in the freezer or fridge for about 15 minutes to let the chocolate harden. Now they’re ready to enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing these no bake pumpkin truffles:
Store in an airtight container in the refrigerator for up to 4-5 days.
Sure! White chocolate also will work well for pumpkin truffles. If you have any food allergies or intolerances, be sure to find a white chocolate that works for your needs.
More Pumpkin Recipes
If you’re looking for more delicious pumpkin recipes to try this fall, be sure to take a peek at these:
- Matcha pumpkin pie
- Pumpkin banana chocolate chip muffins
- Caramel pumpkin overnight oats
- Whole wheat pumpkin pancakes
- Pumpkin coffee smoothie
- Pumpkin baked oatmeal cups
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
No Bake Pumpkin Truffles
Ingredients
- 8 graham crackers (large rectangles)
- ½ cup pumpkin puree
- ⅓ cup granulated sugar
- ½ tsp cinnamon
- 1 ¼ cups dark chocolate chips (if dairy free, look for dairy free chocolate chips)
Instructions
- Break up graham crackers into pieces and add them to a food processor bowl. Pulse a few times until it forms a fine crumb.
- In a mixing bowl, combine the graham cracker crumbs with the pumpkin puree, sugar, and cinnamon in a bowl. Mix until well combined.
- Roll the pumpkin mixture into balls and place on a parchment-lined plate or baking sheet in the freezer for about 30 minutes. This will help them firm up.
- Melt the chocolate chips in the microwave, using 30-second intervals and stirring thoroughly between each interval.
- Roll each pumpkin truffle in the melted chocolate, using a spoon to roll them and fully coat them in chocolate. Use the spoon to remove each from the melted chocolate and return to the parchment-lined plate or baking sheet.
- Place in the refrigerator for about 15-20 minutes, or until the chocolate hardens. Enjoy now, or place truffles in an airtight container and store in the fridge for up to 4-5 days.
Notes
- If you prefer, you refrigerate the filling balls (rather than freeze) for several hours, then return to them later that day to coat in the chocolate.
Nutrition
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I bet those are almost as good as buckeyes with all that chocolate covering them! I’m partial to peanut butter, but I think my mother would prefer these!
Oooooh, I bet your peanut butter version tastes amazing!
hellllllo delicious! I love me my simple recipes!
Hope you get a chance to make it and enjoy!
OMG yum, these look super delicious!
Thanks Abbey 🙂
These look so yummy! I wonder if I could use my homemade pumpkin puree for the recipe (its a little thinner than canned puree).
You could definitely use it; I’d think you might have to thicken the mixture up with either more graham crackers and/or maybe a little coconut flour (I’ve made other truffles with those). I’d think that’d help it hold it’s form.
These look so yummy! I love truffles 🙂
Me too! 🙂
These sound sooooo yummy!!!!
Thanks Lauren!
These look like such a fab holiday treat!
Thanks Amy! Hope you enjoy!
I am loving this recipe! I’ve never had a pumpkin truffle, but this looks amazing!!
Thanks Lindsey! I hope you get a chance to make it; definitely one of my favs.
Pumpkin pie is so traditional, I’ll try pumpkin truffles for thanksgiving desert.
I love the orange when the truffle are bitten
Your photo is so nice btw
Thanks Emily!
These have made me the hit of many a party! They are so original and delicious! I’ve loved making oreo truffles for years, but I love fall flavors even more. Nothing to improve on this recipe!
Thanks Barbara! Glad you enjoyed them!
Thank you for the recipe! I love the “dairy-free” part the most :D!
Thanksgiving is over but I’m gonna try it tomorrow
These are great for anytime, not just Thanksgiving – hope you love ’em!
Please excuse the ignorance and poor wording, but can these be made using the insides of an actual pumpkin…like the ones you carve for Halloween, not the seed part, but for lack of a better word, the “fleshy” part?
Hi Cristina! Yes, you can definitely make this with an actual pumpkin! You would roast the pumpkin flesh, then use that in place of the canned pumpkin.
This recipe from All Recipes seems like it might be helpful 🙂 http://allrecipes.com/recipe/22935/pumpkin-puree/
Do you know approximately how many cups the 8 graham crackers will make? I was thinking about just buying the gc crumbs rather than the full cookies. These look so good ??
Hi Chelsea! I’m not 100% sure right now, but I can definitely measure it out the next time I make these. My inkling would be around a 1/2 cup. Sorry I can’t give you anything more precise at this point!