I love this recipe because it’s effortless yet elegant. The truffles come together in less than an hour, and they taste like a cross between pumpkin pie and cheesecake. They’re completely vegan, made with just a few ingredients, and easy to adapt for gluten-free diets. I especially enjoy making them during the holiday season — they look beautiful, taste amazing, and always impress guests with their rich pumpkin flavor and creamy texture.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
200g of digestive biscuits (or plain / gf biscuits) 60g of vegan / dairy-free cream cheese 2 teaspoons of pumpkin spice 1 tablespoon of pumpkin puree 200g of dairy-free white chocolate Orange food gel
Directions
I start by placing the biscuits in a food processor and pulsing until they form fine crumbs. If I don’t have a food processor, I crush them with a rolling pin inside a sealed bag until they reach a crumbly texture.
Next, I pour the crumbs into a large mixing bowl and add the vegan cream cheese, pumpkin spice, and pumpkin puree. I mix everything until it’s fully combined and smooth. The consistency should be soft but mouldable — if it feels too dry, I add a little more cream cheese, and if it’s too wet, I mix in a few more biscuit crumbs.
Then, I melt the dairy-free white chocolate. I usually do this in 20-second intervals in the microwave, stirring between each one, or by using a bain-marie on the stove. Once the chocolate is melted and smooth, I mix in a small amount of orange food gel to give it a festive pumpkin color. I add the gel slowly since too much can make the chocolate seize.
I spoon a bit of the melted chocolate into each cavity of a pumpkin-shaped mold (or any mold I have), spreading it up the sides so the whole interior is coated. I save some of the melted chocolate for later. I freeze the molds for about 10–15 minutes until the coating is set, then I add a second layer of chocolate if I want a thicker shell.
Once the shells are firm, I fill each one with the pumpkin truffle mixture, pressing it in gently to create a smooth surface. I cover the tops with the remaining melted chocolate and spread it evenly to seal the truffles. Then I pop the tray back into the freezer for another 15 minutes to set completely.
After they’ve set, I remove the truffles from the molds, let them sit at room temperature for a few minutes, and they’re ready to serve. They always come out glossy, creamy, and full of cozy pumpkin flavor.
Servings and Timing
This recipe makes about 6–8 truffles and takes around 1 hour total, including chilling time. The prep itself takes about 5 minutes.
Variations
Sometimes I add crushed pecans or walnuts into the filling for extra crunch. For a stronger pumpkin flavor, I use an extra spoonful of pumpkin puree and a pinch more spice. I’ve also dipped the truffles in dark chocolate instead of white for a beautiful flavor contrast. If I want to make them festive, I drizzle melted chocolate in a different color on top or sprinkle with a touch of cinnamon or sea salt.
Storage/Reheating
I store the truffles in an airtight container in the refrigerator for up to 3 days. Since they contain cream cheese, I make sure to keep them chilled until ready to serve. They can also be frozen for up to a month — I just thaw them in the fridge for a few hours before enjoying. There’s no need to reheat them; they’re best served slightly cool for that perfect creamy texture.
FAQs
Can I make these gluten-free?
Yes, I use gluten-free biscuits instead of digestives, and they work perfectly.
What kind of vegan cream cheese should I use?
I like using a smooth, slightly tangy brand — anything spreadable works well.
Can I skip the food gel?
Yes, I skip it if I don’t care about the orange color; the truffles still taste amazing.
Can I use dark or milk chocolate instead of white?
Absolutely, I love using dark chocolate for a richer flavor contrast.
What’s the best way to crush the biscuits without a processor?
I place them in a zip-top bag and crush them with a rolling pin until fine.
How do I keep the chocolate from seizing when I add color?
I add the gel slowly and stir constantly; I avoid adding liquid-based coloring.
Can I make these without a mold?
Yes, I roll the mixture into balls, freeze them, and then dip them in melted chocolate.
How can I make them less sweet?
I use plain biscuits and reduce the amount of white chocolate slightly.
Can I use pumpkin pie filling instead of puree?
No, I prefer pure pumpkin puree since pie filling already contains sugar and spices.
How long do they need to chill before serving?
At least 15 minutes in the freezer, or 30 minutes in the fridge, to fully set.
Conclusion
These No-Bake Vegan Pumpkin Truffles are one of my favorite fall treats — creamy, spiced, and beautifully coated in dairy-free white chocolate. I love how easy they are to make and how luxurious they taste with so few ingredients. Whether I make them for a cozy night in or as part of a festive dessert spread, they’re always a delicious reminder of the sweet, comforting flavors of autumn.
