I love how these Pumpkin Pie Truffles deliver the cozy flavor of pumpkin pie without requiring me to bake anything. The golden Oreo crumbs give the filling structure and a sweet vanilla-cookie flavor, while the cream cheese makes every bite smooth and rich.
I also like having two coating options. I can cover some truffles in semi-sweet chocolate for a deeper chocolate flavor and dip the rest in white chocolate for a sweeter, creamier finish. Making both creates an attractive assortment and gives me plenty of variety when I serve them.
Another reason I enjoy this recipe is how simple the process is. My food processor handles most of the work, and chilling the truffle balls makes dipping them surprisingly manageable. With 40 truffles in one batch, I also have plenty for sharing at fall gatherings, Halloween parties, Thanksgiving celebrations, or holiday dessert tables.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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1 package 14 ounces golden oreos
4 ounces cream cheese diced and softened
¼ cup pumpkin puree
½ teaspoon pumpkin pie spice
2 ounces good quality semi-sweet chocolate chopped
4 ounces chocolate almond bark chopped
2 ounces good quality white chocolate chopped
4 ounces vanilla almond bark chopped
Directions
I place the Oreos in the bowl of a food processor and pulse until they are a fine crumb. I reserve a couple tablespoons of the crumbs to garnish the finished truffles, if desired.
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Next I add the cream cheese, pumpkin puree, and pumpkin pie spice. I pulse until the mixture comes together into a chunky dough.
I scoop out ½ tablespoon-sized portions and roll them into smooth balls. I place the truffle balls on a parchment or silpat-lined baking sheet and place them in the freezer to chill for 15 minutes.
In a medium sized microwave safe bowl, I add the chopped chocolate and chocolate almond bark. I microwave in 30 second intervals, stirring between each interval, until the chocolate is melted, about 2 minutes. I do the same for the chopped white chocolate and vanilla almond bark.
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Working one at a time, I dip a truffle ball into the melted chocolate and allow any excess to drip off before returning it to the parchment lined baking sheet. While the chocolate is still wet, I garnish with a pinch of reserved Oreo crumbs, if desired. I repeat until all truffle balls are coated in chocolate and/or white chocolate.
I place the truffles in the fridge or freezer for 15 minutes to let the chocolate set up.
For easier dipping, I drop each chilled truffle ball into the melted coating and use two forks to turn it until completely covered. I lift it with one fork and gently tap the fork against the bowl so excess chocolate falls through the tines. I then lightly drag the bottom of the fork along the bowl’s rim before transferring the truffle back to the prepared baking sheet.
For an optional decorative finish, I place a little melted chocolate in a small zip-top bag and snip off a tiny corner. I let the dipped truffles chill for about 15 minutes before drizzling the chocolate over the tops. If I want to add Oreo crumbs too, I sprinkle them on while the drizzle is still wet so they stick.
I find this recipe especially convenient when I need a make-ahead dessert because most of the preparation consists of crushing, mixing, rolling, dipping, and chilling rather than baking.
Variations
I sometimes coat all of the truffles in semi-sweet chocolate when I want a richer dessert. For a sweeter presentation, I can coat the entire batch in white chocolate instead.
I can also divide the batch between both coatings, which creates a nice contrast on a dessert platter. A drizzle of the opposite chocolate makes them even more decorative, so I might drizzle white chocolate over dark-coated truffles and semi-sweet chocolate over white-coated truffles.
For extra texture, I like sprinkling the reserved golden Oreo crumbs over the coating before it sets. I can also keep the tops simple and skip the garnish entirely for a smooth, polished finish.
When I want the pumpkin spice flavor to stand out more prominently, I can adjust the seasoning slightly to suit my preference. I keep in mind that a small amount of pumpkin pie spice goes a long way and can quickly overpower the cream cheese and cookie flavors.
Storage/Reheating
I store Pumpkin Pie Truffles in an airtight container in the refrigerator. Because the filling contains cream cheese and pumpkin puree, I keep them chilled rather than leaving them at room temperature for extended periods. They are best enjoyed within about 5 days.
For longer storage, I can freeze the finished truffles in a freezer-safe airtight container. I like separating layers with parchment paper so the chocolate shells do not stick together. They can generally be frozen for up to 2 months.
When I am ready to serve frozen truffles, I transfer them to the refrigerator and allow them to thaw gradually. This helps reduce condensation on the chocolate coating.
I do not reheat these truffles. They are designed to be served chilled or after sitting at room temperature briefly to soften the centers slightly.
FAQs
Can I make Pumpkin Pie Truffles ahead of time?
Yes. I actually prefer making them ahead when I am preparing for a party or holiday. I can finish the truffles, refrigerate them in an airtight container, and have dessert ready before my gathering begins.
Do Pumpkin Pie Truffles need to be refrigerated?
Yes. I refrigerate these truffles because their filling contains softened cream cheese and pumpkin puree. Keeping them chilled also helps the filling stay firm and maintains the texture of the chocolate coating.
Can I freeze Pumpkin Pie Truffles?
Yes. I can freeze the finished truffles in a well-sealed freezer-safe container for up to about 2 months. I separate layers with parchment paper and thaw them in the refrigerator before serving.
Why do I freeze the truffle balls before dipping them?
I chill the rolled truffle balls for 15 minutes because a firmer filling is much easier to dip into warm melted chocolate. The short chilling period also helps the balls hold their round shape while I coat them.
How do I keep excess chocolate from pooling underneath the truffles?
I use two forks when dipping. After lifting a coated truffle from the chocolate, I gently tap the fork against the side of the bowl and let the excess coating drip through the fork tines. I also scrape the bottom of the fork lightly against the rim before placing the truffle on the prepared sheet.
Can I use only white chocolate for the coating?
Yes. I can make the entire batch with the white chocolate and vanilla almond bark coating if I prefer a sweeter, creamier finish. I can also use only the semi-sweet chocolate mixture if I want a richer chocolate flavor.
Can I decorate these truffles with a chocolate drizzle?
Yes. I let the initial coating set in the refrigerator for about 15 minutes, then drizzle melted chocolate over each truffle. I can add crushed Oreo crumbs immediately afterward while the drizzle is still wet.
Why is my truffle filling too soft?
The pumpkin puree and cream cheese naturally make the filling soft and creamy. If my rolled truffles feel difficult to handle, I chill them thoroughly before dipping. I also make sure I measure the pumpkin puree carefully so I do not accidentally add too much moisture.
How can I get evenly sized truffles?
I measure approximately ½ tablespoon of filling for each truffle. Using the same measurement for every portion helps me create a uniform batch and allows the truffles to chill and set at approximately the same rate.
When should I add the Oreo crumb garnish?
I add reserved Oreo crumbs immediately after dipping each truffle while the chocolate coating is still wet. If I am adding a chocolate drizzle instead, I chill the dipped truffles first, add the drizzle, and then sprinkle the crumbs onto the wet drizzle before it sets.
Conclusion
Pumpkin Pie Truffles give me everything I want in an easy fall dessert: creamy pumpkin-spiced filling, crisp golden Oreo flavor, and a smooth chocolate shell. I love that there is no baking involved and that one batch makes 40 bite-sized treats, making this recipe especially useful for parties and holiday gatherings.
These no-bake Pumpkin Pie Truffles combine golden Oreos, cream cheese, pumpkin puree, and warm pumpkin pie spice with smooth chocolate and white chocolate coatings. They are an easy bite-sized fall dessert perfect for parties and holiday trays.
Author:Amy
Prep Time:45 minutes
Cook Time:0 minutes
Total Time:45 minutes
Yield:40 truffles
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 package (14 ounces) golden Oreos
4 ounces cream cheese, diced and softened
¼ cup pumpkin puree
½ teaspoon pumpkin pie spice
2 ounces good quality semi-sweet chocolate, chopped
4 ounces chocolate almond bark, chopped
2 ounces good quality white chocolate, chopped
4 ounces vanilla almond bark, chopped
Instructions
Place the golden Oreos in a food processor and pulse until they form fine crumbs. Reserve a couple tablespoons of crumbs for garnish, if desired.
Add the softened cream cheese, pumpkin puree, and pumpkin pie spice to the food processor. Pulse until the mixture comes together into a chunky dough.
Scoop out ½ tablespoon portions of the mixture and roll them into smooth balls. Arrange on a parchment- or silicone-lined baking sheet and freeze for 15 minutes.
Place the chopped semi-sweet chocolate and chocolate almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth, about 2 minutes.
In a separate microwave-safe bowl, melt the white chocolate and vanilla almond bark using the same method.
Working one at a time, place each chilled truffle into the desired melted coating. Use two forks to turn it until completely covered, then lift it out and gently tap the fork against the bowl to remove excess coating.
Lightly drag the bottom of the fork along the rim of the bowl and transfer the coated truffle back to the prepared baking sheet. Immediately sprinkle with reserved Oreo crumbs, if desired.
Repeat until all truffles are coated with semi-sweet chocolate, white chocolate, or a combination of both.
Refrigerate or freeze the coated truffles for about 15 minutes, or until the coating is set. If desired, drizzle with additional melted chocolate and add Oreo crumbs while the drizzle is still wet.
Notes
For easier dipping, chill the rolled truffles thoroughly before adding them to the warm chocolate coating.
Use two forks to coat the truffles and allow excess chocolate to drip through the tines to prevent pooling underneath.
The entire batch can be coated in semi-sweet chocolate or white chocolate instead of using both varieties.
For a decorative finish, drizzle dark-coated truffles with white chocolate or white-coated truffles with semi-sweet chocolate.
Adjust the pumpkin pie spice slightly to taste, keeping in mind that its flavor can quickly become strong.
Store the truffles in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze in an airtight freezer-safe container for up to 2 months, separating layers with parchment paper. Thaw gradually in the refrigerator before serving.
Serve chilled or allow the truffles to sit briefly at room temperature for a slightly softer center. Do not reheat.
