These no-bake 4-ingredient Pumpkin Pie Truffles can be dipped in any chocolate and can even be decorated to look like mini pumpkins!
These truffles are incredibly easy to make and can be easily decorated for fall or for Halloween. Dip them in white chocolate and decorate them or simply cover them in your favorite dark chocolate!
Quick Tips
- If you don’t have a food processor, place the Oreos in a gallon bag and crush them with a rolling pin
- Use a candy coating spoon to coat your truffles with chocolate
- Decorate them to look like a pumpkin, a bat or a mummy!
Equipment
- Food processor (or rolling pin and gallon ziploc bag)
- Cookie sheet lined with aluminum foil or parchment paper
- Mixing bowls
- Silicone spatula and fork for mixing
- Candy coating spoon (or regular spoon)
Ingredient Notes and Substitutions
- Golden Oreos – this recipe calls for one small pack of Golden Oreos (or about 36 cookies)
- Cream cheese
- Pumpkin puree – NOT pumpkin pie filling
- Pumpkin pie spice – make your own if you can’t find it in stores
- White chocolate – sub with any other chocolate if desired
- Food coloring – for decorating, optional
Try some of these other easy fall recipes!
How to make Pumpkin Pie Truffles
These Pumpkin Pie Truffles are very easy to make and can be broken down into just a few steps.
- Make the truffles
- Coat the truffles with chocolate
- Decorate the truffles (if desired)
How to make the truffles
Use a food processor to finely crush 36 Golden Oreos. If you do not have a food processor, place the Oreos in a gallon ziploc bag and crush them with a rolling pin.
Pour the crushed Oreos into a mixing bowl, then add softened cream cheese. Use a fork or your fingers to mix them to together until well-combined.
Next, add the pumpkin puree and pumpkin pie spice to the mixture. Use a silicone spatula or a fork to mix the truffles until well-combined.
Cover the bowl and place it in the fridge for 30-40 minutes to allow the mixture to firm up before balling them into truffles.
Remove the mixture from the fridge and roll it into 1.5-inch balls. Place the balled truffles on a plate and place them in the freezer to set while you heat the coating chocolate. Allow them to freeze for at least 10-20 minutes.
How to coat the truffles with chocolate
Line a cookie sheet with wax or parchment paper or aluminum foil.
Melt the white chocolate in the microwave, stirring every 30-45 seconds, or using a double boiler.
If you would like to decorate them like a pumpkin, remove ~¼ cup of melted chocolate and place it in a separate bowl. Add orange food coloring to the larger portion of melted chocolate and green food coloring to the reserved portion.
Remove the truffles from the freezer and use a spoon or a candy dipping spoon to fully coat them in (*orange-colored) chocolate.
Place the coated truffles on to the prepared cookie sheet and put them in the fridge to set for a few minutes.
Add the green-colored melted chocolate to a piping or ziploc bag and cut a very small tip.
Remove the truffles from the fridge and add a green tip on top of the truffle to resemble the pumpkin stem, with swirls to resemble vines (if desired).
Lastly, place the truffles back in the fridge to fully set, then place them in a sealed container. Store them in the fridge.
Try these other no-bake truffles and desserts!
Pumpkin Pie Truffles
Equipment
- food processor (optional)
- medium-large bowl
- measuring spoons/cups
- silicone spatula
- Cookie sheet
- spoon and fork
Ingredients
For the pumpkin pie truffles
- 1 pack Golden Oreos ~36 cookies
- 8 ounces cream cheese (softened)
- ¼ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
For the white chocolate coating
- 2 cups white chocolate chips
- food coloring (optional)
Instructions
To make the pumpkin pie truffles
- Use a food processor to finely crush 36 Golden Oreos.
- Pour the crushed Oreos into a medium-large bowl, then add softened cream cheese. Use a fork or your fingers to mix them to together until well-combined.
- Add pumpkin puree and pumpkin pie spice. Mix until combined.
- Cover the bowl and place it in the fridge for 30-40 minutes to allow the mixture to firm up.
- Remove the mixture from the fridge and roll it into 1.5-inch balls. Place the balled truffles on a plate and place them in the freezer to set while you heat the coating chocolate. Allow them to freeze for at least 10-20 minutes.
To coat the truffles
- Line a cookie sheet with wax or parchment paper or aluminum foil.
- Melt the white chocolate in the microwave, stirring every 30-45 seconds, or using a double boiler.
- **If you would like to decorate them like a pumpkin, remove ~¼ cup of melted chocolate and place it in a separate bowl. Add orange food coloring to the larger portion of melted chocolate and green food coloring to the reserved portion.
- Remove the truffles from the freezer and use a spoon or a candy dipping spoon to fully coat them in (*orange-colored) chocolate.
- Place the coated truffles on to the prepared cookie sheet and put them in the fridge to set for a few minutes.
- Add the green-colored melted chocolate to a piping or ziploc bag and cut a very small tip.
- Remove the truffles from the fridge and add a green tip on top of the truffle to resemble the pumpkin stem, with swirls to resemble vines (if desired).
- Place the truffles back in the fridge to fully set, then place them in a sealed container. Store them in the fridge.
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