No-Bake Pumpkin Truffles are the perfect dessert when you want something sweet and full of warm fall flavors. All you need are 5 simple ingredients and you’ll have a bite-sized treat in no time. These are a favorite for holiday parties!
No need to turn on an oven to make pumpkin truffles! Simply, combine graham cracker crumbs, pumpkin puree, maple syrup and pumpkin pie spice. Then, scoop into balls, freeze and dip into melted chocolate. You can whip these up days in advance, making them great for holiday entertaining!
These no-bake pumpkin truffles are similar to my pumpkin cake pops but these pumpkin truffles require no baking. Also try my chocolate avocado truffles or cookie dough truffles next!
Ingredients you’ll need
I love that this pumpkin truffle recipe requires just 5 ingredients, including real pumpkin! Here is what you’ll need:
- Graham crackers: You’ll need 18 graham crackers or 2 sleeves for this recipe. Cinnamon or honey flavors work well. You can also sub with vanilla wafers or any type of wafers you’d prefer but we find graham crackers work perfectly!
- Pumpkin puree: This helps bind the ingredients together and adds a hint of pumpkin flavor.
- Maple syrup: For added sweetness. Sub with honey, if you’d like.
- Pumpkin spice: You can use pumpkin spice or ground cinnamon for warm, cozy fall flavor.
- Chocolate chips: Melt semi-sweet chocolate chips or dark chocolate chips for the outside of the truffles.
Variations and substitutions
- Chocolate: Try making some or all of the truffles using white chocolate for a mix of flavors.
- Garnish: Before the chocolate hardens completely, you can sprinkle graham cracker crumbs over the top or colored sprinkles for a festive look. You could also roll the balls in the crumbs or sprinkles.
- Filling: For some nutty crunch, you can add finely chopped pecans into the pumpkin mixture.
How to make no-bake pumpkin truffles
- Make graham cracker crumbs: Pulse graham crackers in the food processor until they form a fine crumb.
- Combine ingredients: Add the crumbs to a large mixing bowl. Top with the pumpkin puree, maple syrup, and cinnamon. Mix until well combined. The mixture will first resemble a crumb but will soften as you mix it.
- Form balls: Scoop the mixture into a ball shape by hand or with an ice cream scoop. Place on a parchment-lined sheet pan and freeze for 20-30 minutes.
- Prep the chocolate: Melt the chocolate chips in the microwave in 30-second intervals and stir thoroughly between each interval until smooth.
- Dip into chocolate: Dip each truffle into the melted chocolate and transfer back to the parchment-lined baking sheet. The chocolate should solidify immediately. If they don’t return to the freezer for another 10-15 minutes.
- Store: Transfer truffles to in an airtight container and store in the fridge for up to 7 days.
Helpful tips
- Pumpkin: Be sure to use canned pumpkin puree and not canned pumpkin pie mix. Pumpkin pie mix contains extra ingredients and will not work for this recipe. Check the label on the can and make sure the only ingredient is pumpkin.
- Making the graham cracker crumbs: If you don’t have a food processor, you can add the graham crackers to a large ziplock bag and use a rolling pin to crush the graham crackers until they are very fine crumbs.
- Dipping truffles: It works best to use two forks or dipping tools to dip the truffles into the melted chocolate.
More Delicious Pumpkin Desserts
No-Bake Pumpkin Truffles
Ingredients
- 18 graham crackers, 2 sleeves
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup, or honey
- 1 teaspoon pumpkin spice, or cinnamon
- 10 oz semi-sweet or dark chocolate chips
Instructions
- Pulse graham crackers in the food processor until they form a fine crumb.
- Add the crumbs to a large mixing bowl. Top with the pumpkin puree, maple syrup, and cinnamon. Mix until well combined. The mixture will first resemble a crumb but will soften as you mix it.
- Scoop the mixture into a ball shape by hand or with an ice cream scoop. Place on a parchment-lined sheet pan and freeze for 20-30 minutes.
- Melt the chocolate chips in the microwave in 30-second intervals and stir thoroughly between each interval until smooth.
- Dip each truffle into the melted chocolate and transfer back to the parchment-lined baking sheet. The chocolate should solidify immediately. If they don’t return to the freezer for another 10-15 minutes.
- Transfer truffles to in an airtight container and store in the fridge for up to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Photography by: Eat Love Eats
Frequently asked questions
Can I freeze pumpkin truffles?
Yes, you can store these in the fridge in an airtight container for up to 7 days or in the freezer in a freezer-safe container or bag for up to about 2 months. When you’re ready to eat one, let it soften just a bit at room temp and enjoy!
Can I use homemade pumpkin puree?
I recommend canned pumpkin puree for this recipe because homemade pumpkin can have a high water content and make these too moist to stay in a ball shape.
Can I use graham cracker crumbs from a box?
Yes, you will need approximately 2 2/3 cup graham cracker crumbs to equal 2 sleeves of graham crackers.
