These Pumpkin Spice Truffles are creamy, spiced, and coated in rich white chocolate—perfect bite-sized treats for fall! With a pumpkin spice filling, crushed ginger snaps for a hint of crunch, and a decadent white chocolate coating, they’re easy to make and no-bake. Ideal for Halloween parties, Thanksgiving gatherings, or cozy autumn evenings, these truffles bring warmth, flavor, and a touch of festive elegance to any table.
❤️ Why You’ll Love This Pumpkin Spice Truffle
- Effortlessly Easy – A no-bake recipe that comes together with minimal fuss.
- Festive & Flavorful – Packed with warm pumpkin spice and coated in decadent white chocolate.
- Perfect for Entertaining – Bite-sized, adorable, and can be prepared in advance.
🛠 Tools You’ll Need
- Medium-sized heat-safe bowl 🥣
- Microwave ♨️
- Stand mixer or hand mixer 🎛️
- Plastic wrap
- Baking sheet
- Parchment paper
- 1-tablespoon cookie scoop
- Medium-sized microwave-safe bowl
🥄 Key Ingredients
- Spice cake mix – Provides a warm, spiced base.
- Cream cheese – Softened, for a creamy, smooth filling 🧀
- Powdered sugar – Sweetens the filling.
- Pumpkin puree – Earthy, seasonal flavor 🎃
- Pumpkin pie spice – Enhances the autumn taste.
- Ginger snap cookies – Finely crushed, for crunch and spice.
- White almond bark – For the decadent coating.
🍪 Step-by-Step Instructions
1. Heat Treat Cake Mix:
Add dry cake mix to a medium heat-safe bowl. Microwave in two 30-second intervals, stirring after each. Let cool completely.
2. Prepare Cream Cheese Mixture:
Beat softened cream cheese for 1 minute until smooth. Add powdered sugar and mix for 1–1½ minutes. Add pumpkin puree and pumpkin pie spice; mix until well combined.
3. Combine and Chill:
Add cooled cake mix and crushed ginger snaps to the cream cheese mixture. Mix until incorporated. Cover with plastic wrap and chill for 2 hours.
4. Form Truffles:
Line a baking sheet with parchment paper. Use a 1-tablespoon scoop to portion mixture, roll into balls, and place on the sheet. Chill for 30 minutes.
5. Melt Almond Bark:
Place almond bark in a microwave-safe bowl. Heat in 30-second intervals, stirring until melted and smooth.
6. Coat Truffles:
Dip each truffle in melted almond bark. Place on a fork, tap gently to remove excess, spoon over bare spots, then transfer to the baking sheet. Sprinkle crushed ginger snaps on top if desired.
7. Harden and Serve:
Allow coating to harden fully before serving.
💡 Tips for Success
- Heat Treat Cake Mix – Essential for food safety.
- Room Temperature Cream Cheese – Prevents lumps.
- Chill Thoroughly – Helps truffles hold shape.
- Careful with Almond Bark – Melt slowly, stir often to avoid burning.
📦 How to Store this Pumpkin Spice Truffle
- Refrigerator: Keep in an airtight container for 5–7 days.
📌 You’ll Also Love :
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👉 Snickerdoodle Cheesecake Bars: The Ultimate Triple Threat Dessert 🎉🍪🍰
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✨ Pumpkin Spice Truffles – Creamy, Spiced & Dipped in White Chocolate 🎃
Description
These no-bake Pumpkin Truffles feature a creamy pumpkin spice filling wrapped in a rich white chocolate coating. Festive, elegant, and perfect for fall celebrations!
Ingredients
Instructions
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Heat treat cake mix (microwave twice 30 sec, stir, cool).
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Beat cream cheese until smooth; add powdered sugar, pumpkin puree, and pumpkin pie spice. Mix well.
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Stir in cooled cake mix + crushed ginger snaps. Chill 2 hrs.
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Scoop, roll into balls, place on baking sheet, chill 30 mins.
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Melt almond bark in intervals, stir until smooth.
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Coat truffles in melted bark, tap off excess, garnish with crushed snaps if desired.
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Let coating harden before serving