✨ Pumpkin Spice Truffles – Creamy, Spiced & Dipped in White Chocolate 🎃

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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👉 Easy Cheesecake Brownies with Swirls of Chocolate Bliss
👉 Snickerdoodle Cheesecake Bars: The Ultimate Triple Threat Dessert 🎉🍪🍰

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