If fall had a flavor, it would be these Pumpkin Pie Truffles. Cozy, creamy, and kissed with spice, they wrap everything you love about fall desserts into one decadent, bite-sized treat. Whether you’re gearing up for a family Thanksgiving spread or just craving something sweet while you sip your PSL, this recipe is your golden ticket. These white chocolate truffles are so easy to make and so irresistible, they might just become your new favorite Thanksgiving treats.

Why You’ll Love These Pumpkin Pie Truffles

Let’s be honest—sometimes, pumpkin pie feels a little… expected. But Pumpkin Pie Truffles? Now that’s how you shake things up. These truffles blend the warm spice of classic pie with a dreamy, creamy white chocolate base. They’re portable, freezer-friendly, and honestly too cute not to share.

Ingredients

170g (3/4 cup) unsalted butter
330g (1 1/2 cups) packed light brown sugar
300g (1 1/2 cups) granulated sugar
120ml (1/2 cup) heavy whipping cream
120ml (1/2 cup) canned 100% pumpkin puree
Pinch of kosher salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp allspice
510g (3 cups) white chocolate morsels
20 regular-sized marshmallows
1 tsp vanilla extract
680g (24 oz) Ghirardelli white chocolate wafers
113g (4 oz) Ghirardelli dark chocolate wafers
113g (4 oz) Wilton orange melting wafers

How to Make Pumpkin Pie Truffles

In a large pot, combine the butter, both sugars, cream, pumpkin puree, salt, and spices. Stir and bring to a gentle boil over medium heat.
Let it boil for 8–10 minutes, stirring often. Then remove from heat.
Stir in the white chocolate morsels, marshmallows, and vanilla until melted and smooth. Beat for about 2 minutes until the mixture thickens.
Pour the mixture into a bowl and refrigerate for 1 hour until it firms up.
Scoop out tablespoon-sized portions, roll into balls, and place on a parchment-lined baking sheet. Freeze for 1 hour.
Melt the white chocolate wafers according to the package. Dip each truffle with a toothpick, let the excess drip off, and place back on the sheet.
Melt the dark and orange wafers separately. Pour into small zip bags, snip a corner, and drizzle over truffles.
Chill until set—and try not to eat them all at once!

Tips for the Best Fall Dessert Experience

These little cuties are sticky when forming into balls, so chill your hands or wear gloves to make life easier. Use a cookie scoop for even portions. And don’t rush the chilling time—those truffles need it to hold their shape and give you that perfect melt-in-your-mouth texture.

A Sweet Little Story

I first whipped up these Pumpkin Pie Truffles during a very chaotic pre-Thanksgiving week. My kitchen was a disaster, the pie crust cracked, and I needed a backup. Fast. Enter these truffles. Not only did they save dessert that year, but they also became a tradition. My kids now call them “pumpkin snowballs” and insist they get their own stash. I mean, fair.

What to Serve with Pumpkin Pie Truffles

These pair beautifully with after-dinner coffee or a spiced chai latte. Want to go extra-festive? Set them on a platter next to pecan bars, mini apple pies, or caramel popcorn for a cozy dessert buffet that screams fall. They’re also lovely boxed up as edible gifts—teachers, neighbors, coworkers… basically anyone with a sweet tooth.

How to Store Pumpkin Pie Truffles

Once set, keep these in an airtight container in the fridge for up to a week. Want to make them ahead? Freeze them (before decorating) for up to a month. Just let them thaw in the fridge overnight and drizzle fresh before serving. They taste even better the next day as the spices settle in—like a fine wine, but sweeter.

Pumpkin Pie Truffles FAQs

Can I substitute the white chocolate morsels?

You can use chopped white chocolate bars, but avoid candy melts—they won’t give you the same creamy texture.

Do I have to use marshmallows?

Yes, they help bind everything together and create that perfect truffle consistency.

Can I skip the drizzle?

Of course! But it adds a pop of color and flavor. If you’re feeling fancy, sprinkle crushed gingersnaps or cinnamon sugar instead.

Can I use pumpkin pie filling instead of puree?

Stick with 100% pumpkin puree to control sweetness and spice. Pie filling has extras that may throw off the balance.

One Final Bite

Pumpkin Pie Truffles are the fall desserts your holiday season has been missing. With rich spice, a creamy center, and that white chocolate shell, they’re the ultimate Thanksgiving treats in disguise. And let’s be real—anything that doesn’t require a fork but still tastes like pie? Total win.

Discover more delicious recipes by following me on Facebook and Pinterest.