White Chocolate Pumpkin Truffles

Okay, full disclosure: the minute I made these white chocolate pumpkin truffles, my kitchen smelled like autumn wrapped itself in a cozy, sweet hug. You know that warm, spicy pumpkin scent that just makes you want to curl up with a blanket? That’s exactly what you get here, but in bite-sized, melt-in-your-mouth form. These little treats are like tiny clouds of creamy white chocolate meets velvety pumpkin with just the right touch of cinnamon and nutmeg. Plus, they’re perfect for when you want festive fall flavors without turning on the oven for an hour. Trust me, once you try them, you’ll be hiding them from friends and family (or sneaking them for yourself late at night!).

Quick Facts

• Yield: About 24 truffles
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 20 minutes

Ingredients

For the Truffles:

• 8 oz white chocolate chips or chopped white chocolate
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 cups powdered sugar

For Rolling / Garnish:

• Extra powdered sugar, or melted white chocolate for drizzling (optional)
• Optional: a sprinkle of cinnamon or pumpkin pie spice

How I Make It

Step 1:

Begin by gently melting the white chocolate in a microwave-safe bowl or over a double boiler. The goal is silky smooth chocolate, so stir every 20 seconds if microwaving to prevent it from burning.

Step 2:

Once melted, stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. The mixture will look thick and slightly glossy—perfect for what’s next!

Step 3:

Slowly add the powdered sugar a little at a time, folding it in gently to avoid a dust cloud, until the mixture becomes thick and dough-like. It should be soft but firm enough to roll into balls. If it’s too sticky, add a bit more powdered sugar.

Step 4:

Using a small cookie scoop or spoon, scoop out a tablespoon-sized amount, then roll into a smooth ball with your hands. Don’t worry about perfection—rustic is charming!

Step 5:

Place each truffle on a parchment-lined baking sheet and pop it in the fridge for at least 1 hour to set. This chilling step helps the truffles keep their shape and develops that lovely firm texture.

Step 6:

If you want to get fancy, once chilled, roll the truffles in extra powdered sugar or drizzle with some more melted white chocolate. Sprinkle a hint of cinnamon or pumpkin pie spice on top for an extra cozy finish.

Variations & Tips

• Swap white chocolate for milk or dark chocolate if you want a richer flavor or less sweet option.
• Add a pinch of cayenne or ground ginger for a subtle spicy kick.
• If the mixture is too dry, stir in a teaspoon of heavy cream or milk to smooth it out.
• Mix in finely chopped toasted pecans or walnuts for a bit of crunch.
• Instead of rolling in powdered sugar, coat with crushed graham crackers for a cheesecake-inspired bite.

How I Like to Serve It

These truffles make the perfect little pick-me-up during a cozy autumn afternoon with coffee or tea. They also shine as simple, elegant party favors at Thanksgiving gatherings or Halloween celebrations. Honestly, they’re delightful any time you want a sweet bite with a seasonal twist—right after dinner or as a surprise in lunchboxes for a little festive cheer.

Notes

• Store truffles in an airtight container in the fridge for up to 1 week.
• If they get too firm chilled, let them sit at room temperature for 10 minutes before serving for the best melt-in-your-mouth texture.

Closing: These white chocolate pumpkin truffles are proof that simple ingredients can come together into something unforgettable—every bite tastes like a sweet, cozy autumn hug!