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    Home » Fall

    No-Bake Pumpkin Truffles

    Published: Sep 14, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 2 Comments

    Jump to Recipe

    These easy no-bake pumpkin truffles are so much fun to make and the perfect treat to serve up at a Halloween party!

    Chocolate covered pumpkin truffles on parchment.

    If you're a fan of these truffles, you need to try my pumpkin bread and pumpkin scones!

    Anyone else looove to make homemade candy? I find it so much fun, and the end result is always SO much better than anything from the store. The good news with this particular homemade candy recipe is, you don't even need a candy thermometer or any other fancy equipment or ingredients!

    If you've never had no-bake pumpkin truffles, let me break it down for you. It's basically a rich, sweet little ball of goodness. We're taking the best parts of pumpkin pie, rolling them up into little bite-sized truffles, then coating it all in melted chocolate and finishing off with a pinch of sea salt.

    If you HAVE ever made no-bake pumpkin truffles before, you may have used graham cracker crumbs. I wanted a more neutral base, something that would still give these truffles the structure we want but will also let the other flavors shine through.

    So I experimented with plain rice cereal and it ended up working out wonderfully! You can use graham cracker crumbs instead of the cereal if you want to, just keep in mind that your truffles will be even sweeter.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • Step-by-Step Instructions
    • Frequently Asked Questions
    • 📖 Recipe
    • Related Recipes To Try
    No bake pumpkin truffles on parchment paper.

    Why You'll Love This Recipe

    • This combination of flavors is just SO good. The pumpkin, the tiny bit of tang from the cream cheese, the chocolate, the sea salt. It all just works.
    • Like I said, this is a fun one to make. There is some waiting time between steps, because it's important to allow these to chill in the fridge. But it's worth it. If you really need to speed things up, you can try freezing instead.
    • They're the perfect bite-sized treat! You can satisfy that sweet tooth and/or pumpkin craving with just 1 truffle (but go ahead and have seconds if you want... I won't judge). And if you like these no-bake truffles, you definitely have to check out my cookie dough truffles, too!

    Ingredient Notes and Substitutions

    • Pumpkin: Make sure you're using 100% pumpkin puree, which usually comes in a can. You don't want to use pumpkin pie filling here.
    • Brown sugar: Either light or dark brown sugar will work in this recipe.
    • Cream cheese: I like to use full-fat cream cheese. We're only using 2 ounces, which is a small amount.
    • Pumpkin pie spice: This spice blend is usually easy to find in most major grocery stores, but if you can't find it, you can also make your own.
    • Rice cereal: I like to use Rice Chex, but any gluten free rice cereal should work. As mentioned above, you can also opt for gluten free graham cracker crumbs, but this will result in sweeter truffles.
    • Chocolate: Any chocolate will work here, feel free to use a variety! These truffles would be absolutely delicious with white, dark, or milk chocolate.
    Close-up of a pumpkin truffle cut in half.

    Step-by-Step Instructions

    STEP ONE: In a large bowl, combine the pumpkin with both sugars, softened cream cheese, vanilla, and pumpkin pie spice using a wooden spoon or rubber spatula (you can also use a mixer to speed things up, if you really wanted to).

    STEP TWO: In a food processor, pulse the cereal until you get crumbs. Add to the pumpkin mixture and mix until it all comes together. The mixture will be sticky!

    STEP THREE: Cover the bowl and pop the whole thing into the refrigerator for at least 1 hour, or longer.

    Pumpkin truffle filling in a bowl.
    Pumpkin truffle being coated in melted chocolate.

    STEP FOUR: After the mixture has chilled, start rolling into balls and place on a parchment paper-lined baking sheet. You can really make your truffles as big or as small as you'd like.

    STEP FIVE: Refrigerate for another 30 minutes. Before pulling the pumpkin truffles out of the refrigerator, melt your chocolate. I like to keep it easy and I microwave mine in 30 second intervals, taking the chocolate out and mixing every time until smooth and fully melted.

    STEP SIX: Use two forks to dip each pumpkin truffle into the chocolate. Let the chocolate drip down off the truffle, then place back on your parchment paper. Sprinkle with sea salt, and repeat for every pumpkin pie truffle. Then just pop them back into the refrigerator so that the chocolate sets. That's it!

    No bake pumpkin pie truffles on parchment.

    Frequently Asked Questions

    Can I make these truffles dairy free?

    To make these truffles dairy free, simply use your favorite non-dairy cream cheese and make sure to use dairy free chocolate.

    How should I store the truffles?

    You can store the truffles in an airtight container in the refrigerator for up to 4 days.

    Can I freeze the pumpkin truffles?

    Yes! Place the truffles in a zip top bag and freeze for up to 3 months.

    CLICK HERE TO CHECK OUT MY NEW COOKBOOK!

    Did you make my no-bake pumpkin truffles? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.

    📖 Recipe

    No-Bake Pumpkin Truffles

    Print Recipe
    Delicious bite-sized pumpkin truffles dipped in chocolate and topped with a generous pinch of sea salt!
    Course Dessert, Snack
    Cuisine American
    Keyword candy, eggless, fall, gluten free, pumpkin, thanksgiving, truffles
    Prep Time 30 minutes mins
    Chill Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs
    Servings 20 truffles
    Calories 115
    Author Taleen Benson

    Ingredients

    • ⅓ cup (75g) pumpkin puree
    • 2 tablespoons brown sugar
    • 1 tablespoon powdered sugar
    • 2 ounces cream cheese room temperature
    • ½ teaspoon vanilla extract
    • ½ teaspoon pumpkin pie spice
    • 4 cups (64g) gluten free rice cereal
    • 10 ounces chocolate (dark, semi-sweet, or white)
    • sea salt

    Instructions

    • In a large bowl, stir the pumpkin puree with the brown sugar, powdered sugar, cream cheese, vanilla extract, and pumpkin pie spice until smooth.
      ⅓ cup (75g) pumpkin puree, 2 tablespoons brown sugar, 1 tablespoon powdered sugar, 2 ounces cream cheese, ½ teaspoon vanilla extract, ½ teaspoon pumpkin pie spice
    • Pulse the rice cereal in a food processor to form crumbs. Add cereal to the pumpkin mixture and stir until fully incorporated. Cover and chill in the refrigerator at least 1 hour.
      4 cups (64g) gluten free rice cereal
    • Remove the mixture from the refrigerator and roll into balls, measuring about 1 tablespoon per ball. Place on a parchment lined baking sheet and chill for another 30 minutes.
    • Right before removing the balls from the refrigerator, melt the chocolate using a double boiler or in 30 second intervals in the microwave. Cool chocolate slightly, then remove balls from the refrigerator and dip into melted chocolate. Place each ball back onto the lined baking sheet, sprinkle with sea salt, and allow to set completely (in the refrigerator) before serving.
      10 ounces chocolate (dark, semi-sweet, or white), sea salt

    Nutrition

    Calories: 115kcal

    Related Recipes To Try

    • Pumpkin Cheesecake - Gluten Free, Eggless
    • Gluten Free Pumpkin Bars
    • Easy Gluten Free Pumpkin Cookies
    • Stack of pancakes on a glass plate.
      Gluten Free Pumpkin Pancakes

    More Fall

    • Halloween Chocolate Chip Cookies
    • Pumpkin Spice Donuts - Maple Glaze
    • The BEST Butterscotch Cake
    • Chewy Apple Cinnamon Cookies

    Reader Interactions

    Comments

    1. Jeannie Beckman says

      November 08, 2021 at 6:54 pm

      What is the nutrition. Our grandsons has PKU and has to limit his Protein intake. Thanks for the information.
      Jeannie

      Reply
      • Taleen Benson says

        November 09, 2021 at 6:48 pm

        Hi Jeannie, I don't typically calculate the nutrition info on my recipes and am unsure about the amount of protein in this one. There are a lot of good websites where you can plug in the ingredients and it will tell you. I hope that helps!

        Reply
    5 from 1 vote (1 rating without comment)

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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