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White Chocolate Covered Pumpkin Truffles

Course: Dessert
Author: Southern Made Simple


  • 12 full sheets graham cracker crumbs - crushed honey or cinnamon flavor work fine
  • 1/3 cup pumpkin puree
  • 2 Tbs powdered sugar
  • 1/3 brick cream cheese softened
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 Tbs Crisco® Refined Organic Coconut Oil
  • 1/2 cup white chocolate chips melted
  • For topping:
  • 3/4 cup white chocolate chips or white almond bark
  • 2 tsp Crisco® Refined Organic Coconut Oil


  • In a large bowl, beat cream cheese and powdered sugar together using a hand mixer until creamy.
  • Add in pumpkin puree and beat until completely smooth.
  • Add in cinnamon, pumpkin pie spice, Crisco® Refined Organic Coconut Oil, graham cracker crumbs and melted chocolate. Beat on medium-low speed until everything is thoroughly combined. Mixture will be thick.
  • Cover mixture and refrigerate for at least 1 hour to allow to firm up
  • Remove mixture from refrigerator and line a baking sheet with greased foil or parchment paper
  • Begin rolling mixture into balls, roughly 2 tsp per ball and place each ball onto baking sheet
  • Chill the balls once more for an additional 30 or so minutes
  • Before removing from refrigerator, begin melting chocolate according to package instructions
  • While chocolate is melting, add in a small amount of Crisco® Refined Organic Coconut Oil and stir in to melt. This will help keep the chocolate from being too clumpy and thick, and it also helps the chocolate to coat the truffles better. Feel free to add more as needed.
  • Dip each ball into the melted chocolate and coat each one thoroughly using a spoon
  • Remove from chocolate and set out onto baking sheet or wire rack
  • While the chocolate is still wet, garnish with additional graham cracker crumbs and cinnamon (optional)
  • For best results, keep refrigerated
  • Enjoy!

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