Easy Pumpkin Spice Truffle Balls for a Crowd-Pleasing Thanksgiving

Is there anything more inviting than the warm, cozy aroma of pumpkin spice filling your kitchen? These Pumpkin Spice Truffle Balls are your secret weapon for the holidays, delivering that beloved flavor in a no-bake, bite-sized treat that’s unbelievably simple to make. They’re perfect for when you need a last-minute dessert, a quick appetizer to set out, or a sweet little gift for guests. No fancy equipment or complicated techniques required. Just pure, simple, delicious fun.

Why You’ll Love This

You’re going to adore these little bites for so many reasons. First, they come together in about 20 minutes with zero baking involved. That’s a lifesaver when your oven is already packed with a turkey and all the sides. They’re also incredibly forgiving. If your mixture is a little too sticky, just add a bit more crushed cookie. Too crumbly? A teaspoon more maple syrup will fix it right up. They’re the perfect recipe to make with family, especially little helpers who love to roll and decorate. Honestly, I think the messy, powdered sugar-covered hands are half the joy of making them. Plus, they’re a guaranteed hit. So good.

Ingredients You’ll Need

• 1 ½ cups finely crushed gingersnap cookies (about 25 cookies) – creates the perfect spiced base
• ½ cup powdered sugar, plus more for rolling – adds sweetness and helps bind everything
• 4 oz cream cheese, softened to room temperature – makes the truffles irresistibly creamy
• ⅓ cup canned pumpkin puree (not pumpkin pie filling) – provides the classic flavor and moisture
• 1 tsp pure vanilla extract – enhances all the warm flavors
• 1 tsp ground cinnamon – the essential pumpkin spice star
• ½ tsp ground ginger – adds a little extra warmth and zip
• ¼ tsp ground nutmeg – gives that deep, nutty background note
• ⅛ tsp ground cloves – a tiny bit goes a long way for that signature spice blend
• A pinch of fine sea salt – balances all the sweetness perfectly

Let’s Get Cooking Step by Step

1. Start by crushing your gingersnap cookies into very fine crumbs. You can do this in a food processor for speed or place them in a sturdy zip-top bag and roll them with a rolling pin until they resemble sand.
2. In a medium-sized mixing bowl, use a hand mixer (or a sturdy spatula and some elbow grease) to beat the softened cream cheese until it’s smooth and creamy. This should only take about 30 seconds.
3. To the cream cheese, add the pumpkin puree, powdered sugar, vanilla extract, all the spices (cinnamon, ginger, nutmeg, cloves), and the pinch of salt. Beat everything together on medium speed until it’s completely combined and smooth.
4. Now, add your finely crushed gingersnap crumbs to the bowl. Switch to a spatula and fold everything together until no dry spots remain. The mixture will be thick and a bit sticky.
5. Cover the bowl with plastic wrap and pop it into the refrigerator to chill for at least 1 hour. This firming-up step is crucial—it makes the mixture so, so much easier to roll.
6. Once chilled, place about a half cup of additional powdered sugar in a small, shallow bowl. Using a small cookie scoop or a teaspoon, portion out the mixture and roll it between your palms into 1-inch balls.
7. Immediately roll each ball in the powdered sugar until it’s fully coated. Place the finished truffles on a parchment-lined baking sheet or plate.
8. For the best texture and flavor, chill the truffles again for another 30 minutes before serving. This helps them set up perfectly.

Perfect Pumpkin Spice Flavors

The magic of these truffle balls is the harmony of spices. It’s that classic, comforting blend we all look forward to every fall. The gingersnap base isn’t just a binder; it brings its own wonderful molasses and ginger flavor that complements the pumpkin so well. The cream cheese adds a tangy richness that cuts through the sweetness, making these treats feel sophisticated, not cloying. And the final roll in powdered sugar gives each bite a sweet, meltingly soft finish that is just divine. It’s the kind of flavor that feels like a warm hug.

Variations & Substitutions

This recipe is wonderfully adaptable! For a gluten-free version, simply use your favorite gluten-free gingersnaps or gluten-free graham crackers. If you’re out of gingersnaps, graham cracker crumbs work beautifully, though you might want to add an extra dash of ginger to the spice mix. Not a fan of cream cheese? You can substitute with mascarpone for an even richer, silkier texture. For a fun coating, try rolling the balls in crushed pecans, toasted coconut, or even a dusting of cocoa powder instead of powdered sugar. And if you want a little crunch, try stirring a handful of mini chocolate chips into the mixture before chilling.

Serving Ideas & Pairings

These truffle balls are incredibly versatile. Pile them high on a pretty platter for an easy Thanksgiving dessert that guests can grab and enjoy. They also make a fantastic addition to a dessert charcuterie board alongside some fresh fruit, cheese, and dark chocolate. For Thanksgiving appetizers, they’re a sweet start to the meal that won’t spoil anyone’s dinner. I love serving them with a hot cup of coffee or a glass of cold milk. They’re also a lovely little treat to box up in clear cellophane bags tied with a ribbon as a festive holiday favor for your guests to take home.

Storage & Reheating

Store your finished Pumpkin Spice Truffle Balls in a single layer in an airtight container in the refrigerator. They’ll keep beautifully for up to 5 days. The powdered sugar coating might start to be absorbed a little over time, but they’ll still taste amazing. You can also freeze them for longer storage. Arrange them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw in the refrigerator overnight before serving. There’s no need to reheat these—they are best enjoyed cold straight from the fridge!

Frequently Asked Questions

• Can I make these truffle balls ahead of time for Thanksgiving? Absolutely! These are one of the best make-ahead Thanksgiving desserts. You can prepare them up to 3 days in advance and keep them stored in the fridge until you’re ready to serve.
• My mixture is too sticky to roll. What should I do? Don’t worry! This happens. Just add a tablespoon more of crushed cookie crumbs at a time until the mixture is firm enough to handle. Chilling it thoroughly is also key.
• Are there any other Thanksgiving food ideas these would work for? Definitely. While they shine as a dessert, they also work wonderfully as a sweet finger food on a table of Thanksgiving appetizers. Their small size makes them perfect for grazing.
• Can I use homemade pumpkin puree? You can, but make sure it’s very thick. Canned puree is consistently thick, but if your homemade version has too much moisture, it could make the truffles too soft. You might need to adjust with more cookie crumbs.