Salted Caramel Pumpkin Pie Truffles Recipe – Easy Fall Treats

Posted on September 11, 2025

Salted Caramel Pumpkin Pie Truffles - featured image

Introduction

The first time I bit into a Salted Caramel Pumpkin Pie Truffle, it was like autumn exploded in my mouth. Think creamy pumpkin pie, rich caramel, and a hint of sea salt, all wrapped up in a bite-sized treat—no fork required. Honestly, these truffles are the kind of sweet you sneak from the fridge when nobody’s looking (I may have done this more than once).

It all started during a particularly chilly October, when I wanted to capture all the best fall flavors without baking a whole pie. That’s when I dreamed up these Salted Caramel Pumpkin Pie Truffles. The combo of silky pumpkin, warm spices, and oozy caramel just felt like the right kind of comfort. Plus, they’re perfect for sharing at gatherings or keeping all to yourself on a cozy night in.

What I love about this recipe is how it takes the nostalgia of pumpkin pie and turns it into something playful and convenient. If you’re a fan of easy fall treats or need a showstopper for your next Friendsgiving, you’ll adore these truffles. And if you’ve got picky eaters or little helpers, this is the kind of recipe they’ll actually want to roll up their sleeves for. After making these truffles for several years—testing every pumpkin-to-spice ratio and caramel swirl—I can confidently say you’re about to discover your new favorite no-bake indulgence. Let’s get rolling!

Why You’ll Love This Recipe

Quick & Easy: These Salted Caramel Pumpkin Pie Truffles come together in under 45 minutes, no oven needed. Perfect for last-minute sweet cravings or unexpected guests.
Simple Ingredients: There’s nothing fancy here—most of what you need is probably sitting in your pantry or fridge right now.
Perfect for Fall Gatherings: Whether it’s Thanksgiving, Halloween, or just a blustery autumn afternoon, these truffles fit right in. They’re a hit at potlucks and dazzling enough for a holiday dessert table.
Crowd-Pleaser: Kids love their candy-like look, adults adore the salty-sweet combo, and honestly, who’s saying no to pumpkin and caramel?
Next-Level Flavor: The balance of creamy pumpkin, warm spices, gooey caramel, and a kiss of flaky sea salt makes these utterly irresistible.

What really sets this Salted Caramel Pumpkin Pie Truffles recipe apart is how the pumpkin purée blends perfectly with crushed graham crackers and a secret punch of cream cheese for that classic pie tang. Instead of just mixing caramel in, I tuck a soft caramel right inside each truffle, so you get that surprise burst with every bite. Sprinkling flaky sea salt on top? Game-changer.

After making every version you could imagine (some too sweet, some too sticky), I landed on this method because it delivers the coziest pumpkin flavor with a chewy, creamy bite. These truffles are my go-to when I want all the feels of homemade pumpkin pie minus the pie pan. They’re also super freezer-friendly, so you can make a batch and always have a little fall magic on hand.

If you want a treat that’s as fun to make as it is to eat, and guaranteed to get “Can I have the recipe?” on repeat, this is the one. Trust me—I’ve brought them to more autumn parties than I can count, and not a single one ever made it back home!

What Ingredients You Will Need

This recipe uses everyday ingredients to create a decadent bite of fall-flavored bliss. You probably have most of them in your kitchen, and the rest are easy to find at any grocery store. I’ve included notes and swaps, so you can make these Salted Caramel Pumpkin Pie Truffles your own.

For the Pumpkin Pie Truffle Base:
- Pumpkin purée (not pumpkin pie filling) – 1/2 cup (120g). Look for pure pumpkin; I love Libby’s for consistency.
- Graham cracker crumbs – 1 1/4 cups (125g). You can use digestive biscuits as a sub.
- Cream cheese, softened – 4 oz (113g). Adds richness and helps bind the dough. Use a dairy-free block if needed.
- Powdered sugar – 1/2 cup (60g). Helps sweeten and stabilize.
- Pumpkin pie spice – 1 1/2 teaspoons. You can mix your own with cinnamon, nutmeg, ginger, and cloves if you’re out.
- Vanilla extract – 1 teaspoon. Real vanilla gives the best flavor—Penzeys is my go-to.
- Pinch of salt (about 1/8 teaspoon). Balances sweetness and brings out the pumpkin flavor.
For the Caramel Filling:
- Soft caramels – 18 pieces (about 120g). I use Werther’s or Kraft; chop if large.
For the Chocolate Coating:
- White chocolate chips or melting wafers – 12 oz (340g). Ghirardelli or Guittard melt smoothest. You can swap for milk or dark chocolate if you prefer.
- Coconut oil – 1 tablespoon (14g). Makes the coating silky and easier to dip.
For Garnish:
- Flaky sea salt (like Maldon) – a few pinches. Brings out the caramel and pumpkin flavors.
- Extra pumpkin pie spice – optional, for dusting on top.

If you’re gluten-free, swap in your favorite GF graham crackers. For a dairy-free version, use vegan cream cheese and coconut-based caramels. And if you’re feeling adventurous, try a dark chocolate shell for a richer vibe.

One quirky thing I learned: canned pumpkin can vary in moisture. If your mixture feels too sticky, just add a tablespoon or two more crumbs until it’s easy to roll. These truffles are forgiving—you can tweak as needed!

Equipment Needed

Mixing bowls: One medium and one small. Glass or stainless steel both work.
Hand mixer or sturdy spatula: I usually use a hand mixer for smoothness, but elbow grease and a spatula will get the job done.
Baking sheet: Line with parchment or wax paper for easy cleanup.
Microwave-safe bowl: For melting chocolate. If you don’t have one, a double boiler over the stove works fine.
Small cookie scoop or tablespoon: For portioning truffle dough. Rolling by hand is totally fine if you don’t have a scoop.
Forks or dipping tool: For dipping truffles in chocolate. I’ve even used chopsticks in a pinch!
Parchment paper: Keeps the truffles from sticking and makes cleanup a breeze.

If you don’t have a cookie scoop, just grab two spoons to portion and roll the dough. I’ve made these with just a bowl and a spatula before (no fancy gadgets required). And for melting chocolate, I once used a heatproof measuring cup in a pot of simmering water—worked like a charm.

Quick tip: Wash your utensils right after mixing the pumpkin filling—the sticky dough can be stubborn if it sits. I like to keep a damp cloth handy for sticky fingers, especially if kids are helping!

Preparation Method

Prep Your Workspace (5 minutes):
Line a baking sheet with parchment paper and set aside. Have all ingredients measured and ready—especially the pumpkin purée, which should be well-drained if watery.
Make the Pumpkin Mixture (10 minutes):
In a medium bowl, beat together 1/2 cup (120g) pumpkin purée, 4 oz (113g) cream cheese, and 1/2 cup (60g) powdered sugar until creamy and smooth. Add 1 1/4 cups (125g) graham cracker crumbs, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and a pinch of salt. Mix until a soft, dough-like texture forms. If dough feels too sticky, add extra crumbs, 1 tablespoon at a time.
Shape the Truffles (10 minutes):
Using a small cookie scoop or tablespoon, portion the dough into 18 balls (about 1-inch each). Flatten each ball slightly in your palm, press a soft caramel into the center, and wrap the dough around it to seal. Roll gently between your palms to smooth. Place each truffle on the lined baking sheet.
Chill (15 minutes):
Pop the tray in the freezer for 15 minutes. This firms up the truffles so they’re easier to dip. Don’t skip this step—it makes a huge difference!
Melt the Chocolate (5 minutes):
In a microwave-safe bowl, combine 12 oz (340g) white chocolate chips and 1 tablespoon (14g) coconut oil. Microwave in 30-second bursts, stirring after each, until melted and smooth. Or use a double boiler on the stove if you prefer.
Dip and Decorate (10 minutes):
Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, letting excess drip off. Place back on parchment. While chocolate is still wet, sprinkle with flaky sea salt and a pinch of pumpkin pie spice (if desired).
Set and Serve (10-15 minutes):
Let truffles set at room temp or pop them in the fridge for 10-15 minutes until the chocolate is firm. They’re ready to eat!

If the chocolate gets too thick as you’re dipping, just microwave for 15 seconds to loosen. Truffles can be a little sticky to roll—damp hands help. And if any caramel peeks out, don’t sweat it; the chocolate coating covers all kinds of imperfections.

Pro tip: Work in small batches, keeping half the truffles in the fridge while you dip the other half. This keeps them firm and makes dipping less messy.

Cooking Tips & Techniques

After countless rounds of making Salted Caramel Pumpkin Pie Truffles (and eating more than I care to admit), I’ve picked up a few tricks that make all the difference.

Chill is Key: Don’t rush the chilling step. Cold truffles are much easier to dip, and you’ll get a smoother chocolate coating. I’ve tried skipping this when impatient, and let’s just say, the results were… rustic.
Even Dipping: If the chocolate starts to thicken, reheat in short bursts. I use a fork to dip and tap gently on the bowl to shake off extra chocolate—less pooling, more pro-looking truffles.
Ingredient Quality: Use good white chocolate or melting wafers, not regular chocolate chips. The coating sets better and gives a cleaner bite.
Caramel Center: If your caramels are super firm, microwave them for 5-10 seconds to soften. If you skip this, they might be hard to bite through once chilled.
Batch Work: I always keep half the balls chilling while I dip the others—this keeps the dough firm and less sticky.
Don’t Overmix: Once the graham crumbs go in, mix just until combined. Overmixing can make the dough dry or tough.

One time, I got a little too enthusiastic with the pumpkin purée and my dough was a sticky mess—I just added more crumbs and it worked out fine! If your truffle mixture seems loose, don’t panic. It’s a forgiving recipe, and sometimes you just need a little extra crumb for perfect rolling.

Finally, don’t worry if your truffles aren’t perfectly round. The homemade look is part of their charm. And if the chocolate coating gets a little streaky, a dusting of spice or sea salt covers a multitude of sins!

Variations & Adaptations

The beauty of Salted Caramel Pumpkin Pie Truffles is how easily you can switch things up to fit your cravings or dietary needs. Here are a few fun ways to make this recipe your own:

Gluten-Free: Use gluten-free graham crackers or cookies. I’ve tried Pamela’s brand and they work perfectly.
Dairy-Free: Swap in vegan cream cheese and coconut-based caramels. Use a dairy-free white chocolate or dark chocolate shell for full indulgence.
Spiced-Up: Add a pinch of cayenne or extra ginger for a spicy kick. I sometimes sneak in a little crystalized ginger for zing.
Nutty Crunch: Roll finished truffles in finely chopped pecans or walnuts before the chocolate sets.
Mocha Pumpkin: Mix 1-2 teaspoons instant espresso powder into the pumpkin mixture for a coffeehouse twist.

If you’re not a fan of white chocolate, you can absolutely use dark or milk chocolate for the coating. I’ve even rolled these in cocoa powder when I was out of chocolate chips—old-school but still tasty. For a more subtle caramel note, use dulce de leche instead of caramels in the center.

One of my favorite swaps is adding a little orange zest to the pumpkin mixture for brightness—it’s unexpected, but so good. Play around and make them your way!

Serving & Storage Suggestions

These Salted Caramel Pumpkin Pie Truffles are best served slightly chilled for that perfect bite. Arrange them on a pretty platter or pile them in a rustic bowl lined with parchment for a Pinterest-worthy look.

Pair with hot apple cider, a chai latte, or a glass of milk—honestly, they go with almost anything autumnal. For parties, I like to place each truffle in a mini cupcake liner for easy grabbing (and less sticky fingers).

To store, keep the truffles in an airtight container in the fridge for up to one week. They freeze beautifully—just layer between sheets of parchment, seal tight, and freeze for up to two months. Thaw in the fridge overnight before serving.

If you want to re-capture that just-made taste, let them sit at room temp for 10-15 minutes before serving. The flavors meld and get even richer after a day or two, so don’t hesitate to make them ahead. In fact, I think they taste even better on day two!

Nutritional Information & Benefits

Each truffle is estimated to have about 110 calories, with 3g fat, 17g carbs, and 1g protein. Pumpkin brings a dose of vitamin A and fiber, while the cream cheese adds a bit of calcium and creaminess.

These are naturally nut-free (as long as your caramels and chocolate are safe), and gluten-free if you use the right cookies. For dairy-free folks, just sub the cream cheese and chocolate as mentioned above.

I love that you get pumpkin’s antioxidants in a treat form. As always, check ingredient labels for allergens, especially if you’re serving to a crowd. Sometimes, a treat that feels indulgent is just what you need for a little seasonal joy!

Conclusion

If you’re looking for a fall treat that’s as simple as it is impressive, you can’t beat these Salted Caramel Pumpkin Pie Truffles. They bring together the best of autumn—cozy pumpkin, dreamy caramel, and a little sparkle of sea salt—in a way that feels special but never fussy.

Don’t be afraid to make them your own with fun swaps or extra spices. I come back to this recipe every year because it’s just so satisfying to share (and sneak, let’s be honest). Whether you’re making them for a party or just for yourself, they’re bound to become a new tradition.

So, what are you waiting for? Grab your pumpkin, roll up your sleeves, and let’s make something delicious together! Leave a comment with your favorite variation, share this recipe with fellow pumpkin lovers, and don’t forget to save it for later—you’ll want to make these again and again.

Frequently Asked Questions

Can I make Salted Caramel Pumpkin Pie Truffles ahead of time?

Absolutely! These truffles actually taste better after a day or two in the fridge as the flavors meld. Make them up to a week ahead and store chilled.

What can I use instead of graham crackers?

You can use digestive biscuits, vanilla wafers, or gluten-free cookies. Just crush them finely for the same texture.

Can I freeze these truffles?

Yes! Freeze in a single layer, then transfer to an airtight container. Thaw in the fridge before serving for best texture.

Are these safe for nut allergies?

The recipe is naturally nut-free, but always check your caramels and chocolate for cross-contamination if you’re serving to someone with allergies.

Can I use homemade caramel instead of store-bought?

Definitely! Just make sure your caramel is soft enough to roll into small balls and stuff inside each truffle. It’s a delicious upgrade.

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Salted Caramel Pumpkin Pie Truffles recipe

Salted Caramel Pumpkin Pie Truffles

Author: Lisa
Total Time: 45 minutes
Yield: 18 truffles 1x

Print Recipe

Description

These Salted Caramel Pumpkin Pie Truffles combine creamy pumpkin, warm spices, and gooey caramel in a bite-sized, no-bake treat. Perfect for fall gatherings or a cozy night in, they’re easy to make and irresistibly delicious.

Ingredients

Scale

1/2 cup pumpkin purée (not pumpkin pie filling)
1 1/4 cups graham cracker crumbs
4 oz cream cheese, softened
1/2 cup powdered sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
18 soft caramels (about 120g)
12 oz white chocolate chips or melting wafers
1 tablespoon coconut oil
Flaky sea salt, for garnish
Extra pumpkin pie spice, optional, for dusting

Instructions

Line a baking sheet with parchment paper and set aside. Measure and prepare all ingredients, ensuring pumpkin purée is well-drained if watery.
In a medium bowl, beat together pumpkin purée, cream cheese, and powdered sugar until creamy and smooth. Add graham cracker crumbs, pumpkin pie spice, vanilla extract, and salt. Mix until a soft, dough-like texture forms. If too sticky, add more crumbs as needed.
Using a small cookie scoop or tablespoon, portion the dough into 18 balls (about 1-inch each). Flatten each ball, press a soft caramel into the center, and wrap the dough around it to seal. Roll gently to smooth and place on the lined baking sheet.
Freeze the tray of truffles for 15 minutes to firm up.
In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second bursts, stirring after each, until melted and smooth. Alternatively, use a double boiler.
Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, letting excess drip off. Place back on parchment. While chocolate is still wet, sprinkle with flaky sea salt and a pinch of pumpkin pie spice if desired.
Let truffles set at room temperature or refrigerate for 10-15 minutes until the chocolate is firm. Serve and enjoy!

Notes

If your pumpkin mixture is too sticky, add more graham cracker crumbs. Chill truffles before dipping for best results. For gluten-free, use GF graham crackers; for dairy-free, use vegan cream cheese and dairy-free chocolate. Truffles freeze well for up to 2 months. Work in batches to keep truffles firm while dipping.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American