These pumpkin pecan truffles have smooth creamy pumpkin centers with pecan pieces hidden inside.  The white chocolate coating is drizzled overtop and more pecan pieces sprinkled for the finale.  Perfect fancy-looking no-bake party treats that can be quickly made!

It wasn't until I was well considered an adult before I had my first truffle.  It makes me sad to think I went all those years missing out one one of life's best treats.  Since my first experience truffle-tasting, you could say that I have been obsessed.  And now, I make them from fall until well past New Years.  This time of year, there is always a reason to make a truffle.  Halloween, leaves changing colors, Thanksgiving, I just want a truffle, Christmas.......

When I first became a truffle-eater, I thought that they looked fancy so they must be hard to make....better not try {better to just keep stuffing my face with them and let someone else in a fancy faraway bakery make them}.  Then about 7 or 8 years ago, I tried making my first oreo truffle and it turned out amazing {I am pretty sure I ate all of them that same afternoon} and were so easy to make!  Now I can throw them together with my eyes closed {no I can't.  Tried that, and that makes a big ol' mess!  Don't close your eyes. Don't}.

These little pumpkin pecan truffles are no-bake, so extra points already, and I put these little buggers together in one afternoon between working and getting the house ready for hosting 12 people on a busy weeknight.  Phew!  These were so easy to make and definitely the crowd pleaser {I did keep an extra little stash hidden away so that I could indulge in a couple of truffles myself after the party.  Glad I planned ahead!}.

Fall is the perfect time excuse to make pumpkin truffles.  But not any pumpkin truffles but throw in some pecans for a bit of crunch to break up all that creaminess.  Creamy and crunchy, the best of both worlds!

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Pumpkin Pecan Truffles

Yield: 24

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Ingredients

• 1 cup white chocolate chips
• ¾ cup finely ground gluten-free gingersnaps*
• ¾ cup finely ground gluten-free graham crackers**
• ½ cup pumpkin puree
• ⅓ cup pecans, chopped (plus extra for garnish)
• 2 ½ tablespoon confectioners sugar
• 4 oz . cream cheese, softened
• ¼ teaspoon cinnamon, pumpkin pie spice would work too, plus more for garnish
• 16 oz . package of white candy melts, or more white chocolate chips

Instructions

1. Melt 1 cup of white chocolate chips in the microwave until melted smooth (follow package directions).
2. In a large mixing bowl, combine the melted chocolate, pumpkin puree, cream cheese, graham cracker, ginger snaps, pecans, and sugar together. Place in the fridge or freezer for 30-45 minutes, or until the mixture is hard enough to form into balls.
3. Roll the chilled mixture into 1 inch balls and place on a parchment paper-lined baking sheet. Place in the freezer until frozen (about 2-3 hours).
4. Heat the candy melts according to package instructions. Carefully dip each ball into the melted liquid using a toothpick to poke and pick up the ball. Coat the entire ball with the coating and allow excess to drip off by holding the ball up with the tooth pick and placing a fork underneath for support. Place on the parchment paper and sprinkle with pecans or cinnamon for garnish.
5. They will harden very quickly into truffles. If they need a little extra help hardening completely, stick the pan of truffles in the fridge for a few minutes to set the coating. Enjoy them messy!

*I used these gluten-free gingersnaps and these gluten-free graham crackers (affiliate links) and the pumpkin pecan truffles turned out delicious!  I highly recommend these products for this recipe if you need your truffles to be gluten-free!