Description

These Pumpkin Truffle Eyeballs are a spooky and delicious Halloween treat combining creamy pumpkin-flavored truffle centers with a smooth white chocolate coating. Decorated with colorful M&M candies and festive red and black gel to resemble eyeballs, they make a playful yet indulgent dessert perfect for parties and seasonal celebrations.

Ingredients

Scale

Truffle Mixture

10 graham crackers
1/2 cup pumpkin puree
2 tablespoons brown sugar
6 ounces cream cheese
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Coating and Decoration

2 cups white chocolate chips (or white chocolate melting wafers)
24 M&M chocolate candies (variety of colors)
1 (0.67-ounce) tube red decorating gel
1 (0.67-ounce) tube black decorating gel

Instructions

Prepare the truffle mixture: Place 10 graham crackers in a food processor and pulse until finely crushed. Add 1/2 cup pumpkin puree, 2 tablespoons brown sugar, 6 ounces cream cheese, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Process until the mixture is smooth and well combined.
Chill the mixture: Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours or until the truffle dough is firm enough to shape into balls.
Shape the truffles: Once chilled, shape the dough into small balls, about 1 inch in diameter. You should make about 24–36 balls, depending on size. Place them on a parchment paper-lined tray and freeze for 10–15 minutes to firm up before coating.
Melt the white chocolate: Place 2 cups white chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
Coat the truffles: Dip each pumpkin truffle into the melted white chocolate using a fork to ensure it’s fully coated. Tap off excess chocolate and place coated truffles on a parchment paper-lined baking sheet. While the chocolate is still wet, press an M&M candy on top of each truffle to create the “eyeball.”
Decorate the eyeballs: Use the tube of red decorating gel to draw 4–5 thin, squiggly lines from the center of each truffle to create a “vein” effect on the eyeballs. Use the tube of black decorating gel to draw a pupil onto the center of each M&M.
Set and store: Allow the truffles to set completely before serving. Store them in an airtight container in the refrigerator for up to 5 days.

Notes

Ensure the truffle mixture is well chilled before shaping to prevent sticking.
Use white chocolate melting wafers for easier melting if preferred over chips.
Freeze the balls briefly before dipping so they hold their shape better during coating.
Store truffles refrigerated to maintain freshness and texture.
For a dairy-free option, substitute cream cheese and white chocolate with vegan alternatives.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Pumpkin truffles, Halloween treats, No-bake dessert, White chocolate truffles, Pumpkin dessert, Spooky snacks