These Pumpkin Truffles are a cozy treat, combining creamy pumpkin and warm spices all covered in rich chocolate. They are as tasty as they are delightful to make!
Rolling them into balls can be a bit messy, but that’s part of the fun! I love serving these to friends as a sweet surprise in the fall. They never last long! 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: Be sure to get plain pumpkin puree instead of pumpkin pie filling, which has added sugar and spices. If fresh pumpkin is available, you can roast and puree it yourself! Just remember to drain excess moisture.
Cream Cheese: This gives the truffles their creamy texture. If you’re looking for a lighter option, you can use Neufchâtel cheese. Vegan cream cheese can also work for a dairy-free twist.
Powdered Sugar: Essential for sweetness and smoothness. If you want a healthier option, try using coconut sugar or a sugar substitute like erythritol—just check the conversion rates on the package!
Pumpkin Pie Spice: A mix of cinnamon, nutmeg, and ginger. You can make your own blend at home with 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp ginger if you’re out or want a custom flavor.
White Chocolate: For coating, white chocolate adds a nice sweetness. If you prefer dark chocolate, go for it! You might even try milk chocolate for a creamier coating.
How Can I Make Sure the Truffles Hold Their Shape?
Getting your truffles to hold their shape is key! Here’s how:
- Make sure to refrigerate the mixture until it’s firm enough to roll—this prevents them from melting when coated.
- Freezing the rolled balls for 15-20 minutes before dipping into chocolate is a great trick. They’ll firm up even more and will be easier to coat!
- When dipping, allow excess chocolate to drip off to avoid a heavy coating.
These steps will ensure your Pumpkin Truffles come out perfectly shaped and delightful to enjoy! Plus, freezing them is a great strategy if you want to make them ahead of time.
Delicious Pumpkin Truffles Recipe
Ingredients You’ll Need:
For the Truffle Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
For the Coating:
- 12 oz white chocolate or vanilla candy melts (for coating)
- 12 oz dark or semi-sweet chocolate (for coating and decorating)
- Crushed gingersnap cookies or graham crackers, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 1 hour of chilling time. Allow an additional 30 minutes for the chocolate to set after coating the truffles. So, you’re looking at around 2 hours total from start to finish—well worth the wait for these tasty treats!
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
In a large mixing bowl, combine the canned pumpkin puree and softened cream cheese. Mix them together with a whisk or an electric mixer until the mixture is smooth without lumps.
2. Add the Sweetness and Spices:
Now, add in the powdered sugar, pumpkin pie spice, and vanilla extract. Mix everything until it’s fully combined and smooth. Your mixture should be thick enough to scoop and hold its shape. If it seems too runny, just add a little more powdered sugar!
3. Chill the Mixture:
Cover the bowl with a lid or plastic wrap and pop it in the fridge. Let it chill for at least 1 hour to firm up, making it easier to roll into truffles.
4. Roll the Truffles:
Once chilled, take the mixture out of the fridge. Use a small cookie scoop or spoon to portion out the mixture, then roll each portion between your palms to form 1-inch balls. Place these on a baking sheet lined with parchment paper.
5. Freeze to Firm Up:
Put the baking sheet with the pumpkin balls into the freezer for about 15-20 minutes so they get nice and firm.
6. Melt the Chocolate:
While the truffles are firming up, melt the white chocolate or vanilla candy melts. Use a microwave-safe bowl and heat it in 30-second intervals, stirring after each, until completely smooth.
7. Coat the Truffles:
Once the truffles are ready, take each one and dip it into the melted white chocolate using a fork or a dipping tool. Make sure to let the excess chocolate drip off before placing it back on the parchment paper.
8. Add Dark Chocolate Drizzle:
Now, melt the dark or semi-sweet chocolate in the same way you melted the white chocolate. With a spoon or piping bag, drizzle this chocolate over the white coated truffles for a fancy look!
9. Garnish (Optional):
While the chocolate is still wet, sprinkle on some crushed gingersnap cookies or graham crackers for a tasty garnish!
10. Let Them Set:
Put the truffles back in the fridge and let them chill until the chocolate coating has fully set, which should take about 30 minutes.
11. Serve and Enjoy:
Once hardened, store the truffles in an airtight container in the refrigerator. They’re best enjoyed at room temperature, so give them a few minutes outside the fridge before serving!
Enjoy your creamy, spiced, and delightful Pumpkin Truffles! They are sure to be a hit for fall festivities or any time you want a sweet treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast and puree it yourself. Just make sure to drain any excess moisture before using it in the recipe to keep the truffles from becoming too wet.
What If I Don’t Have Pumpkin Pie Spice?
No worries! You can easily make your own blend with 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp ginger. This will give your truffles that warm, spiced flavor that’s perfect for fall.
How Should I Store Leftover Truffles?
Store leftover truffles in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Just thaw them in the fridge when you’re ready to enjoy!
Can I Make These Truffles Dairy-Free?
Yes! You can use dairy-free cream cheese and vegan chocolate for a tasty dairy-free version. Just check the labels to ensure the products meet your dietary preferences.
