These pumpkin truffles are a sweet treat packed with creamy pumpkin flavor and a hint of spice. They’re rolled in chocolate and are perfect for fall gatherings or any day you need a pick-me-up!
I love making these truffles with my kids—it’s like crafting little pumpkin balls of joy! Plus, they are so easy to whip up that you’ll be snacking in no time!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient and consistent. If you have fresh pumpkin, cook and puree it. Just make sure it’s not too watery. I often use a bit less sugar if my puree is fresh since it’s less concentrated.
Powdered Sugar: This gives the truffles their sweetness and smooth texture. If you need a healthier option, you can try using coconut sugar or a sugar alternative like erythritol, but it might change the texture.
Graham Cracker Crumbs: They provide a nice crunch and flavor. If gluten-free, use gluten-free graham crackers or even crushed almonds for a nutty flavor. I sometimes swap for vanilla wafer crumbs for a twist!
Chocolate: Use dark or semi-sweet chocolate for a richer taste. Milk chocolate can be used too! For a dairy-free option, choose dairy-free chocolate chips. I like to mix chocolate types for more complex flavor.
How Do I Melt Chocolate Smoothly?
Melted chocolate can be tricky if you’re not careful. The key is to melt it slowly and gently. Here’s how:
- Use a microwave-safe bowl. Add the chopped chocolate or chips.
- Microwave in 30-second increments at medium power, stirring after each round. This helps it melt evenly and prevents burning.
- If using coconut oil or butter, add it to the chocolate before starting to melt. A little bit can make all the difference for a shiny coat.
- Remove from microwave when mostly melted, stirring until completely smooth.
With these tips, you’ll achieve a beautifully smooth chocolate coating for your pumpkin truffles!
How to Make Delicious Pumpkin Truffles
Ingredients:
- For the Truffle Mixture:
- 1 cup pumpkin puree (canned or homemade)
- 2 cups powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- For the Chocolate Coating:
- 12 ounces dark or semi-sweet chocolate, chopped or chips
- 1 tablespoon coconut oil or butter (optional, for smoother chocolate coating)
- For the Topping:
- Chopped nuts (pecans or walnuts) or pumpkin seeds (optional)
Time Needed:
This delicious treat takes about 20 minutes of active preparation time, plus 1 hour for chilling the truffles. You’ll need about 30 minutes to let the chocolate harden after dipping. In total, plan for about 2 hours before they are ready to enjoy!
Step-by-Step Instructions:
1. Make the Pumpkin Mixture:
In a large mixing bowl, start by combining your pumpkin puree, powdered sugar, pumpkin pie spice, ground cinnamon, and vanilla extract. Use a spatula or mixer to blend everything until it’s smooth and well mixed.
2. Add the Graham Cracker Crumbs:
Gradually add the graham cracker crumbs to the pumpkin mixture. Stir well. You want a thick, dough-like consistency that holds together nicely when shaped into balls.
3. Shape the Truffles:
Line a baking sheet with parchment paper. With your hands or a small cookie scoop, begin forming the pumpkin mixture into 1-inch balls. Place each ball onto the prepared baking sheet, giving them a bit of space between each one.
4. Chill the Mixture:
Place the baking sheet in the refrigerator and chill the truffles for at least 1 hour or until they are firm to the touch. This makes them easier to coat in chocolate!
5. Melt the Chocolate:
While the truffles chill, prepare the chocolate coating. In a microwave-safe bowl, combine the chocolate and optional coconut oil or butter. Microwave in 30-second increments, stirring after each time, until the chocolate is smooth and melted. Be careful not to overheat!
6. Dip the Truffles:
Once the truffles are firm, take them out of the fridge. Using a fork, dip each pumpkin ball into the melted chocolate, making sure to coat it fully. Gently tap the fork on the edge of the bowl to let any excess chocolate drip off. Place the coated truffle back onto the parchment paper.
7. Add Toppings:
Before the chocolate sets, sprinkle some chopped nuts or pumpkin seeds on top of each truffle. This adds a lovely crunch and festive appearance!
8. Set and Store:
Return the tray to the refrigerator and let the truffles set for about 30 minutes, or until the chocolate is firm. Once they’re set, you can serve them right away, or store them in an airtight container in the fridge for up to one week.
Enjoy these creamy, spiced pumpkin truffles that melt in your mouth with every delightful bite! They’re sure to be a hit during the fall season or any time you crave something sweet!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to cook and puree your fresh pumpkin until smooth. If it’s too watery, it might affect the consistency, so reduce the powdered sugar slightly if needed.
How Can I Store Leftover Truffles?
Store any leftover truffles in an airtight container in the refrigerator. They’ll stay fresh for up to a week, but trust me, they won’t last that long!
Can I Freeze These Pumpkin Truffles?
Yes! You can freeze the truffles for up to 3 months. Make sure to place them in a single layer on a baking sheet to freeze first, then transfer to an airtight container or freezer bag. Thaw in the fridge before serving.
What If I Don’t Have Graham Cracker Crumbs?
No worries! You can substitute with crushed digestive biscuits, vanilla wafers, or even ground almonds for a nutty twist. Just ensure the crumbs are finely ground for the best texture.
