These Pumpkin Truffles are little bites of fall! They’re made with creamy pumpkin, rich chocolate, and a sprinkle of spice to make your taste buds dance.
Seriously, who can resist a sweet truffle? They’re perfect for sharing, or enjoying all by yourself (we won’t tell!). I love making these as treats for friends or cozy nights in! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, but make sure it’s 100% pumpkin and not pumpkin pie filling. If fresh pumpkin is available, just roast, scoop, and blend it smooth!
Powdered Sugar: This gives the truffles their sweetness. If you’re looking for a healthier option, try powdered coconut sugar or a sugar substitute like stevia, but be mindful of the quantity, as they can be sweeter.
Pumpkin Pie Spice: If you don’t have this on hand, mix equal parts of cinnamon and ground nutmeg, then add a pinch of ginger and ground cloves. This simple blend works well in many fall recipes.
Graham Cracker Crumbs: For a gluten-free option, use gluten-free graham crackers or almond flour. I sometimes use crushed vanilla wafer cookies for a different flavor twist!
Dark Chocolate: You can swap dark chocolate with milk chocolate or white chocolate if you prefer. Just remember to adjust the sweetness based on your chocolate choice.
How Can I Ensure My Truffles Hold Their Shape?
To make sure your pumpkin truffles are firm and easy to shape, it’s key to refrigerate the mixture after combining all the ingredients. This allows the flavors to meld and the consistency to thicken.
- First, mix the ingredients thoroughly until smooth, then chill.
- Once chilled, shape the mixture into 1-inch balls. If it’s too soft, chill it for an additional 15 minutes.
- Chilling again after shaping helps them set before coating.
Lastly, if the mixture seems too sticky, just sprinkle a little more graham cracker crumbs into the mixture. This makes it easier to roll into perfect balls!
How to Make Pumpkin Truffles
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or homemade, well drained)
- 1 ½ cups powdered sugar
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 cups graham cracker crumbs (plus extra for coating)
- 10 oz dark chocolate (for coating)
- 1 tbsp coconut oil or vegetable oil (optional, for smoother chocolate coating)
- Chopped nuts or extra graham cracker crumbs for garnish (optional)
Time Needed:
This recipe takes about 15 minutes of active prep time plus 2 hours for chilling. You’ll spend some time mixing, forming, and coating the truffles, but the wait to chill is what makes them perfect!
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
In a large mixing bowl, combine the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt. Mix well until everything is smooth and creamy. This is where all the autumn flavors come together!
2. Add the Graham Cracker Crumbs:
Gradually mix in the graham cracker crumbs. You want the mixture to thicken enough to roll into balls. Aim for a firm but pliable texture—think cookie dough consistency!
3. Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This will help it firm up so it’s easier to shape.
4. Form the Truffles:
Once the mixture is chilly, line a baking sheet with parchment paper. Scoop out small portions and roll them into 1-inch balls. Place the truffles on the parchment-lined sheet. Pop them back in the fridge for another 30 minutes to set a bit more.
5. Melt the Chocolate:
While the truffles chill, melt the dark chocolate and optional coconut oil together in a double boiler or microwave. Stir until smooth and blended. This is the delicious coating that brings everything together!
6. Coat the Truffles:
Using a fork or dipping tool, dip each chilled pumpkin ball into the melted chocolate until fully coated. Let any excess chocolate drip off before placing them back onto the baking sheet.
7. Garnish and Set:
If desired, sprinkle the chocolate-coated truffles with chopped nuts or extra graham cracker crumbs while the chocolate is still wet. This adds a nice touch and some extra crunch!
8. Final Chill:
Let the chocolate truffles set completely at room temperature, or refrigerate them until the chocolate is firm.
9. Store and Enjoy:
Store the pumpkin truffles in an airtight container in the refrigerator. They’re best enjoyed chilled, so grab a few for yourself and share the rest with friends and family!
These pumpkin truffles are a delicious blend of creamy pumpkin and rich chocolate—a perfect treat for the fall season. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast or steam it until soft, then puree and drain any excess moisture before using it in the recipe. This ensures your truffles won’t get too watery.
How Do I Store Leftover Pumpkin Truffles?
Store any leftover truffles in an airtight container in the refrigerator for up to a week. If you want to keep them longer, they can also be frozen for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Make These Gluten-Free?
Absolutely! To make gluten-free pumpkin truffles, simply use gluten-free graham crackers or almond flour in place of regular graham cracker crumbs. The taste will still be delicious!
What If My Mixture Is Too Sticky to Roll into Balls?
If your mixture feels too sticky, simply add a little more graham cracker crumbs until it reaches the right consistency. You can also chill it a bit longer to help it firm up before rolling.
