These delightful pumpkin truffles are creamy and sweet, with a touch of warming spices. They’re coated in chocolate, making them the perfect fall treat!
When I make these truffles, I can’t resist sneaking a few before they even cool. 🤭 Plus, they’re super easy—just mix, roll, and enjoy. Who can say no to that?
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is a great time-saver, but you can also use fresh pumpkin. Just make sure it’s well-drained to avoid excess moisture. I prefer using canned for its convenience.
Graham Cracker Crumbs: If you can’t find graham crackers, you can use digestive biscuits or vanilla wafer cookies instead. They all provide a sweet crunch!
Powdered Sugar: This gives the truffles their sweetness and smooth texture. For a healthier version, try using powdered erythritol or another sugar substitute, but adjust the quantities to taste.
Chocolate Coating: Semi-sweet chocolate is my favorite for a balanced sweetness. Dark chocolate adds richness, while milk chocolate makes it a bit sweeter. You can also use white chocolate if you prefer—just be mindful of the sweetness!
How Do You Get the Right Texture for Your Truffles?
The key is in the mixing of the ingredients. When you combine the pumpkin puree with the graham cracker crumbs and sugar, ensure you get a firm dough that holds together. If it feels sticky, just add more crumbs a tablespoon at a time until it binds well—this makes rolling the truffles easier.
- Mix everything until it’s well combined but not too wet.
- Let the mixture chill in the fridge to firm up before rolling it.
Chilling once rolled is also crucial. It helps set the shape before coating them in chocolate, preventing them from getting too soft. Remember, a little patience goes a long way in making these tasty treats!
How to Make Delicious Pumpkin Truffles
Ingredients You’ll Need:
Base Ingredients:
- 1/2 cup pumpkin puree (canned or fresh, well drained)
- 1 cup graham cracker crumbs (about 6-7 full sheets, crushed finely)
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 teaspoon vanilla extract
For The Coating:
- 8 oz semi-sweet or dark chocolate, chopped (for coating)
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate coating)
- Crushed nuts or graham cracker crumbs (for topping, optional)
How Much Time Will You Need?
This scrumptious recipe will take about 15 minutes of prep time, plus 2 hours for chilling (1 hour for the mixture and another 1 hour for the truffles after coating). So, overall, you’ll be ready to dig in within about 2 hours and 15 minutes. Perfect for a tasty fall treat!
Step-by-Step Instructions:
1. Making the Mixture:
In a medium bowl, combine the pumpkin puree, graham cracker crumbs, powdered sugar, pumpkin pie spice, and vanilla extract. Stir everything together until it forms a firm dough. If the mixture feels too wet, add one tablespoon of graham cracker crumbs at a time until it holds together well.
2. Chilling the Mixture:
Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. This will help the mixture firm up, making it easier to roll into truffles.
3. Rolling the Truffles:
Once chilled, use a small cookie scoop or spoon to portion out the dough, then roll it into 1-inch balls. Arrange the rolled truffles on a baking sheet lined with parchment paper.
4. Chilling Again:
Pop the baking sheet into the refrigerator for another 30 minutes. This step ensures the truffles hold their shape during coating!
5. Melting the Chocolate:
Melt the chopped chocolate and coconut oil (if using) together in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each until the chocolate is completely smooth.
6. Coating the Truffles:
Using a fork or dipping tool, dip each pumpkin ball into the melted chocolate. Make sure to coat each one completely, allowing any excess chocolate to drip back into the bowl. Place the coated truffles back on the parchment paper.
7. Adding Toppings:
While the chocolate is still wet, sprinkle some crushed nuts or additional graham cracker crumbs on top, if desired. This adds nice texture and flavor!
8. Final Chill:
Refrigerate the truffles for about 1 hour, or until the chocolate is completely set.
9. Serve and Enjoy:
These pumpkin truffles are best served chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator to keep them fresh. Enjoy your creamy, spiced pumpkin truffles, perfect for gatherings or delicious snacking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just make sure to cook and drain it well so it doesn’t add excess moisture to the truffle mixture. Canned pumpkin is convenient, but fresh can provide a lovely, vibrant flavor.
How Should I Store Leftover Truffles?
Store any leftover truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for longer storage—just make sure to place them in a single layer so they don’t stick together, and use them within 2-3 months.
What If My Dough is Too Sticky?
If your truffle mixture feels too sticky to roll, just add more graham cracker crumbs a tablespoon at a time until it reaches a firm, workable consistency. This will help shape the truffles without making a mess!
Can I Make These Vegan?
Absolutely! To make vegan pumpkin truffles, use dairy-free chocolate and a suitable alternative for powdered sugar if needed. The base ingredients are already plant-based!