These pumpkin truffles are a sweet treat that mix creamy pumpkin and yummy spices, all dipped in rich chocolate. They’re like little bites of fall!
They’re fun to make and even better to eat! I love sharing them with friends, but let’s be honest—I usually end up keeping a few for myself! 🎃🍫
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling, as it has no added sugar or spices. If canned is not available, you can make your own from roasted pumpkin. Just blend cooked pumpkin until smooth.
Pumpkin Pie Spice: This mix of cinnamon, nutmeg, and cloves gives great flavor. If you don’t have pumpkin pie spice, you can make a quick substitute using 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of ground cloves.
Powdered Sugar: Essential for sweetness and texture, but you can substitute with honey or maple syrup if you need a natural sweetener. Just adjust the amount since they’re liquid sweeteners.
Graham Cracker Crumbs: Instead of graham crackers, you can use digestive biscuits or vanilla wafers for a similar texture. If you prefer gluten-free, look for gluten-free graham crackers or crushed nuts.
Chocolate: Semi-sweet chocolate is great, but dark chocolate or white chocolate works well too! If you want to avoid chocolate entirely, try coating the truffles in melted coconut or almond bark.
How Do You Melt Chocolate Without Burning It?
Melting chocolate can be tricky, but with these tips, you’ll get it right every time!
- Use a microwave-safe bowl. Microwave in 30-second bursts on medium power.
- Stir well between each interval to distribute heat evenly.
- For the double boiler method, place a heat-safe bowl over simmering water. Stir until melted.
- Make sure no water gets into the chocolate—this causes it to seize.
- Be patient! Chocolate melts quickly once it starts, so stay nearby and keep an eye on it.
Follow these tips for perfect truffles that are sure to impress! Enjoy making these delightful treats!
How to Make Pumpkin Truffles
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 1 cup graham cracker crumbs (about 8 full sheets)
- 1 teaspoon vanilla extract
- 8 oz semi-sweet or dark chocolate, chopped or chocolate chips
- Optional: 1 tablespoon peanut butter or cream cheese for extra creaminess
- Crushed graham crackers or festive sprinkles for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus an additional hour for refrigeration to let the chocolate set. So, plan for a total of approximately 1 hour and 30 minutes. Perfect for a fun cooking session!
Step-by-Step Instructions:
1. Mix the Pumpkin Base:
In a medium bowl, combine the pumpkin puree, pumpkin pie spice, powdered sugar, graham cracker crumbs, and vanilla extract. If you want to add a richer texture, mix in the optional peanut butter or cream cheese. Stir until everything is blended into a smooth, firm dough that holds together. If it feels too wet, you can sprinkle in a bit more graham cracker crumbs until you reach the right consistency.
2. Shape into Balls:
Using your hands or a cookie scoop, form the mixture into small 1-inch balls. Place these on a baking sheet lined with parchment paper. This will help prevent sticking!
3. Freeze the Truffles:
Put the baking sheet in the freezer for about 30 minutes. This is important as it makes dipping the truffles in chocolate much easier.
4. Melt the Chocolate:
While the truffles are freezing, melt your chocolate. Place it in a microwave-safe bowl and heat it in 30-second increments, stirring in between, until it’s smooth. Alternatively, you can use a double boiler to melt the chocolate over simmering water.
5. Dip the Truffles:
Once the truffles are firm, take them out of the freezer. Use a fork or a dipping tool to dip each pumpkin ball into the melted chocolate until fully covered. Allow any excess chocolate to drip off before placing them back onto the parchment paper.
6. Add Toppings:
Before the chocolate hardens, sprinkle the tops of the truffles with crushed graham crackers or your favorite festive sprinkles. This adds a lovely touch!
7. Set the Truffles:
Refrigerate the truffles for at least 1 hour until the chocolate is fully hardened. This step is key in making sure they set properly.
8. Serve and Enjoy:
Enjoy your pumpkin truffles chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator. They make for a delightful treat to share or to savor yourself!
Happy cooking and enjoy these creamy, spiced, chocolate-covered pumpkin truffles as a festive fall treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Be sure to roast and puree it until smooth, then measure out 1 cup for the recipe. Just remember to adjust for any extra moisture if needed.
What Should I Do If the Mixture Is Too Sticky?
If the mixture is too wet and sticky, simply add a little more graham cracker crumbs until it holds together better. A good rule is to add 1 tablespoon at a time to avoid making it too dry.
How Long Do These Truffles Last?
Stored in an airtight container, these truffles will stay fresh in the refrigerator for up to a week. You can also freeze them for up to 2 months—just let them thaw in the fridge before serving!
Can I Use Different Types of Chocolate?
Absolutely! Semi-sweet chocolate works well, but you can also use dark chocolate for a more intense flavor or white chocolate for something sweeter. Just keep an eye on melting times, as they may vary slightly.
