These Chocolate Pumpkin Pie Truffles are one of my favorite things to pull out of the fridge when the weather get's cooler. They taste just like the center of a pumpkin pie without all the added guilt!
There's no better way to celebrate the season than with these bite-sized treats that capture all the warmth and nostalgia of a classic pumpkin pie.
Whether you're a pumpkin pie enthusiast or simply looking for a delightful autumn-inspired dessert, these truffles are the perfect fusion of creamy pumpkin goodness and rich chocolate decadence.
Pumpkin Puree Tip!
Make sure you use pumpkin puree NOT pumpkin pie filling. The store has both and they are VERY different. The pie filling has sugar and spices already in it.
Also note that not ALL pumpkin purees are the same. Some are more watery than others so keep this in mind when mixing your truffles.
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The Chocolate Shell
Remember that not all chocolate is the same. To get super melty chocolate that is easy to drizzle and dip, you should use melting chocolate. It's made specifically for this purpose and will make your life (and truffles) a whole lot easier!
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I coat these these truffles in chocolate for TWO reasons:
- It adds flavor.
- It holds the truffles together.
You can add your chocolate one of two ways.
- Drizzle melted chocolate over top.
- Dunk the entire truffle in the chocolate. This is my favorite way to eat them!
How To Store Your Pumpkin Truffles
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Refrigeration: Pumpkin pie truffles should be stored in an airtight container in the refrigerator. Place them in a single layer or separate layers with parchment paper to prevent sticking. Truffles can absorb odors from the fridge, so sealing them in an airtight container helps maintain their flavor.
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Temperature: Keep the truffles at a consistent temperature in the refrigerator, ideally around 35 to 40°F. Avoid drastic temperature fluctuations, as this can cause condensation, which can affect the texture of the truffles.
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Avoid Moisture: Moisture can cause the truffles to become soggy and lose their creamy texture. Ensure your container is airtight and try to keep them away from any foods that release moisture in the fridge.
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Separation: If you need to stack the truffles in layers, place parchment paper between each layer to prevent sticking and maintain their shape.
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Freezing (Optional): If you want to extend their shelf life, you can freeze pumpkin pie truffles. Place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper. Frozen truffles can last for several months. When you're ready to enjoy them, allow them to thaw in the refrigerator before serving.
Topping Ideas
These truffles are coated in chocolate which gives them a crunchy shell-like exterior. It's my favorite part.
The flaked sea salt is 100% necessary as it helps to balance the sweetness.
You can add crushed walnuts or pecans for an added cruch if you prefer!
Popular pumpkin recipes:
📖 Recipe
Chocolate Pumpkin Truffles w/ Sea Salt
Ingredients
- 2 ½ cups almond flour
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 tablespoon almond butter
- ½ teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
Chocolate Topping/Coating
- 3-4 oz. dark melting chocolate
- flaked sea salt or nuts for topping (*see note below)
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Instructions
- In a large mixing bowl, add all of your pumpkin truffle ingredients and mix well. *See note.
- Use a mini ice cream scooper or tablespoon and scoop out about an ounce of mixture into your hands. Roll into smooth balls and set on wax or parchment paper. *Wetting your hands will prevent the dough from sticking to your palms.
- Once all your dough is rolled out, place dough in freezer for 45 minutes to 1 hour or until they set. You want them hard enough to dip into chocolate but not frozen.
- Melt chocolate in a mini bowl ot mug in the microwave in 30 second intervals making sure to stir well in between. After about a minute or so, the chocolate should be smooth.
- Using a small fork or toothpick, dip the truffles into the chocolate and fully coat. Let excess chocolate drip off before placing back on the parchment paper to cool. *An alternative (easier) method is to drizzle the chocolate over top.
- Immediately add flaked sea salt while the chocolate is still wet.
- Let truffles set and enjoy! Store in the fridge in a sealed container for 4-5 days.
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