Pumpkin Spice Truffles

These pumpkin spice truffles are made with real pumpkin puree and taste just like pumpkin pie! Coated in white or dark chocolate, they’re a family favorite and the perfect healthy, no-bake dessert for the holidays. Plus, there’s no refined sugar!

5 from 2 votes

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Prep Time 10

Total Time 40

Serving truffles

Ingredients

Truffles:

½ cup pumpkin puree
¼ cup almond butter, (peanit butter, cashew butter, and granola butter also work!)
2 tablespoon maple syrup
2 teaspoon vanilla extract
2 teaspoon pumpkin spice
¼ cup + 1 tablespoon coconut flour

Topping:

1 cup white chocolate
1 tablespoon coconut oil
3 tablespoon dark chocolate, (OPTIONAL DRIZZLE)

Instructions

Prep the tray: Line a baking tray (that fits in your freezer) with parchment paper.
Make the truffle mixture: In a large bowl, mix the pumpkin puree, almond butter, maple syrup, vanilla, pumpkin spice, and coconut flour. Combine with a spatula, then roll the mixture into about 15 golf ball-sized truffles. Place them on the tray and freeze for 10–15 minutes.
Melt white chocolate: Add white chocolate and 1 tablespoon of coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring between, until melted and smooth. Be careful not to burn it!
Melt dark chocolate: Repeat the same melting process with the dark chocolate and 1 teaspoon of coconut oil until smooth.
Coat the truffles: Remove the chilled truffles from the freezer. Dip each one into the melted white chocolate, using two forks or spoons to coat evenly. Place them back on the lined tray.
Drizzle with dark chocolate (OPTIONAL): Dip a fork into the melted dark chocolate and drizzle it over the white chocolate-coated truffles.
Freeze again: Freeze the truffles for another 20 minutes.
Enjoy! Store leftovers in the fridge and enjoy anytime.

Notes

To make them nut-free: Swap almond butter with sunflower seed butter or tahini for a nut-free version.

Coconut Flour Substitutes: Helps bind the truffles and keeps them gluten-free. A little goes a long way, so stick to this one! I would not substitute this flour. If necessary, use almond flour or regular all-purpose flour in a 3:1 ratio (1 tablespoon of coconut flour = 3 tablespoons of almond flour).

To make it vegan: Use dairy-free chocolate to keep it fully plant-based.

Chocolate variations: Feel free to use white or dark chocolate, depending on your preference!

Skipping chocolate coating: While the chocolate coating gives these truffles a delicious crunch and extra sweetness, you can skip it if you prefer. You can also roll the truffles in cocoa powder, crushed nuts, or even shredded coconut for a different twist.

Storing: Store the truffles in an airtight container in the fridge for up to a week, or freeze them for longer storage.

Nutrition

Course Dessert

Cuisine American

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