Pumpkin Pie Truffles Recipe

If you’re anything like me, you love a little pumpkin-flavored indulgence during the cozy months, but sometimes a full slice of pie feels a bit heavy. That’s why I absolutely adore this Pumpkin Pie Truffles Recipe—it’s like taking all the best parts of pumpkin pie and turning them into little bite-sized treats that melt in your mouth. The creamy pumpkin, warm spices, and rich white chocolate come together in such a dreamy way, making these truffles perfect for holiday parties, gift-giving, or just sneaking a sweet bite when you need a pick-me-up.

When I first tried making these Pumpkin Pie Truffles, I was amazed at how easy they were to whip up, especially considering how gourmet they taste. Plus, they don’t require any baking, which is a lifesaver for a busy baker like me. If you want something festive, flavorful, and a bit unexpected to impress guests or treat yourself, you’re seriously going to enjoy this recipe as much as my family does.

this …

Ingredients You’ll Need

The ingredients in this Pumpkin Pie Truffles Recipe strike a delicious balance between creamy, sweet, and warmly spiced. A mix of real pumpkin puree and white chocolate creates a luscious base, while the blend of spices does all the heavy lifting on flavor. When you shop, look for good quality pumpkin puree and real spices to really make your truffles shine.

• Unsalted butter: Using unsalted lets you control the saltiness in the truffles perfectly.
• Light brown sugar: This adds a lovely caramel depth that you don’t get with white sugar alone.
• Granulated sugar: Balances the sweetness and texture.
• Heavy whipping cream: Adds richness and creaminess that keeps the truffles smooth.
• Canned 100% pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, to avoid extra sugars and spices.
• Kosher salt: Just a pinch to enhance all those flavors.
• Cinnamon, ginger, nutmeg, cloves, allspice: The classic pumpkin pie spice mix spread out for the freshest flavor punch.
• White chocolate morsels: Melted into the mix to create that creamy truffle base.
• Regular sized marshmallows: Helps hold everything together and adds a slight chewiness.
• Vanilla extract: For a warm sweet aroma that elevates the truffles.
• Ghirardelli white chocolate wafers: For dipping and giving that glossy smooth coating.
• Ghirardelli dark chocolate wafers: For drizzling a little contrast and extra chocolate hit.
• Wilton orange melting wafers: Adds a festive pop of color and flavor in the drizzle.

Variations

I love how versatile this Pumpkin Pie Truffles Recipe is. Over the years, I’ve experimented with swapping some ingredients and adjusting spice levels, and honestly, it’s fun to make it your own. Whether you want it dairy-free, less sweet, or super festive, you can absolutely customize.

• Spice it up or tone it down: I sometimes swap out the individual spices for pumpkin pie spice mix, which simplifies things without losing flavor.
• Chocolate coating swap: For a richer twist, I use milk or dark chocolate coatings instead of white chocolate, which balances the sweetness better.
• Dairy-free alternative: Try using coconut cream and dairy-free chocolate wafers if you want to make this vegan-friendly.
• Toppings: Instead of drizzles, I’ve sprinkled crushed gingersnaps or graham cracker crumbs on top – adds a lovely crunch and extra texture.

How to Make Pumpkin Pie Truffles Recipe

Step 1: Simmer the Pumpkin Spice Mixture

Start by combining the butter, light brown sugar, granulated sugar, heavy cream, pumpkin puree, the pinch of kosher salt, and all those lovely spices—cinnamon, ginger, nutmeg, cloves, and allspice—in a large pot. Stir everything gently and bring it up to a boil over medium heat. Keep it boiling for about 8 to 10 minutes, stirring often so nothing sticks or burns. This step is key because it thickens the mixture and marries all the pumpkin and spice flavors beautifully.

Step 2: Add Chocolate and Marshmallows

Once you take the pot off the heat, stir in the white chocolate morsels, marshmallows, and vanilla extract. Keep stirring until everything’s melted and the mixture takes on a thick, almost dough-like texture. It will look a bit dull—that’s normal! It’s worth waiting here because this means the fudge base is developing the right consistency for your truffles.

Step 3: Beat and Chill

Transfer the mixture into a mixing bowl, and either use a hand-held mixer or your stand mixer to beat it for about 2 minutes. This smooths it out and makes shaping the truffles way easier. Then, cover and pop it in the fridge to chill for around 60 minutes until it firms up enough to handle.

Step 4: Shape and Freeze the Truffles

Use a small scoop or a tablespoon to portion out balls of the pumpkin fudge. Roll them gently between your hands to get nice, round shapes. Place each on a parchment-lined baking sheet and freeze for at least an hour. Freezing helps them hold their shape when you dip them in chocolate later.

Step 5: Dip and Decorate

Melt the white chocolate wafers according to package instructions. Using a toothpick, dip each frozen truffle completely into the melted white chocolate, then tap off the excess on the side of the bowl to avoid thick clumps. Set them back on the parchment paper to harden. Next, melt the dark chocolate and orange melting wafers in separate bowls. Snip a tiny corner off a zip-lock bag filled with each melted chocolate and drizzle over the truffles for a festive, eye-catching finish.

Step 6: Chill and Serve

Pop the decorated truffles back in the fridge to set completely—this keeps all those lovely drizzles crisp and the truffles firm. Once chilled, they’re ready to enjoy or package up for gift-giving!

How to Serve Pumpkin Pie Truffles Recipe

Garnishes

I often finish these Pumpkin Pie Truffles with a drizzle of contrasting dark and orange chocolate since it’s festive and pretty, but sometimes I sprinkle them with crushed gingersnap crumbs or a light dusting of cinnamon sugar. These simple garnishes add a bit of texture and extra pumpkin-pie vibes that I really love.

Side Dishes

These truffles are decadent enough to stand on their own, but if I’m serving guests, I like pairing them with a warm cup of spiced chai or a cozy latte. They also go well alongside a light fruit platter or a scoop of vanilla ice cream if you want to create a mini-fall dessert feast.

Creative Ways to Present

For special occasions, I love arranging the truffles in mini cupcake liners and placing them on a tiered dessert stand with autumn leaves scattered around for a touch of seasonality. Wrapping handfuls in clear cellophane tied with a cinnamon stick and orange ribbon makes a thoughtful DIY gift that friends and neighbors always appreciate!

Make Ahead and Storage

Storing Leftovers

After trying a few methods, I found the best way to store leftover pumpkin pie truffles is in an airtight container in the refrigerator. They keep beautifully for up to one week without losing their creamy texture or flavor.

Freezing

If I want to prep ahead or save batches for longer, I freeze my truffles in a single layer on a baking sheet, then transfer them to freezer bags or containers. They freeze well for up to two months and thaw quickly when you want a quick sweet treat.

Reheating

Since these are best enjoyed chilled, I usually don’t reheat them. But if they’re too firm after freezing, letting them sit at room temperature for 15–20 minutes softens them to the perfect creamy consistency without melting the chocolate coating.

FAQs

Final Thoughts

I hope you’ll give this Pumpkin Pie Truffles Recipe a try, especially if you’re looking for a festive, flavorful treat that’s just a little different from your usual pumpkin desserts. I love how these little bites bring all the warm nostalgic flavors of pumpkin pie in a convenient, no-bake form—and I promise they’ll become a holiday favorite in your home too. Remember, the key is the spices and taking that simmer time seriously, and you’ll be rewarded with something truly special. Happy baking and snacking, my friend!

Print