Description
Deliciously indulgent Pumpkin Pie Truffles combining rich pumpkin flavors, warm spices, and creamy white chocolate. These bite-sized treats are perfect for fall celebrations or holiday parties, featuring a smooth pumpkin fudge center coated in white chocolate and drizzled with festive dark and orange chocolate accents.
Ingredients
Scale
Fudge Base
- ¾ cup unsalted butter
- 1 ½ cup packed light brown sugar
- 1 ½ cup granulated sugar
- ½ cup heavy whipping cream
- ½ cup canned 100% pumpkin puree
- pinch of kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
Mix-ins
- 3 cups white chocolate morsels
- 20 regular-sized marshmallows
- 1 teaspoon vanilla extract
Chocolate Coating & Decorations
- 24 ounce Ghirardelli white chocolate wafers
- 4 ounce Ghirardelli dark chocolate wafers
- 4 ounce Wilton orange melting wafers
Instructions
- Prepare the fudge base: In a large pot, combine the unsalted butter, light brown sugar, granulated sugar, heavy whipping cream, pumpkin puree, kosher salt, cinnamon, ground ginger, ground nutmeg, ground cloves, and allspice. Stir over medium heat and bring the mixture to a gentle boil, maintaining the boil for 8-10 minutes to blend and thicken the flavors.
- Melt in chocolates and marshmallows: Remove the pot from heat. Stir in the white chocolate morsels, regular-sized marshmallows, and vanilla extract until fully melted. The mixture will thicken and take on a dull appearance. Pour the mixture into a mixing bowl and use a hand-held mixer (or beat manually) for about 2 minutes until smooth.
- Set the fudge: Cover and refrigerate the fudge mixture for approximately 60 minutes until firm enough to handle.
- Shape the truffles: Using a small scoop or tablespoon, portion out balls of fudge and roll them into rounds with your hands. Arrange the truffles on a baking sheet lined with parchment paper and freeze for 1 hour to further firm up before coating.
- Melt the white chocolate coating: Following package directions, melt the 24 ounces of Ghirardelli white chocolate wafers in a microwave-safe bowl or double boiler until smooth.
- Dip truffles in white chocolate: Using a toothpick, dip each frozen truffle into the melted white chocolate. Tap the toothpick gently on the dish edge to remove excess coating and place each coated truffle back on the parchment-lined baking sheet.
- Prepare decorative drizzles: Melt the 4 ounces of Ghirardelli dark chocolate wafers and 4 ounces of Wilton orange melting wafers in separate bowls as per package instructions. Spoon each melted chocolate into individual ziplock bags and snip off a small corner to create piping bags.
- Decorate truffles: Drizzle the dark chocolate and orange candy melts over the white chocolate coated truffles in decorative patterns.
- Final chill: Refrigerate the decorated truffles for best flavor and firmness before serving.
Notes
- Parchment paper is essential for easy cleanup during the dipping and decorating stages.
- You can substitute the spice mix with 3 teaspoons pumpkin pie spice for simplified seasoning.
- If truffles are unevenly shaped, gently mold them by hand before freezing.
- Milk or dark chocolate candy coatings can replace white chocolate wafers for a different flavor profile.
- For added texture, sprinkle crushed gingersnap or graham cracker crumbs on truffles after white chocolate dipping, skipping the drizzles.
- Store airtight in the refrigerator for up to one week or freeze for up to two months.
Nutrition
- Serving Size: 1 truffle (approx. 20g)
- Calories: 110 kcal
- Sugar: 14g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
