These Pumpkin Spice Truffles are little bites of fall deliciousness! With creamy pumpkin filling and a sprinkle of warm spices, they’re perfect for cozy gatherings.
Making them is a breeze! I love to enjoy them with a warm cup of coffee. Just try not to eat them all at once—it’s tough, believe me! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but you can also cook and puree fresh pumpkin. Just make sure it’s not pumpkin pie filling, as that has added sugar and spices!
Powdered Sugar: This sugar gives the truffles their sweet and creamy texture. If you’re looking for a healthier option, you can try coconut sugar or a sugar substitute, but the texture may vary.
Pumpkin Pie Spice: This spice blend is vital for that fall flavor. If you don’t have it, a mixture of cinnamon, nutmeg, allspice, and ginger works well. I love adding a little extra cinnamon for a bolder taste.
Graham Cracker Crumbs: Traditional, but you can substitute with crushed digestive biscuits, vanilla wafers, or even gluten-free gingersnap cookies for a spicy kick!
White Chocolate: I recommend using good quality chocolate for coating. If you prefer darker chocolate flavor, use semi-sweet chocolate instead. It adds a richer taste!
How Do I Achieve the Perfect Truffle Texture?
The texture of your truffles is crucial for that melt-in-your-mouth feel. It’s important to mix the pumpkin and powdered sugar well, ensuring it’s smooth before adding the graham cracker crumbs. Adding crumbs gradually helps you maintain the right consistency for rolling.
- Mix pumpkin mixture until just combined, then add graham cracker crumbs bit by bit for better control.
- Chill the balls for at least an hour to help them firm up. This step is key to prevent them from falling apart when dipping in chocolate.
Enjoy crafting these delightful truffles, and don’t be afraid to tweak the spices or decorations to make them uniquely yours! 🍂
How to Make Pumpkin Spice Truffles
Ingredients You’ll Need:
Base Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 cups powdered sugar, sifted
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 2 cups graham cracker crumbs
For Coating:
- 12 ounces white chocolate, for coating
- 4 ounces dark or semisweet chocolate (optional, for the inner layer)
- Extra graham cracker crumbs or crushed gingersnaps for garnish
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of active prep time, plus at least 1 hour for chilling. You’ll enjoy making these truffles, and the waiting will only build your excitement for their deliciousness!
Step-by-Step Instructions:
1. Mix the Pumpkin Filling:
In a large mixing bowl, combine the canned pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and a pinch of salt. Stir everything together until it’s smooth and well blended. The mixture should have a creamy consistency!
2. Add the Graham Crackers:
Next, gradually stir in the graham cracker crumbs. Mix until the mixture becomes firm enough to hold its shape. You should be able to roll it into balls without it falling apart. If it’s too sticky, add a bit more crumbs!
3. Shape the Truffles:
Line a baking sheet with parchment paper. Using a small cookie scoop or a spoon, shape the pumpkin mixture into 1-inch balls. Place them on the lined baking sheet and chill in the refrigerator for at least 1 hour. This helps them firm up nicely!
4. Optional Chocolate Layer:
If you’d like to add the dark or semisweet chocolate layer, melt it in a microwave-safe bowl using 30-second intervals. Stir in between until smooth. Once ready, dip each chilled pumpkin ball partially into the melted chocolate, then set it back on the parchment paper to chill and harden.
5. Coat with White Chocolate:
Melt the white chocolate in a similar fashion, in a microwave-safe bowl, stirring until smooth. Once melted, dip each chilled truffle into the white chocolate, ensuring it’s fully coated. Let any excess chocolate drip back into the bowl before placing it on the parchment paper.
6. Finish and Garnish:
While the white chocolate coating is still wet, sprinkle the tops with extra graham cracker crumbs or crushed gingersnaps for a lovely texture and garnish. This will make them irresistible!
7. Let Them Set:
Allow the truffles to set at room temperature or pop them in the fridge until the coating is firm. This usually takes about 20-30 minutes.
8. Serve and Enjoy:
Once ready, serve these fluffy truffles chilled or at room temperature. Any leftovers can be stored in an airtight container in the refrigerator — if they last that long!
Enjoy these creamy, spice-kissed pumpkin truffles that are perfect for fall celebrations or as an indulgent treat anytime! 🍂✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can cook and puree fresh pumpkin to replace canned pumpkin puree. Just make sure it’s well-drained and pureed until smooth to achieve the right consistency in your truffles!
Can I Substitute the White Chocolate Coating?
Yes, you can use dark or milk chocolate instead of white chocolate if you prefer a richer flavor. Just adjust the sweetness accordingly, as dark chocolate can be less sweet than white chocolate.
How Do I Store Leftover Truffles?
Store any leftover truffles in an airtight container in the refrigerator for up to two weeks. To ensure they stay fresh, you can layer them with parchment paper to prevent sticking.
Can I Make These Truffles Gluten-Free?
Definitely! Simply use gluten-free graham cracker crumbs or substitute them with crushed gluten-free cookies. This way, everyone can enjoy these delicious truffles!
