I’m beyond excited to share this Pumpkin Pie Truffles Recipe with you because it’s one of those treats that instantly brings all the cozy fall feels. If you’re a fan of pumpkin pie but want something a little more bite-sized and decadent to share at your next gathering, this recipe is pure magic. I love how each truffle melts in your mouth with that perfect mix of creamy pumpkin richness and warm spice.
What makes this Pumpkin Pie Truffles Recipe stand out is how fuss-free it is for such an indulgent dessert. It’s perfect for holiday parties, gifting, or just a sweet snack while curled up with your favorite book. Plus, the combination of white chocolate and seasonal spices really elevates these truffles to something special you’ll want to come back to again and again.
Why You’ll Love This Recipe
- Seasonal Flavors Made Simple: You get all the cozy pumpkin pie spices without the fuss of baking a whole pie.
- Perfect Party Bite: These little truffles are easy to share and sure to impress your guests.
- Customizable Decoration: You can get creative with chocolate drizzles or cookie toppings to suit your style.
- Make-Ahead Friendly: They hold up well in the fridge and freezer, so you can prep early and relax later.
Ingredients You’ll Need
The ingredients come together beautifully to create that nostalgic pumpkin pie flavor wrapped in smooth, creamy chocolate. I always recommend using good-quality white chocolate morsels and fresh spices to get the best results—you’ll notice the difference!
- Unsalted Butter: Provides richness without overpowering the spices.
- Light Brown Sugar: Adds a caramel-like depth to the sweetness.
- Granulated Sugar: Balances the sweet flavors with a touch of classic sugar.
- Heavy Whipping Cream: Delivers creaminess and smooth texture.
- 100% Pumpkin Puree: The star ingredient for authentic pumpkin flavor.
- Kosher Salt: A pinch brightens all the flavors.
- Cinnamon, Ground Ginger, Nutmeg, Cloves, Allspice: Classic pumpkin pie spices that make the truffles sing.
- White Chocolate Morsels: Melted into the mix for rich, creamy goodness.
- Regular Sized Marshmallows: Help create the perfect fudgy texture.
- Vanilla Extract: Adds warmth and depth to the flavor profile.
- Ghirardelli White Chocolate Wafers: For coating that lovely smooth outer shell.
- Ghirardelli Dark Chocolate Wafers & Wilton Orange Melting Wafers: For those colorful, festive drizzles that make these truffles look as good as they taste.
Variations
I love mixing things up with this Pumpkin Pie Truffles Recipe because it lets you tailor the flavors to your own pumpkin-loving heart. Don’t hesitate to experiment—you might discover your new favorite version!
- Use Pumpkin Pie Spice Mix: When I’m in a rush, I swap the individual spices for 3 teaspoons of pumpkin pie spice blend—it’s a total time saver with the same cozy flavor.
- Chocolate Coating Swap: If you prefer, try milk or dark chocolate wafers for coating instead of white chocolate—my family likes the richer taste on occasion.
- Cookie Crumble Toppings: Skip the chocolate drizzle and sprinkle crushed gingersnap or graham cracker crumbs on top for a crunchy, festive touch.
- Diet-Friendly: You can try using sugar substitutes or dairy-free chocolate wafers if you need to adapt for dietary needs—I’ve found coconut milk creamers sometimes work well too.
How to Make Pumpkin Pie Truffles Recipe
Step 1: Simmer the Pumpkin-Spiced Base
Start by combining the butter, both sugars, heavy cream, pumpkin puree, all the spices, and a pinch of salt in a large pot. Stir to mix everything evenly, then bring it to a boil over medium heat. Once boiling, keep it bubbling gently for 8 to 10 minutes. This simmer is crucial—it thickens the mixture and allows those gorgeous pumpkin pie spices to really infuse.
Step 2: Melt in the Sweetness
Remove the pot from heat and stir in the white chocolate morsels, marshmallows, and vanilla extract. At first, the mixture will look thick and dull—that’s exactly what you want. Transfer it to a mixing bowl and beat it by hand or with a mixer for about 2 minutes until you get a silky, smooth consistency. This is the step where it turns from a chunky mess into luscious fudge.
Step 3: Chill and Scoop
Pop the bowl into the fridge and let the fudge set for about an hour. Once it’s firm enough to scoop, use a small scoop or a tablespoon to form balls. Roll them between your hands to make nice, round truffles. Don’t worry if they’re not perfect—the rustic look is charming, and you’ll freeze them on a baking sheet for about an hour to set them solid.
Step 4: Dip and Decorate
Next up, melt the white chocolate wafers according to package instructions. Using a toothpick makes dipping easier—dip each truffle, tap off the excess chocolate, and set it on parchment paper to dry. For the final touch, melt the dark chocolate and orange candy melts separately, then use snipped Ziploc bags to drizzle colorful lines over the truffles. Put them in the fridge again and let everything set completely for the best flavor and texture.
Pro Tips for Making Pumpkin Pie Truffles Recipe
- Use Parchment Paper: Lining your trays makes cleanup so much easier—no sticky fingers or melted chocolate messes.
- Beat the Mixture: Mixing the fudge after melting the marshmallows is key to getting that smooth, creamy texture instead of grainy lumps.
- Freeze Before Dipping: Chilling the truffles before coating prevents them from falling apart and helps the chocolate coat evenly.
- Perfect Rounded Truffles: If your balls aren’t perfectly smooth, gently roll them with your hands before freezing—the warmth helps shape them nicely.
How to Serve Pumpkin Pie Truffles Recipe
Garnishes
I like keeping it simple with a festive drizzle of dark and orange chocolate for contrast and punch, but crushed gingersnap cookies or a sprinkle of cinnamon sugar on top are fantastic if you want something crunchy and extra flavorful. It’s fun to match your garnishes to the season or occasion.
Side Dishes
These truffles pair beautifully with a hot cup of spiced cider or a creamy latte—trust me, I’ve tested this combo many times! They also make a delightful addition to dessert tables alongside pumpkin bread or spiced pecans.
Creative Ways to Present
For holiday parties, I love arranging the truffles on a tiered tray with autumn leaves or mini pumpkins around for extra charm. Wrapping a few in cellophane tied with a ribbon makes a sweet, thoughtful homemade gift everyone will rave about.
Make Ahead and Storage
Storing Leftovers
I keep leftover truffles in an airtight container in the fridge—it keeps them fresh for up to one week. Just make sure they’re well covered so they don’t pick up any other fridge odors; they’re too delicious to risk!
Freezing
If you want to make a big batch ahead of time, freezing works like a charm. I place the truffles on a parchment-lined tray to freeze individually, then transfer them to a freezer-safe container. They keep for up to two months this way and thaw quickly at room temperature.
Reheating
When reheating, I usually let frozen truffles thaw in the fridge overnight or at room temperature for about an hour before serving. Avoid microwaving them directly because it can soften the chocolate coating too much and make them messy.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but it needs to be cooked and pureed into a smooth consistency and drained well to remove excess moisture. Using canned pumpkin puree is more convenient and ensures consistent results with the right texture for the truffles.
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How do I prevent the chocolate coating from cracking?
Make sure to properly temper the chocolate wafers when melting them, as instructed on the package. Also, dipping chilled truffles that are firm helps the coating set nicely without cracking during handling or storage.
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Can I substitute marshmallows with something else?
Marshmallows help with the texture, but if you want a marshmallow-free version, you might try using marshmallow fluff or a mix of cream cheese and powdered sugar for a similar creamy consistency, though results may vary slightly.
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Are Pumpkin Pie Truffles gluten-free?
Yes, the basic recipe is gluten-free as it uses no flour or gluten-containing ingredients. Just be sure to check your chocolate wafers and any toppings for gluten if you want to keep it strictly gluten-free.
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How long do Pumpkin Pie Truffles last once made?
Stored in the refrigerator, they stay fresh up to one week. For longer storage, freezing them is your best bet, and they’ll keep well for up to two months.
Final Thoughts
This Pumpkin Pie Truffles Recipe has become such a cherished sweet treat in my kitchen. Whenever I make a batch, I’m reminded of cozy family gatherings and the happiness a simple, homemade confection can bring. I can’t wait for you to try it and discover your own favorite way to enjoy these little bites of pumpkin-spiced heaven. Trust me, once you make these, they’ll be an autumn staple you reach for season after season.
Print
Pumpkin Pie Truffles Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 55 minutes
- Yield: 48 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Delightful and festive Pumpkin Pie Truffles combine creamy pumpkin spice fudge with a white chocolate coating and colorful drizzles, perfect for holiday treats or special occasions. These bite-sized truffles are rich, flavorful, and easy to make, featuring classic pumpkin pie spices blended into a smooth fudge base, then dipped and decorated with white, dark, and orange chocolate melts for a festive touch.
Ingredients
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
Coating and Decoration
- 24 ounces Ghirardelli white chocolate wafers
- 4 ounces Ghirardelli dark chocolate wafers
- 4 ounces 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, cinnamon, kosher salt, ground ginger, ground nutmeg, ground cloves, and allspice. Stir the mixture well and bring it to a boil over medium heat. Continue boiling for 8-10 minutes, ensuring the mixture is well combined and slightly thickened, then remove from heat.
- Add Chocolate and Marshmallows: Immediately stir in the white chocolate morsels, marshmallows, and vanilla extract until fully melted and incorporated. The mixture will become thick and dull in appearance. Transfer the fudge to a mixing bowl and beat with a hand-held mixer for about 2 minutes until smooth and creamy.
- Chill the Fudge: Cover the bowl and refrigerate the fudge to set for approximately 60 minutes, allowing it to firm up enough for shaping.
- Shape the Truffles: Using a small scoop or tablespoon, portion the fudge into individual balls. Roll each ball between your hands to form smooth, round truffles. Place them on a baking sheet and freeze for 1 hour to firm up before dipping.
- Melt the White Chocolate Coating: Melt the 24 ounces of Ghirardelli white chocolate wafers according to package instructions, typically using a double boiler or microwave in short bursts. Keep the chocolate smooth and fluid for dipping.
- Dip the Truffles: Using a toothpick, dip each chilled truffle into the melted white chocolate, tapping the side of the bowl to remove excess coating. Place the dipped truffles on a parchment-lined baking sheet to set.
- Prepare the Decorative Drizzles: Melt the dark chocolate wafers and the orange melting wafers separately according to package directions. Spoon each melted chocolate into separate zipper-lock bags, snip off the corners, and drizzle the dark and orange chocolate over the white-coated truffles for a festive design.
- Final Chill: Refrigerate the decorated truffles to allow the chocolate coatings and drizzles to fully set, enhancing flavor and texture. Serve chilled for best taste and appearance.
Notes
- Minimize mess by lining your prep surfaces with parchment paper when dipping truffles into melted chocolate—it makes cleanup much easier.
- For convenience, you can substitute the individual spices with 3 teaspoons of pumpkin pie spice mix.
- If your truffles aren’t perfectly round after scooping, gently shape them by hand before freezing on the baking sheet.
- You can substitute milk or dark chocolate candy coating for the white chocolate wafers; this will slightly alter the flavor but still pair nicely with pumpkin.
- Alternatively, skip the chocolate drizzle decorations and sprinkle crushed gingersnap cookies or graham cracker crumbs immediately after dipping in white chocolate for extra texture.
- Store pumpkin pie truffles in an airtight container in the refrigerator for up to one week, or freeze them for up to two months for longer storage.
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 15g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
