The Best Pumpkin Truffles Recipe

Introduction

These pumpkin truffles combine creamy pumpkin, spiced flavor, and rich chocolate for a delightful seasonal treat. They are easy to make and perfect for fall gatherings or holiday celebrations.

Ingredients

• 12 ounces semi-sweet chocolate
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin spice
• 6 ounces cream cheese, chilled
• 15 ounces vanilla creme cookies

Instructions

1. Step 1: Add the vanilla creme cookies to a food processor and pulse 3-5 times until finely ground to a texture similar to brown sugar.
2. Step 2: Transfer the cookie crumbs to a large mixing bowl and reserve 1 tablespoon of crumbs for topping later.
3. Step 3: Add the pumpkin puree, pumpkin spice, and chilled cream cheese to the cookie crumbs. Put on gloves and thoroughly work the mixture with your hands until fully combined.
4. Step 4: Remove gloves and place the truffle filling in the freezer for at least 30 minutes to firm up for shaping.
5. Step 5: Line a small baking sheet with parchment paper. Using clean hands, form the chilled mixture into 1 to 1 1/2 inch balls. This recipe yields about 15 truffles.
6. Step 6: Place the formed truffles on the lined baking sheet and freeze again for 30 minutes.
7. Step 7: Melt the semi-sweet chocolate using a double boiler or microwave (see tips below). Keep the chocolate warm and smooth.
8. Step 8: Dip each cold, firm truffle into the melted chocolate using a spoon, then transfer to a fork to let excess chocolate drip off before placing back on the parchment-lined sheet.
9. Step 9: Sprinkle the dipped truffles with the reserved cookie crumbs.
10. Step 10: Return the truffles to the fridge for at least 30 minutes to allow the chocolate coating to harden before serving.

Tips & Variations

• Use gloves when mixing the filling for a cleaner and easier process.
• To melt chocolate, heat in 30-second intervals at 50% power, stirring between each, until smooth and creamy.
• Try rolling truffles in crushed nuts or coconut instead of cookie crumbs for a different texture.
• For a stronger spice flavor, increase the pumpkin spice by 1/2 teaspoon.

Storage

Store pumpkin truffles in an airtight container in the refrigerator for up to one week. Before serving, you can let them sit at room temperature for 10 minutes. For longer storage, freeze for up to one month and thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin puree can be used but ensure it is cooked and drained well to avoid extra moisture, which can affect the texture of the truffles.

How do I prevent the chocolate from seizing when melting?

Make sure the bowl and utensils are completely dry. Use low heat and stir frequently. Adding a small amount of vegetable oil or shortening can also help maintain a smooth texture.

The Best Pumpkin Truffles Recipe

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Delight in these rich and creamy pumpkin truffles, combining the classic flavors of pumpkin spice, cream cheese, and vanilla cookies, all coated in luscious semi-sweet chocolate. Perfect for fall gatherings or any time you crave a decadent, no-bake treat.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 15 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Truffle Base

• 15 oz vanilla creme cookies
• 1/2 cup pumpkin puree
• 1 tsp pumpkin spice
• 6 oz cream cheese, chilled

Chocolate Coating

• 12 oz semi-sweet chocolate

Instructions

1. Prepare Cookie Crumbs: Add the vanilla creme cookies to a food processor and pulse 3-5 times until finely ground to the consistency of brown sugar.
2. Mix Truffle Filling: Transfer cookie crumbs to a large mixing bowl, reserving 1 tablespoon for topping later. Add pumpkin puree, pumpkin spice, and chilled cream cheese. Wearing gloves, thoroughly combine mixture by hand until uniform.
3. Chill Mixture: Remove gloves and place the truffle filling in the freezer for at least 30 minutes to firm up for easier shaping.
4. Form Truffles: Line a small baking sheet with parchment paper. Using clean hands, form the chilled mixture into 1 to 1.5-inch balls (yielding about 15 truffles) and place them on the lined sheet.
5. Freeze Truffles: Place the formed truffles back in the freezer for 30 minutes to harden before dipping.
6. Melt Chocolate: Melt the semi-sweet chocolate using a double boiler or microwave. For microwave, heat at 50% power in 30-second intervals, stirring between each, until smooth and creamy.
7. Dip Truffles: Using a spoon, dip each cold, hardened truffle into the melted chocolate, then remove excess chocolate with a fork. Place dipped truffles on parchment-lined sheet.
8. Decorate: Sprinkle reserved cookie crumbs on top of each dipped truffle while the chocolate is still warm.
9. Set Chocolate: Return the truffles to the refrigerator for at least 30 minutes to allow chocolate to harden completely.
10. Serve and Enjoy: Once set, enjoy these luscious pumpkin truffles as a festive treat or dessert.

Notes

• Nutritional values are approximate and meant as a general guide only.
• To melt semi-sweet chocolate smoothly, use a microwave-safe bowl 50% larger than the chocolate volume to prevent overflow.
• Microwave at 50% power in 30-second intervals stirring with a metal spoon between each until chocolate is creamy, usually by the third interval.
• If chocolate thickens during cooling, reheating for 20 seconds can restore creaminess.
• Wearing gloves while mixing helps keep the truffle mixture from sticking to your hands and maintains hygiene.

Keywords: pumpkin truffles, pumpkin spice recipe, no bake dessert, chocolate truffles, fall dessert, creamy truffles