Desserts
Pumpkin Pie Truffles
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Why You’ll Love This Recipe
- Pumpkin Pie Truffles are quick and easy to make and require no baking at all.
- This recipes comes together in less than 15 minutes and has minimal ingredients.
- Secretly healthy!
- As written this recipe is vegan, plant-based, dairy free, grain free and gluten free.
- Made with real pumpkin puree and fall spices.
- The perfect sweet treat for beginners.
- A great way to use up any leftover pumpkin puree.
- Although this recipe is made with healthier ingredients, it’s extremely indulgent.
- As written this recipe is nut free making it safe for school!
- Check out my mini pumpkin cheesecakes for another great recipe to enjoy this fall.
Ingredients And Substitutions
These are the main ingredients and substitutions for Pumpkin Pie Truffles. Scroll down to the recipe card for a full list of ingredients and instructions.
To keep this recipe nut free, I used granola butter. However, you can also use a seed butter like sunflower seed butter or any other nut butter such as almond or cashew butter.
Use pumpkin puree and not pumpkin pie filling.
Pure Maple syrup is a great sweetener since it’s unrefined. However, you can also use honey or agave.
Coconut flour is a great grain free flour option and adds a sweet, yet subtle flavor. Feel free to use oat flour or almond flour in replace, however, it’s not a 1:1 swap for coconut flour so you will need more than what is written for coconut flour.
These truffles are loaded with pumpkin pie spice and cinnamon for added pumpkin flavoring.
You can use dark or white chocolate for the coating. If you are vegan make sure you use a dairy free and vegan chocolate, otherwise, any kind will work.
How To Make
ONE: In a medium bowl, combine the granola butter, pumpkin puree and maple syrup and mix until well incorporated.
TWO: Add in the coconut flour, pumpkin pie spice and cinnamon last and mix with a rubber spatula.
THREE: Using a cookie scoop, scoop the dough and roll into a ball with the palm of your hands and then place on a baking sheet that’s lined with parchment paper.
FOUR: Melt white chocolate in the microwave or on a double broil with a touch of coconut oil. Then, dip and coat each truffle in the white chocolate before returning to the baking sheet that’s line with parchment paper. Place in the freezer for roughly 15 minutes to full harden. Remove and enjoy!
Tips And Tricks
Mix together the wet ingredients first, then add in the dry.
Use a cookie scoop to create uniform truffle balls.
Add in a tsp of coconut oil to help melt the chocolate smoothly.
Use a fork and a spoon to quickly and efficiently coat the truffles.
If melting the chocolate in the microwave, do it in 30 second increments, stirring each time in between.
How To Serve And Store
Serve these Pumpkin Pie Truffles with a cup of coffee or tea. Enjoy them out of the fridge or freezer as an afternoon snack or after dinner dessert.
Store these truffles in an airtight container in the fridge and enjoy within 7 days, or the freezer and enjoy within 30 days.
Taste And Texture
These Pumpkin Pie Truffles taste like little bite sized pumpkin pie. They are filled with pumpkin and fall flavors and are perfectly sweet.
The texture is crunchy on the outside but soft and creamy on the inside. The same texture as pumpkin pie but in truffle size.
Frequently Asked Questions
No, it’s not recommended. Use canned pumpkin puree for best results.
Any nut or seed butter will work, I’d recommend sticking with almond butter, cashew butter or sunflower seed butter.
Use vegan chocolate for the coating.
Other Recipes You May Like
- Mini pumpkin cheesecakes
- Pumpkin Oatmeal Bars
- Starbucks Pumpkin Loaf Gluten Free
- Vegan and Gluten Free Pumpkin Pancakes
- Pumpkin Brioche French Toast
If you make these Pumpkin Pie Truffles, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
you list “1/2 cup pumpkin almond butter” in the ingredients and then say “combine the almond butter” in the directions.
Does the recipe call for regular almond butter or pumpkin almond butter? Is that something we can buy or have to make our own?
Thanks!!
Hi there! You can use regular almond butter! I’ll adjust the directions right now. When I first created this recipe I used pumpkin spiced butter, but it works just the same with regular. The spices that are added in create enough pumpkin spice flavor 🙂
Do you think I could use almond flour instead of coconut flour for these?
Hi there! Almond flour will work as well, but it’s not a 1:1 swap. Coconut flour is extremely absorptive, so if opting for almond flour you will need to use double, if not triple the amount. I’d recommend doubling and then adding in a few more tbsp until you reach the right consistency!