Pumpkin Pie Truffles

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Get ready for a delightful treat with Pumpkin Pie Truffles! These tasty morsels are crafted with real pumpkin puree, coconut flour, and cozy fall spices, all coated in either white or dark chocolate. Plus, they’re a breeze to whip up, making them the perfect no-bake indulgence for the holiday season.

Why You’ll Love This Recipe:

  • Pumpkin Pie Truffles are a cinch to make and require no baking whatsoever.
  • With just under 15 minutes of prep time and minimal ingredients, they’re super quick and easy.
  • Don’t let the healthy ingredients fool you – these truffles are secretly indulgent!
  • This recipe is vegan, plant-based, dairy-free, grain-free, and gluten-free, featuring real pumpkin puree and warm fall spices.
  • Perfect for beginners and a great way to use up leftover pumpkin puree.
  • Nut-free, making them safe for school treats!

Tips And Tricks:

  • Start by mixing the wet ingredients before adding in the dry ones.
  • Use a cookie scoop to shape uniform truffle balls.
  • Add a teaspoon of coconut oil to ensure smooth chocolate melting.
  • For efficient coating, use a fork and spoon.
  • When melting chocolate in the microwave, do so in 30-second intervals, stirring between each.

Frequently Asked Questions:

  • Can I use pumpkin pie filling instead of pumpkin puree?
    No, it’s best to stick with canned pumpkin puree for optimal results.
  • What can I use instead of granola butter?
    Any nut or seed butter works well. Almond butter, cashew butter, or sunflower seed butter are great options.
  • How can I make this recipe vegan?
    Opt for vegan chocolate for the coating.

Pumpkin Pie Truffles

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Servings 10 TRUFFLES


  • 1/2 cup almond butter or cashew butter or oat butter for a nut-free option
  • 1/3 cup pumpkin puree not pumpkin pie filling
  • 3 tablespoons maple syrup
  • 1/3 cup coconut flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup white or dark chocolate
  • 1-2 teaspoons coconut oil


  • In a medium bowl, mix almond butter, pumpkin puree, and maple syrup until well combined.
  • Add coconut flour, pumpkin pie spice, and cinnamon, and mix with a rubber spatula.
  • Scoop dough with a cookie scoop, roll into balls, and place on a parchment-lined baking sheet.
  • Melt white chocolate with coconut oil, then dip and coat each truffle before returning them to the baking sheet.
  • Freeze for about 15 minutes until fully hardened. Enjoy!


  • Use a cookie scoop for evenly sized truffle balls.
  • Add coconut oil to aid chocolate melting.
  • Utilize a fork and spoon for efficient coating.
  • Microwave chocolate in short intervals, stirring each time.

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