Pumpkin Pie Truffles Recipe

I absolutely love how this Pumpkin Pie Truffles Recipe delivers all the cozy fall flavors you crave, but in a fun, bite-sized treat that’s perfect for sharing. When I first tried making these, I was amazed at how the pumpkin and warm spices melded beautifully with the creamy white chocolate coating—it’s like eating a mini slice of pumpkin pie without the fuss of baking.

You’ll find that these truffles work wonderfully for holiday parties, gifting, or even just a sweet afternoon pick-me-up. Plus, they’re surprisingly easy to make, especially once you know a few tricks for getting that perfect smooth, fudgy texture every time. Honestly, once you make these Pumpkin Pie Truffles, they become a seasonal staple you’ll look forward to.

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Ingredients You’ll Need

These ingredients blend classic pumpkin pie spices with creamy white chocolate and marshmallows, making a luscious, decadent filling that sets perfectly into truffles. Keep an eye out for quality pumpkin puree and good melting chocolates for best results.

• Unsalted butter: Using unsalted gives you control over the saltiness in the truffles.
• Light brown sugar: Adds that deep caramel flavor essential to pumpkin desserts.
• Granulated sugar: Balances sweetness and texture in the fudge base.
• Heavy whipping cream: Creates richness and smoothness in the truffle center.
• 100% pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for the right taste and texture.
• Kosher salt: Just a pinch to round out the flavors.
• Cinnamon, ground ginger, nutmeg, cloves, allspice: The fall spice blend that makes these unmistakably pumpkin pie.
• White chocolate morsels: Use good quality morsels for melting into the truffle mix.
• Marshmallows (regular sized): They help create that creamy, fudgy texture when melted in.
• Vanilla extract: Adds warmth and depth to the flavor.
• Ghirardelli white chocolate wafers: For coating the truffles with a smooth, shiny finish.
• Ghirardelli dark chocolate wafers and Wilton orange melting wafers: Perfect for the festive drizzle decoration on top.

Variations

I love to play around with these truffles depending on the mood or occasion, and you should totally feel free to do the same. Whether you want to make them dairy-free or jazz them up with different coatings, these truffles are really forgiving and easy to personalize.

• Dairy-Free Version: I swapped out butter and cream for coconut oil and coconut cream one year, and the truffles still turned out creamy and delicious.
• Spiced Up: Adding a dash of cayenne to the pumpkin mixture gives a surprising spicy kick that my friends adored. Try it if you like a little heat!
• Chocolate Coating Alternatives: Sometimes I coat the truffles in dark chocolate only, which adds a nice bitter contrast to the sweet filling.
• Peppermint Drizzle: Around the holidays, a peppermint-flavored white chocolate drizzle makes these extra festive.

How to Make Pumpkin Pie Truffles Recipe

Step 1: Simmer Your Pumpkin Spice Mixture

Start by combining the butter, both sugars, heavy cream, pumpkin puree, salt, and all the warm spices in a large pot. Stir everything together and bring it to a boil over medium heat. Keep it boiling gently for 8-10 minutes while stirring occasionally—this step is key to developing that luscious, thick base. Just remember not to rush this part, as slow and steady boiling ensures the sugars fully dissolve and meld with the pumpkin and spices for that perfect flavor.

Step 2: Melt in White Chocolate and Marshmallows

Once you remove the pot from the heat, immediately stir in the white chocolate morsels, marshmallows, and vanilla extract. This is my favorite part because you’ll see the mixture turn thick and a little dull—but trust me, that’s a good sign! Then pour everything into a separate mixing bowl and beat it for about 2 minutes until it turns smooth and glossy. Using a hand mixer really helps to get that extra silky texture here.

Step 3: Chill and Shape Your Truffles

Pop the mixture into the fridge to set for around 60 minutes. When it’s firm but still soft enough to scoop, use a small scoop or tablespoon to portion out the fudge. Roll each ball between your palms (it can get a little sticky, so lightly dust your hands with powdered sugar if needed). Place the truffles on a baking sheet and freeze them for about an hour to firm up before dipping.

Step 4: Dip and Decorate Your Truffles

Melt the white chocolate wafers following the package instructions. Using a toothpick, dip each chilled truffle into the melted chocolate, gently tapping off the excess. Set them onto parchment paper. For that beautiful finishing touch, melt the dark chocolate and orange wafers in separate bowls, spoon them into little snack bags, and snip tiny corners to drizzle over the truffles in festive stripes. Chill again for best flavor and to let the decorations set.

How to Serve Pumpkin Pie Truffles Recipe

Garnishes

I usually sprinkle a pinch of cinnamon powder or a tiny bit of crushed graham crackers over each truffle after dipping but before the drizzle sets. It adds a subtle texture and deepens the pie vibe. Sometimes I even add a little edible gold dust for that extra wow factor at parties.

Side Dishes

Since these are rich and sweet, I like pairing them with a cup of chai tea or a bold coffee to balance the flavors. They also pair beautifully with fresh fruit or sturdy cookies for a dessert platter that impresses every time.

Creative Ways to Present

For Thanksgiving or fall gatherings, I like to serve these in cute mini cupcake liners arranged on a rustic wooden board with some fall leaves and cinnamon sticks for decor. They also make fantastic edible gifts—just pop a few in little cellophane bags tied with twine and a festive tag.

Make Ahead and Storage

Storing Leftovers

Store the truffles in an airtight container in the refrigerator to keep their shape and freshness. I usually layer parchment paper between them to prevent sticking, especially if you’ve decorated them with drizzle. They’ll stay delightful for about 1-2 weeks.

Freezing

One of the best things about this Pumpkin Pie Truffles Recipe is how well it freezes. I freeze them in single layers on a baking sheet, then transfer them to freezer bags for longer storage—up to 3 months. They thaw quickly in the fridge when you’re ready to enjoy.

Reheating

You don’t really need to reheat these truffles; they’re perfect cold. But if you want to soften them slightly, just let them sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as it can melt your delicate coating and make a mess.

FAQs

Final Thoughts

This Pumpkin Pie Truffles Recipe has become one of my absolute favorites because it perfectly captures the spirit of fall in a sweet, creamy bite. I love how easy they are to make yet how stunning they look and taste—your guests will definitely ask for seconds. Give these a try for your next gathering or cozy night in; I promise you’ll be hooked on these little autumnal delights!

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