Description

These Pumpkin Pie Truffles are a delightful fall-inspired treat combining the rich flavors of pumpkin pie spices with a creamy, fudgy texture, all coated in smooth white chocolate and drizzled with dark and orange candy melts. Perfect for Thanksgiving or any autumn gathering, they offer bite-sized indulgence that captures the essence of pumpkin pie in a fun, elegant truffle form.

Ingredients

Scale

Truffle Base

3/4 cup unsalted butter
1 1/2 cup packed light brown sugar
1 1/2 cup granulated sugar
1/2 cup heavy whipping cream
1/2 cup canned 100% pumpkin puree
Pinch of kosher salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon allspice
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

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Instructions

Prepare the Truffle Base: In a large pot, combine the butter, light brown sugar, granulated sugar, heavy whipping cream, pumpkin puree, cinnamon, kosher salt, ground ginger, nutmeg, cloves, and allspice. Stir well and bring the mixture to a boil over medium heat. Continue boiling for 8-10 minutes to thicken and develop flavors. Remove the pot from heat once done.
Melt and Mix: Stir in the white chocolate morsels, marshmallows, and vanilla extract until everything is fully melted and combined. The mixture will thicken and look dull in color. Transfer to a mixing bowl, and either use a hand mixer or beat by hand for about 2 minutes until the consistency is smooth and creamy.
Chill the Mixture: Place the mixture in the refrigerator and let it set for about 60 minutes, allowing it to firm up enough to handle.
Shape the Truffles: Using a small scoop or tablespoon, portion out the fudge mixture and roll each into a ball. Place the rolled balls on a baking sheet and freeze them for 1 hour to help set their shape for dipping.
Melt White Chocolate for Coating: Melt the 24 ounces of Ghirardelli white chocolate wafers according to package instructions. Use a toothpick to dip each truffle into the melted white chocolate, tapping the side of the dish gently to let excess chocolate drip off. Place coated truffles on a parchment-lined baking sheet.
Decorate the Truffles: Melt the dark chocolate wafers and orange candy melts separately as per package directions. Place each melted chocolate into separate ziplock bags, snip a small corner off the bags, and drizzle over the coated truffles in decorative patterns.
Final Chill: Refrigerate the decorated truffles for best flavor and to allow the coatings to set firmly before serving.

Notes

These Pumpkin Pie Truffles make a delicious bite-sized dessert perfect for Thanksgiving or any fall celebration.
Freezing the truffles before dipping helps maintain their shape and makes coating easier.
Use high-quality chocolates like Ghirardelli for the best taste and appearance.
Store truffles refrigerated to maintain freshness and texture.

Nutrition

Serving Size: 1 truffle
Calories: 248 kcal
Sugar: 29 g
Sodium: 31 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 14 mg