These sweet, melt-in-your-mouth pumpkin pie truffles are made with a cinnamon-spiced pumping filling that’s smothered in rich, dark chocolate!
I can’t let butternut squash have all the fun. It’s time I started showing pumpkin a little love.
Actually, I’ve got a lot of love for pumpkin. And actually-actually, this is my second recipe featuring pumpkin this season. The first one, for these muffins, turned out to be a huge crowd pleaser, so I’m hoping this one is too, online anyway. Offline (in the physical world?) I served these and the muffins at the same event. The two recipes sort of came about together. I busted open a big can of pumpkin puree for the muffins and figured I’d have some fun with what was left. I ended up with truffles. I brought the muffins and truffles to the same picnic. Both were hits, but the truffles were definitely the popular favorite.
One thing that’s awesome about these is that they’re one of the easiest desserts I’ve ever made. No baking required, and everything takes all of ten minutes to mix, roll and dip. The hardest part, for me at least, is not eating all of the pumpkin mixture and melted chocolate before it gets used. (I know…a normal person would just pick at the chocolate. I nibbled both. To be more specific, I dipped bits of pumpkin filling in the warm melty chocolate, which was so good and so messed up at the same time.) So, I did consume a pretty good amount of both components. There was still some pumpkin left when all was said and done, so there’s more pumpkin love where this came from.
These sweet, melt-in-your-mouth pumpkin pie truffles are made with a cinnamon-spiced pumpkin filling that's smothered in rich, dark chocolate!
15 minPrep Time
15 minTotal Time
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 cup coconut flour (no substitutions)
- 1 tbsp. coconut oil (or other vegetable oil, such as canola)
- 2 tsp. cinnamon
- 1/2 tsp. powdered ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. vanilla extract
- 1 1/2 cups vegan chocolate chips
- Mix pumpkin puree, powdered sugar, coconut flour, coconut oil, spices and vanilla in a medium mixing bowl.
- Roll into 1 inch balls, pressing the mixture firmly together and using wet hands if it sticks a bit. You should get about 2 dozen.
- Melt chocolate chips on stovetop or by microwaving in 30 second intervals and stirring between each interval.
- Dip pumpkin balls into melted chocolate to coat. Arrange on wax or parchment paper and refrigerate until chocolate solidifies, about 30 minutes. Optionally, sprinkle with a bit of extra powdered sugar and/or cinnamon.
A splash or two of water can be added to the filling if you find it too crumbly.