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.
Pumpkin Pie Truffles
Ingredients
- 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
- ½ tsp. powdered ginger
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 1 tsp. vanilla extract
- 1 ½ cups vegan chocolate chips
Instructions
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Mix pumpkin puree, powdered sugar, coconut flour, coconut oil, spices and vanilla in a medium mixing bowl.
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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.
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Melt chocolate chips on stovetop or by microwaving in 30 second intervals and stirring between each interval.
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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.
Recipe Notes
A splash or two of water can be added to the filling if you find it too crumbly.
I need to try this with vegan white chocolate chips. I think I would die from happiness.
I was thinking about trying them with white chocolate chips too! For the longest time I couldn't find vegan ones, but I just recently found something on Amazon, so I might try that next time.
Wow these look amazing! I want to eat them. Right now.
Haha! That's pretty much how I felt - had to take them to a picnic to get them out of the house, or I might have eaten them ALL. :)
I tried to make these but the pumpkin filling was too mushy to roll in the chocolate - I did substitute regular flour for coconut flour - could this be the reason? Let me know; I'd love to try them again!
The regular flour is probably the issue. It's got at totally different consistency that coconut flour, so I definitely wouldn't recommend making the substitution. Sorry they didn't work out! I hope you get to try them with the coconut flour - I made them twice according to the recipe, so I'm confident you won't end up with mush.
If I made this with rice flour it would need to be cooked, correct? I'm allergic to coconut flour.
I'd have to do a little more experimenting to see if rice flour would even work at all. Coconut flour is pretty unique, and I haven't cooked much with rice flour. I'm sure I'll be making these again soon, so I'll let you know if I'm able to come up with any substitutions that work!
Thanks so much! I appreciate it and look forward to your input!
I hate coconut but I was thinking that oatmeal might work, but use a food processor to chop it up into a flour like texture. You might also try graham crumbs or cookie crumbs like you do for making rum balls. Hmmm...that gives me an idea. Maybe a little rum, particularly one of the spiced rums, would make these even more interesting!
Oat flour might be a little iffy - someone subbed all purpose and said it didn't work. I think coconut flour absorbs differently from some other flours. It could possibly work if some of the other ingredient amounts were adjusted as well. I like the graham cracker crumb idea a lot - maybe with a bit less powdered sugar to account for the sweetness. I will give that a shot next round! Spiced rum sounds awesome as well - thanks for the inspriation. :)
So you don't bake this mixture?? Whaaaat??
Nope! Just mix, roll and dip!
This is something to drool for! I'm definitely making this, thanks for sharing! :)
Awesome! You're welcome and I hope you enjoy them! :)
Those look so yum! Does coconut flour taste like coconut? I really hate the taste of coconut but it seems like the pumpkin might overpower any coconuty taste?
Thank you! I didn't find them to be coconutty tasting, but I don't mind the flavor of coconut so I might not be as sensitive to it as you. I just asked my taste tester (boyfriend) and he said they were "not remotely coconutty." I think you should be good! If you detect a bit of coconut flavor, maybe put a few dashes of extra cinnamon in the mix. :)
Can these be frozen and if not how long do they last in the refrigerator?
Thanks
Alessandria
Ah...I will try freezing the next batch to see what happens, but as of now, I can't say. I did keep them in the refrigerator for a few days and they were just fine. I think you should be good for about a week. :)
this may be a silly question, but are these considered gluten free as well? thanks!
Not a silly question at all! The answer is yes and no - none of the ingredients inherently contain gluten, but with some of them you might have to be careful with what brand you use. I'm pretty sure some brands of powdered sugar contain gluten and I suspect some brands of chocolate chips do as well, though the brand of chips I linked to in the recipe are gluten free.
"Gluten" is the protein in WHEAT - powdered sugar contains no wheat, although it usually contains cornstarch.
Thanks Kerbe! The only reason I mention that powdered sugar and chocolate chips could contain gluten is that I know some ingredients typically come into contact with gluten during processing. I have very little expertise on gluten free eating, since I don't adhere to a gluten free diet myself, so I'm always cautious when answering questions on this topic. In this case, I did a little poking around online and found that some brands of these ingredients might contain traces of gluten.
sorry one more question! I don't see what is to be done with the coconut oil - does it go in with the pumping puree mixture or melted into the chocolate? thanks again!
Sorry about that! It goes in with the pumpkin mixture!
These look phenomenal. Going on a hunt to find coconut flour. Hope they turn out OK. Yum!
Thanks Diane! I hope you enjoy them!
Do you think I could substitute honey for the sugar? Might need a bit more flour
Possibly, but like you said, you might have to adjust the amount of coconut flour and possibly some of the other ingredients as well. I can't say for sure as I haven't tried it, but if you do make them this way I'd love to hear how they turn out. :)
You might want to put on here that you MUST use coconut flour, I couldnt find any so I used something else. It was a waste of supplies and my time, it did not turn out so well. I finally found coconut flour and I am going to try it again this weekend. Keeping my fingers crossed it turns out this time :)
Thanks Bessie! I just updated the recipe to specify "no substitutions." If I find something else that works I'll update it again!
I followed the directions but when I went to dip in chocolate they crumbled. Turned it into pumpkin pie truffle bark. Taisen great. Is there something I can do to prevent crumbling
I just added a few comments to the recipe. You might need to press the mixture very firmly together, and if you're still having trouble you could add a splash or two of water. I hope that helps!
Do you think I could freeze these?
Yes! I actually froze about half of my last batch, and when I saw your comment I popped one out, let it thaw, and had my husband taste-test it. He say's it's as good as ever. :) I just put mine on a plate and stuck the whole thing into a large freezer bag.
These are very good (kinda high calorie for just one, tho!), but I found them difficult to roll in the (non-vegan) melted chocolate chips.... the first few got generously coated, but as the chocolate thinned, others started crumbling as they rolled etc. ANY TIPS for effective rolling?
Glad you're enjoying them! I usually end up spooning the chocolate over the last few truffles. You could also warm up a bit of extra chocolate, which means you'll have some leftover, unless you chill it for later or use it in another recipe. :)
Can you substitute pumpkin pie spice for the cinnamon, cloves, nutmeg and ginger? And if so, how much pumpkin spice would you use? Thanks!
You should be good with about a tablespoon of pumpkin pie spice. Enjoy!
The texture for these leaves a lot to be desired and I had to add like 2 cups of water (and wet my hands over and over) to keep them from falling apart. I would recommend chilling them before you roll them in the chocolate. I eventually got impatient and just drizzled the chocolate on top (I also used Hershey's Cookies n' Creme bars and pumpkin chips instead of vegan chocolate). I also substituted ginger for all spice, which I don't think contributed to the texture problem. The decorations don't look wonderful, but they are pretty tasty!!