These pumpkin truffles are a sweet treat, combining creamy pumpkin and rich chocolate. They’re perfect for autumn lovers and those with a sweet tooth!
There’s something magical about the blend of pumpkin and chocolate that makes these truffles so special. I can’t resist sneaking a few while they’re cooling! 🧡
Making these truffles is easy—I just mix, chill, and roll! They make a great gift or fun snack for cozy nights in. Enjoying them with a cup of hot cocoa is my favorite! ☕
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the truffles, giving them that lovely pumpkin flavor. If you want to use fresh pumpkin, make sure to roast and puree it first. Just ensure it’s thick and not watery!
Powdered Sugar: This sweetens the truffles and helps them hold their shape. If you’re looking for a healthier alternative, you could try using maple syrup or a sugar substitute meant for baking, but the texture may vary slightly.
Pumpkin Pie Spice: This spice blend adds warmth and depth to your truffles. If you don’t have it, a mix of cinnamon, nutmeg, and ginger will work just fine. You could even adjust it based on your taste—more cinnamon if you love it!
Crushed Gingersnap Cookies: These give a delightful crunch and wonderful flavor. You could swap them for crushed graham crackers, but the spice from the gingersnaps is really what takes these truffles to the next level.
Dark or Semi-Sweet Chocolate: I love using dark chocolate for its rich taste. If you prefer milk chocolate or want a dairy-free option, look for vegan chocolate chips. Just keep in mind that sweetness levels will vary.
How Do You Ensure Your Truffles Hold Their Shape?
The key to perfect truffles is chilling your mixture properly! After mixing all your ingredients, it’s important to chill the pumpkin mixture for at least an hour. This allows the flavors to meld and makes it easier to roll the mixture into balls.
- Shape the balls quickly after removing from the fridge to prevent them from warming up.
- Freezing the balls before dipping them in chocolate helps them keep their shape during the coating process.
- When melting chocolate, use the double boiler method for an even melt, but don’t hesitate to microwave it in small intervals; just remember to stir in between to avoid burning.
Following these tips will help you achieve beautifully shaped truffles that are packed with flavor! Enjoy making your pumpkin truffles this season! 🎃
Delicious Pumpkin Truffles Recipe
Ingredients You’ll Need:
For the Truffle Mixture:
- 1/2 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups crushed gingersnap cookies (about 20 cookies)
For the Coating:
- 8 ounces dark or semi-sweet chocolate, chopped
- Optional: extra crushed gingersnap cookies for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation time, plus at least 1 hour to chill and firm up. You’ll also want to allow another 30 minutes for the chocolate coating to set. In total, plan for about 2 hours to enjoy your delicious pumpkin truffles!
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
In a medium bowl, combine the canned pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix everything together until it’s smooth and well blended. This mixture will be the base of your truffles!
2. Mix in the Gingersnap Cookies:
Gradually add the crushed gingersnap cookies to the pumpkin mixture. Stir until you have a thick, dough-like consistency. It should feel firm enough to roll into balls. If it’s too sticky, you can add a bit more crushed cookies.
3. Chill the Mixture:
Cover the bowl with plastic wrap and place it in the refrigerator. Let it chill for at least 1 hour—this helps the mixture firm up so you can easily shape it.
4. Shape the Truffles:
Line a baking sheet with parchment paper. Once the mixture is chilled, take it out of the fridge. Using your hands or a small cookie scoop, form the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Freeze the Balls:
Put the baking sheet in the freezer for about 20 minutes, or until the balls are firm. This step is essential for ensuring they hold their shape when you coat them in chocolate!
6. Melt the Chocolate:
While the balls are freezing, melt the chopped chocolate. You can do this in a heatproof bowl set over a pot of simmering water (double boiler) or by microwaving it in short bursts. Stir until the chocolate is smooth and fully melted.
7. Coat the Truffles:
Take the pumpkin balls out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, making sure it’s fully coated. Let any excess chocolate drip off, then place each coated truffle back onto the parchment paper.
8. Add Toppings:
If you’d like, sprinkle extra crushed gingersnap cookies on top of the chocolate while it’s still wet. This step adds an extra crunch and look to your truffles!
9. Set the Chocolate:
Put the baking sheet back in the refrigerator and let the chocolate coating firm up for about 30 minutes.
10. Serve and Enjoy:
Your pumpkin truffles are now ready to be enjoyed! Serve them chilled or at room temperature. If you have leftovers, keep them in an airtight container in the refrigerator. They make a delightful treat at any time!
Enjoy your rich and seasonal pumpkin truffles—each bite is a perfect blend of creamy pumpkin and spiced gingersnap cookie inside a smooth chocolate shell! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it until it’s nice and thick. Avoid using watery pumpkin as it may affect the texture of your truffles.
How Do I Store Leftover Truffles?
Store any leftover truffles in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage—just separate layers with parchment paper to prevent sticking!
What Can I Substitute for Gingersnap Cookies?
If you don’t have gingersnap cookies, crushed graham crackers or speculoos cookies can work well. Keep in mind that the flavor will be slightly different, but they’ll still be delicious!
Can I Make These Truffles Vegan?
Absolutely! Use dairy-free chocolate for coating and ensure your gingersnap cookies are vegan. This way, you can enjoy these tasty treats without any animal products!
