Pumpkin Pie Truffles Recipe

I absolutely love this Pumpkin Pie Truffles Recipe because it captures all the cozy, comforting flavors of pumpkin pie but in a fun, bite-sized form. These little truffles are perfect for holiday parties, as an after-dinner treat, or just when you need a quick hit of fall happiness. The best part? They’re richly indulgent but easy enough to whip up in an afternoon, even if you’re not a pro baker.

When I first tried making these truffles, I was blown away by how the creamy pumpkin mixture blends seamlessly with the white chocolate and warm spices. You’ll find that this Pumpkin Pie Truffles Recipe is a total crowd-pleaser and the ideal way to enjoy pumpkin beyond the usual pie. Plus, they keep well, so you can make a batch ahead and save yourself some holiday stress!

this …

Ingredients You’ll Need

Each ingredient plays its part to create a creamy, spiced, and sweet truffle that tastes just like pumpkin pie in every bite. I recommend using quality white chocolate and fresh spices to really make a difference in flavor.

• Unsalted butter: Adds rich creaminess and helps the flavors meld together smoothly.
• Light brown sugar: Gives a deep molasses sweetness that pairs beautifully with pumpkin.
• Granulated sugar: Balances the sweetness and helps with the candy-like texture.
• Heavy whipping cream: Creates a luscious, velvety base for the truffles.
• 100% pumpkin puree: The star ingredient providing authentic pumpkin flavor and moisture.
• Kosher salt: Enhances all the flavors and cuts through the sweetness perfectly.
• Cinnamon, ground ginger, nutmeg, ground cloves, allspice: These warm spices bring the classic pumpkin pie aroma and taste.
• White chocolate morsels: Melt into the mixture for creamy sweetness and structure.
• Marshmallows (regular size): Help with texture and add a subtle, pillowy chew.
• Vanilla extract: Gives warmth and rounds out all the flavors.
• Ghirardelli white chocolate wafers: Perfect for coating the truffles with a smooth, glossy finish.
• Ghirardelli dark chocolate wafers: Used for drizzling to add contrast and a touch of richness.
• Wilton orange melting wafers: Adds a festive pop of color and subtle citrus notes.

Variations

I love how versatile this Pumpkin Pie Truffles Recipe can be. Feel free to tweak the spices or coating to suit your taste or occasion. Making it your own is part of the fun!

• Dairy-Free Version: I’ve swapped the butter and cream with coconut oil and coconut cream before — it’s surprisingly delicious and perfect for friends with dairy sensitivities.
• Spice It Up More: If you like a bigger kick, try adding a pinch of cayenne pepper or cardamom; it adds a unique warmth that I really enjoy.
• Chocolate Lovers’ Twist: Dip truffles completely in dark chocolate instead of white chocolate for a richer, less sweet finish.
• Festive Flavors: For a holiday party, I mix crushed candy canes into the drizzle — it’s a fun peppermint surprise!

How to Make Pumpkin Pie Truffles Recipe

Step 1: Combine and Cook the Pumpkin Base

Start by adding the butter, light brown sugar, granulated sugar, heavy cream, pumpkin puree, and all the spices (cinnamon, ginger, nutmeg, cloves, allspice) plus a pinch of kosher salt to a large pot. Stir everything gently and bring the mixture to a boil over medium heat. Let it boil for 8 to 10 minutes — during this time, the sugars will caramelize slightly, and the flavors will deepen beautifully. Trust me, it’s worth the wait for that perfectly thick, spiced base.

Step 2: Mix in White Chocolate and Marshmallows

Remove the pot from heat and quickly stir in the white chocolate morsels, marshmallows, and vanilla extract. The mixture will thicken and take on a dull, creamy look. This is exactly what you want — it means everything is melting together perfectly. Transfer it to a mixing bowl (or use a hand-held mixer right in the pot) and beat it for about 2 minutes until the texture is smooth and fudgy. This step helps create that luscious consistency you’ll love biting into.

Step 3: Chill and Scoop the Truffles

Let the mixture refrigerate for about an hour until it sets well enough to handle. When firm, use a small scoop or tablespoon to portion out the truffle balls. Roll them gently to shape and place them on a baking sheet lined with parchment paper. I like to freeze them for an hour before the next step — this firm chill makes dipping much easier and cleaner.

Step 4: Coat with White Chocolate and Drizzle

Melt the Ghirardelli white chocolate wafers according to package instructions — usually microwaving in short bursts works great here. Using a toothpick, dip each chilled truffle into the melted white chocolate, tapping off any excess to keep the coating smooth. Place them back on the parchment-lined sheet. Then, melt the dark chocolate and orange wafers in separate bowls, spoon each melted chocolate into small ziplock bags, snip the corners, and drizzle the colors artfully over the truffles. It looks stunning and adds that festive touch I can’t get enough of.

Step 5: Final Chill and Serve

Pop the truffles back into the fridge to set for best flavor and texture. I usually leave them overnight, which helps the chocolate harden perfectly and the pumpkin flavor to mellow and meld. When you’re ready, serve generously and watch these disappear fast!

How to Serve Pumpkin Pie Truffles Recipe

Garnishes

I love garnishing these truffles with a light dusting of cinnamon or a tiny sprinkle of pumpkin pie spice on top. It adds an extra layer of aroma and makes the presentation feel extra special without being too much. Sometimes I even use edible gold dust for festive occasions — it’s such a conversation starter!

Side Dishes

These truffles pair wonderfully with a cup of hot apple cider or spiced chai tea. For a dessert spread, I also like adding a bowl of whipped cream or even a scoop of vanilla ice cream alongside for guests who want a little variety.

Creative Ways to Present

For holiday gatherings, I’ve arranged these Pumpkin Pie Truffles on tiered cake stands decorated with autumn leaves and mini pumpkins. Wrapping them individually in clear cello bags tied with twine also makes for lovely homemade gifts that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Pie Truffles in an airtight container in the fridge. They stay fresh and maintain their texture for up to two weeks — perfect if you want to spread the pumpkin joy over several occasions.

Freezing

Freezing works like a charm with this recipe! I place the truffles on a parchment-lined baking sheet first, freeze until solid, then transfer them to a freezer-safe container. They keep well for up to 3 months, making them my go-to make-ahead holiday treat.

Reheating

To enjoy frozen truffles, I thaw them in the fridge overnight for the best texture. If you’re in a hurry, about 30 minutes at room temperature works too. Just avoid microwaving them directly as it can melt the chocolate outer layer and ruin their shape.

FAQs

Final Thoughts

This Pumpkin Pie Truffles Recipe has become one of my absolute favorites for late fall and holiday celebrations. It’s that perfect combination of easy, impressive, and irresistibly tasty — a recipe I’m always excited to share with friends and family. I promise once you try these, you’ll keep coming back to them year after year, just like I do. So go ahead, give it a whirl, and enjoy a bite of pumpkin pie bliss in every delicious truffle!

Print