These chocolate pumpkin truffles are a deliciously easy gluten-free dessert. Made with pumpkin puree and sweetened with maple syrup, covered in melted chocolate, and topped with a hint of cinnamon and sea salt.
Chocolate Pumpkin Truffles
These bite-sized pumpkin truffles are a delicious treat that you can keep in the freezer when you just need a bite of something sweet. Or, give them away as a tasty fall treat. They’re super easy to make, the longest part of the recipe is the refrigeration process to help form the filling.
Ingredients needed:
To make these chocolate pumpkin truffles, you’ll need the following ingredients:
- 1 cup canned pumpkin
- 1/2 cup coconut butter
- 1 tsp. pumpkin pie spice
- 1/2 cup canned coconut milk
- 4 Tbsp. pure maple syrup
- 1 bag semi-sweet chocolate chips
- Sea salt
- 1 tsp. Cinnamon
How to make chocolate pumpkin truffles
- Add the pumpkin, coconut butter, coconut milk, maple syrup, and pumpkin pie spice to a food processor and blend well.
- Pour mixture into a bowl, cover, and store in the refrigerator for at least 30 minutes.
- While the filling is refrigerating, add the chocolate chips to a small mixing bowl and melt according to package directions.
- Once the chocolate is melted, remove the pumpkin mixture from the refrigerator and begin assembling your truffles. Using a small melon baller or another scoop, scoop out the pumpkin mixture into about a 3/4 in. ball, rolling it in between your hands to make a nice round ball.
- Using two forks, dip the ball into the chocolate, gently shake off any excess chocolate and place onto a lined baking sheet.
- Repeat this process with the remainder of the pumpkin mixture.
- Place the baking sheet with the chocolate pumpkin truffles into the refrigerator for about 10 minutes to harden further.
- Remove from the refrigerator, sprinkle with cinnamon and salt and serve.
- Store in the refrigerator.
Recipe FAQs and Variations
What chocolate is best for truffles?
If you want a sweeter truffle, use milk chocolate. If you prefer a more tart/rich flavor, use a semi-sweet or dark chocolate.
Should you refrigerate chocolate truffles?
Yes, for this recipe you’ll want to refrigerate the chocolate pumpkin truffles to help them keep their shape. Otherwise, the pumpkin filling will begin to soften too much.
What is the difference between canned pumpkin and pumpkin pie filling?
You’ll want to read the label, but canned pumpkin should just be pumpkin, no other ingredients. Some pumpkin pie fillings have added spices and sweeteners, which you won’t want to use for this recipe.
Recipe variations
- For a dairy-free truffle, use a dairy-free chocolate.
Recommended kitchen tools for this recipe
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Enjoy these other pumpkin-inspired recipes!
- Pumpkin Pie Chia Pudding – an easy pumpkin snack
- Crockpot Pumpkin Butter – a rich and delicious pumpkin butter
- Paleo Pumpkin Coffee Creamer – make your own pumpkin spice latte at home
- Pumpkin Spice White Russian – a
dellicious fall cocktail
Chocolate Pumpkin Truffles
Chocolate Pumpkin Truffles
These chocolate pumpkin truffles are a deliciously easy gluten-free dessert.
Ingredients
- 1 cup canned pumpkin
- 1/2 cup coconut butter
- 1 tsp. pumpkin pie spice
- 1/2 cup canned coconut milk
- 4 Tbsp. pure maple syrup
- 1 bag semi-sweet chocolate chips
- Sea salt
- 1 tsp. Cinnamon
Instructions
- Add the pumpkin, coconut butter, coconut milk, maple syrup, and pumpkin pie spice to a food processor and blend well.
- Pour mixture into a bowl, cover, and store in the refrigerator for at least 30 minutes or until the filling can be rolled into a ball.
- While the filling is refrigerating, add the chocolate chips to a small mixing bowl and melt according to package directions.
- Once the chocolate is melted, remove the pumpkin mixture from the refrigerator and begin assembling your truffles. Using a small melon baller or another scoop, scoop out the pumpkin mixture into about a 3/4 in. ball, rolling it in between your hands to make a nice round ball.
- Using two forks, dip the ball into the chocolate, gently shake off any excess chocolate and place onto a lined baking sheet.
- Repeat this process with the remainder of the pumpkin mixture.
- Place the baking sheet with the chocolate pumpkin truffles into the refrigerator for about 10 minutes to harden further.
- Remove from the refrigerator, sprinkle with cinnamon and salt and serve.
- Store in the refrigerator.
Notes
- For a dairy-free truffle, use dairy-free chocolate.
- Nutritional Disclaimer
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
These truffles look sooooo good! I love pumpkin and chocolate together! Cannot believe they are paleo!
They are sooooo good!