Pumpkin Truffles
These Pumpkin Spice Truffles are an irresistible dessert made with smooth Belgian White Chocolate and a creamy pumpkin ganache. This easy, no-bake recipe comes together quickly, no tempering, no added oil, and no stress. Warm pumpkin pie spice, molasses, and real pumpkin purée create a cozy flavor that taste. Rolled in crushed spice cookies for extra texture, these festive pumpkin truffles make a beautiful holiday gift, party treat, or seasonal menu item.
Learn more tasty recipes from Hannah Gray on OneSweetMama!
Pumpkin Truffles
Hannah Gray
30
20-25 minutes
45-60 minutes
These Pumpkin Spice Truffles come together effortlessly thanks to our Belgian White Chocolate. This user-friendly coating melts smoothly, requires no tempering, and needs no added oil, making it the perfect base for quick, reliable truffle making. Its creamy sweetness pairs beautifully with pumpkin and warm spices, giving you a silky ganache and a crisp, clean shell every time.
Ingredients
Pumpkin Ganache
- 2 C / 400 g Belgian White Chocolate
- ¾ C / 170 g Pumpkin Purée*
- ½ Stick / 56 g Unsalted Butter
- 1 Tbsp / 14 g Molasses
- 1 Tbsp / 4 g Pumpkin Pie Spice
Truffle Coating
- 3 C / 600 g Belgian White Chocolate
- ½ C / 100 g Spice Cookies, Crushed
Directions
Pumpkin Truffles
- In a microwave-safe bowl, melt the Belgian White Chocolate, pumpkin purée, and butter in 20-second intervals, while stirring between each round.
- Once chocolate is completely melted, add the spice and molasses.
- Let the mixture cool in the fridge until firm. Using a small cookie scoop or spoon, create 1-inch balls of ganache.
Truffle Coating
- In a microwave-safe bowl, melt the Belgian White Chocolate in 20-second intervals, while stirring between each round.
- Once melted, stir in crushed cookies.
- Dip the base of each truffle in the melted Belgian White Chocolate and let the truffle set before fully dipping each one.
- Allow to set completely before serving.
Leave a comment