15-Minute Pumpkin Pecan Truffles: Irresistible No-Bake Bliss

Oh my gosh, you have to try these pumpkin pecan truffles! They’re my absolute favorite fall treat—like little bites of pumpkin pie meets pecan pie, but way easier to make. No oven required! I first whipped these up last Thanksgiving when I needed a last-minute dessert, and now my family demands them every year. The creamy pumpkin filling rolled in crunchy pecans and dipped in dark chocolate? Pure magic. They come together in minutes (hello, no-bake lifesaver!), and trust me, nobody will guess how simple they are. Perfect for holiday parties, hostess gifts, or just sneaking from the fridge when nobody’s looking.

Why You’ll Love These Pumpkin Pecan Truffles

Let me tell you why these little guys are a total game-changer:

• No-bake magic: Done in 15 minutes—no oven, no fuss, just mix, roll, and dip!
• Secretly wholesome: Pumpkin puree, almond flour, and maple syrup make these feel indulgent without the guilt.
• Crunch-meets-creamy: That pecan coating against the smooth pumpkin center? Absolute texture heaven.
• Gift-worthy: Package them in little boxes—they look fancy but couldn’t be easier.

Seriously, these disappear faster than I can make them. Last year, my neighbor begged me for the recipe after one bite!

Ingredients for Pumpkin Pecan Truffles

Grab these simple ingredients – I promise your pantry probably has most of them already! Just a heads up: measure carefully for the perfect texture.

• 1 cup pumpkin puree (pack it lightly into the measuring cup – and not pumpkin pie filling!)
• 1 cup finely chopped pecans (I pulse mine in the food processor to get them just right)
• 1/2 cup almond flour (don’t pack it – just spoon it lightly into the measuring cup)
• 1/4 cup pure maple syrup (the real stuff, please! Pancake syrup won’t give the same depth)
• 1 tsp cinnamon (my secret is using Vietnamese cinnamon – it’s extra fragrant)
• 1/2 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp ginger (ground works fine here)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup dark chocolate chips (for coating – splurge on good quality!)
• 1 tsp coconut oil (helps the chocolate melt smoothly)

Ingredient Substitutions & Notes

In a pinch? You can swap maple syrup for honey (but reduce by 1 tbsp – it’s sweeter). Walnuts work instead of pecans, though the flavor changes a bit. Warning: if your pumpkin puree looks watery, drain it in a fine mesh strainer for 10 minutes – soggy puree = mushy truffles! And don’t even think about skipping the chill time – it’s what makes them hold their shape.

How to Make Pumpkin Pecan Truffles

Okay, let’s get rolling – literally! These come together so easily, but a few key steps make all the difference. Grab a big mixing bowl and let’s go!

Step 1: Prepare the Pumpkin Mixture

In a large bowl, mix the pumpkin puree, almond flour, maple syrup, cinnamon, nutmeg, ginger, and salt until completely combined – no dry pockets! I use a rubber spatula to really work it together. Then gently fold in half of those chopped pecans. The mixture will be sticky – that’s perfect!

Step 2: Shape and Chill the Truffles

Scoop about 1 tablespoon of mixture (a small cookie scoop works great here) and roll between your palms to form 1-inch balls. Pro tip: damp hands prevent sticking! Arrange them on a parchment-lined baking sheet and chill for 30 minutes minimum – this firms them up for dipping.

Step 3: Coat with Chocolate and Pecans

Melt chocolate chips with coconut oil (microwave in 30-second bursts, stirring between). Now the magic happens! Drop a chilled truffle into the chocolate, roll to coat, then immediately into the reserved pecans. Place back on parchment – they’ll set quickly! Double chill tip: pop them in the fridge again for 10 minutes if your kitchen is warm.

See? I told you it was easy! Now try not to eat them all before they make it to the serving plate…

Expert Tips for Perfect Pumpkin Pecan Truffles

After making dozens of batches (okay, maybe hundreds – I’m obsessed!), I’ve learned all the little tricks that take these from good to knock-your-socks-off amazing:

• Chill time is sacred: If your mixture feels sticky after 30 minutes, give it another 15-20 minutes in the fridge. Cold hands make smooth truffles!
• Toast those pecans: Spread them on a baking sheet at 350°F for 5-7 minutes until fragrant. The extra crunch and flavor will blow your mind.
• Splurge on chocolate: Cheap chocolate chips can seize up. I swear by Ghirardelli or Guittard – they melt like a dream.
• The scoop secret: Use a #60 cookie scoop (about 1 tbsp) for perfectly uniform truffles every time. No more lopsided balls!

Oh! And keep a damp towel nearby – sticky fingers are inevitable, but washing hands between batches keeps everything neat.

Storing and Freezing Pumpkin Pecan Truffles

These little beauties keep like a dream! For fridge storage, layer them between sheets of parchment in an airtight container—they’ll stay fresh for up to 5 days (if they last that long in your house!). Need to keep them longer? Freeze them the same way, and they’ll be good for a whole month. I always stash a batch in my freezer for unexpected guests—just thaw at room temp for about 10 minutes before serving. The chocolate might get a slight bloom when frozen, but the taste stays perfect. Pro tip: Write the date on your container—future you will be grateful when you find these gems later!

Serving Suggestions for Pumpkin Pecan Truffles

These truffles shine all on their own, but oh boy do they love to dress up for special occasions! My favorite way to serve them? On a pretty platter with a dusting of cinnamon—just like snow on a pumpkin patch. They’re absolute magic with a cup of strong coffee or chai tea—the spices in both play so nicely together. For holiday gifts, I tuck them into mini cupcake liners inside little kraft boxes (find them at craft stores!) tied with twine. One golden rule: skip the whipped cream or other wet toppings—they’ll make your gorgeous chocolate shells weep. Instead, try a light sprinkle of flaky sea salt right after dipping for a fancy-schmancy touch!

Pumpkin Pecan Truffles Nutrition Facts

Now, I’m no nutritionist, but here’s the scoop on these little bites of joy! Each truffle comes in at about 95 calories – not bad for such a decadent treat, right? They’ve got 7g of good fats (thank you, pecans and dark chocolate!), 8g carbs, and 2g protein to keep you satisfied. Heads up: these numbers can vary based on your exact ingredients (like if you use honey instead of maple syrup). But honestly? When something tastes this good, I stop counting and just enjoy every bite!

FAQs About Pumpkin Pecan Truffles

You’ve got questions? I’ve got answers from all my trial-and-error batches!

Can I use canned pumpkin? Absolutely! Just make sure it’s 100% pure pumpkin (not pie filling), and give it a quick drain in a fine mesh strainer if it looks watery. I’ve used both homemade and canned with great results.

How long do these last? Kept in an airtight container in the fridge, they’re perfect for about 5 days—if you can resist eating them that long!

Nut-free option? Totally! Swap the pecans for toasted coconut flakes—you’ll still get that wonderful crunch without the nuts.

Oh! And yes, that chocolate coating will firm up completely after about an hour at room temp—no need to keep them refrigerated unless your kitchen’s really warm.

Made these pumpkin pecan truffles? I’d love to see your creations! Tag me @yourhandle – I might just feature your masterpiece!

Print