Description
These no-bake truffles combine creamy peanut butter with pumpkin spice for a quick fall treat. Coated in chocolate, they are perfect for snacking or gifting.
Ingredients
Scale
- 1/2 cup creamy peanut butter
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for smoother coating)
Instructions
- In a bowl, mix peanut butter, pumpkin puree, and pumpkin pie spice until smooth.
- Gradually add powdered sugar and stir until a dough forms.
- Roll the mixture into 12 equal balls and place on a parchment-lined tray.
- Chill in the refrigerator for 30 minutes.
- Melt chocolate chips with coconut oil in a microwave or double boiler.
- Dip each chilled truffle into the melted chocolate and return to the tray.
- Refrigerate until chocolate sets, about 15 minutes.
Notes
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- For a vegan version, use dairy-free chocolate and maple syrup instead of powdered sugar.
- Roll truffles in crushed graham crackers or chopped nuts before the chocolate sets for extra texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 134
- Sugar: 14 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg