Irresistible Pumpkin Spice Truffles – 2-Ingredient Magic!

Nothing says fall like the warm, cozy aroma of pumpkin spice wafting through the kitchen. These Pumpkin Spice Truffles have become my signature holiday treat – the recipe I’m always asked to bring to gatherings. I remember the first time I made them for our neighborhood cookie swap; they disappeared faster than you could say “seconds please!”

The magic of these little bites? They taste like you spent hours in the kitchen, but honestly, they couldn’t be simpler to make. No oven required – just melt, mix, chill, and roll. The combination of rich white chocolate and real pumpkin puree creates this luscious, velvety texture that melts in your mouth. One bite and you’ll understand why these have become my most requested recipe every autumn.

Why You’ll Love These Pumpkin Spice Truffles

Trust me, once you try these little bites of autumn magic, you’ll be hooked. Here’s why they’re a must-make every fall:

• So easy! No baking, no fancy skills—just melt, mix, and roll. Perfect for when you need a quick but impressive dessert.
• Real pumpkin flavor that shines through, not just spice. The white chocolate lets the cozy, earthy sweetness take center stage.
• Gift-worthy cuteness—tuck them in little boxes with ribbon for neighbors or coworkers. They’ll think you spent all day!
• Vegetarian-friendly and easy to tweak for allergies. No eggs, no flour—just pure, spiced indulgence.

Pumpkin Spice Truffles Ingredients

Gathering the right ingredients makes all the difference with these truffles. Here’s what you’ll need to create that perfect pumpkin-y magic:

• 1 cup canned pumpkin puree – Not pie filling! Look for 100% pure pumpkin with no added spices or sugar. Leftover puree keeps well in the fridge for about a week.
• 2 cups high-quality white chocolate chips – I swear by Ghirardelli or Guittard for the smoothest melt. Cheap chips can get grainy when melted.
• 1 teaspoon pumpkin pie spice – The real blend, not just cinnamon! McCormick’s is my go-to, but homemade works too if you’ve got the mix on hand.
• 1/2 teaspoon cinnamon – For that extra warm hug of flavor. I like Vietnamese cinnamon for its boldness.
• 1/4 cup powdered sugar – Sift it first if yours is clumpy – makes coating the truffles so much easier later.
• 1 tablespoon butter – Just a pat to help everything come together. Salted or unsalted both work fine here.

Pro tip: Chocolate and pumpkin puree both keep well in the pantry, but once opened, transfer pumpkin to an airtight container and refrigerate!

Equipment You’ll Need for Pumpkin Spice Truffles

No fancy gadgets required here! Just grab:

• A double boiler (or microwave-safe bowl for quick melting)
• Mixing bowls – one for chocolate, one for the pumpkin mixture
• Measuring cups and spoons
• Baking sheet lined with parchment paper

That’s it – everything you probably already have in your kitchen!

How to Make Pumpkin Spice Truffles

Alright, let’s get rolling! These truffles come together in just a few simple steps, but I’ll walk you through each one to ensure pumpkin spice perfection. The key is patience – don’t rush the process and you’ll be rewarded with the most dreamy, creamy bites.

Melting the Chocolate

First up: that luscious white chocolate. I prefer the double boiler method – just simmer 2 inches of water in a saucepan, place a heatproof bowl on top (make sure it doesn’t touch the water!), and add your chips. Stir constantly until they’re about 75% melted, then remove from heat – the residual heat will finish the job without scorching. If you’re microwaving, do 30-second bursts at 50% power, stirring between each. Watch closely! Burnt chocolate = sad truffles.

Chilling the Mixture

Once your pumpkin and chocolate are beautifully combined, this is where the magic happens. Pop that bowl in the fridge for a full 2 hours – no cheating! The freezer works in a pinch (about 45 minutes), but fridge chilling gives you the perfect scoopable texture. You’ll know it’s ready when a spoon stands straight up in the mixture.

Forming the Truffles

Time for the fun part! Lightly oil your hands with coconut or vegetable oil to prevent sticking. I use a small cookie scoop (about 1 tablespoon) for uniform sizes – just scoop, roll quickly between your palms, then immediately coat in powdered sugar before placing on parchment. Work fast so the warmth of your hands doesn’t melt them too much. If they start getting sticky, just pop the mixture back in the fridge for 10 minutes to firm up again.

Expert Tips for Perfect Pumpkin Spice Truffles

After making these truffles more times than I can count, here are my absolute must-know secrets for pumpkin spice perfection:

• Sift that sugar! Lumpy powdered sugar makes for a gritty coating. Take 20 seconds to sift it first – you’ll get that dreamy snow-dusted look.
• Fresh spices sing. That dusty jar of pumpkin spice from last year? Toss it. Fresh spices make the flavor pop like fall fireworks.
• Test your chocolate. Before mixing, drizzle a bit of melted chocolate on a plate – it should set firm but still be slightly soft. Too runny? Chill it a bit first.

These little tricks take your truffles from good to “where have you been all my life?” amazing.

Pumpkin Spice Truffles Variations

Want to mix things up? Try these delicious twists on our classic recipe:

• Dark chocolate lovers: Swap white chocolate for semi-sweet or dark – the rich cocoa pairs beautifully with pumpkin’s earthiness.
• Crunch factor: Roll finished truffles in finely chopped pecans or walnuts for texture contrast.
• Zesty surprise: Add 1/2 teaspoon orange zest to the pumpkin mixture for a bright citrus note.

For dairy-free versions, coconut oil works perfectly in place of butter – just use equal amounts. The possibilities are endless!

Storing and Serving Pumpkin Spice Truffles

These little bites keep beautifully in an airtight container in the fridge for up to a week – if they last that long! For longer storage, freeze them in a single layer first (so they don’t stick together), then transfer to freezer bags for up to a month. Thaw in the fridge overnight before serving.

I love serving these with coffee at brunch or as part of a dessert board with fresh fruit and cheeses. They’re also perfect packed in cute boxes tied with twine – instant edible gifts that’ll make you everyone’s favorite holiday hostess!

Pumpkin Spice Truffles Nutrition Information

Nutritional values are estimates per truffle based on standard ingredients:

• Calories: 85
• Sugar: 7g
• Sodium: 10mg
• Fat: 4g (2.5g saturated)
• Carbohydrates: 10g
• Protein: 1g

Actual values may vary depending on specific brands used.

Pumpkin Spice Truffles FAQs

Here are answers to the questions I get asked most about these irresistible truffles:

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree sugar pumpkin (not carving pumpkins) for fresher flavor. Just make sure to drain excess liquid – I wrap puree in cheesecloth and squeeze out water for about 30 minutes. Too wet and your truffles won’t set properly!

Help! My mixture is too sticky – what do I do?

Don’t panic – we’ve all been there! Pop it back in the fridge for another 30 minutes. If still sticky, knead in a tablespoon more powdered sugar. Pro tip: Keep a bowl of ice water nearby to chill your hands between rolling.

What are vegan substitution options?

Easy swaps! Use dairy-free white chocolate chips and coconut oil instead of butter. The texture comes out just as creamy. For coating, powdered sugar works, or try rolling in crushed graham crackers or cocoa powder for extra richness.

Print