Pumpkin Pie Truffles are classic fall pumpkin pie, bite size, and coated with white chocolate! Pass around a plate of Pumpkin Spice Truffles after Thanksgiving dinner this year.
If you love homemade candy for the holidays, be sure to give our Pecan Pie Truffles a try too!! Or for more of a classic recipe, our easy Chocolate Truffles are a hit year round.
Thanksgiving Truffles for Dessert
Everyone loves truffles. Almost as much as everyone loves pie.
Why not surprise your Thanksgiving guests with these cute little bites of pumpkin pie to finish the meal? These are easy to make and even easier to transport.
When you want the great taste of pie but don’t want to mess with rolling a crust, baking, or cutting it into pieces, it’s Pumpkin Truffles to the rescue!
- Real pumpkin in every bite!
- Smooth, creamy texture.
- Can be made as pumpkin fudge!
- Make ahead dessert idea for the holidays!
If you love pumpkin recipes, be sure to try our pumpkin bars, pumpkin roll, and pumpkin pie dip too!
Ingredient Notes
- Pumpkin Puree– I find that canned pumpkin has less moisture than homemade, so that makes a difference in how it sets up properly! Be sure to choose pure pumpkin puree not pumpkin pie filling.
- Sugar– can’t have candy without sugar! Today’s recipe uses a combination of brown sugar and granulated sugar.
- Spices– cinnamon, ginger, nutmeg, cloves, and allspice. Or swap all of those for 3 teaspoons of pumpkin pie spice blend!
- White chocolate morsels– don’t go off brand here, as taste matters. I love using Ghirardelli white chocolate morsels!
- White Chocolate melting wafers– again, you can choose the cheap stuff, but I highly suggest for best results to use Ghirardelli white chocolate melting wafers. My second choice would be Vanilla Candiquik.
How to Make Pumpkin Truffles
- Make the filling. Bring the pumpkin mixture to a boil for 8-10 minutes. Add the white chocolate, marshmallow and vanilla. Whisk until smooth.
- Chill the truffle filling. Refrigerate the truffle filling for one hour (or up to 24 hours) before moving to the next step.
- Shape the truffles. Using a 1Tbsp cookie scoop, shape truffles into balls and place on parchment paper lined baking sheet.
- Freeze or chill truffles. After shaping the truffles, freeze or chill for one hour.
- Dip in white chocolate. Using a toothpick, dip frozen (chilled) truffle into melted white chocolate. Tap the side of the bowl to remove excess coating and return the truffle to baking sheet to set.
- Decorate. Drizzle with melted dark chocolate and melted orange candy wafers for a fun fall look!
Recipe FAQs
How do you store Pumpkin Pie Truffles?
Once your pumpkin pie truffles have been dipped, store in airtight container in the refrigerator for up to one week.
Can you freeze pumpkin truffles?
Yes! Freeze pumpkin truffles in airtight container or ziploc freezer bag for up to 2 months, for best flavor. Thaw in refrigerator.
What kind of chocolate is best for truffles?
Make sure you choose a good melting chocolate with delicious flavor. I choose Ghirardelli melting wafers because they taste amazing, and they melt smooth which makes for easy dipping!
Tips & Tricks
- Minimize the mess: Parchment paper is a life saver for those of us who love making truffles but hate sticky messes. Always line your prep surfaces with parchment when you’re dealing with dipping things into melted chocolate. Clean up is a breeze!
- Shaping truffles: If your truffles aren’t coming out exactly round, use your hands to gently shape them into round balls before freezing on the baking sheet.
- Chocolate coating: Milk or dark chocolate candy coating could easily substitute for the vanilla candy wafers in this recipe. The truffles will have less of a strong “pumpkin pie” taste but chocolate + pumpkin is always a delicious choice, too.
- Cookie topping: Skip melted dark chocolate and orange coating and sprinkle with crushed gingersnap cookies or graham cracker crumbs immediately after dipping in white chocolate.
More Easy Dessert Recipes
- Pumpkin Spice Rice Krispie Treats
- Peanut Brittle
- How to Make Chocolate Fudge
- Raspberry Truffles
- Salted Caramel Brownies
- Eggnog Fudge
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Pumpkin Pie Truffles
Pumpkin Truffles – The classic fall pie bite sized and coated with white chocolate! Pass around a plate of Pumpkin Pie Truffles after Thanksgiving dinner this year.
Ingredients
- ¾ cup unsalted butter
- 1 ½ cup packed light brown sugar
- 1 ½ cup granulated sugar
- ½ cup heavy whipping cream
- ½ cup canned 100% pumpkin puree
- pinch of kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
- 3 cups white chocolate morsels
- 20 marshmallows regular sized
- 1 teaspoon vanilla extract
- 24 ounce Ghirardelli white chocolate wafers
- 4 ounce Ghirardelli dark chocolate wafers
- 4 ounce Wilton orange melting wafers
Instructions
- In a large pot, add butter, brown sugar, granulated sugar, heavy cream, pumpkin, cinnamon, salt, ginger, nutmeg, cloves and allspice. Stir and bring to a boil. Continue to boil over medium heat for 8-10 minutes. Remove from heat.
- Stir in white chocolate morsels, marshmallows, and vanilla extract until melted. Mixture will get thick and dull. Pour into a mixing bowl (or use a hand-held mixer) and beat for about 2 minutes until smooth consistency.
- Refrigerate to set about 60 minutes.
- Using a small scoop, or tablespoon, scoop out balls of fudge, roll, and place on baking sheet. Freeze truffles for an hour before dipping.
- Once all fudge is rolled, melt the white chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted white chocolate, tap the side of the dish to let the excess run off, then set on a parchment lined baking sheet. Repeat for all truffles.
- Melt dark chocolate and orange candy melts in two bowls according to package directions. Spoon into a ziploc bag and snip off the corners. Drizzle each color over the top of the truffles.
- Refrigerate for best flavor!
Notes
- Minimize the mess: Parchment paper is a life saver for those of us who love making truffles but hate sticky messes. Always line your prep surfaces with parchment when you’re dealing with dipping things into melted chocolate. Clean up is a breeze!
- Spices: swap out the spices for 3 teaspoons of pumpkin pie spice mix!
- Shaping truffles: If your truffles aren’t coming out exactly round, use your hands to gently shape them into round balls before freezing on the baking sheet.
- Chocolate coating: Milk or dark chocolate candy coating could easily substitute for the vanilla candy wafers in this recipe. The truffles will have less of a strong “pumpkin pie” taste but chocolate + pumpkin is always a delicious choice, too.
- Cookie topping: Skip melted dark chocolate and orange coating and sprinkle with crushed gingersnap cookies or graham cracker crumbs immediately after dipping in white chocolate.
- Storage: Store pumpkin spice truffles in an airtight container in the refrigerator for up to one week. Or freeze for up to two months.
Nutrition
Serving: 1truffle, Calories: 248kcal, Carbohydrates: 33g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 14mg, Sodium: 31mg, Fiber: 1g, Sugar: 29g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
As a Halloween treat or Thanksgiving dessert, everyone loves Pumpkin Truffles!
Yummy! My husband is going to love this recipe! I can’t wait to make this recipe!
I am obsessed with these truffles! They are delicious and so fun to make!
Do you half small can or large can of pumpkin?
I ran out of white chocolate and ended up making fudge with half white half semi sweet I think it tastes better that way.
I made these last week and they turned out awesome! Brought them to a party and got many compliments. Would definitely make them again. Thanks for the recipe.
Aimee, I loved this fudge so much when I made it for a bake sale last Saturday, I had to make more. I noticed two things I did automatically that aren’t specified in the recipe and thought they may help others who are having trouble getting their candy to set. When making candy, I was taught to always use a wooden spoon for stirring. I also packed the brown sugar when measuring, as most recipes instruct. I wonder too if timing is begun before the candy starts to boil. This batch today was made for a birthday gift. My husband, who is a huge pumpkin fan like me, requested I leave some of the fudge at home for him. 🙂 As the first batch, the fudge hardened well and didn’t require any refrigeration or freezing. Thanks again for sharing.
Just made these for a bake sale, opting for fudge instead of truffles. I followed the recipe and instructions exactly as written. The fudge set up fairly quick and the flavor is delicious. Thank you for sharing this recipe.
So glad to hear it! I love making this as fudge too…saves a few steps in prep time!
So do you use the 3 cups of white choc chips in the filling? I have another recipe for these that I make and it says to drain the pumpkin purée to get put extra moisture have you tried this? I can’t wait to make these. I do all the desserts for family gatherings and love finding new great things to bring out for the whole family! Thanks!
I do use them in the filling. I use canned pumpkin, which doesn’t have as much moisture in it compared to fresh puree. Good luck and enjoy 🙂
I’m sorry but our comments have been deleted.
My comment was deleted also. Don’t try this recipe, it doesn’t work! Scam!!
I haven’t deleted any comments in this thread. I’m sorry the recipe didn’t work for you, but I’ve made it several times with no issues. Let me know what went wrong and hopefully I can help!
comments have been deleted…….I assume it is because the recipe simply does not work. It does not have the consistency of a truffle, more like a gooey mess. The people that have tried this, not your fellow friends all commenting on how yummy they “look”, have all said the same thing about this recipe. Be authentic, not just a food blogger who has her friends comment on how good her food “looks”
I can’t help if people comment saying something looks good. And I don’t tell my friends to make it and comment that it worked. I’m sorry a recipe didn’t work for you. I have no idea why you think a comment has been deleted. The only times I have ever deleted comments is if there is profanity. It possibly ended up in my spam folder? It could have been left during a time a few weeks ago when my site was in maintenance and I lost two days worth of comments and posts. I pride myself on being authentic. And if a recipe has had too many fails I have pulled it down to remake, retest and repost. I have made these pumpkin pie truffles numerous times without fail. Without being in someone’s kitchen I am not sure what else I can do to help. I am thinking of doing videos with some of my recipes, maybe this is one I should start with!
I would LOVE to see a video of this recipe. Seeing you use the ingredients listed above and watching the steps and then seeing the consistency you come out with. I was most disappointed because the filling tasted so good and I really wanted to make these.
As far as the comments being deleted I know for a fact my first one was. And it wasn’t ugly – just stating what happened to me. It was there and now it isn’t. It is obvious that it was deleted because the next commenter, Jamie, said her’s “didn’t set either” referring to my comment.
Oh goodness now I see that the blog author has deleted my earlier comment without replying to me! Wow! I wonder how many other comments have been deleted? I guess this comment won’t last long either. I certainly won’t be visiting here again and will warn others.
Mine was deleted as well.
Takes 6 hours to make.
Use pumpkin puree, boil for 10 minutes, then pour into a 13×9 pan, something shallow, and put in the FREEZER for hours and hours. After melting the vanilla coating WITH PARAFFIN (half a bar), let it cool, so that when dipping the “fudge/taffy” doesn’t melt apart.
My truffles didn’t set either. Have been in the fridge for around 8hrs now. One thing I can think of that happened to me before when making fudge one time is using margarine and not real butter. Too much oil in the butter can keep it runny.
That is a good thought Jamie, but I did use real butter. I didn’t change anything about the recipe at all. It just seems like everyone that tries these has the same trouble. That is why I was thinking maybe there is a misprint in the recipe that Aimee isn’t aware of? Have you tasted the filling though? It is so delicious. 🙂
Oh my goodness.. these look so scrumptous! ok u had me hooked at the pecan truffles and then u included the link to these yummy pumpkin truffles. I am so going to make these Thanks Giving Eve :)..I luv all ur news feed with all ur yummy recipes. I too luv..luv.. LUV Christmas. I luv decorating and one year after Halloween I did put my Christmas tree up :D.Happy ThanksGiving!
Thanks Shar! Have a happy Thanksgiving!!
These look amazing!! Thinking of making them for Thanksgiving…how many days in advance can I make the pumpkin pie truffles?
I made the truffles last night and they were yummy! It did take longer than a hour to set up but they were worth it.
Hi Aimee…so i’m so excited to try this out, can you tell me how far in advance these can be made, we will be traveling for thanksgiving so if i can make them a few days ahead of time that may save me a lot! 🙂
can I use pumpkin pie spice instead of all the spices? If so how much?
Hi, I just made these and I cannot get the mix to set, it is very runny. Boiled for 10 min, in the fridge for over 2 hours… I have even tried the freezer for like an hour, and still can’t make the balls. I am going to try leaving the mix in the freezer overnight. I am planing on bringing them to a party tomorrow…
Hmmm, I’m sorry to hear this! Did you use canned pumpkin puree or pumpkin pie filling? I’ve made these truffles several times with much success!
Hi Aimee
Well I tried this twice. The first time itcdidnt set. My second time
The fudge melts when I dipped it in the chocolate. HELP!!
Aalso, is it 1 1/2 cup of brown sugar and sugar or 1/2 cup of each.
1 1/2 seem like a lot. Super sweet.
Thanks.
After some of the other comments, and with absolutely no prior candy-making experience, I was a little worried how these would come out for me. Turns out they were perfect and amazingly delicious! I do have one question though-how do you get the chocolate coating to look so good? Are there any secrets? I’m making these for a bake sale at work and want them to look pretty like yours!
So glad they turned out for you! Lots of practice in the dipping of white chocolate. I always put the chocolate in a bowl, dip using a toothpick. Tap the excess chocolate off on side of bowl. Set truffle on parchment, remove toothpick and voila!!