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    Home » Recipes » Sweets

    Pumpkin Pie Truffles

    Published: Oct 20, 2020 by Sherri Hall · This post may contain affiliate links.

    Pin showing open truffle on top of other ones in a white bowl

    These decadent vegan pumpkin pie truffles feature a pumpkiny filling on the inside and a chocolaty coating on the outside. Enjoy them topped with or without gluten-free graham-style crumbles. Perfect for when those pumpkin cravings hit!

    Jump to Recipe
    open truffle showing inside on top of other truffles in a white bowl

    I was making my pumpkin cookie dough bites one day when I tasted the dough before the chips went in.

    I thought to myself, "Hmm...I wonder how these would be if the chocolate was on the outside instead of the inside."

    So of course, I just haaaaaad to try it out.

    Because everything's better when it's immersed in chocolate, amirite? 😉

    pumpkin pie truffles on a white plate

    After a bit of tweaking, these pumpkiny, chocolatey confections were born!

    And now I can't stop eating them.

    So, now it's your turn...come and join me in my chocolate covered pumpkin ball addiction. 🙂

    How to make pumpkin pie truffles

    Line a baking sheet with parchment paper and set aside.

    Add pumpkin puree, coconut sugar, applesauce and vanilla extract to a mixing bowl.

    wet ingredients in mixing bowl

    Stir to combine.

    wet ingredients stirred together in mixing bowl

    Add oat flour, pumpkin pie spice, cinnamon and salt.

    dry ingredients added to mixing bowl

    Stir to combine.

    all ingredients stirred together in mixing bowl

    Refrigerate the bowl of dough for 10 minutes.

    Use a small cookie scoop to scoop out the dough and form into balls with your hands. Place onto parchment-lined baking sheet.

    dough balls on a parchment-lined cookie sheet

    Freeze for 10 minutes.

    Meanwhile, make the chocolate coating. Add chocolate chips and coconut oil to a small microwave-safe bowl.

    chocolate chips and coconut oil in a small glass bowl

    Microwave in 20-second intervals, stirring between each one, until chocolate is smooth.

    melted chocolate in small glass bowl

    Set aside and allow to cool down slightly.

    When you are ready to dip the balls in the chocolate, begin by placing one uncoated ball onto a fork.

    Dip it into the melted chocolate and roll it around and make sure it is fully coated.

    To remove excess dripping chocolate, gently tap the fork against the bowl.

    You can also use a special tool designed for dipping items into chocolate instead.

    Place the chocolate-coated truffle onto the parchment-lined baking sheet. While it is still wet, sprinkle with crushed graham cracker topping if using.

    I used Nairn's brand gluten-free oat grahams which note that they are suitable for vegans on the box.

    front of box of Nairn's gluten-free oat grahams
    back of the box of Nairn's gluten-free oat grahams

    You can use your favorite brand, top with sprinkles instead, leave them plain or use any remaining melted chocolate as a drizzle.

    To do so, dip a small spoon into the melted chocolate and using a back and forth motion, drizzle a line across the top of each truffle. 

    Repeat the process with all of the balls.

    truffles coated with chocolate and topped with crumbled grahams on baking sheet

    Place in the freezer for another 10 minutes.

    Tips

    • When measuring the oat flour, be sure to use the spoon and level method to avoid using too much flour.
    • You want to heat the chocolate until it's just melted and smooth. If you microwave it too long, it will burn and/or get clumpy.
    • Be sure to allow the chocolate to cool down slightly before dipping the balls into it or they can start to melt and become misshapen. 

    Storing

    Keep truffles refrigerated in an airtight container for up to five days.

    They can also be kept in an airtight container in the freezer for up to 2 weeks.

    overhead of truffles in a white bowl

    You might also enjoy:

    • Pumpkin Pie Smoothie
    • Pumpkin Pie Hummus
    • Vegan Pumpkin Risotto
    • Vegan Pumpkin Mac and Cheese
    • Sugar Cookie Truffles
    open truffle on other ones in a white bowl
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Pumpkin Pie Truffles

    These decadent vegan pumpkin pie truffles feature a pumpkiny filling on the inside and a chocolaty coating on the outside. Enjoy them topped with or without gluten-free graham-style crumbles. Perfect for when those pumpkin cravings hit!
    Course Dessert
    Cuisine American, Gluten-Free, Vegan
    Keyword dairy-free, egg free, gluten free, no bake, no egg, nut free, one bowl, pumpkin, refined sugar free, trufles, vegan
    Prep Time 10 minutes
    Chilling Time 30 minutes
    Total Time 40 minutes
    Servings 14 -15
    Calories 124kcal
    Author Sherri Hall

    Ingredients

    • ½ cup pumpkin puree (canned)
    • ½ cup coconut sugar
    • 1 tablespoon unsweetened applesauce
    • 1 ¼ cup whole-grain, gluten-free oat flour
    • ½ teaspoon pumpkin pie spice
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon kosher salt
    • ⅔ cup vegan chocolate chips (such as Enjoy Life)
    • 1 teaspoon coconut oil
    • 1 tablespoon gluten-free, vegan graham-style crumbs, optional (I used 1 Nairn's brand oat graham and ground into crumbs in a food chopper but did not need the whole cookie - you can also use a coffee grinder instead)

    Instructions

    • Line a baking sheet with parchment paper and set aside.
    • Using a spoon, mix pumpkin puree, coconut sugar, applesauce and vanilla extract together in a mixing bowl.
    • Stir in oat flour, pumpkin pie spice, cinnamon and salt.
    • Refrigerate the bowl of dough for 10 minutes.
    • Use a small cookie scoop (I recommend a #60 disher) to scoop out the dough and form into balls with your hands. Place onto parchment-lined baking sheet and freeze for 10 minutes.
    • Meanwhile, make the chocolate coating. Add chocolate chips and coconut oil to a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each one, until chocolate is smooth. Set aside until ready to use. The chocolate needs to cool down slightly so that the balls don’t melt when you dip them.
    • When you are ready to dip the balls in the chocolate, begin by placing one uncoated ball onto a fork. Dip into the melted chocolate. Roll it around and make sure it is fully coated. To remove excess dripping chocolate, gently tap the fork against the bowl. Place the chocolate-coated truffle onto the parchment-lined baking sheet. While it is still wet, sprinkle with the crushed graham topping if using. Repeat with all of the balls. Place in the freezer for another 10 minutes.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Mixing Bowls
    Size #60 Disher

    Notes

    Keep truffles refrigerated in an airtight container for up to five days. They can also be kept in an airtight container in the freezer for up to 2 weeks.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 124kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Fiber: 3g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    1. Diane

      December 09, 2022 at 4:52 am

      Could almond flour substitute the oat flour?

      Reply
      • Sherri Hall

        December 09, 2022 at 8:18 am

        Hi Diane, I haven't tried it but I can't imagine it wouldn't work. But if you find the dough is too runny and not forming into balls well, you just may need to add a little more almond flour since the oat flour is more dense. Let me know if yout try it. Have a great day! 🙂

        Reply

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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