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!
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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? 😉
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.
Stir to combine.
Add oat flour, pumpkin pie spice, cinnamon and salt.
Stir to combine.
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.
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 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.
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.
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.
You might also enjoy:
- Pumpkin Pie Smoothie
- Pumpkin Pie Hummus
- Vegan Pumpkin Risotto
- Vegan Pumpkin Mac and Cheese
- Sugar Cookie Truffles
Pumpkin Pie Truffles
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
Notes
Nutrition
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Could almond flour substitute the oat flour?
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! 🙂