Pumpkin Pie Truffles

These decadent pumpkin pie truffles are no bake, vegan and feature a chocolate coating on the outside. Enjoy them topped with or without gluten-free graham-style crumbles. Perfect for when those pumpkin cravings hit!

I created this pumpkin pie truffles recipe while experimenting with my  pumpkin cookie dough bites. I tasted the dough before adding the chips and thought: what if the chocolate went on the outside instead?

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

They're similar in concept to my chocolate peanut butter truffles, but with cozy fall flavors.

What I love about this recipe: no baking, no complicated techniques, and the truffles hold up well for days. I've made these for Thanksgiving gatherings and holiday cookie exchanges. They disappear fast.

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.

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

• Measure the oat flour carefully: When measuring the oat flour, be sure to use the spoon and level method to avoid using too much flour.
• Don't overheat the chocolate: 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.
• Let the chocolate cool before dipping: 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. 

Vegan Pumpkin Truffle Variations

This recipe is already vegan and gluten-free as written, but here are some other ways to customize it:

• Nut butter swirl: Add 1 tablespoon of almond or cashew butter to the filling for extra richness.
• Maple sweetener: Swap the coconut sugar for maple syrup (but reduce by half since it's liquid).
• Mini chocolate chips: Fold a handful of mini chips into the dough before rolling. Pumpkin and chocolate together are divine, if you love them together, check out my vegan pumpkin muffins with chocolate chips!

If you're looking for more no-bake dairy-free desserts, I have a whole collection to explore.

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

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