Pumpkin Chocolate Truffles

Pumpkin Chocolate Truffles
Elizabeth LaBau
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 30 servings
Nutritional Guidelines (per serving)
155 Calories
12g Fat
11g Carbs
2g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 155
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 8mg 3%
Sodium 6mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 9%
Protein 2g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pumpkin Chocolate Truffles are smooth, creamy chocolate truffles with a hint of pumpkin pie flavor from pumpkin puree and fall spices. The pumpkin is subtle but adds a lovely autumn taste to these candies. Pumpkin Chocolate Truffles are perfect for Halloween, Thanksgiving, or any fall occasion.


  • 8 ounces semi-sweet chocolate (chopped)
  • 1/2 cup heavy cream
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons butter (room temperature)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 pound candy coating (chocolate)
  • Optional: Orange sprinkles

Steps to Make It

  1. Place the 8 ounces of chopped chocolate in a heat-safe bowl. Combine 1/2 cup of heavy cream, 1/4 cup of pumpkin puree, 1/4 teaspoon of salt, 1/4 teaspoon of cinnamon, and 1 pinch of nutmeg in a small saucepan over medium-high heat. Whisk until the pumpkin and cream are smooth. Heat until the mixture just starts to boil.

  2. Pour the hot cream through a strainer over the chopped chocolate — this will strain out any large pieces of pumpkin puree that might interfere with a smooth truffle texture. Whisk the cream and chocolate together until the mixture is shiny and completely smooth. Allow it to cool briefly.

  3. When it is still warm but no longer hot, whisk in the 2 tablespoons of butter until it is incorporated. Press a piece of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop (about 2 hours).

  4. When the chocolate is firm but not rock-hard, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with cocoa and roll the truffles between your palms to make them round.

  5. Melt the candy coating (or alternately, temper real chocolate) in the microwave until it is smooth and fluid.

  6. Dip the truffles in the coating, one by one, using dipping tools or a fork. If you desire, top them with orange sprinkles or other decorations while the chocolate is still wet. To get the effect in the picture, liberally dust the tops with orange sanding sugar.

  7. Refrigerate the truffles to set the coating (about 10 minutes) before serving. Store Pumpkin Chocolate Truffles in an airtight container in the refrigerator for up to a week, and bring them to room temperature before serving.