Pumpkin Pie Truffles

Sweetness, spice, and everything nice—these pumpkin pie truffles have it all! They’re oozing with festive pumpkin flavor, and coconut flour creates the soft, buttery texture of a holiday cookie.

Course Dessert

Cuisine American

Keyword healthy truffles, holiday truffles, pumpkin pie truffles, pumpkin recipes, pumpkin truffles, truffles

Prep Time 40

Total Time 2

Servings pumpkin pie truffles

Calories 56

Author Alyssia Sheikh

Ingredients

Pumpkin Pie Truffles:

2 cups coconut flour
⅔ cup pumpkin purée
6 Tbsp peanut butter or almond butter
¼ cup maple syrup
1 Tbsp coconut oil
¾ tsp cinnamon
½ tsp pumpkin pie spice
pinch of salt
¼ tsp nutmeg
1 cup milk of choice

Chocolate Coating:

8 oz dark chocolate chips or chocolate of choice
1 Tbsp coconut oil

Instructions

In a large bowl, combine all ingredients, except for milk. Mix together until crumbly.
Add milk and stir to integrate, until malleable and the dough sticks together when pressed.
Scoop out the dough, form into balls with your hands, and transfer to a baking sheet or plate. (It may be a bit crumbly, but that’s okay! I used a 2-teaspoon cookie scoop to portion my truffles.)
Freeze for about 20 minutes.
Once dough balls are firm, add dark chocolate and coconut oil to a bowl and melt. (You can use a double boiler or the microwave.)
Dip frozen dough balls into chocolate and return to baking sheet or plate. Freeze.
Thaw a few minutes before serving and devouring!
Lasts 1 month in the freezer.
Yields 60 pumpkin pie truffles.

Video

Notes

*Nutrition provided for pumpkin pie truffles made with almond milk and 60% dark chocolate chips.

Nutrition