If you’re a fan of pumpkin spice and dark chocolate, these Dark Chocolate Pumpkin Truffles are about to become your new fall obsession!

They’re rich, creamy, and full of that warm, cozy flavor we all love this time of year. Plus, they’re super easy to make, and with just a little patience, you’ll have an impressive, homemade treat perfect for Halloween parties, Thanksgiving gatherings, or just a cozy night in.

Let’s get started!

How to Make Dark Chocolate Pumpkin Truffles

Ingredients you’ll need for the filling

1/2 cup pumpkin puree (make sure it’s pure pumpkin)
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 cup powdered sugar
1 cup graham cracker crumbs (use gingersnap crumbs for a spicier kick!)

Ingredients you’ll need for the coating

10 ounces dark chocolate, chopped (or dark chocolate chips)
1 tablespoon coconut oil (optional, for a smoother coating)

for garnish (optional)

Sea salt flakes
Crushed graham crackers
A dusting of cocoa powder

Step by Step Guide

1. In a mixing bowl, blend together the pumpkin puree, softened cream cheese, vanilla extract, pumpkin pie spice, and cinnamon until smooth.

2. Stir in the powdered sugar and graham cracker crumbs until the mixture is well combined and holds together.

3. Cover the bowl and refrigerate the filling for at least 2 hours, or until it’s firm enough to roll into balls. This step is key to making sure your truffles are easy to handle!

4. Once firm, use a spoon or small cookie scoop to roll the filling into 1-inch balls. Place them on a parchment-lined baking sheet and pop them into the freezer for 30 minutes to set.

5. While the truffles are freezing, melt the dark chocolate and optional coconut oil in a double boiler or microwave in short 20-second bursts. Stir until smooth.

6. Using a fork or toothpick, dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the truffles back on the parchment.

7. Before the chocolate sets, sprinkle a little sea salt, crushed graham crackers, or cocoa powder on top of each truffle for that extra touch.

8. Refrigerate the truffles for 15 minutes or until the chocolate is fully hardened. Then, enjoy the perfect bite of creamy pumpkin spice wrapped in rich dark chocolate!

And there you have it! These Dark Chocolate Pumpkin Truffles are sure to be a hit wherever you serve them. They’re rich, festive, and the perfect balance of fall flavors and indulgent chocolate. Happy truffle-making!

Ingredients

For the Filling:

1/2 cup pumpkin puree (make sure it’s pure pumpkin)
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 cup powdered sugar
1 cup graham cracker crumbs (use gingersnap crumbs for a spicier kick!)

For the Coating:

10 ounces dark chocolate, chopped (or dark chocolate chips)
1 tablespoon coconut oil (optional, for a smoother coating)

For Garnish (optional):

Sea salt flakes
Crushed graham crackers
A dusting of cocoa powder

Instructions

In a mixing bowl, blend together the pumpkin puree, softened cream cheese, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
Stir in the powdered sugar and graham cracker crumbs until the mixture is well combined and holds together.
Cover the bowl and refrigerate the filling for at least 2 hours, or until it’s firm enough to roll into balls. This step is key to making sure your truffles are easy to handle!
Once firm, use a spoon or small cookie scoop to roll the filling into 1-inch balls. Place them on a parchment-lined baking sheet and pop them into the freezer for 30 minutes to set.
While the truffles are freezing, melt the dark chocolate and optional coconut oil in a double boiler or microwave in short 20-second bursts. Stir until smooth.
Using a fork or toothpick, dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the truffles back on the parchment.
Before the chocolate sets, sprinkle a little sea salt, crushed graham crackers, or cocoa powder on top of each truffle for that extra touch.
Refrigerate the truffles for 15 minutes or until the chocolate is fully hardened. Then, enjoy the perfect bite of creamy pumpkin spice wrapped in rich dark chocolate!