Dark Chocolate Pumpkin Truffles
These Dark Chocolate Pumpkin Truffles are a cozy fall treat that are rich, smooth, have just the right amount of spice, and are covered in a blanket of dark chocolate. They’re a bite-sized dessert, easy to share, and honestly taste like something you’d buy at a fancy chocolate shop.
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This recipe is a homemade treat that’s great for Halloween parties, Thanksgiving gatherings, bake sales, or just a sweet snack treat at night.
How to Make Dark Chocolate Pumpkin Truffles
Ingredients you’ll need for the filling
Ingredients you’ll need for the coating
for garnish (optional)
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.
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.
Serve and Enjoy!
For Bake Sale Tips
For a bake sale, place each truffle in a mini cupcake liner and pack 2–3 in a clear treat bag. Tie with a ribbon and add a small tag with the name and key ingredients. Keep them cool until setup, and add a sprinkle of sea salt or graham crackers on top to make them extra tempting!
Important Recipe Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling—the flavor and texture will be totally different.
- Soften your cream cheese to room temp before mixing so everything blends together nice and smooth.
- The filling should be thick and scoopable, like cookie dough. If it feels too soft, pop it in the fridge for 15–20 minutes before rolling into balls.
- When melting the chocolate, low and slow is key—use a microwave in short bursts or a double boiler so it doesn’t seize.
- Coconut oil helps give the melted chocolate a smoother, glossier finish, but it’s totally optional.
- These are great for gifting! Once the chocolate is set, store them in a container with parchment paper between layers to keep them looking pretty.
- For topping, try a mix of crushed graham crackers, cocoa powder, or a sprinkle of flaky sea salt.
Dark Chocolate Pumpkin Truffles
Ingredients
For the Filling:
- 1/2 cup pumpkin puree (pure pumpkin)
- 1/4 cup cream cheese, softened
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/4 cup powdered sugar
- 1 cup graham cracker crumbs (use gingersnap crumbs)
For the Coating:
- 10 oz dark chocolate, chopped (or dark chocolate chips)
- 1 tbsp coconut oil optional
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.
- 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.
Check Out More Pumpkin Recipe Ideas!
Pumpkin Spice Chocolate Dipped Pretzels
