Description
These Pumpkin Pie Truffles are a cozy fall twist on traditional truffles, bursting with pumpkin spice flavor and wrapped in a creamy white chocolate shell. Perfect for Thanksgiving, gifting, or a festive bite-sized treat, they’re simple to make and irresistible to eat.
Ingredients
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170g (3/4 cup) unsalted butter
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330g (1 1/2 cups) packed light brown sugar
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300g (1 1/2 cups) granulated sugar
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120ml (1/2 cup) heavy whipping cream
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120ml (1/2 cup) canned 100% pumpkin puree
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Pinch of kosher salt
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1 tsp cinnamon
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1/2 tsp ground ginger
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1/2 tsp ground nutmeg
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1/2 tsp ground cloves
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1/4 tsp allspice
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510g (3 cups) white chocolate morsels
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20 regular-sized marshmallows
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1 tsp vanilla extract
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680g (24 oz) Ghirardelli white chocolate wafers (for coating)
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113g (4 oz) Ghirardelli dark chocolate wafers (for drizzle)
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113g (4 oz) Wilton orange melting wafers (for drizzle)
Instructions
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In a large pot, mix butter, both sugars, cream, pumpkin puree, salt, and spices. Bring to a gentle boil over medium heat.
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Boil for 8–10 minutes, stirring often. Remove from heat.
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Stir in white chocolate morsels, marshmallows, and vanilla until smooth. Beat for 2 minutes until thickened.
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Transfer to a bowl and chill for 1 hour.
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Scoop tablespoon-sized portions, roll into balls, place on parchment-lined tray, and freeze for 1 hour.
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Melt white chocolate wafers. Dip truffles using a toothpick and let excess drip off.
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Melt dark and orange wafers, transfer to zip bags, snip corners, and drizzle over truffles.
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Chill until fully set.
Notes
Chill your hands or wear gloves when forming truffles—they’re sticky.
Use a cookie scoop for even portions.
Don’t skip the chilling time—it helps the truffles firm up properly.
Can be made ahead and frozen before decorating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-Bake (plus stovetop for filling)
- Cuisine: American