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
170g (3/4 cup) unsalted butter
330g (1 1/2 cups) packed light brown sugar
300g (1 1/2 cups) granulated sugar
120ml (1/2 cup) heavy whipping cream
120ml (1/2 cup) canned 100% pumpkin puree
Pinch of kosher salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp allspice
510g (3 cups) white chocolate morsels
20 regular-sized marshmallows
1 tsp vanilla extract
680g (24 oz) Ghirardelli white chocolate wafers (for coating)
113g (4 oz) Ghirardelli dark chocolate wafers (for drizzle)
113g (4 oz) Wilton orange melting wafers (for drizzle)
Instructions
In a large pot, mix butter, both sugars, cream, pumpkin puree, salt, and spices. Bring to a gentle boil over medium heat.
Boil for 8–10 minutes, stirring often. Remove from heat.
Stir in white chocolate morsels, marshmallows, and vanilla until smooth. Beat for 2 minutes until thickened.
Transfer to a bowl and chill for 1 hour.
Scoop tablespoon-sized portions, roll into balls, place on parchment-lined tray, and freeze for 1 hour.
Melt white chocolate wafers. Dip truffles using a toothpick and let excess drip off.
Melt dark and orange wafers, transfer to zip bags, snip corners, and drizzle over truffles.
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