I still remember the first time I had pumpkin pie—it felt like a warm hug on a chilly autumn day. But let’s be honest: pie isn’t the most portable treat.
That’s where these truffles come in. They’re like mini bites of Thanksgiving dessert, but easier to share (or not, no judgment).
Packed with pumpkin spice goodness and just the right amount of sweetness, these gluten-free gems are perfect for snacking, gifting, or impressing your friends at the next potluck.
Chef’s Tips
- For max flavor: Toast the oat flour lightly in a dry skillet for a nutty aroma before mixing.
- Substitutions: No pumpkin pie spice? Use a mix of cinnamon, nutmeg, and a pinch of ground cloves.
- Extra protein: Add a scoop of your favorite unflavored protein powder for a post-workout treat.
Serving Suggestions
These truffles are perfect served chilled with a warm cup of chai tea or spiced cider. Arrange them on a pretty plate with a sprinkle of cinnamon for the ultimate cozy vibe. Or pack them in a cute tin and gift them to someone who needs a little sweetness in their life.
Enjoy these little bites of fall magic—just don’t be surprised when everyone asks for the recipe!
Pumpkin Pie Truffles
- Total Time: 15 minutes
- Yield: 20 truffles 1x
- Diet: Gluten Free
Description
Bite-sized pumpkin pie perfection in truffle form. Gluten-free, easy to make, and perfect for any fall occasion.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1/2 cup almond butter (or sunflower seed butter for nut-free)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1 1/4 cups gluten-free oat flour (or finely ground almond flour)
- 1/2 cup dairy-free dark chocolate chips
- 1 teaspoon coconut oil
- Crushed pecans or shredded coconut (optional, for rolling)
Instructions
- Mix the base: In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, vanilla, pumpkin pie spice, and salt. Stir until smooth and creamy.
- Add the dry ingredient: Slowly add the oat flour, mixing as you go. The mixture should form a dough that’s slightly sticky but holds its shape. If it’s too wet, add a little more flour, a tablespoon at a time.
- Chill out: Cover the bowl and refrigerate for 30 minutes. This step helps firm up the dough, making it easier to roll.
- Form the truffles: Scoop out a tablespoon of dough and roll it into a ball. Repeat until all the dough is used (you should get about 20 truffles). Place them on a parchment-lined baking sheet.
- Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until smooth.
- Coat the truffles: Using a fork or skewer, dip each truffle into the melted chocolate, letting any excess drip off. Place back on the parchment-lined sheet.
- Decorate (optional): While the chocolate is still wet, sprinkle with crushed pecans or shredded coconut for a fancy touch.
- Set and enjoy: Pop the truffles in the fridge for 20–30 minutes to let the chocolate harden. Store them in an airtight container in the fridge for up to a week.
Notes
Store in the fridge in an airtight container for up to 7 days.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 2 truffles
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
