Description
Pumpkin Pie Truffles—creamy spiced pumpkin centers dipped in chocolate. A festive, bite-sized dessert perfect for fall and holidays.
Ingredients
Scale
- 3/4 cup unsalted butter
- 1 1/2 cups packed light brown sugar
- 1 1/2 cups granulated sugar
- 1/2 cup heavy whipping cream
- 1/2 cup canned 100% pumpkin puree
- Pinch of kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 3 cups white chocolate morsels
- 20 regular-sized marshmallows
- 1 teaspoon vanilla extract
- 24 ounces Ghirardelli white chocolate wafers
- 4 ounces Ghirardelli dark chocolate wafers
- 4 ounces Wilton orange melting wafers
Instructions
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- In a medium saucepan, melt butter over medium heat. Stir in brown sugar and granulated sugar until smooth.
- Add heavy cream, pumpkin puree, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Cook for 5–7 minutes, stirring often, until mixture begins to thicken slightly.
- Remove from heat and stir in marshmallows until fully melted and incorporated.
- Add white chocolate morsels and stir until smooth. Mix in vanilla extract.
- Pour mixture into a parchment-lined 9×13 pan. Cover and refrigerate for at least 4 hours, or until firm enough to scoop.
- Once chilled, use a small cookie scoop or spoon to form 1-inch balls. Roll between your palms to smooth. Place on a baking sheet lined with parchment. Freeze for 30 minutes before dipping.
- Melt white chocolate wafers in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip each truffle into melted chocolate, coating fully, and return to parchment to set.
- For decoration, drizzle with melted dark chocolate or orange wafers. Allow to harden before serving or storing.
Notes
Ensure pumpkin puree is not watery—dab with paper towels if needed.
If mixture is too soft to roll, freeze longer before shaping.
Keep truffles chilled until serving for best texture.
Keywords: Pumpkin Pie Truffles Recipe