Pumpkin Truffles are a wonderful fall dessert. Pairing the creamy pumpkin puree centers with the outer white chocolate coating is a match made in tastebud heaven time and time again. Grab a truffle for a quick treat or fill a tiny bowl and sit down and relax. These truffles are gluten-free, keto, sugar free, and THM-friendly.
This is a sponsored post written by me on behalf of ChocZero. All thoughts and opinions are my own.
Is there ever really a "perfect" time to eat pumpkin desserts? September, October, November? When is pumpkin season really? If you're asking me - anytime is a perfect time! All year long, any time of day. I've grabbed keto pumpkin truffles as a snack, a dessert, or a great pairing with my morning cup of coffee.
When it's time for fall and all things pumpkin, why limit yourself to keto pumpkin pie or keto pumpkin bread? Let's branch out and make all things pumpkin. I have over a dozen pumpkin recipes here at Joy Filled Eats. And this is one of my favorite fall keto dessert recipes. Hello, healthy pumpkin truffles!
Single Serve Pumpkin Truffles
This low-carb truffle recipe is great because you don't have to make a hundred of them at one time. You can make up just a few to fulfill that pumpkin craving. In fact, the small-batch truffle recipe makes just 2 truffles - one for each hand!
Having a small batch recipe is great to limit sweets or to moderate the number of treats that are in the house. You can also use this as a way to test out the recipe before you fully commit to making a huge batch.
With the combination of the ingredients listed below, you'll have the best pumpkin truffles, ever. These are based on my Cake Batter Truffles and I just swapped out the cream cheese for pumpkin puree and played around with the spices. Without the cream cheese, these taste like pumpkin pie truffles instead of a pumpkin cheesecake truffle but you can add some cream cheese too if you want!
- Sugar-Free White Chocolate Chips - I love ChocZero white chocolate chips and use them over and over in many of my recipes. They melt well, are sugar free, and are delicious.
- Almond Flour - I recommend ground blanched almond flour.
- Pumpkin Puree - Make certain that you're using real pumpkin in a can. Many are actually cooked squash!
- Joy Filled Eats Sweetener - Recipe found via the attached link.
- Vanilla Extract - So many people think that they can skip the vanilla but leaving it out makes a big flavor difference.
- Pumpkin Spice - Key to making that pumpkin flavor really pop!
Save 10% off at ChocZero with my link and code "joyfilledeats". This stacks with their sale prices and bundles!
How To Make A Small Batch of Pumpkin Truffles
Making low-carb truffles isn't hard at all! In fact, the entire white chocolate pumpkin truffles recipe from start to finish isn't going to take you any longer than 5 minutes of time.
Step One: Add the sugar-free chocolate chips into a microwave bowl and warm for 20 seconds. Stir. If not melted entirely, keep going in 10-second intervals until completely melted.
Step Two: Mix the almond flour, pumpkin, sweetener, vanilla, and pumpkin spice.
Step Three: Form the mixture into 2 balls using your hands. Cover each ball with the melted white chocolate. Put in the freezer to firm up.
OPTIONAL Step Four: Garnish with cinnamon and a drizzle of melted chocolate.
Large Batch Pumpkin Truffles
The ingredients needed for both the small-batch and the large batch of truffles are the same. In the printable recipe card below, you'll find the exact measurements needed to decipher between the two.
How To Make A Large Batch of Homemade Pumpkin Truffles
You'll find that making a large batch of truffles is very similar to making a small batch. It's always good to have options!
Step One: Put the chocolate chips in the microwave for 30 seconds of time. Stir. If not melted, go in 15-second intervals until they are 75% melted, and then just continue to stir until they are completely melted.
Step Two: Mix the almond flour, pumpkin, sweetener, vanilla, and pumpkin pie spice. Make 12 balls on a waxed paper or parchment paper lined baking sheet. Cover each of the no bake pumpkin truffles with the melted chocolate. Place in the freezer to set.
Step Three: Garnish with cinnamon and drizzled melted chocolate.
Do you have to refrigerate pumpkin spice truffles?
I would recommend keeping them in the fridge if you're lucky enough to have any leftovers. Make certain that you store them in an airtight container.
Some people prefer their truffles to be at room temperature, which is totally fine. Just take the truffles out and let them get to room temp before serving.
These will keep up to 2 weeks in the refrigerator and can be frozen for 3-4 months. If you are planning to freeze them I recommend wrapping them individually in plastic wrap.
Variations To Try When Making Truffles
Chocolate - Shake it up a bit and try milk chocolate or even dark chocolate as your outer layer. You can also use other flavors of chocolate chips as well to change up the look and taste.
Cinnamon Topping - You can choose another fall spice to top these truffles with or even top with some mini sugar-free chocolate chips.
Pumpkin Cheesecake Truffles - Mix in softened cream cheese before forming the balls. If it seems too wet just add a little more almond flour. A tablespoon of full fat cream cheese should be enough for the small batch recipe and I'd use about 2 ounces for the large batch of pumpkin cream cheese truffles.
What is the texture of truffles like?
Truffle texture can vary depending on how they're made. Some truffles literally melt in your mouth while always tend to have more of a cake-like texture.
Due to the added almond flour in this recipe, the pumpkin truffle texture is going to be more cake ball consistency. Almond flour tastes similar to graham cracker crumbs when used in no-bake recipes. This means that each bite of my pumpkin truffles without graham crackers will be bursting with plenty of pumpkin flavor.
Small Batch (makes 2 truffles):
- 2 tablespoon ChocZero white chocolate chips melted
- 4 tablespoon almond flour
- 1 tbsp pumpkin puree
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ teaspoon vanilla extract
- ¼ teaspoon pumpkin spice
Large Batch (makes 1 dozen truffles):
- ¾ cup ChocZero white chocolate chips melted
- 1 ½ cups almond flour
- ⅓ cup pumpkin puree
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon pumpkin spice
- Microwave the sugar-free white chocolate chips for 20 seconds. Stir. If they aren't completely melted microwave at 10 seconds intervals. When they are about 75% melted just stir until they are completely melted.
- Mix together the almond flour, pumpkin, sweetener, vanilla, and pumpkin spice. Form into 2 balls with your hands. Cover each ball with white chocolate. Pop into the freezer for a minute to set the chocolate.
- Garnish with a sprinkle of cinnamon and a drizzle of melted chocolate, if desired.
- Microwave the sugar-free white chocolate chips for 30 seconds. Stir. If they aren't completely melted microwave at 15 seconds intervals, stirring after each. When they are about 75% melted just stir until they are completely melted.
- Mix together the almond flour, pumpkin, sweetener, vanilla, and pumpkin spice. Form into 12 balls with your hands. Cover each ball with white chocolate. Place in the fridge or freezer for a few minutes to set the chocolate.
- Garnish with a sprinkle of cinnmon and a drizzle of melted chocolate, if desired.
I subbed 3 TBSP of THM baking blend in place of 4 TBSP almond flour, and used 1/2 TBSP Pyure for sweetener. It worked, but you have to get the picture of rolling sugar and flour laden treats in your hands to make a ball. You kind of end up picking up the wet-sand-like mixture and pinching it together in your fingers until it gets close enough to a ball. Then, when the white chocolate is smooth and easy to stir, put one of the balls on a fork and use a spoon to cover the truffle. The flavor is really pretty good.
Can I replace the almond flour with coconut flour? I have a sensitivity to almonds… thanks!
It can be tricky to sub in coconut flour because it is so dry. Sunflower seed flour can be used 1:1 for almond flour.
These are soooo yummy! The only issue I had was when I tried to cover them in the white chocolate. I made a mess and was not able to completely cover the whole truffle. Any tips?
I find it's easiest to hold the truffle on a fork with my left hand over the melted chocolate and spoon it on with a spoon in my right hand.
Glad this was asked. I made a mess, as well. But the truffle IS delicious!