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Rich and decadent chocolate pumpkin truffles combine fudgy ganache, real pumpkin, and pumpkin pie spice for the perfect easy fall dessert. Whip up a batch for the adults, but hide them from the kids because everyone loves them.
It’s true of every holiday, but especially of Halloween: it really is the candy holiday! I couldn’t let spooky season come and go without making some kind of festive candy.
For me, Halloween evokes images of jack o’ lanterns, ghosts, witches, and last but not least, candy (because of my childhood trick-or-treating days!).
But not all candy is created equal.
Instead of the sugar coma-inducing candy that has only one flavor (sweet!), let’s make a grown-up candy.
This rich, chocolatey, warmly-spiced pumpkin truffle candy is loved by kids and adults alike. And if I had to label a certain flavor as depicting Halloween, these truffles would be it.
With warm pumpkin pie spices, real pumpkin, and dark chocolate, all you need is a crackling fire, a good book, and a hot mug of tea for the perfect cozy fall evening!
What Sets This Recipe Apart
- No fillers. I’ve seen a lot of pumpkin truffle recipes that add crushed graham crackers or cookies as a binder/filler. In this recipe, we keep it simple and use a chocolate ganache base (cream + chocolate) with real pumpkin and just a few other ingredients added. As a result, these truffles have a silky-smooth, fudgy texture instead of being gritty (and bonus, they’re naturally gluten free).
- No cream cheese. Also, I’ve noticed a lot of pumpkin truffle recipes with cream cheese! I’m a fan of pumpkin cheesecake myself, so I get it. But when I think of a truffle, I think chocolate, not cheesecake. If you’re looking for pumpkin truffles without cream cheese, you found them!
- Special diet-friendly. As written, this recipe is naturally gluten free. (Of course, be mindful of what coatings you use to keep them gluten free; for example, check the label on your sprinkles or use cocoa powder or chopped nuts instead.) This candy is also easy to make low carb and keto-friendly with two simple swaps: 1) use keto brown sugar, and 2) use keto chocolate chips.
Pumpkin Truffles Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsweetened canned pumpkin puree – In this recipe, we add real pumpkin. Canned pumpkin works perfectly, just make sure it’s not pumpkin pie filling.
- Heavy whipping cream – Don’t get light cream or half and half here; we need heavy whipping cream to make sure these truffles set properly.
- Butter – Butter adds richness, and helps our chocolate truffles set with the perfect fudgy, ganache-like texture.
- Light brown sugar – Brown sugar pairs really well with pumpkin for a touch of sweetness and a hint of molasses flavor.
- Pumpkin pie spice – Store-bought pumpkin pie spice mix is usually a blend of cinnamon, nutmeg, ginger, cloves, and allspice.
- Sea salt – Salt is a natural flavor enhancer that helps create a balanced flavor profile.
- Vanilla – For flavor and aroma.
- Semisweet chocolate chips – Or bittersweet chocolate chips if you prefer.
Topping Ideas For Pumpkin Truffles
There are so many different things you can use to coat pumpkin truffles, and each one completely changes the flavor profile. Here are a few ideas:
- Sprinkles (use festive autumnal sprinkles!)
- Unsweetened cocoa powder
- Chopped nuts
- Mini chocolate chips
- Crushed graham crackers
Instructions: How to Make Easy, No Bake Chocolate Pumpkin Truffles
Step 1: Make the Pumpkin Ganache
Add the pumpkin, cream, butter, brown sugar, pumpkin pie spice, and salt to a medium saucepan over medium heat. Bring to a boil, and then cook for 3 minutes, stirring constantly. (TIP: Turn the heat down slightly if it starts boiling too vigorously.) Remove from the heat and stir in the vanilla. Add the chocolate chips, let it sit for 2 minutes without stirring, and then stir gently until all the chocolate is melted.
Step 2: Chill
Transfer the mixture to a bowl and cool to room temperature, about 2 hours. Cover the bowl and refrigerate to chill (the mixture will set as it chills), about 4 hours.
Step 3: Scoop and Roll
Use a 1-tablespoon scoop to measure out the truffle mixture. Roll them into balls, and roll each ball in any toppings you like.
Variations
- Chocolate – Instead of semisweet chocolate chips, you can use any type of chocolate chips you like. I prefer chocolate on the darker side (less sweet and more bitter), so bittersweet chocolate chips are my favorite here. Or if you like white chocolate, feel free to use white chocolate chips (white chocolate is sweeter, so you can omit the brown sugar if you do). And of course, milk chocolate chips also work well.
- Toppings – You can really get creative with the truffle coatings here. You could even coat them in melted chocolate and decorate the tops with sprinkles or finely chopped nuts for an elegant look.
Storage
Store in an airtight container in the fridge for up to 2 weeks.
These are the fall perfect treat to have on hand in October when friends unexpectedly pop by! Feed them candy, lol.
Tips For the Best Homemade Pumpkin Truffles
- Don’t skip cooking the pumpkin and cream mixture on the stovetop. This evaporates off the excess liquid and helps our truffles set beautifully without a filler like crushed graham crackers.
- Make sure you’re patient with the chill time. Plan ahead because the truffle mixture needs about 6 hours to cool before rolling.
- The spiced pumpkin flavor profile here is as perfect for Thanksgiving as it is for Halloween, and it would make a fun addition to a Thanksgiving dessert buffet table! To make them cute and festive for Thanksgiving, roll the truffles in autumn-themed sprinkles with colored leaves.
Frequently Asked Questions
That question depends on whether you’re talking about dessert or fungi.
Here, let’s tackle dessert truffles.
Chocolate truffles are typically made of chocolate ganache, which is a mixture of chocolate and cream. Once the ganache cools and sets, truffles are frequently coated in cocoa powder, melted chocolate, chopped nuts, etc.
For this recipe, I recommend semisweet chocolate or bittersweet chocolate if you prefer the flavor of dark chocolate.
Also, note that you don’t have to use chocolate bars to make truffles. I find that good quality chocolate chips (such as Ghirardelli, Guittard, Pascha, etc.) work well here.
More Pumpkin Desserts to Make
- Pumpkin Crumb Cake
- Pumpkin Snickerdoodles
- Pumpkin Spice Latte Snack Cake With Brown Butter Buttercream
- Pumpkin Coffee Cake Recipe with New York Crumb Cake Topping
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No-Bake Spiced Chocolate Pumpkin Truffles Recipe
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Ingredients
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 1 tablespoon light brown sugar (lightly packed)
- 1 teaspoon pumpkin pie spice mix
- 1 pinch sea salt
- 1 tablespoon pure vanilla extract
- 12 ounces semisweet chocolate chips (or any kind of chocolate chips you like; bittersweet is my favorite here)
Optional Topping Ideas:
- Sprinkles
- Unsweetened cocoa powder
- Chopped nuts (such as walnuts or pecans)
- Mini chocolate chips
- Crushed graham crackers
Instructions
Make the Pumpkin Ganache:
- Add the pumpkin, cream, butter, brown sugar, pumpkin pie spice, and salt to a medium saucepan over medium heat. Bring to a boil, and then cook for 3 minutes, stirring constantly. (TIP: Turn the heat down slightly if it starts boiling too vigorously.)Remove from the heat and stir in the vanilla. Add the chocolate chips, let it sit for 2 minutes without stirring, and then stir gently until all the chocolate is melted.
Chill:
- Transfer the mixture to a bowl and cool to room temperature, about 2 hours. Cover the bowl and refrigerate to chill (the mixture will set as it chills), about 4 hours.
Scoop and Roll:
- Use a 1-tablespoon scoop to measure out the truffle mixture. Roll them into balls, and roll each ball in any toppings you like.
Notes
- Storage: Store in an airtight container in the fridge for up to 2 weeks.
- Recipe Yield and Serving Size: This recipe makes 28 truffles (using a 1-tablespoon scoop), which is 14 servings with 2 truffles per serving.
- Nutrition Information: The nutritional information for this recipe was calculated without the optional topping ideas.
- Halloween Sprinkles: The Halloween sprinkles I used are no longer available on Amazon, but these Halloween sprinkles on Amazon are similar (and have bats, pumpkins, and ghosts).
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on October 28, 2009 and updated on October 23, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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I am researching what kind of truffles I am gonna make for the holidays….found this pic on TasteSpotting…..Love this recipe! Girl, you are good, such an inspiration!
Thought it would tickle you to know that I just got an order for 2 dozen of these truffles! One of the guys at the potluck brought some home to his wife and she loved them and contacted me to supply some for a party she’s having. Woot woot!
Here’s the pic I took: http://viewmorepics.myspace.com/index.cfm?fuseaction=viewImage&friendID=90587781&albumID=2920655&imageID=52152181
Veronica, I’m so glad you liked the truffles! Yours came out really gorgeous! :)
Whoops, I forgot to tell you–I made these a few weeks ago! They were great! My husband took the bulk of them to a potluck and recieved many a “ooh” and “ahhhh.” Thanks for sharing.
Thanks for your help!
Shoot, I didn’t notice it said to keep them refrigerated. Will they get too soft if left out? I wanted to ship some and it will be several days in transit, up to a week before she recieves them.
Veronica, Yeah, they could get too soft if it’s too hot out. They typically hold up ok at room temperature (about 70F), but I suggest refrigerating them mostly because of the cream. I don’t know how much extra it costs, but I know you can have things shipped in a refrigerated environment. Or depending on how far you’re shipping, a cold pack packed on top of the truffles might even work. Good luck, I hope this helps!
I’m gonna try and sneak in a batch of these for a Halloween party tomorrow night! Wish me luck…otherwise I’m going empty handed!
Happy Friday!
~ingrid
Wow they are stunning! Great use to use pumpkin :)
mmmm…truffles..aside from looking really delicious they are cute too!
You are just rockin’ the house with these fabulous truffles! The one with the sprinkles is my total favorite! It’s so darn cute! I’ll take about 20 or so!!
I think these will make a fabulous gift for a friend who lives out of state–I plan on making some and mailing them to her! Sounds wonderful and she loves both chocolate and esp pumpkin.
YUMMY!!! Thanks so much for the delicious looking truffle recipe!
These are so pretty and festive! I bet they are delicious! I’ve never had dark chocolate with pumpkin. I’ve been seeing the combo a lot – and really need to try it.
Very colorful truffles indeed! I am the one that would most probably shamefully come to your door for this treat every time until you have to chase me away!
Awesome! I’ll be interested to see what our dear fellow bloggers come up with.
My favorite Disney movie was Sleeping Beauty. :) Little Mermaid was a top 2nd.
Do my pumpkin bars today count for Halloween?
Blond Duck, Sleeping Beauty was my 2nd fav and the Little Mermaid my 1st! :) We are peas of a pod. Your gorgeous pumpkin bars definitely count! Your recipe can be for anything that says Halloween to you. ;)
truffle is something my daughter adores!! look soo pretty!!
wow. these pictures are amazing.I just found your blog and am super excited! can’t wait formore!!
Ugh I love this time of year–all I want is candy!!
Spiced Pumpkin & Dark Chocolate Truffles that sounds fabulous and yours look divine!
Thank you so much sweet friend for your kind words and well wishes!
Love and hugs,
Karyn
OOOHHH…I love truffles! Those look great, Faith!
Those truffles sound awesome with pumpkin, would love to make them! Submitted my link for you!
Ooh I’m totally lusting after the truffle with the sprinkles Faith! Gorgeous stuff :D
My family at home will surely to grab this first before you put it in the fridge.
I seriously need to stop reading so many food blogs before I short out my computer from all the drool! These are seriously mouth-watering!
that chocolate truffle with the sprinkles is so calling my name :)
Pumpkin and dark chocolate – genius! These look amazing!
I’m soooo going to make this truffles on Saturday. Yum.
Pumpkin and chocolate? Now that’s an interesting combination! I think I like it! (Going to have to try to be certain, but I never met a truffle of any kind I didn’t like.)
The autumn rainbow-sprinkled one is my favorite! But my favorite part? Your recipe has is easy to halve (but why would we want to do that?)–no crazy fractions!
These look fantastic, I love how you did the really colourful one :)
This is something I can actually enter! Huzzah!