Best 9 Pumpkin Truffles Recipes

DARK CHOCOLATE PUMPKIN TRUFFLES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.

PUMPKIN SPICE TRUFFLES

Steps:

• Place cream cheese into a medium bowl and beat using a hand mixer until fluffy.
• Set 1/2 the white chocolate aside and place other 1/2 into a medium microwave-safe bowl. Microwave for 30 seconds and stir. Continue to microwave in 30-second intervals until chocolate is completely melted and smooth.
• Pour melted chocolate into whipped cream cheese. Blend using a hand mixer until mixture is well blended, about 2 minutes. Add pumpkin pie spice and continue to mix until well blended, 1 to 2 minutes.
• Form chocolate mixture into small balls using a spoon or melon baller and place on a baking sheet lined with wax paper. Place balls in the refrigerator until firm enough to retain their shape when dipped in warm chocolate, at least 1 hour.
• Melt remaining white chocolate in a microwave-safe bowl in a microwave in 30-second increments until completely melted. Dip each ball entirely into melted chocolate; return to wax paper and let cool until set, 20 to 30 minutes.

PUMPKIN PIE-SPICED CHOCOLATE TRUFFLES

Steps:

• Place chocolate into a heat-proof bowl and drop butter on top.
• Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
• Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
• Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.

PUMPKIN CHOCOLATE TRUFFLES

Steps:

• Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
• Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.

WHITE CHOCOLATE COVERED PUMPKIN TRUFFLES

Steps:

• In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside.
• In another saucepan over high heat, add the cream; remove from heat when it boils.
• In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.
• Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
• Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
• On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled.
• Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
• Chill again until chocolate sets; bring to room temperature before serving.

BUTTERSCOTCH PUMPKIN CAKE TRUFFLES

Steps:

• 1. Preheat oven to 350 degrees. Grease a round cake pan or loaf pan; set aside. In a mixing bowl, whisk together flour, baking soda, baking powder, and Pumpkin Spice; set aside. In a large bowl, mix both white and brown sugars, butter, and eggs until smooth. Add the dry ingredients, and mix again until smooth. Fold in the pumpkin puree until thoroughly combined. Pour the batter into the greased pan Bake until tops spring back to the touch, and a cake tester inserted in the center comes out clean, 25-30 minutes. Let cool completely. Once cooled, crumble the cake into a bowl and add the cream cheese frosting. Mix with a spoon or hands until thoroughly combined; Add spoonfuls of frosting one at a time if the cake is still dry Roll the cake out into 2″ balls and place on a cookie sheet lined with parchment or wax paper Place the cake balls in the freezer for 30 minutes to an hour At this point you can place the cake balls in a freezer bag and store in the freezer for up to three months to continue later if preferred. In a small bowl, heat the white chocolate in 20 second increments in the microwave, stirring in between each time Using a toothpick, skewer or spoon (I use a spoon), dip the chilled cake balls into the white chocolate. Coat the cake balls and return to the cookie sheet. Chill for 30 minutes while you prepare the Butterscotch. In a microwave safe bowl, add the Butterscotch chips and the Crisco / butter. Heat in 20 second increments, stirring in between. Once thoroughly melted, allow to cool for about 10 minutes. Spoon the melted Butterscotch into a small sandwich bag. Snip off a very TINY corner of the bag and drizzle over the truffles. Chill for a few minutes until the butterscotch is set.

PUMPKIN-CINNAMON CHEESECAKE TRUFFLES

Steps:

• Line 2 baking sheets with parchment paper.
• Combine cream cheese and powdered sugar in a bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add pumpkin puree; beat until combined. Add 1 3/4 cups wafer crumbs, pumpkin pie spice, and cinnamon; beat until everything is combined and the mixture is soft and thick, about 2 minutes.
• Roll pumpkin mixture into teaspoon-sized balls and place onto the prepared baking sheets.
• Place white chocolate in a microwave-safe bowl. Microwave on high power until chocolate is completely melted and smooth, about 1 minute.
• Dip each truffle into the melted chocolate using 2 forks, and return to the baking sheet. Repeat with remaining truffles. Sprinkle truffles with wafer crumbs and cinnamon and store in the refrigerator until chocolate has completely set, at least 1 hour.

PUMPKIN SPICE TRUFFLES

Steps:

• 1. Beat everything together (ending with the eggs) according to the package instructions and bake in a 13 X 9" pan. Make sure the cake is completely baked (no gooey middle) before removing from the oven. Let cool completely on a wire rack.
• 2. Crumble the cake apart in a bowl and add most of the can of cream cheese. Using your fingers, mix together until the cake holds together when formed into a ball. Add more frosting of necessary. Roll into balls of about a 2 bite size. Or you can use a cookie scoop for a more uniform size. Then roll them to make them more rounded. This should make about 65. Place on cookie sheets lined with wax paper and refrigerate several hours or overnight.
• 3. When ready to dip, melt the candy melts (I used two bags of melts total) a 1/2 bag at a time following the directions on the package. If you are using the white almond bark, when it is all melted you can mix in the food coloring to make it orange. Stick the pretzel in the middle of the dough and then roll it in the chocolate from side to side till it is covered. Place on another sheet of wax paper. Refrigerate till ready to eat.
• 4. * TIP: If the chocolate seems too thick you can add about 1/2 TBL of oil to thin it out, mix it in well.

PUMPKIN TRUFFLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
• Bake in the preheated oven until almonds are fragrant and toasted, 5 to 10 minutes. Remove from oven and cool; grind in a food processor until almonds are a flour-like texture.
• Mix ground almonds, crushed vanilla wafers, confectioners' sugar, and cinnamon together in a bowl. Stir 1 cup melted chocolate chips, pumpkin, and coffee liqueur into vanilla wafer mixture. Shape mixture into 1-inch balls and arrange on a baking sheet. Refrigerate or freeze truffles until solid, 1 to 2 hours.
• Melt 1/2 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip truffles in melted chocolate and return to baking sheet to harden.