Pumpkin Spice Truffles
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An easy, six-ingredient recipe for pumpkin spice truffles. Made with milk chocolate, candied ginger, and real pumpkin purée, these creamy, hand-rolled chocolate truffles capture all of the best flavors of fall.
Key Ingredients
- Pumpkin Purée – Make sure you’re purchasing real pumpkin purée for this recipe, not pumpkin pie filling. (Canned pie filling contains spices; you’ll be adding your own!) In the UK, you can find canned pumpkin the “American foods” aisle at Sainsbury’s. If you’re feeling ambitious or don’t have access to canned pumpkin, you can make your own purée from whole pumpkin, using my butternut squash purée instructions as a guide.
- Milk Chocolate – I tested these truffles with Guittard’s Eclipse du Soleil 41% milk chocolate, but any good-quality milk chocolate couverture will work. Avoid using chocolate chips or cheap grocery store chocolates; for truffles, you want to select a good-tasting chocolate couverture that will properly crystallize as you whisk it, or your ganache won’t be firm enough to scoop and roll into balls.
- Spices – For maximum autumn flavor, I stirred tiny pieces of candied ginger (I used homemade, but you can buy store-bought for an easy shortcut) and pumpkin spice seasoning into the ganache. Feel free to play around with other mix-ins or flavorings, like ground cinnamon, nutmeg, allspice, or mixed spice, or bits of candied fruit.
- Coatings – I coated my truffles in crunchy Demerara sugar, mixed with a pinch of pumpkin spice. Orange sanding sugar would also be fun if you want more pumpkin-y looking truffles, or you can skip the sugar and roll your truffles in unsweetened cocoa powder instead.
Tips and Tricks
- Vary the chocolate. You can experiment with different cocoa percentages, and different brands of milk chocolate, or replace the milk chocolate with dark chocolate couverture instead. In addition to changing the flavor, remember that the texture of the ganache (and the amount of time it takes to firm to a scoopable consistency) will vary depending on the type and percentage of chocolate you’ve chosen.
- Re-roll before serving. The sugar coating will absorb into the ganache as the truffles sit in the fridge. For best results (and the prettiest appearance) re-roll each ball in additional sugar just prior to serving.
- Use truffle cups. For a professional, mess-free presentation, serve each pumpkin truffle in a paper truffle cup.
Pumpkin Spice Truffles
- Total TimeAbout 3 hours, including chilling time
- Yield18-20 truffles 1x
An easy, six-ingredient recipe for pumpkin spice truffles made with milk chocolate, candied ginger, pumpkin spice seasoning, and real pumpkin purée.
Ingredients
120 grams pumpkin purée (1/2 cup)
60 milliliters whipping cream (1/4 cup)
180 grams chopped milk chocolate (6 1/3 ounces; about 1 1/4 cups)
30 grams candied ginger, finely chopped (3 tablespoons)
1 teaspoon pumpkin spice, plus more for rolling
Demerara sugar or orange sanding sugar, for rolling
Instructions
In a small saucepan, warm the cream over low heat. Whisk in the pumpkin purée.
Melt chocolate over a bain-marie or double boiler.
Remove from heat. Whisk warm pumpkin-cream mixture into melted chocolate, followed by the candied ginger and pumpkin spice seasoning.
Cover and refrigerate 2 hours, or until firm enough to scoop.
Line a small tray with parchment or a silicone mat.
With a melon baller or small cookie scoop, scoop ganache into 18-20 portions, then use your hands to shape each portion into a smooth ball.
In a small bowl, stir together Demerara sugar and a generous pinch of pumpkin spice.
Roll truffles in Demerara sugar. Arrange on prepared tray. Cover with plastic wrap and refrigerate 30 minutes, or until ready to serve.
Re-roll in additional sugar just before serving.
Store truffles in an airtight container at room temperature for up to 1 week. Allow to sit at room temperature for 10-15 minutes prior to serving. Re-roll in additional sugar as necessary.
Other Pumpkin Spice Recipes You Might Enjoy
Homemade Pumpkin Spice Seasoning
Pumpkin Spice Biscotti
Pumpkin Spice Overnight Oats
Cream Cheese-Stuffed Pumpkin Cookies
Spiced Pumpkin Butter
Pumpkin Whoopie Pies
Pumpkin Spice Simmer Pot
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
