Pumpkin Spice Chocolates Recipe

These pumpkin spice chocolates are quick and easy to make. If you’re in the mood for a delicious treat that’s perfect for fall, these mouthwatering truffles are a must try.

What to serve with these pumpkin spice chocolates

If you’re making these treats for a fall-themed party and would like another yummy option to offer your guests, try these coconut flour pumpkin cookies. They’re delicious and easy to make.

Pumpkin spice chocolates on a white plate.

Ingredients and substitutions

Pumpkin puree gives the centers of these pumpkin spice chocolates a decadent, mousse-like texture. I like to used canned pumpkin puree but homemade works too.

Pumpkin pie spice gives these chocolates a warm, cozy flavor. If you don’t have pumpkin pie spice you can substitute 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and pinches of nutmeg, cloves, and allspice. Or a pinch of cardamom would be a delicious substitute for any of those spices.

I like to use dark chocolate when making these pumpkin spice chocolates, but you can substitute any type of chocolate you prefer.

How to make pumpkin spice chocolates

Start by adding 3/4 cup chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later). Cook, stirring often, until the chocolate is completely melted and no solid lumps remain, then immediately remove the pot from the heat.

Melted warm dark chocolate in a steel pot.

Transfer the melted chocolate to a bowl, then add the pumpkin puree and pumpkin pie spice and stir to combine.

Ingredients for pumpkin spice truffles being mixed in a glass bowl.

Refrigerate the chocolate pumpkin mixture for 30 minutes. When the chocolate pumpkin mixture has finished chilling, mix it well, then leave it at room temperature for 5 minutes.

A mixture of pumpkin puree, melted chocolate, and pumpkin pie spice in a glass bowl.

Scoop out one tablespoon of the pumpkin chocolate mixture and use your hands to roll it into a ball (wearing kitchen gloves makes this easier), then place it on a plate lined with parchment paper or a silicone baking mat. Repeat with the rest of the pumpkin chocolate mixture (you should end up with twelve balls).

Truffle balls on a silicone baking mat.

Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat, then stir until melted. Once the chocolate has melted, immediately remove the pot from the heat and transfer the melted chocolate to a bowl.

Add a pumpkin chocolate ball to the bowl of melted chocolate, then gently stir to coat it completely. Use a fork to lift the pumpkin chocolate ball out of the bowl of melted chocolate and place it on the plate lined with parchment paper or a silicone baking mat. Add a sprinkle of pumpkin pie spice on top of the chocolates, if desired, then repeat with the rest of the pumpkin chocolate balls.

Truffles dusted with pumpkin spice on a silicone baking mat.

Place the plate of pumpkin spice chocolates in the fridge to harden for at least one hour before serving.

Pumpkin truffles on a silicone baking mat.

Storage and freezing

Store these pumpkin spice chocolates in an airtight container in the fridge for up to five days or freeze them for up to six months.

Pumpkin chocolate truffles on a white plate.

More pumpkin spice recipes to try

Pumpkin Spice Chocolates Recipe

These pumpkin spice chocolates are quick and easy to prepare. These mouthwatering truffles are a must try if you're craving fall flavors.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Chilling time 1 hour 30 minutes
Total Time 1 hour 51 minutes
Servings 12
Calories 134.9kcal

Equipment

  • Parchment paper or silicone baking mat

Ingredients

  • 1 1/2 cups chopped dark chocolate, divided
  • 1/2 cup pumpkin puree (canned or fresh)
  • 1 teaspoon pumpkin pie spice (plus extra to sprinkle on top of the truffles, if desired)

Instructions

  • Add 3/4 cup chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later).
  • Cook, stirring often, until the chocolate is completely melted and no solid lumps remain, then immediately remove the pot from the heat.
  • Transfer the melted chocolate to a bowl, then add the pumpkin puree and pumpkin pie spice and stir to combine.
  • Refrigerate the chocolate pumpkin mixture for 30 minutes.
  • When the chocolate pumpkin mixture has finished chilling, mix it well then leave it at room temperature for 5 minutes.
  • Scoop out one tablespoon of the pumpkin chocolate mixture and use your hands to roll it into a ball (wearing kitchen gloves makes this easier), then place it on a plate lined with parchment paper or a silicone baking mat. Repeat with the rest of the pumpkin chocolate mixture (you should end up with twelve balls).
  • Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat, then stir until melted.
  • Once the chocolate has melted, immediately remove the pot from the heat and transfer the melted chocolate to a bowl.
  • Add a pumpkin chocolate ball to the bowl of melted chocolate, then gently stir to coat it completely.
  • Use a fork to lift the pumpkin chocolate ball out of the bowl of melted chocolate and place it on the plate lined with parchment paper or a silicone baking mat.
  • Add a sprinkle of pumpkin pie spice on top of the chocolates, if desired, then repeat with the rest of the pumpkin chocolate balls.
  • Place the plate of truffles in the fridge to harden for at least one hour before serving.

Notes

  • Store these pumpkin spice chocolates in an airtight container in the fridge for up to five days or in the freezer for up to six months.

Nutrition

Serving: 1Chocolate | Calories: 134.9kcal | Carbohydrates: 11g | Protein: 1.8g | Fat: 9.4g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.8g | Cholesterol: 0.7mg | Sodium: 5mg | Potassium: 178.5mg | Fiber: 2.7g | Sugar: 5.6g | Vitamin A: 1597.7IU | Vitamin C: 0.5mg | Calcium: 19.8mg | Iron: 2.8mg

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