These pumpkin pie truffle bites have a creamy middle and a hard outer dark chocolate shell. They are gluten free and can be dairy free and vegan! These pumpkin pie bites make a great dessert for parties and holidays.
All right, it’s halfway through September and I’ve already given you these pumpkin zucchini muffins, but a girl can never have too much pumpkin in the fall, so here ya go. Pumpkin Pie Bites. I had difficulty naming them, but in the end the middle tastes more like pumpkin pie than just plain pumpkin, so I had to add in the pumpkin pie lingo. But when I tell you to RUN, don’t walk to your kitchen and make these pumpkin pie bites, I ain’t lying. They are SO GOOD.
This recipe makes about 20 balls if you use a smaller scoop like mine.
How to Make Pumpkin Pie Bites
The way to make these is similar to my other “bite” recipes. It requires 2 bowls and a sheet pan or large plate and wax or parchment paper.
You want to make the pumpkin truffle filling first, which consists of:
- Pumpkin: canned, plain 100% pumpkin puree
- Maple syrup: The real thing is best, but you can work with what you have
- Almond butter: It’s best with almond butter for flavor and texture. I haven’t tried using peanut butter or cashew butter yet.
- Pumpkin pie spice: 1 full teaspoon of this gem. It really makes the recipe.
- Almond Flour: Again, best for the flavor and texture. I tried using coconut flour and it was too gritty. Almond flour is so soft and absorbent, it makes for a nice creamy center.
After you combine all the ingredients in a bowl, let it rest for 5 minutes. The almond flour will absorb some of the moisture. Then start forming them into small bites on a sheet pan or large plate with wax or parchment paper to go in the freezer. If they aren’t forming into a ball very well, add more almond flour one tablespoon at a time.
Once all the batter is gone, place the pumpkin truffles in the freezer for at least twenty minutes! I mean it! No waiting for 5 minutes and assuming they will be hard enough. They need some time to harden up a bit.
While they are in the freezer, prepare your chocolate shell. Add chocolate chips and coconut oil to a small bowl and microwave until it is all melted.
After the twenty minutes is up, remove the pumpkin pie bites from the freezer and begin to gently roll them in the melted chocolate. Use a spoon to scoop it out and lay the truffle back on the sheet pan. I love to sprinkle mine with flaky sea salt 🙂
How to Store Pumpkin Pie Truffle Bites
I would store them in the refrigerator if they are going to be consumed within a few days. If you choose to freeze them, just thaw them out for about 10 minutes prior to serving.
Hope you enjoy this pumpkin dessert! If you make these pumpkin truffles, be sure to tag me!Print
These pumpkin pie truffle bites have a creamy middle and a hard outer dark chocolate shell. They are gluten free and can be dairy free and vegan! These pumpkin pie bites make a great dessert for a party and the holidays.
- 1/2 cup canned pumpkin puree
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 1 tsp pumpkin pie spice
- 1 1/4 cup almond flour
- 1 cup semi-sweet chocolate chips (dairy free chocolate if DF + V)
- 1.5 tsp coconut oil
- Garnish: Flaked sea salt
- Combine pumpkin, maple syrup, almond butter and pumpkin pie spice in a bowl. Add in almond flour and stir until the batter is thick enough to scoop into balls. Let the batter sit for ~3-5 minutes to allow the liquids to absorb. If the batter still isn’t thick enough, add 1-2 tbsp more almond flour.
- Using a cookie scooper, form into small balls and place on a cookie sheet or large plate lined with wax paper or parchment paper. Place in the freezer to harden for 20 minutes.
- While the bites are chilling, add the chocolate chips and coconut oil together in a bowl. Microwave for 30 seconds to a minute or until the chocolate chips start to melt. Stir with a spoon and set aside.
- When the twenty minutes is up, remove the bites from the freezer and dip into the chocolate bowl. Roll the bite around until each side is coated. Remove and place back on plate and sprinkle with flaky sea salt.
- Chill in freezer for 5 minutes and enjoy!
The bites are good in the refrigerator for up to 4-5 days. If you freeze them, thaw them out prior to eating.
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