Easy Pumpkin Pie Truffle Bites

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!

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