Pumpkin Pie Truffles

Pumpkin Truffles – The classic fall pie bite sized and coated with white chocolate! Pass around a plate of Pumpkin Pie Truffles after Thanksgiving dinner this year.

Pumpkin Pie Truffles: delicious bites of pumpkin pie in a truffle center!

Everyone loves truffles. Almost as much as everyone loves pie.

Why not surprise your Thanksgiving guests with these cute little bites of pumpkin pie to finish the meal? These are easy to make and even easier to transport.

When you want the great taste of pie but don’t want to mess with rolling a crust, baking, or cutting it into pieces, it’s Pumpkin Truffles to the rescue!

Pumpkin Truffles

From around September to January, I go crazy with the pumpkin recipes. I can’t help it. Pumpkin is so versatile that you can use it in everything from No Bake Cheesecake to Smoothies.

I don’t hate that it adds Vitamin A and some fiber to my desserts, either! Not that I eat dessert for the health benefits, but if you’re going to have truffles, it’s nice to know you’re squeezing in some vitamins, too.

The pumpkin recipe I’m sharing today can be made in two ways:

Pumpkin Pie Truffles


Pumpkin Pie Fudge

Whether you’re making it as fudge or as truffles, it starts with the same ingredients and method.

First, you mix canned pumpkin with brown sugar, white sugar, butter, cream and pumpkin pie spices in a sauce pan. Let it boil for 10 minutes while stirring, then remove from heat.

Next, stir in white chocolate, marshmallows and vanilla. Mix to melt the chocolate, then transfer to a stand mixer to beat until smooth. If you have a handheld electric mixer, you can also beat this mixture right in the pan.

Pumpkin Fudge

If you want to make fudge: simply pour the fudge mixture into a square baking dish lined with parchment paper. Let cool until set (at least 1 hour), then cut into bite sized pieces.

Easy and delicious!

Turning the fudge into cute pumpkin truffles just takes a couple more steps.

How to Make Pumpkin Truffles

Place the fudge in the fridge to cool for about 1 hour. I often just put the whole mixing bowl right in the fridge.

Once firmed, use a small cookie scoop or tablespoon to scoop chilled fudge into bite sized balls. Place on a parchment lined cookie sheet and freeze for one hour.

Last step: Dip the truffles into melted candy!

Melt vanilla candy coating according to package directions. Use a toothpick to dip each frozen truffle ball into the melted candy, then tap off excess coating on the edge of the bowl to let it run off.

Place the dipped pumpkin truffles back on the baking sheet and refrigerate until ready to serve!

Decorating Pumpkin Truffles

You can serve these truffles with just the plain white exterior and they look good and taste incredible. However, I like to dress them up a bit with orange and black drizzle for a POP of color.

For the optional drizzle:

Melt dark chocolate morsels and orange candy pieces in separate dishes. Transfer each to a ziploc bag with a corner cut out. Drizzle the mixture over the truffles and let them sit until firm.

How to Store

These keep best if stored in the fridge! I love the way these delicious pumpkin morsels taste cold. They’ll keep well this way for up to a week.

You can freeze these, too! Once set, transfer to a freezer safe bag or container, making sure the truffles aren’t touching each other. Keep in the freezer for up to 6 weeks for best flavor.

When ready to eat, remove from the freezer and let them stand until soft enough to bite into (about 30 minutes).

Tips & Tricks

  • Minimize the mess: Parchment paper is a life saver for those of us who love making truffles but hate sticky messes. Always line your prep surfaces with parchment when you’re dealing with dipping things into melted chocolate. Clean up is a breeze!
  • Shaping truffles: If your truffles aren’t coming out exactly round, use your hands to gently shape them into round balls before freezing on the baking sheet.
  • Chocolate coating: Milk or dark chocolate candy coating could easily substitute for the vanilla candy wafers in this recipe. The truffles will have less of a strong “pumpkin pie” taste but chocolate + pumpkin is always a delicious choice, too.

As a Halloween treat or Thanksgiving dessert, everyone loves Pumpkin Truffles!

Pumpkin Pie Truffles


  • 1 1/2 cup brown sugar
  • 1 1/2 cup sugar
  • 3/4 cup butter
  • 1/2 cup heavy cream
  • 1/2 cup canned pumpkin puree
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 3 cup white chocolate morsels
  • 20 marshmallows (regular sized)
  • 1 tsp vanilla extract
  • 24 oz vanilla candy coating


  1. In large pot, mix sugars, butter, milk, pumpkin, cinnamon, salt, ginger, nutmeg, cloves and allspice. Stir and bring to a boil. Continue to boil over medium heat for 10 minutes. Remove from heat.
  2. Stir in white chocolate morsels, vanilla, and marshmallows until melted. Mixture will get thick and dull. Pour into a mixing bowl (or use a hand-held mixer) and beat for about 2 minutes until smooth consistency.
  3. If making fudge, pour into a parchment lined 13x9 pan. Set aside to cool. Cut into bite sized pieces.
  4. If making truffles, place mixing bowl with fudge in refrigerator to set about 60 minutes. (To speed set, I usually pour the mixture on a parchment paper lined baking sheet. Refrigerate or freeze, then cut into cubes to roll as a ball.)
  5. Using a small scoop, or tablespoon, scoop out balls of fudge, roll, and place on baking sheet. Freeze truffles for an hour before dipping.
  6. Once all fudge is rolled, melt the candy coating. Using a toothpick, dip each truffle into the melted chocolate, tap the side of the dish to let the excess run off, then set on a parchment lined baking sheet. Repeat for all truffles.
  7. I like to dress them up a bit so I melted 1/4 cup dark chocolate morsels, and 1/4 cup orange candy melts in a dish. Melt in microwave (I did 30 second intervals), and pour into a ziploc bag. Snip off the end and drizzle over the white chocolate truffles.
  8. Refrigerate for best flavor!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 8, 2011

Comments & Reviews

  1. I ran out of white chocolate and ended up making fudge with half white half semi sweet I think it tastes better that way.

  2. I made these last week and they turned out awesome! Brought them to a party and got many compliments. Would definitely make them again. Thanks for the recipe.

  3. Aimee, I loved this fudge so much when I made it for a bake sale last Saturday, I had to make more. I noticed two things I did automatically that aren’t specified in the recipe and thought they may help others who are having trouble getting their candy to set. When making candy, I was taught to always use a wooden spoon for stirring. I also packed the brown sugar when measuring, as most recipes instruct. I wonder too if timing is begun before the candy starts to boil. This batch today was made for a birthday gift. My husband, who is a huge pumpkin fan like me, requested I leave some of the fudge at home for him. 🙂 As the first batch, the fudge hardened well and didn’t require any refrigeration or freezing. Thanks again for sharing.

  4. Just made these for a bake sale, opting for fudge instead of truffles. I followed the recipe and instructions exactly as written. The fudge set up fairly quick and the flavor is delicious. Thank you for sharing this recipe.

  5. So do you use the 3 cups of white choc chips in the filling? I have another recipe for these that I make and it says to drain the pumpkin purée to get put extra moisture have you tried this? I can’t wait to make these. I do all the desserts for family gatherings and love finding new great things to bring out for the whole family! Thanks!

    1. I do use them in the filling. I use canned pumpkin, which doesn’t have as much moisture in it compared to fresh puree. Good luck and enjoy 🙂

    1. I haven’t deleted any comments in this thread. I’m sorry the recipe didn’t work for you, but I’ve made it several times with no issues. Let me know what went wrong and hopefully I can help!

      1. comments have been deleted…….I assume it is because the recipe simply does not work. It does not have the consistency of a truffle, more like a gooey mess. The people that have tried this, not your fellow friends all commenting on how yummy they “look”, have all said the same thing about this recipe. Be authentic, not just a food blogger who has her friends comment on how good her food “looks”

        1. I can’t help if people comment saying something looks good. And I don’t tell my friends to make it and comment that it worked. I’m sorry a recipe didn’t work for you. I have no idea why you think a comment has been deleted. The only times I have ever deleted comments is if there is profanity. It possibly ended up in my spam folder? It could have been left during a time a few weeks ago when my site was in maintenance and I lost two days worth of comments and posts. I pride myself on being authentic. And if a recipe has had too many fails I have pulled it down to remake, retest and repost. I have made these pumpkin pie truffles numerous times without fail. Without being in someone’s kitchen I am not sure what else I can do to help. I am thinking of doing videos with some of my recipes, maybe this is one I should start with!

        2. I would LOVE to see a video of this recipe. Seeing you use the ingredients listed above and watching the steps and then seeing the consistency you come out with. I was most disappointed because the filling tasted so good and I really wanted to make these.

          As far as the comments being deleted I know for a fact my first one was. And it wasn’t ugly – just stating what happened to me. It was there and now it isn’t. It is obvious that it was deleted because the next commenter, Jamie, said her’s “didn’t set either” referring to my comment.

  6. Oh goodness now I see that the blog author has deleted my earlier comment without replying to me! Wow! I wonder how many other comments have been deleted? I guess this comment won’t last long either. I certainly won’t be visiting here again and will warn others.

    1. Mine was deleted as well.

      Takes 6 hours to make.

      Use pumpkin puree, boil for 10 minutes, then pour into a 13×9 pan, something shallow, and put in the FREEZER for hours and hours. After melting the vanilla coating WITH PARAFFIN (half a bar), let it cool, so that when dipping the “fudge/taffy” doesn’t melt apart.

  7. My truffles didn’t set either. Have been in the fridge for around 8hrs now. One thing I can think of that happened to me before when making fudge one time is using margarine and not real butter. Too much oil in the butter can keep it runny.

    1. That is a good thought Jamie, but I did use real butter. I didn’t change anything about the recipe at all. It just seems like everyone that tries these has the same trouble. That is why I was thinking maybe there is a misprint in the recipe that Aimee isn’t aware of? Have you tasted the filling though? It is so delicious. 🙂

  8. Oh my goodness.. these look so scrumptous! ok u had me hooked at the pecan truffles and then u included the link to these yummy pumpkin truffles. I am so going to make these Thanks Giving Eve :)..I luv all ur news feed with all ur yummy recipes. I too luv..luv.. LUV Christmas. I luv decorating and one year after Halloween I did put my Christmas tree up :D.Happy ThanksGiving!

  9. These look amazing!! Thinking of making them for Thanksgiving…how many days in advance can I make the pumpkin pie truffles?

  10. Hi Aimee…so i’m so excited to try this out, can you tell me how far in advance these can be made, we will be traveling for thanksgiving so if i can make them a few days ahead of time that may save me a lot! 🙂

  11. Hi, I just made these and I cannot get the mix to set, it is very runny. Boiled for 10 min, in the fridge for over 2 hours… I have even tried the freezer for like an hour, and still can’t make the balls. I am going to try leaving the mix in the freezer overnight. I am planing on bringing them to a party tomorrow…

    1. Hmmm, I’m sorry to hear this! Did you use canned pumpkin puree or pumpkin pie filling? I’ve made these truffles several times with much success!

  12. Hi Aimee
    Well I tried this twice. The first time itcdidnt set. My second time
    The fudge melts when I dipped it in the chocolate. HELP!!

    Aalso, is it 1 1/2 cup of brown sugar and sugar or 1/2 cup of each.
    1 1/2 seem like a lot. Super sweet.


  13. After some of the other comments, and with absolutely no prior candy-making experience, I was a little worried how these would come out for me. Turns out they were perfect and amazingly delicious! I do have one question though-how do you get the chocolate coating to look so good? Are there any secrets? I’m making these for a bake sale at work and want them to look pretty like yours!

    1. So glad they turned out for you! Lots of practice in the dipping of white chocolate. I always put the chocolate in a bowl, dip using a toothpick. Tap the excess chocolate off on side of bowl. Set truffle on parchment, remove toothpick and voila!!

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