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These Peanut Butter Pumpkin Truffles are one of my recipes from my Autumn Harvest eCookbook. They are so delicious, and I am very excited to share them on my website! They’re the perfect little all treat that tastes incredible but still has wholesome ingredients. They’re naturally sweetened using coconut sugar, so they’re much healthier than most truffle recipes. Pumpkin + peanut butter + chocolate is a delicious and unique combo that you may be shocked you love!
This recipe was originally in my Autumn Harvest eCookbook, which you can now grab for FREE below!
Pumpkin pie spice
Nutritional benefits of this recipe
- Pumpkin is rich in polyphenols and antioxidants. It’s great for our digestive health, blood sugar, cholesterol, eyesight, and more.
- I use coconut sugar in these truffles which is natural, lower glycemic, and unrefined. It’s just the dehydrated sap from coconut trees!
Ingredients for Peanut Butter Pumpkin Truffles
Peanut butter
Pumpkin puree – this is 100% pumpkin puree, not pumpkin pie filling
Almond flour – I believe oat flour should work as well, but I have not tried it yet.
Vanilla extract
Salt
Chocolate chips
Avocado oil – for helping melt the chocolate to a dipping consistency
How to make Peanut Butter Pumpkin Truffles
- Mix together the filling in a medium bowl.
- Place a sheet of parchment paper onto a plate. Form the filling into 9 balls and put on the parchment paper.
- Place in the freezer for 20 minutes.
- Melt the chocolate with the avocado oil slowly, mixing it as it melts. I like using the double boiler method for this. If doing it in the microwave, just make sure to only do 15 seconds at a time to not overcook the chocolate (then it becomes difficult to melt). Just FYI – butter doesn’t work as well for creating a thin melted chocolate coating – I recommend avocado oil or coconut oil.
- Take the truffles out of the freezer and coat them in the freshly melted chocolate then place them back onto the parchment paper.
- Put them in the freezer for 30-60 minutes, then they’re ready to be eaten!
- Store in coldest part of refrigerator for more doughy texture. Store in freezer for firmer texture. If stored in the freezer, you may need to let them thaw for a couple minutes before eating.
Modifications and variations
- Feel free to sub cashew butter or almond butter in place of the peanut butter! I haven’t tried it, but it should work – just keep in mind that it’ll have a different flavor.
- Sub oat flour in place of the almond flour if that’s what you have on hand. I have not tried this, so just adjust it as needed.
How to store these Peanut Butter Pumpkin Truffles
Store in an airtight container in the refrigerator for up to a week, or the freezer for up to 2 months. Defrost for a few minutes at room temp or for a few hours in the refrigerator.
Other recipes you’ll love
Easy Crispy Chocolate Truffles
Chocolate Peanut Butter Energy Balls
Sea Salt Chocolate Almond Butter Cups
I hope you love these Peanut Butter Pumpkin Truffles! Please be sure to leave a comment and a rating if you give them a try – I would LOVE to hear from you!
PrintPeanut Butter Pumpkin Truffles
These no-bake Peanut Butter Pumpkin Truffles blend creamy peanut butter, pumpkin puree, and pumpkin spice, all coated in smooth chocolate. A simple, wholesome fall treat that tastes incredible and is made with real food ingredients.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 9 truffles 1x
- Category: dessert, fall
- Method: No-bake
Ingredients
Filling:
1/2 cup natural peanut butter – just organic peanuts and salt
1/3 cup pumpkin puree – not pumpkin pie filling
1/4 cup almond flour
1/4 cup coconut sugar
1 tsp pumpkin pie spice
1/4 tsp vanilla extract
A couple pinches of salt
Chocolate Coating:
1/2 cup chocolate chips
1 Tbsp avocado oil
Instructions
- Mix together the filling in a medium bowl.
- Place a sheet of parchment paper onto a plate. Form the filling into 9 balls and put on the parchment paper.
- Place in the freezer for 20 minutes.
- Melt the chocolate with the avocado oil slowly, mixing it as it melts. I like using the double boiler method for this. If doing it in the microwave, just make sure to only do 15 seconds at a time to not overcook the chocolate (then it becomes difficult to melt). Just FYI – butter doesn’t work as well for creating a thin melted chocolate coating – I recommend avocado oil or coconut oil.
- Take the truffles out of the freezer and coat them in the freshly melted chocolate then place them back onto the parchment paper.
- Put them in the freezer for 30-60 minutes, then they’re ready to be eaten!
- Store in coldest part of refrigerator for more doughy texture. Store in freezer for firmer texture. If stored in the freezer, you may need to let them thaw for a couple minutes before eating.
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