Pumpkin Spice Truffles

These Pumpkin Spice Truffles are perfect to get you in the autumn spirit! They’re so simple to whip together, no bake, vegan, and gluten free!

I feel like I’m walking a fine line between diving in the deep end of pumpkin spice and trying to pace myself. I’m a gal that REALLY likes to go hard on a theme and when the seasons change… there is something deep inside me that says, “go big or go home.”

Pumpkin Spice Truffles

And while I don’t want to scare you off with the onslaught of pumpkin and pumpkin spice and the running list of recipes that contain pumpkin that I can’t help but get excited about… I also really want to start along my pumpkin journey this season. 

So if you’re greatly offended by pumpkin spice entering your life before October, I’m sorry. I’m just living my truth and today, my truth is pumpkin spice truffles. 

Tomorrow, maybe not so much, but today? Today is a pumpkin spice day. 

Pumpkin Spice Truffles

In other news I got one of those robot vacuums. We named him Gary and I’m pretty sure he’s going to change my life in the best possible way. He does this adorable thing where he slows down and his bristles rotate slowly as he finds his way back to his docking station. I followed him to make sure he made it back safely and I couldn’t believe how cute a circle shaped robot could be. 

But, enough about my pumpkin spice inclination and my love for an inanimate object. Let’s make some truffles!! What to expect: these are silky, light, fluffy pumpkin centers with a crisp chocolate covered shell. If you love pumpkin pie filling, or pumpkin pie pudding, you will LOVE these truffles. Jaryd’s a big pumpkin pie guy and he says the centers are the perfect pumpkin pie consistency. 

Pumpkin Spice Truffles

First, whisk together the pumpkin pie puree, agave nectar (honey, maple syrup or coconut nectar works), pumpkin pie spice, and salt. Once they are smooth, add the almond flour and cashew flour. If you don’t have cashew flour, you can use all almond flour and you’re good. 

Use a cookie scooper to scoop small balls into your hands. Roll them around in your hands until smooth and then place them on a baking sheet lined with parchment paper. Chill in the freezer for 10 minutes. 

Microwave the dark chocolate in a bowl, stirring every 30 seconds until smooth. Add the coconut oil and stir until the chocolate is smooth. 

Once the pumpkin truffles are done chilling, drop one in the chocolate bowl and coat it with chocolate. Use a fork to lift it up from the chocolate, allow the excess chocolate to drip back into the bowl, and place it back on the parchment paper. Continue this until all the truffles are chocolate coated. Chill in the fridge for at least 1 hour until the chocolate is hardened. 

When you’re ready to serve and eat, sprinkle with sea salt and additional pumpkin pie spice. 

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Pumpkin Spice Truffles

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 22 1x

Description

These Pumpkin Spice Truffles are perfect to get you in the autumn spirit! They’re so simple to whip together, no bake, vegan, and gluten free!


Scale

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup agave nectar
  • 1 teaspoon pumpkin pie spice + more for sprinkle on top
  • 1/2 teaspoon salt
  • 1 cup blanched almond flour
  • 1/2 cup cashew flour
  • 4 oz. dark chocolate chips
  • 1 tablespoon refined coconut oil
  • 1 teaspoon flaked sea salt for sprinkling on top

Instructions

  1. Whisk together the pumpkin pie puree, agave nectar (honey, maple syrup or coconut nectar works), pumpkin pie spice, and salt.
  2. Once they are smooth, add the almond flour and cashew flour. If you don’t have cashew flour, you can use all almond flour and you’re good. 
  3. Use a cookie scooper to scoop small balls into your hands.
  4. Roll them around in your hands until smooth and then place them on a baking sheet lined with parchment paper.
  5. Chill in the freezer for 10 minutes. 
  6. Microwave the dark chocolate in a bowl, stirring every 30 seconds until smooth.
  7. Add the coconut oil and stir until the chocolate is smooth. 
  8. Once the pumpkin truffles are done chilling, drop one in the chocolate bowl and coat it with chocolate. Use a fork to lift it up from the chocolate, allow the excess chocolate to drip back into the bowl, and place it back on the parchment paper. Continue this until all the truffles are chocolate coated.
  9. Chill the truffles in the fridge for at least 1 hour until the chocolate is hardened. 
  10. When you’re ready to serve and eat, sprinkle with flaked sea salt and additional pumpkin pie spice. 

Enjoy!! xo

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