Pumpkin Spice Truffles! Smooth, creamy pumpkin spice ganache truffles coated with chocolate. Easy to make and only 5 ingredients!
Well hello there pumpkin spice gorgeousness. Anyone else a fan of pumpkin spice? I love it. So comforting. A wonderful blend of sweet and spicy. Plus they say pumpkin is a super food, so these Pumpkin Spice truffles would absolutely count as healthy. Or not. Either way, they’re completely delicious. And seeing as how y’all are in love with those Peppermint Truffles from last year, I figured you might have an interest in these too.
As we recall from our truffle making adventures, with the peppermint truffles and the chocolate bourbon truffles. It’s all about the ratios! (Check out the peppermint truffles post for all the tips and tricks for making the perfect truffle if you’re interested.)
But back to ratios. This recipe here had me feeling like Goldilocks. It took several tries for me to get it just right. Which sadly means that there were several attempts that didn’t turn out. Too runny, too hard, too spicy, not spicy enough. Sigh. So I kept on trying.
All until the heavens opened and the angels sang and we had the perfect consistency, the perfect amount of spice, and the perfect pumpkin spice truffles.
What kept throwing me off? The fact that I added actual pumpkin puree to these truffles. It messed with the consistency that the chocolate ganache hardened to.
Making these truffles is super easy, now that I can tell you the amounts to use. And we only need a few ingredients. Which means we want to use good quality chocolate because that is what we will be tasting! I used Ghirardelli, for the white chocolate and the chocolate coating.
Heat the heavy cream until it’s just to boiling point. At that point we can stir in the pumpkin puree, which will kind of melt into the cream and become a smooth mixture. Stir in the pumpkin pie spice. Pour that hot pumpkin cream mixture over the chopped chocolate. This will soften the chocolate up enough to start to stir it. If you find the chocolate not fully melting you can put the whole mixture in the microwave and heat for an additional 10-15 seconds until completely melted and smooth. Be careful though, if you over melt white chocolate it becomes crumbly.
Stick the entire pumpkin spice ganache in the fridge to cool and harden for at least 2 hours or overnight. At this point you will be able to scoop it out with a spoon or cookie scoop, and roll those scoops into small balls. After being rolled in your warm hands, the truffles will need to go back into the fridge to harden up again. About 20-30 minutes will do it. Melt the semi sweet chocolate, dip the truffles, and refrigerate again to harden the outer chocolate.
Since we’re not using tempered chocolate we need to store these pumpkin spice truffles in the fridge to stay cold.
Need some more Fall flavor inspiration?!
More truffles to enjoy??