Pumpkin Spice Truffles Recipe!

Hello lovelies,

If you’ve been here a while, you’ll know that I love to bake a decent size sweet treat.

In my household, we don’t do small portions (I don’t think I even know what a small portion is haha) but sometimes, you just need a bite size sweet treat that isn’t too heavy on the stomach and gives you the ultimate satisfaction without filling you up too much. And that’s exactly what I’ve created for you in todays recipe.

We may be going small today but you best believe that these little bite-size truffles pack a real punch in flavour.

Talking of flavour, you may notice a theme running throughout this years autumn bakes… that’s right, pumpkin. Oh yes, you’ll be sick of pumpkin by the time I’ve finished with it *wink wink*.

In all seriousness, I’ve been wanting to create my own pumpkin flavoured truffles for a while now and I finally got round to doing them – not to toot my own horn or anything but damn are these truffles good! Real good.

Put it this way, if autumn was a truffle, it would be these. They are packed full of spice to create that warm, homely feeling whilst eating them. These are soul-feeding bites, that’s for sure.

So, you know the drill people. If these ruffles take your fancy, keep scrolling below and you’ll find how you can make your own batch.

Category: Sweet Treat

Serves: 20

Prep Time: 10 Minutes

Chill Time: 3 Hours

Decorating Time: 15 Minutes

Overall Time: 3Hours 25Minutes

Ingredients You Need For Truffles:

  • 60g Of Full-Fat Philadelphia Cream Cheese
  • 20g Of Icing Sugar
  • 75g Of Pumpkin Purée
  • 180g Of Digestive Biscuits
  • 0.5tsp Of Pumpkin Spice
  • 0.5tsp Of Ground Cinnamon
  • 115g Of White Chocolate, Melted

Ingredients You Need To Decorate Truffles:

  • 100g Of Dark Chocolate
  • 100g Of White Chocolate

How To Make & Decorate The Truffles:

  • Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
  • Secondly, in a large bowl, using an electric whisk, beat together the 60g of cream cheese and 20g of icing sugar until creamy.
  • Next, on a high speed, beat in the 75g of pumpkin purée until combined.
  • Now, add in the 180g of digestive biscuit crumbs, 0.5tsp of pumpkin spice, 0.5tsp of ground cinnamon and 115g of melted white chocolate and beat together on a medium speed for 2-3 minutes, until everything is combined (at this point, the mixture will be soft & thick).
  • Cover the bowl what the mixture is in tightly with clingfilm and place into the fridge for 1 hour.
  • When the hour is up, take the mixture out the fridge and begin rolling the mixture into balls (TIP: I would use a teaspoon amount of mixture per ball).
  • Place all the balls onto the pre-line baking trays and place back into the fridge and chill for a further hour.
  • As the hour is coming to a end, in a microwavable bowl, add 100g of chocolate then place into the microwave and in 20 second blasts, blast the chocolate until it’s completely melted.
  • Once melted, pour the melted chocolate into a liquid measuring jug (this will make dipping the truffles easier).
  • Remove the balls from the fridge and dip half of the balls into the melted dark chocolate, making sure the balls are completely coated in chocolate.
  • Repeat the steps above with the white chocolate and coat the remaining half of the balls into the white chocolate.
  • When all the truffle balls are coated in chocolate, place whatever is left of the remaining melted chocolate into two piping bags (one white, one dark) and on the alternative chocolates, pipe the remaining chocolate onto the balls.
  • Place the truffle balls back onto the pre-lined baking trays and place into the fridge for another hour to chill and harden the chocolate coating.
  • Finally, after an hour, remove from the fridge and serve.

That’s your Pumpkin Spice Truffles prepared, chilled, decorated and chilled again, ready for you to enjoy!

There’s something about bite-size portions which melt my heart. Not only for the taste but they’re so damn cute to look at too.

I’ve made a couple of different types of truffles before, one being the gingerbread ones I created last Christmas but I’ve got to say, I think these take the top of the leaders board for me. I’m a pumpkin spice girlie at heart and these truffles just hit the spot perfectly.

Let me know in the comments below if you make these truffles yourself and if you do, what your thoughts are on them? Are you a pumpkin spice lover? Do you love a truffle?

Sending you all tons of love & hugs as always,

Elle xo


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