These healthy pumpkin truffles will be your new favorite no bake fall dessert. Gluten free, vegan, and taste like pumpkin spice! A mouthwatering healthy truffle that everyone will love.

Pumpkin truffles make the best no bake fall dessert!

It’s pumpkin season and today I’m introducing you to the magic that is these Dark Chocolate Pumpkin Truffles!

Sweet pumpkin spice filling coated in melted dark chocolate and topped off with flaked sea salt.

If you love pumpkin you will go nuts for these delicious little bites! We are making these and pumpkin cheesecake truffles on repeat this fall.

pumpkin cheesecake truffles

Ingredients to make pumpkin truffles with dark chocolate

canned pumpkin
coconut flour: this is my secret for the perfect texture truffle without tons of powdered sugar in it.
pure maple syrup
vanilla extract
pumpkin pie spice
salt
cinnamon
pure cane sugar
coconut oil
dark chocolate chips
flaked sea salt, for topping

Dark chocolate pumpkin truffles on a plate

How to make pumpkin truffles

In a bowl, you will mix together all of the ingredients for the pumpkin truffles: canned pumpkin, coconut flour, maple syrup, vanilla, salt, pumpkin pie spice, cinnamon, sugar, and coconut oil.

The batter should be not sticky once you mix the coconut flour in.

pumpkin truffle scoops on a wax paper lined baking sheet

using a cookie scoop to drop truffle dough on to a baking sheet

Shaping the pumpkin truffles

My #1 hack for making these truffles super easy is using a mini cookie scoop. Just grab a cookie scoop, press the batter firmly into it, and drop onto a lined cookie sheet.

This way is so much easier than using your hands, and cuts a lot of time off of the prep. Use your cookie scoop to distribute the truffle batter onto a wax paper lined baking sheet.

Once you have scooped all of the truffles, place the cookie sheet in the freezer for 20 minutes. Cold truffles make for easier dipping, and less batter getting into the chocolate.

While the truffles are chilling, melt your chocolate. The recipe calls for dark chocolate chips, but you can use milk chocolate if you like for a sweeter truffle.

pumpkin truffles freshly dipped in melted chocolate

Dipping the truffles in dark chocolate

Once the truffles are chilled, it’s time to coat them in the chocolate. Drop a truffle into the bowl of melted chocolate. Use a spoon to drizzle chocolate over the top, then quickly remove with a fork and toothpick back onto the baking sheet. Repeat for the remaining truffles.

I usually google a truffle tutorial online before making them just as a quick refresher! Just remember that they don’t have to be perfect (mine certainly were not!)

After each truffle is dipped, place it back onto the wax paper lined cookie sheet. Sprinkle immediately with flaked sea salt. This is important to do this after each truffle, as the chocolate hardens quickly.

The sea salt is key for building the perfect bite so don’t skip it! Sea salt flakes on chocolate are LIFE CHANGING. It really takes the flavor to the next level. You gotta trust me on this.

This recipe is one that uses a whole can of pumpkin. That way you won’t have to worry about coming up with a use for leftover canned pumpkin, or wasting it!

These truffles are also vegan, gluten free, and no bake. So easy and perfect for everyone to eat! Store any leftovers in the fridge or freezer in an airtight container.