Description

If you’re looking for a little bite of fall magic, these healthy pumpkin truffles are the treat for you. They taste like mini pumpkin pies wrapped in a dark chocolate shell — fancy enough to pass as gourmet chocolates, but secretly wholesome and super easy to make. Each truffle is perfectly spiced, lightly sweet, and rich in flavor.

Oh, and here’s the best part — they’re dairy free, made with simple ingredients, and still feel completely indulgent. Once chilled, they get that perfect soft center that melts in your mouth. Honestly, they’re so good you’ll have a hard time believing they’re made without butter, cream, or sugar.

These beauties will stay fresh for up to five days in the fridge (if they last that long!). You can leave them uncovered or pop them in an airtight container — both work just fine.

Ingredients

Scale

For the Pumpkin Filling:

½ cup (122g) pure pumpkin purée (make sure it’s not pumpkin pie mix!)
1 ¼ teaspoons homemade pumpkin spice (see notes below)
⅛ teaspoon salt
¾ teaspoon liquid stevia (adjust to your liking)
¾ cup (90g) oat flour (use gluten-free if needed and measure carefully)

For the Chocolate Coating:

¼ cup (54g) chopped dark chocolate (see notes for the best melting options)
Optional: flaky sea salt, for topping — totally optional, but highly recommended for that extra “gourmet” touch!

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Instructions

Prep Your Tray
- Line a baking sheet with parchment or wax paper. This keeps your truffles from sticking later and makes clean-up a breeze.
Make the Pumpkin Filling
- Grab a medium mixing bowl and stir together your pumpkin purée, pumpkin spice blend, salt, and liquid stevia until smooth. Add the oat flour next and mix until everything comes together into a soft, doughy texture.
Shape the Truffles
- Scoop out a small amount of the pumpkin mixture and roll it into bite-sized balls using your hands. (If the dough feels a little sticky, rub a drop of neutral oil on your palms — it helps a ton.) Arrange each rolled truffle on the prepared tray. Repeat until you’ve used up all the filling.
Melt the Chocolate
- Place your chopped dark chocolate in a microwave-safe bowl. Microwave it for 30 seconds on high, then stir well for about a minute. Continue heating in 10-second bursts, stirring between each one, until the chocolate is completely smooth and glossy.
- Pro tip: Keep the chocolate warm while you work — it makes dipping much easier. (See the note below for how to do this like a pro!)
Dip and Coat
- Drop one pumpkin ball into the melted chocolate and roll it around gently using two forks until fully coated. Lift it out, let any extra chocolate drip off, then place it back on the tray. Sprinkle a little flaky sea salt on top before the chocolate sets for that dreamy sweet-and-salty combo. Repeat with the remaining truffles.
Chill and Set
- Pop the tray in the freezer for 5–10 minutes or in the fridge for 15–20 minutes until the chocolate hardens. Once they’re firm, you can store them in the refrigerator until it’s snack time.

Notes

Measuring Oat Flour (Important!)

Too much flour will dry out your filling and make it crumbly. Always measure correctly — spoon the oat flour into your measuring cup and level it off with a knife, or use a kitchen scale. If your dough ends up too dry, add milk (any kind!) one teaspoon at a time until it comes together.

Homemade Pumpkin Spice Blend

Mix together: ¾ tsp cinnamon, ⅛ tsp allspice, ⅛ tsp ground ginger, ⅛ tsp nutmeg, ⅛ tsp cloves
This homemade mix gives a stronger, cozier flavor than most store-bought versions, which are often heavy on cinnamon and light on everything else.

Sweetener Options

Liquid stevia keeps these truffles sugar-free, but you can swap it if you like. For a different flavor, replace it with ¼ cup (48g) of coconut sugar, brown sugar, or powdered sugar. If you make the swap, you might need a bit more oat flour to balance the texture. Just note — they’ll be slightly less sweet, more like a soft muffin bite than candy.

Flour Substitutes

Any flour except coconut flour can replace oat flour in this recipe. Almond, all-purpose, or gluten-free blends will work fine — though texture may vary slightly.

Chocolate Tips

Stick to dark chocolate bars, not chips! Chips have stabilizers that keep them from melting smoothly. Brands like Ghirardelli or Lindt melt beautifully thin and glossy — exactly what you want for perfect coating. Avoid milkier bars like Hershey’s or Cadbury, which turn too thick when melted.

Finishing With Sea Salt

This step isn’t mandatory but highly encouraged — that sprinkle of flaky sea salt adds serious flavor contrast and looks stunning. Crush large flakes between your fingers before adding. Wait a minute or two after dipping (so the chocolate starts to set slightly) before sprinkling, or the salt may dissolve.

Keeping Chocolate Warm While Dipping

Here’s a little hack I swear by: place a folded washcloth on a warm electric griddle or metal panini press (set on low), then rest your bowl of melted chocolate on top. It’ll stay warm and perfectly smooth while you dip. If you just leave it on the counter and reheat periodically, your coating might turn speckled.

Storage Tips

Keep your truffles chilled in the fridge. They’ll stay delicious for at least 5 days — though let’s be real, they rarely make it that long. You can even freeze them for up to 2 months and thaw as needed for an instant fall treat fix.