Pumpkin Truffles are a sweet treat made with crumbled pumpkin pie coated in melted vanilla almond bark for a delightful dessert, especially during the fall and holiday seasons! It’s a way to enjoy all of the flavors of a pumpkin pie but in a bite-sized way. I also have sugar cookie truffles, which are an easy dessert! Add them to your Christmas Dessert Charcuterie Board!

Bowl of Pumpkin Truffles on a table with autumn leaves.

Pumpkin Truffle Ingredients & Substitutions

Pumpkin Pie: For this treat, you need to have a pumpkin pie already made. I have my perfect pumpkin pie you could use. Or, you could make my Impossible Pumpkin Pie (which is actually super easy) to use in the truffles. A store-bought pie would work, too!

Vanilla Almond Bark: Look for vanilla almond bark, a specific type of almond bark that has been flavored with vanilla. You could also use regular almond bark, but you will not get the vanilla undertones.

Sprinkles: If you want to add more color or pizazz to the truffles, add some sprinkles. If using, sprinkle them immediately after dipping the truffles into the melted almond bark.

Steps for making pumpkin truffles with filling and coating.

Can I Make Larger or Smaller Truffles?

Yes, you can certainly make larger or smaller truffles by adjusting the size of the truffle balls. If you want larger truffles, use a larger scoop or simply form larger balls. Keep in mind that the larger the truffles, the more time they may need to firm up in the freezer. On the other hand, use a smaller scoop to make smaller truffles.

Pumpkin Truffles on a tray on a white table with a pumpkin from overhead.

Variations To Pumpkin Truffles

Although delicious as-is, you can definitely customize the truffles to make them suit your tastes. Here are a few delicious options to try:

Roll the truffles in finely chopped pecans immediately after coating them in almond bark.
Drizzle the truffles with caramel sauce.
Dip the truffles in white chocolate instead of almond bark and sprinkle pumpkin pie spice or cinnamon.
Roll the truffles in crushed toffee bits.
After coating the truffles, roll them in shredded coconut for a tropical twist.

Cut in half Pumpkin Truffle showing inside texture.

How To Store Pumpkin Truffles

You can store pumpkin truffles in the refrigerator or in the freezer for longer storage:

To Refrigerate: Store pumpkin truffles in an airtight container in the refrigerator for up to 2 weeks.

To Freeze: To freeze truffles, first, place them onto a baking sheet and into the freezer until solid (1-2 hours). Once frozen, store them in freezer-safe bags or containers. They can be frozen for up to 2 months. When ready to enjoy, let the truffles thaw in the refrigerator overnight.

Pumpkin Truffles

Prep Time 20

Freezing/Chilling Time 1 30

Total Time 1 50

Pumpkin Truffles are a sweet treat made with crumbled pumpkin pie coated in melted vanilla almond bark for a delightful dessert! It's a way to enjoy all of the flavors of a pumpkin pie but in a bite-sized way.

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Ingredients

▢ 1 9-inch pumpkin pie, prepared
▢ 32 ounces vanilla almond bark

Instructions

Line a baking sheet with parchment paper.
In a large bowl, place the entire prepared pumpkin pie, including the crust. Using a fork or potato masher, break down the pie until it's completely crumbled. Stir well to combine.
Using a 1-tablespoon cookie scoop, drop balls of the pie mixture onto the lined baking sheet.
Place truffles in the freezer for 25-30 minutes, or until firm.
Roll each portion into a smooth ball. Place back into the freezer for an additional 30 minutes, or until firm.
Line another baking sheet with parchment paper.
When ready, add almond bark to a medium microwave-safe bowl. Heat for 60 seconds. Stop and stir. Then, heat in 15-second increments, stirring after each interval, until the almond bark is melted and creamy. Let it sit for 1 to 1 ½ minutes to cool slightly before dipping.
Remove the truffles from the freezer. Working one at a time, gently drop each truffle into the melted almond bark, making sure they are completely covered.
Using a fork, lift out the truffle. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet. (You may need to reheat the almond bark to keep it a thin mixture.)
Repeat for the remaining truffles.
Place in the refrigerator for about 30 minutes, or until the almond bark has set.
Store the truffles in the refrigerator in an airtight container for up to 2 weeks.

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