pumpkin spice latte truffles!
Easy pumpkin spice latte truffles are the perfect way to use up leftover canned pumpkin!
got (canned) pumpkin?
It’s that time of year – you know what I’m talking about – when your pantry is suddenly filled with at least a few cans of pumpkin puree.
The season simply calls for those cozy fall desserts, and pumpkin is on the top of the list of so many recipes.
But.
While many recipes use a whole can of pumpkin (yay!), I will invariably come across those that use just a partial can. And while you can freeze it (which I do), I thought it would be fun to share some recipes that use just “a bit” of pumpkin.
pumpkin spice latte truffles FTW!
I LOVE these pumpkin spice latte truffles. No bake, so easy and like a little bite of PSL heaven!
what ingredients do you need?
To make these truffles, here’s what you need!
- white chocolate chips
- pumpkin puree
- pumpkin pie spice
- instant espresso
- vanilla extract
- graham cracker crumbs
- coconut oil
how do you make ’em?
These couldn’t be easier to make – truly!
Melt white chocolate chips, pumpkin puree, pumpkin pie spice, espresso powder and vanilla. Stir in graham cracker crumbs and chill till firm.
Scoop the mixture into balls, chill again and they’re ready to dip/coat/roll!
I coated half of mine in more graham cracker crumbs and the other half in melted white chocolate – which I dusted with a little espresso powder.
These keep nicely in the freezer till you’re ready to serve!
pumpkin spice latte truffles scale up beautifully!
This recipe yields about a dozen truffles – perfect for gifting. That said, you can easily double or triple the ingredients and make a large batch!
here’s how I freeze leftover canned pumpkin!
So let’s say you STILL have leftover pumpkin – you can freeze it for later! You can do this one of two ways. The first is in an ice cube tray. A typical cube will hold about 2 tablespoons of puree – 4 tablespoons equals 1/4 cup, so you can grab as many cubes as you need for a recipe.
The other way to freeze canned pumpkin is in a measuring cup. I have a few recipes that call for 1/2 cup of pumpkin so I will line a 1/2 cup measure with plastic – leaving an overhang for easy removal – and pack it with the pumpkin. Freeze till solid, pop out the pumpkin and wrap it in the plastic wrap. I keep a ziploc bag filled with these pumpkin “pucks”, perfect for this snacking cake!
Let me know if you try them!
Pumpkin Spice Latte Truffles
Ingredients
- 10 ounces white chocolate chips
- 1/4 cup pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon graham cracker crumbs
- coconut oil, white chocolate chips, graham cracker crumbs, instant espresso, orange candy melts, for topping
Instructions
- Line a sheet pan with parchment paper and set aside.
- In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate, the pumpkin, pumpkin pie spice, espresso powder and vanilla. Stir in the graham cracker crumbs and refrigerate the mixture till firm.
- Using a tablespoon or cookie scoop, scoop the mixture onto a parchment-lined baking sheet. Shape into balls and place in the fridge to firm up. Roll into balls and keep in the fridge till ready to coat.
- If dipping in white chocolate clean and dry your bowl.
- For the white chocolate truffles melt a cup of white chocolate chips and 2 teaspoons of coconut oil in your clean bowl set over a pan of barely simmering water. Turn off the heat.
- Working with one truffle at a time, place on a fork, hold the fork over the bowl and use a spoon to pour the melted chocolate over the truffle. Gently tap the handle of the fork on the edge of the bowl so that the excess drips off. Use another fork to slide the truffle back onto your baking sheet. Dust with a little espresso powder if desired. Repeat with remaining truffles.
- For the orange drizzle, let the white chocolate coating set, melt some orange candy melts and use a spoon to drizzle over. Return to the fridge to set.
- For the graham cracker truffles, roll the chilled truffles in graham cracker crumbs to thoroughly coat. Return to the fridge till ready to serve.
Nutrition
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12 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
This are the cutest! Happy pumpkin party day!
To you too! Those “ravioli” were gorgeous!
Mmmmm, I love white chocolate, but I’ve never had it with pumpkin. Sounds like a fantastic combination.
It’s good. Really good. 😉 And I have to tell you that I’ve always been intimidated by yeasted waffles but your post looks amazing – I need to make these!
Hi Sheri!
Happy to meet you through this epic pumpkin bash! These truffles are so creative and delicious sounding. The white chocolate and pumpkin combo is so smart. I think regular chocolate overpowers the delicate pumpkin flavor. They are so attractive too! Gotta make me some of these! Happy belated pumpkin party (I’m trying to work through everyones recipes, but, phew, it’s taking a while!)
Thank you Kathryn – and right back at you. Your temaki (food and photographs!)? Gorgeous. What a round up – so glad to meet you too! 🙂
These look so good! About how many pieces does this recipe make? I will be feeding a crowd….
Makes about 1-2 dozen – but you can easily double as this is a quick one!
Thanks so much for being a part of this! These truffles are such a classy halloween dessert. 😉
Thank YOU Sara – what a talented group to be part of – I can’t wait till next year! 🙂
I love this idea, but I can’t have caffeine. What do you suggest I sub for the espresso?
If you can have decaf you can sub instant decaf for the espresso – you might have to adjust the amount to taste but that should work! 🙂