halloween “in the house”: pumpkin spice latte truffles

pumpkin spice latte truffles!

pumpkin spice latte truffles in a pumpkin plate on a linen napkin

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!

pumpkin spice latte truffles on a wire rack

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!

pumpkin spice latte truffles on a baking sheet

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 in a pumpkin plate next to a sliced truffle in a wooden dish

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 in a pumpkin plate on a linen napkin

pumpkin spice latte truffles in a pumpkin plate on a linen napkin

Pumpkin Spice Latte Truffles

sherisilver
Easy pumpkin spice latte truffles are perfect for using up leftover canned pumpkin!
No ratings yet
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Servings 14
Calories 114 kcal

Ingredients
  

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

Serving: 1gCalories: 114kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 23mgPotassium: 70mgFiber: 0.2gSugar: 12gVitamin A: 687IUVitamin C: 0.3mgCalcium: 42mgIron: 0.1mg
Keywords espresso, pumpkin, pumpkin spice, truffles, white chocolate
did you make this recipe?tag @sherisilver on instagram!

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pumpkin spice latte truffles

12 Comments

  1. Grace @ Earthy Feast on October 21, 2015 at 1:01 pm

    This are the cutest! Happy pumpkin party day!

    • sherisilver on October 21, 2015 at 6:52 pm

      To you too! Those “ravioli” were gorgeous!

  2. Brandon @ Kitchen Konfidence on October 23, 2015 at 4:33 pm

    Mmmmm, I love white chocolate, but I’ve never had it with pumpkin. Sounds like a fantastic combination.

    • sherisilver on October 23, 2015 at 9:09 pm

      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!

  3. Kathryn @ The Scratch Artist on October 23, 2015 at 5:55 pm

    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!)

    • sherisilver on October 23, 2015 at 9:00 pm

      Thank you Kathryn – and right back at you. Your temaki (food and photographs!)? Gorgeous. What a round up – so glad to meet you too! 🙂

  4. Barbara on October 24, 2015 at 11:13 am

    These look so good! About how many pieces does this recipe make? I will be feeding a crowd….

    • sherisilver on October 24, 2015 at 4:19 pm

      Makes about 1-2 dozen – but you can easily double as this is a quick one!

  5. Sara @ Cake Over Steak on October 26, 2015 at 1:42 pm

    Thanks so much for being a part of this! These truffles are such a classy halloween dessert. 😉

    • sherisilver on October 26, 2015 at 3:14 pm

      Thank YOU Sara – what a talented group to be part of – I can’t wait till next year! 🙂

  6. Cassidy on October 2, 2017 at 9:34 am

    I love this idea, but I can’t have caffeine. What do you suggest I sub for the espresso?

    • sherisilver on October 2, 2017 at 12:03 pm

      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! 🙂

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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!