These no-bake Chocolate Pumpkin Truffles are an elegant, easy finish to any holiday dinner. No oven is required, preparation is simple, and a touch of pumpkin-spice liqueur adds warm, festive flavor.
They make the perfect bite to end Thanksgiving, Friendsgiving, or any holiday meal.
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No-bake chocolate truffles
Holidays often involve a lot of planning, shopping, and juggling oven space. These Chocolate Pumpkin Truffles solve both problems: they’re made with a few ingredients, require no baking, and still feel rich and indulgent. The pumpkin spice and chocolate combination gives them a distinctly festive character.
How these truffles are made
The base is a simple ganache: hot cream poured over chopped semisweet chocolate, flavored with pumpkin pie spice. After the chocolate melts and the mixture is smooth, cubed butter is whisked in for a silky texture. A couple of tablespoons of pumpkin-spice chocolate liqueur finish the ganache and add a boozy holiday note.
Mozart Chocolate Cream Pumpkin Spice liqueur is one option, but you can substitute other chocolate or pumpkin-spiced liqueurs to suit your taste.
Tips for making these truffles
- Make-ahead friendly: the ganache must chill several hours before you scoop and roll. Once formed, truffles keep in the refrigerator for up to three days, so you can prepare them ahead of your holiday celebration.
- Yield and gifting: the recipe makes about three dozen truffles. Halve the recipe if that’s too many, or package extras as homemade gifts—truffles always look special.
- Save time on finishing: look for pre-made chocolate curls or shavings in the baking aisle to speed up assembly. If you can’t find them, grate a semisweet baking bar for a similar finish.
Useful kitchen tools
Small saucepan
Small cookie scoop (about 1 tablespoon)
Chocolate grater or vegetable peeler for curls
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More Thanksgiving and holiday desserts to try:
- Spiced Apple Cider Bundt Cake
- Pumpkin Cake Donuts
- Pumpkin Sugar Cookies
- Classic Pumpkin Roll
If you enjoyed this recipe, please leave a comment and rating—your feedback is appreciated!
Chocolate Pumpkin Truffles
These no-bake Chocolate Pumpkin Truffles are an easy, elegant dessert for the holidays.
Equipment
- Small saucepan
- Baking sheet
- Wax paper
- Small cookie scoop (about 1 tbsp)
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon pumpkin pie spice
- 14 ounces semisweet chocolate baking bar, chopped
- 6 tablespoons unsalted butter, room temperature, cubed
- 2 tablespoons chocolate cream pumpkin spice liqueur
- Chocolate curls or grated semisweet chocolate for rolling
- Sprinkles (optional)
Instructions
- In a small saucepan over low heat, warm the cream until small bubbles form around the edges.
- Remove from heat, stir in the pumpkin pie spice and chopped chocolate. Whisk until smooth.
- Let cool 5 minutes, then whisk in the butter and liqueur until fully incorporated.
- Cool to room temperature, cover, and refrigerate at least 4 hours or up to 3 days.
- Line a baking sheet with wax paper.
- Scoop a tablespoon of chilled ganache and shape into a ball with your hands.
- Roll each truffle in chocolate curls or sprinkles, and place on the prepared baking sheet.
- Repeat until all mixture is used. Refrigerate until ready to serve.
Notes
- Store truffles in a tightly sealed container in the refrigerator for up to two weeks.
- This recipe was adapted from Baker By Nature.
Nutrition
Per serving: Calories 108 | Carbs 6 g | Protein 1 g | Fat 9 g | Saturated Fat 5 g
