These healthy and delicious vegan chocolate pumpkin spice truffles are easy to make with just 7 simple ingredients.

Stack of pumpkin truffles on a plate. One has a bite out of it showing texture inside.

Recipe Features

  • Dietary Features: Vegan, gluten-free, oil-free.
  • No baking required!
  • Easy to make with just 4 simple ingredients plus spices.
  • Perfect sweet treat for fall and special occasions like Thanksgiving and Halloween.
  • All the flavours of pumpkin pie in a sweet, little bite covered in chocolate!

Ingredient & Substitution Notes

Visual list of ingredients for making vegan chocolate pumpkin truffles.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Pumpkin Puree: Use plain, unsweetened canned pumpkin puree (not pumpkin pie filling).
  • Coconut Flour: Needed to thicken the truffle filling so can’t be substituted with another flour. You may be able to use almond flour but it hasn’t been tested.
  • Maple Syrup: Can be substituted with agave syrup if needed.
  • Chocolate: You can use chopped dark chocolate or chocolate chips. Be sure to use dairy-free chocolate (such as Enjoy Life) if you want the recipe to remain vegan and dairy-free.
  • Spices: The recipe calls for cinnamon, ginger and nutmeg but if you’re missing nutmeg or ginger, no big deal.

Step-by-Step Photos

Before You Start: Line a tray or plate that will fit in the fridge with parchment paper and set aside for later.

Step 1: Mix everything but the chocolate chips together in a bowl until it forms a thick, mouldable dough. Let it sit for a few minutes so the coconut flour can absorb the moisture.

Thick pumpkin dough in a glass bowl.

Step 2: Roll the dough into 10 equal-sized balls.

Step 3: Melt the chocolate in the microwave or using a double boiler. If you’re using a microwave, stir the chocolate every 15-20 seconds to avoid burning it. Once it’s mostly melted, you should be able to to stir it to melt any remaining pieces.

Step 4: Using a fork, roll each ball in the melted chocolate to coat. Place the balls the plate or tray you prepared with parchment paper.

Set the balls in the fridge for 20-30 minutes until the chocolate has hardened and enjoy!

Quick Tip: For a pretty effect, you can drizzle with additional melted chocolate after the first coating has set. A little sprinkle of coarse sea salt is yummy too!

Chocolate truffles on a parchment paper-lined tray.

Notes & Tips

  • Sugar-Free Option: Use sugar-free chocolate chips such as Lily’s and a sugar-free sweetener such as monk fruit syrup.
  • Low-Sugar Option: Use a high-cacao content dark chocolate for coating.
Hand picking a pumpkin truffle off a plate.

Storing

  • Must be kept cool. They’re ok at room temperature for some time but the chocolate will melt if it’s warm.
  • Fridge: Store in a sealed container for up to 1 week.
  • Freezer: Store in a sealed container or freezer bag for up to 3 months.

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Stack of pumpkin truffles on a plate. One has a bite out of it showing texture inside.

Vegan Pumpkin Truffles

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

Sweet and delicious vegan chocolate pumpkin truffles that are easy to make with just 7 everyday ingredients. You’ll love these for a yummy fall treat or addition to Thanksgiving or Halloween.


Scale

Ingredients


Instructions

  1. Line a plate or baking tray with parchment paper and set aside.
  2. Add everything except the chocolate to a bowl and mix well until it forms a moldable dough. Let the mixture sit for a few minutes to allow the coconut flour to absorb the moisture.
  3. Divide the dough into 10 pieces and then roll each piece into a ball and place on the prepared tray or plate.
  4. Melt the chocolate chips or chopped dark chocolate in the microwave or in a double boiler until completely smooth. If using a microwave, stirring every 15-20 seconds until melted.
  5. Use a fork to roll each ball in the melted chocolate until fully coated and then place back on the parchment paper. If desired, sprinkle with a little coarse sea salt (if adding extra chocolate drizzle after, wait and sprinkle with sea salt then).
  6. Allow to set in the fridge for at least 20-30 minutes until the chocolate is hardened. 
  7. Optional: For a pretty effect, drizzle the balls with additional melted chocolate and a sprinkle with coarse sea salt and set in the fridge for another 15 minutes. Enjoy!

Notes

Storing: Keep cool. Store in the fridge in a sealed container for up to 1 week or freezer for up to 3 months.

Nutrition

  • Serving Size: 1 truffle
  • Calories: 162
  • Sugar: 20 g
  • Sodium: 5 mg
  • Fat: 7 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 3 g

Keywords: pumpkin truffles, chocolate pumpkin truffles