I know most of us really love pumpkin bread. Like how can you not? It’s full of fall flavor, it’s moist, soft, and really warms our souls to eat the fatty sugary goodness on a crisp fall day.
But if you didn’t know that pumpkin bread could be upgraded into something even more magical, girl, I’m about to blow your mind…ready?
These pumpkin truffles perfect for Halloween (duh) and when you have a serious hankering for some pumpkin bread at 2am after a drunken night on the town. (We’ve all been there, no shame in it).
Yeah these are essentially like cake balls for pumpkin bread. And even better? We upgrade them further by making them easily into pretty fall shapes.
Stop drooling. But I know… it’s everything you didn’t know you needed.
Disclosure: Some of the links below may be affiliate links. This means that at no extra cost to you, I may earn a small commission if you use the links. To learn more click here.
Pumpkin Truffle Materials
Okay, I have an extensive collection of silicone candy molds. But depending on how large you want to make these I use one of these.
Either this smaller sized autumn leaf one for some like legit truffle sized truffles.
The pumpkin mold I got from Joann’s Fabric store but sadly, I can’t find it anymore. However, I did find this cute larger Jack O’Lantern one which is the same size as the one I used. It’s great for when you’re in the mood for a giant cake bar.
And if you’re not feeling the fancy shaped silicone molds, you can use these mini silicone cupcake liners. They make cute little chocolate cups which are fun too.
Good Quality Chocolate
I typically use Ghirardelli melting wafers because it’s good quality chocolate without destroying your wallet. For this recipe, I used a combination of White Chocolate Melting Wafers and Dark Chocolate Melting Wafers for some tasty variety. So worth it!
I like specifically using these wafers because they make your truffles shiny and shiny chocolate just looks so gourmet.
When we pour out our chocolate out (we’ll get to that) why waste it? Pour it over the silicone baking mat. It’s non-stick so you can put the excess chocolate in a container for later.
This is optional, but I really love the high end look it gave these truffles.
(And when they look high end, we feel fancy eating them or gifting them if you have self control).
Tips for Perfect Pumpkin Truffles
Use your hands to blend together your pumpkin bread and cream cheese frosting. It makes it very evenly coated and you can ensure that the consistency is just right without being too crumbly or sticky.
Melt your chocolate in a double boiler.
If you don’t know what that is, basically just fill a saucepan with some water and place a metal mixing bowl on top with your chocolate and heat on the stove. The heat from the steam makes the chocolate smooth without burning.
Make sure everything is dry.
Seized chocolate is serious business. Okay not really but it’s not pretty. Water seizes chocolate. So make sure that your silicone molds are completely dry.
Also be sure to wipe down your metal bowl with a dish towel before pouring the melted chocolate to prevent dripping condensation into the chocolate.
Now here’s the fun part. For an even layer of chocolate, pour a hefty amount of chocolate into your molds. Move the mold around to ensure every crevice is covered and then pour the excess over the silicone baking mat.
Then make sure to chill the mold until the chocolate is completely hardened.
Stuff each mold with the pumpkin bread filling and cover the tops with more chocolate and smooth it with a butter knife or spoon. Chill the molds again for about an hour (or more) before popping the truffles out.
Optionally you can drizzle more chocolate on top or add some pretty luster dust.
Wrap these up in a pretty box and give as an easy gift. It’s only a tip for you if you have self control and don’t eat them all before you have a chance to share…(like me).
Related Pumpkin Recipes
Simple Pumpkin Truffles
- 1 cup granulated sugar
- ½ cup brown sugar
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs beaten
- 2 tsp vanilla extract
- ¾ cup 100% pure pumpkin
- ½ cup olive oil
- ⅓ cup water
- ½ tsp cardamom optional
- 1 ½ tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 2 cups powdered sugar
- 1 tbsp vanilla extract
- 30 oz Ghirardelli white chocolate melting wafers (3 10oz bags)
- 5 oz Ghirardelli dark chocolate melting wafers (optional)
- Preheat your oven to 350°F/180°C and place your oven rack on the center level. Grease a loaf pan with butter or non-stick spray.
- In a large mixing bowl, whisk together the sugars, flour, baking powder, and spices.
- Add the pumpkin, eggs, oil, water and vanilla to the dry ingredients. Stir everything together very well before scraping into your loaf pan. Bake for 60 minutes. Check the center of your bread with a toothpick to make sure it comes out clean.
- Allow the bread to cool completely. Set aside and make the cream cheese filling
Make Your Cream Cheese Filling
- Using a hand mixer, beat your cream cheese until smooth. Slowly add your powdered sugar beating until well combined and fluffy.
- Once your bread is cool, plop it on top of the cream cheese filling and using your clean hands mash the two together until evenly covered.
- Cover the bowl and chill while you prepare the chocolate molds.
- In a double boiler, melt your chocolate wafers. (Obviously if you are using white and dark chocolate wafers, you need to do this in separate bowls).
- Melt the the chocolate so that it is smooth. Then pour a hefty amount into the molds. Tilt the molds so that they are completely and evenly covered. Then over a silicone baking mat, pour out the excess.
- Chill the molds for about 5-10 minutes until the chocolate has hardened
- Press the pumpkin filling into each mold cavity. The amount will vary depending on the size of mold you use but you want it to be firmly packed and filled almost all the way to the top.
- Then take more chocolate and spread it with a spoon over the top to seal in the chocolate. Chill for an hour or more before popping the truffles out of the silicone molds.
- Optionally you can drizzle more chocolate over the top or sprinkle some luster dust over the tops. Package in a pretty box and give as a cute gift. Store in the fridge for up to 2 weeks or freeze for longer term storage.
Find All The Sweet Tooth Satisfaction Over on Our Instagram!
Pumpkin truffles are basically the best thing ever to be created. They’re so easy but look high end and fancy. Perfect for all us basic ladies out there.
Once you’ve made the cutest pumpkin truffles probably in existence, make sure you take a picture, share it on Instagram and make sure to tag me (@thefulfillmentpill) for a fun shoutout! I love seeing you creations and really, if you don’t post it on Instagram, did it even happen?
And of course, check out all of our other fall recipes as well to keep that sweet tooth satisfied!
Sharing is caring! Do you know someone who would would love these pumpkin truffles!? Share this post with them!
See you soon, friends!