How to make Pumpkin Truffles


It’s hard to believe it’s almost Halloween, here in Pennsylvania. In fact, you’d never know it by looking outside. Hardly any trees have changed color! We’ve had a freakishly long summer, with temperatures still into the mid 70s almost every day. Only two recent nights have even had frost, so it doesn’t look remotely like fall outside yet. Despite all that, we’re definitely getting into the spirit with the fall treats!



Recently, Hayley was looking around on Pinterest for recipe ideas and came across some amazing looking pumpkin truffles. She knew she had to try her hand at making some, and I’m glad she did because they turned out to be so delicious.



For this recipe, we use our Pumpkin Pie Spice AND our Cinnamon Sugar Cookie blend as a topping. This combo is so tasty, and if you don’t have these spices, you can pick one more and Create Your Own 3 Pack (although if you’re new to the Primal Palate Organic Spices family, I’d do a Create Your Own 6 Pack, and pick some other favorites like our Adobo, Steak, Meat & Potatoes, and Super Gyro seasonings.)




The filling of these truffles is creamy and sweet (but not too sweet). And the shell is just pure white chocolate. So suffice it to say, this isn’t some Paleo miracle treat where you get a free pass to just eat the whole batch in one sitting (I’ve never done that) (insert sarcastic eye roll here). It’s just something delicious and gluten-free that we made and wanted to share with you. These truffles are delicious and if you’re craving something sweet, it’s a fun treat to make, and eat of course.



These would make an awesome pot luck dessert for an upcoming Halloween or Friendsgiving party. Or something to share with family and friends at your next gathering. Or maybe even just to have on hand for a sweet treat every now and then (which is the way I enjoyed them all week).



We hope you love this recipe. If you make it, let us know in the comments below!

Bill & Hayley


Pumpkin Truffles

These Pumpkin Truffles are a delicious treat for fall. Filled with Pumpkin Pie Spice, and covered in a white chocolate candy shell, you will have trouble resisting more than one!

Serves: 16

Serves: 16decrease servingsincrease servings

Used in this recipe



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a mini chop food processor, pulse the cookies until you have created a fine meal.
  2. Pour the cookie meal into a large mixing bowl, and add the pumpkin puree, yogurt, maple syrup, Pumpkin Pie Spice, vanilla, and tapioca starch.
  3. Stir to combine until you've created a smooth batter.
  4. At this point the batter will be too sticky to work with, so you'll want to refrigerate it for 2-4 hours.
  5. Once refrigerated, roll the batter into 1-2 inch balls, and place on a parchment lined cookie sheet.
  6. Allow the balls to freeze overnight.
  7. In a small saucepan, melt the white chocolate chips over low heat.
  8. Allow the melted chocolate to cool slightly before rolling the balls in the chocolate.
  9. Remove the balls from the freezer, and carefully roll them in the melted chocolate with a spoon, and place back on the baking sheet.
  10. Repeat this step with all of the balls, and then sprinkle the tops with Cinnamon Sugar Cookie spice blend if desired. Refrigerate until serving.
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