These Pumpkin Truffles are the perfect melding of a creamy pumpkin cream filling enrobed in a white chocolate shell. They’re simple to make and sure to please, plus they can be made dairy-free as a vegan Pumpkin Truffles, and they’re low-carb too so you can indulge guilt-free!
Can You Make these Vegan Truffles Using Regular Cream Cheese?
What to Coat These With
Supplies You Will Need
Recipe & Special Diet Notes
These truffles are really versatile for all kind of special diets. Here are some options. Happy to help if you have questions about how to adapt this recipe for your needs.
Cream “cheese” filling options: You can use regular cream cheese if you like, or purchase a ready made vegan cream cheese. Alternatively, you can make your own vegan cream cheese.
Sweeteners: Use whatever sweetener you like. For AIP, coconut sugar, honey, or maple syrup is best. For Low-carb / Keto, some options are Lakanto, xylitol, Zen Sweet, or stevia, or any combination of the above. Also note that you can of course adjust the sweeteners to taste. (Note you can use code wholenewmom to get 20% off your order at Lakanto!)
THM: This recipe, done with low-carb sweeteners, is THM:S
Vegan: Using a vegan cream cheese will make this a vegan recipe.
Maple Syrup: You could also use 3 T of a low carb simple syrup and a splash of natural maple flavoring. I have, however, made this without the maple flavoring and simply used the simple syrup and it worked out well too.
Chocolate Coating: You can alternatively use cocoa butter for dipping for a not as sweet treat. Or sweeten the cocoa butter with a sweetener of choice after melting. Of course, you could also be super duper adventurous and coat these with melted dark chocolate (these Homemade Chocolate Chips would work fantastic for that!)
Nut options: Cashews will make the creamiest and most tasty filling for these truffles. Macadamias will work well too. I have tried them with sunflower seed and that works too but has a somewhat more earthy flavor. Hemp seeds work as well, but their color is deeper.
Topping Options: One reader had a fantastic idea–to top these Keto Pumpkin Truffles with small pieces of crystallized ginger.
Pumpkin Truffles (vegan, keto, paleo)
Ingredients
Vegan Cream Cheese Pumpkin Filling
- 2 1/2 cups macadamias (or cashews or hemp seeds -- see notes)
- 1/2 cup water
- 3 Tbsp lemon juice (or apple cider vinegar)
- 1 tsp salt
- 3 Tbsp butter (softened--use coconut oil for vegan option)
- 1 cup canned pumpkin
- 1 Tbsp pumpkin pie spice (see Homemade Pumpkin Pie Spice)
- 3 Tbsp maple-flavored monk fruit syrup (see notes)
- 1 tsp cinnamon
- 1 tsp vanilla
- 3 Tbsp low-carb sweetener
Truffle Coating
- 1 cup low-carb white chocolate (for dipping; see my White Chocolate Chips)
- 1/4 cup low-carb white chocolate (optional; for orange drizzle)
- cinnamon (for decoration)
- natural orange food coloring
- Small orange or gold decorative candy pearls for topping (natural preferred) (optional)
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- In a food processor, combine nuts or seeds, lemon juice, water, salt. Process until smooth.
- Add butter (or alternative) and granulated sweetener and process until smooth, scraping down sides of processor bowl as needed.
- Add canned pumpkin and process until smooth.
- Add pumpkin pie spice, cinnamon, syrup and vanilla. Process until smooth, again scraping sides of bowl as needed.
- Place Truffle mixture in the refrigerator to chill for at least 1 hour.
- Remove from refrigerator.
- Using a scoop (or Tablespoon) take Tablespoonfuls of the mixture and roll into balls. Place on a parchment lined cookie sheet.
- Place rolled balls in freezer for 30 minutes.
- Place the white chocolate in the top of a double boiler and heat over low heat until melted and smooth when stirred.
- Remove truffle balls from freezer. Dip balls into the melted white chocolate, placing back on parchment paper-lined sheet.
- Place the cookie sheet into the refrigerator to set the chocolate.
- Melt the remaining white chocolate and add one drop of the orange food coloring at a time until you get the desired tint.
- Remove truffles from fridge and drizzle the orange coating on truffles.
- Sprinkle cinnamon on truffles, adding optional candy pearls on top if desired.
- Leave in the refrigerator for at least 4 hours to completely set, or overnight for best results.
Notes
Would love to hear how you like these!
How do you make the nut/seed cream cheese? That instruction appears to be missing from your recipe. Thanks
Hi there. The ingredients for the Pumpkin “Cream Cheesy” filling are listed there as one group. Are you wanting to just make the “cream cheese” on its own?
From the recipe: “In a mixing bowl, softened cream cheese, butter and granulated sweetener.
Whip with an electric mixer until light and fluffy. While mixing, stop the mixer and scrape down the sides of the bowl at least once.” There’s no instruction about what to do with “2 1/2 cups macadamias (or cashews or hemp seeds — see notes)
1/2 cup water, 3 Tbsp lemon juice (or apple cider vinegar)”, your notes say nothing (“If you choose to make these with a store bought Vegan Cream Cheese or regular cream cheese, you will want to use 16 ounces. You will then want to omit the nuts or seeds, water, lemon juice, and salt from the recipe.”). Maybe it’s just my browser not displaying! Thanks!
Hi there–How strange! I thought that was all in correctly, so not sure what happened. See if it’s showing up properly for you now and again, sorry!
These look so yummy!! I didn’t see the cream cheese listed in the ingredient list though?
Hi there! The recipe can actually be made with cream cheese, or a vegan cream cheese, or as written which is basically a homemade cream cheese. Let me know if that doesn’t make sense to you. I can update the post to make it more clear! Hope you like them!
If using cream cheese to make the pumpkin truffels, how much cream cheese does one use?
Jamie
Hi Jamie! I had that information in the Notes section of the Recipe Card, but I just added a section in the post as well. Hope that helps and that you like them! And hope you are well ;)!
Thanks, Adrienne. I ended up making the Vegan recipe with dark chocolate with tiny sprinkles of candied ginger on top. Great!
We are well and trust you are, too
Jamie
Oh yum! What a great idea to put the ginger on top! I LOVE that and am going to put that in the post now. Yummmm!!!!