Pumpkin Bread Truffles | Bite-Sized Fall Dessert Magic

🎉 Introduction
When the crisp autumn air rolls in, pumpkin treats take center stage. From pumpkin spice lattes to pumpkin bread, the warm, spiced flavor of pumpkin is a seasonal favorite. But if you’re looking for something unique, indulgent, and perfectly portioned, these Pumpkin Bread Truffles are a must-try.

Made with moist pumpkin bread blended with cream cheese frosting and dipped in rich chocolate, these truffles are soft, creamy, and full of pumpkin spice goodness. They’re the perfect fall dessert for parties, Thanksgiving, or gifting. Best of all, they’re easy to make—especially if you use leftover pumpkin bread.

🧰 Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer (optional)
• Spatula
• Baking sheet lined with parchment paper
• Cookie scoop (for even truffle sizes)
• Microwave-safe bowl (for melting chocolate)
• Fork or dipping tool

🛒 Ingredients

For the Pumpkin Bread (or use leftovers):

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• 1 cup canned pumpkin puree
• ½ cup vegetable oil (or melted butter)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Truffles:

• 2 cups crumbled pumpkin bread
• ½ cup cream cheese frosting (homemade or store-bought)

For the Coating & Garnish:

• 12 oz white chocolate or candy melts
• ½ tsp coconut oil (optional, for smoother melting)
• Crushed graham crackers, cookie crumbs, or fall sprinkles

👩‍🍳 Directions

Step 1: Bake Pumpkin Bread (Skip if using leftovers)

• Preheat oven to 350°F (175°C).
• In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
• In another bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla.
• Combine wet and dry ingredients until smooth.
• Pour into a greased loaf pan and bake 50–55 minutes.
• Cool completely before using.

Step 2: Crumble Bread

• Once cooled, crumble pumpkin bread into fine crumbs in a large bowl.

Step 3: Add Frosting

• Mix in cream cheese frosting a little at a time until mixture holds together like dough.

Step 4: Form Truffles

• Scoop tablespoon-sized portions and roll into balls.
• Place on parchment-lined baking sheet.
• Chill in refrigerator for 1 hour (or freeze 20 minutes).

Step 5: Melt Chocolate

• Melt white chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Step 6: Dip & Coat

• Using a fork, dip each truffle into melted chocolate, tapping off excess.
• Place back on parchment paper.

Step 7: Garnish & Set

• Sprinkle with graham cracker crumbs, cookie crumbs, or fall sprinkles before chocolate hardens.
• Refrigerate until set.

🍽️ Servings & Timing

• Servings: About 20 truffles
• Prep time: 30 minutes (plus cooling)
• Bake time: 55 minutes (if making pumpkin bread from scratch)
• Chill time: 1 hour
• Total time: About 2 ½ hours (with baking) or 1 ½ hours (with leftovers)

🧊 Storage & Reheating

• Refrigerator: Store in airtight container up to 1 week.
• Freezer: Freeze up to 2 months. Thaw overnight in fridge before serving.
• Reheating: Not necessary—enjoy chilled or at room temp.

🥄 Variations

• Pumpkin Spice Latte Truffles: Add 1 tsp instant espresso powder to the bread mixture.
• Chocolate Pumpkin Truffles: Use dark or milk chocolate for coating instead of white.
• Nutty Version: Roll in crushed pecans or walnuts.
• Caramel Drizzle: Drizzle with melted caramel after dipping.
• Mini Cheesecake Pumpkin Truffles: Add more cream cheese frosting for a tangier bite.

❓ 10 FAQs

1. Can I use store-bought pumpkin bread?
   • Yes, it works perfectly and saves time.
2. Do I need to make frosting from scratch?
   • No, store-bought cream cheese frosting works great.
3. Can I use pumpkin pie filling instead of puree?
   • No, pumpkin pie filling is sweetened and spiced—stick to puree.
4. What chocolate works best for coating?
   • White chocolate or candy melts coat smoothly, but dark chocolate adds richness.
5. Do truffles need to stay refrigerated?
   • Yes, because of the cream cheese frosting.
6. Can I make these nut-free?
   • Absolutely, just skip nut toppings.
7. Can I use almond flour for gluten-free pumpkin bread?
   • Yes, but texture will be denser—try a gluten-free 1:1 flour blend.
8. How do I prevent the chocolate from cracking?
   • Make sure truffles aren’t too cold before dipping.
9. Can kids help make these?
   • Definitely! Kids can roll the truffles and decorate with sprinkles.
10. What’s the best way to gift these?
    • Place in mini cupcake liners inside a festive box or tin.

🏁 Conclusion
These Pumpkin Bread Truffles are the ultimate fall indulgence—bite-sized, rich, and packed with pumpkin spice flavor. Whether made with fresh pumpkin bread or leftovers, they’re easy to prepare and perfect for parties, holidays, or edible gifts.

Covered in smooth chocolate and topped with festive sprinkles, they look as beautiful as they taste. Once you try them, they’re sure to become a staple on your fall dessert menu!

Adam

Pumpkin Bread Truffles | Bite-Sized Fall Dessert Magic

When the crisp autumn air rolls in, pumpkin treats take center stage. From pumpkin spice lattes to pumpkin bread, the warm, spiced flavor of pumpkin is a seasonal favorite. But if you’re looking for something unique, indulgent, and perfectly portioned, these Pumpkin Bread Truffles are a must-try. Made with moist pumpkin bread blended with cream cheese frosting and dipped in rich chocolate, these truffles are soft, creamy, and full of pumpkin spice goodness. They’re the perfect fall dessert for parties, Thanksgiving, or gifting. Best of all, they’re easy to make—especially if you use leftover pumpkin bread.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Chill Time 1 hour hr 55 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 20 truffles

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Bread (or use leftovers):

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• 1 cup canned pumpkin puree
• ½ cup vegetable oil or melted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Truffles:

• 2 cups crumbled pumpkin bread
• ½ cup cream cheese frosting homemade or store-bought

For the Coating & Garnish:

• 12 oz white chocolate or candy melts
• ½ tsp coconut oil optional, for smoother melting
• Crushed graham crackers cookie crumbs, or fall sprinkles

Equipment

• Large mixing bowl
• Hand mixer or stand mixer (optional)
• Spatula
• Baking sheet – lined with parchment paper
• Cookie scoop (for even truffle sizes)
• Microwave-safe bowl (for melting chocolate)
• Fork or dipping tool

Method

 

Step 1: Bake Pumpkin Bread (Skip if using leftovers)

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. In another bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Pour into a greased loaf pan and bake 50–55 minutes.
6. Cool completely before using.

Step 2: Crumble Bread

1. Once cooled, crumble pumpkin bread into fine crumbs in a large bowl.

Step 3: Add Frosting

1. Mix in cream cheese frosting a little at a time until mixture holds together like dough.

Step 4: Form Truffles

1. Scoop tablespoon-sized portions and roll into balls.
2. Place on parchment-lined baking sheet.
3. Chill in refrigerator for 1 hour (or freeze 20 minutes).

Step 5: Melt Chocolate

1. Melt white chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Step 6: Dip & Coat

1. Using a fork, dip each truffle into melted chocolate, tapping off excess.
2. Place back on parchment paper.

Step 7: Garnish & Set

1. Sprinkle with graham cracker crumbs, cookie crumbs, or fall sprinkles before chocolate hardens.
2. Refrigerate until set.

Notes

🧊 Storage & Reheating

Refrigerator: Store in airtight container up to 1 week.

Freezer: Freeze up to 2 months. Thaw overnight in fridge before serving.

Reheating: Not necessary—enjoy chilled or at room temp.

🥄 Variations

Pumpkin Spice Latte Truffles: Add 1 tsp instant espresso powder to the bread mixture.

Chocolate Pumpkin Truffles: Use dark or milk chocolate for coating instead of white.

Nutty Version: Roll in crushed pecans or walnuts.

Caramel Drizzle: Drizzle with melted caramel after dipping.

Mini Cheesecake Pumpkin Truffles: Add more cream cheese frosting for a tangier bite.

❓ 10 FAQs

Can I use store-bought pumpkin bread?

Yes, it works perfectly and saves time.

Do I need to make frosting from scratch?

No, store-bought cream cheese frosting works great.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling is sweetened and spiced—stick to puree.

What chocolate works best for coating?

White chocolate or candy melts coat smoothly, but dark chocolate adds richness.

Do truffles need to stay refrigerated?

Yes, because of the cream cheese frosting.

Can I make these nut-free?

Absolutely, just skip nut toppings.

Can I use almond flour for gluten-free pumpkin bread?

Yes, but texture will be denser—try a gluten-free 1:1 flour blend.

How do I prevent the chocolate from cracking?

Make sure truffles aren’t too cold before dipping.

Can kids help make these?

Definitely! Kids can roll the truffles and decorate with sprinkles.

What’s the best way to gift these?

Place in mini cupcake liners inside a festive box or tin.

🏁 Conclusion
These Pumpkin Bread Truffles are the ultimate fall indulgence—bite-sized, rich, and packed with pumpkin spice flavor. Whether made with fresh pumpkin bread or leftovers, they’re easy to prepare and perfect for parties, holidays, or edible gifts.

Covered in smooth chocolate and topped with festive sprinkles, they look as beautiful as they taste. Once you try them, they’re sure to become a staple on your fall dessert menu!