Hey, y'all! Looking for a delicious, sweet, and downright cute fall treat? You're going to love my Pumpkin Fudge Truffles! These truffles are packed with rich, creamy pumpkin flavor, and a smooth, fudgy texture that melts in your mouth. Give them a try and make your fall season even sweeter!
Pumpkin Fudge Truffles
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Ingredients: Pumpkin Fudge Truffles
- 14 oz. sweetened condensed milk
- ¼ c. pumpkin puree
- 1 tbsp. unsalted butter
- 1 tsp. cinnamon
- 1 c. sugar
- 9 semi sweet chocolate chips
How to Make Pumpkin Fudge Truffles
- In a medium saucepan, combine the sweetened condensed milk, pumpkin puree, butter, and cinnamon. Cook over medium heat, stirring constantly, until the mixture reaches a low boil and thickens. Continue stirring until the mixture pulls away from the sides of the pan and takes about 5-8 seconds to come together. Turn off the heat and transfer to a plate or bowl. Cool slightly, then refrigerate for 1 hour.
- Pour sugar into a bowl and set aside. Line a tray with parchment paper. Butter your hands or use spray oil, then scoop about 2 tablespoons of the mixture and roll into balls. You can also use a scoop, which ensures even sizes. Roll each ball in sugar and place on the tray. Repeat until all the mixture is used.
- Using a toothpick, gently press lines into each ball to create a pumpkin shape. If your thumb makes a small dent on top, it’s fine.
- Place a chocolate chip in the center of each pumpkin and press down slightly. Serve and enjoy!
Pro Tips For Making This Recipe
- To check if the mixture is ready, run a silicone spoon along the bottom of the pan. It should take 5-8 seconds for the mixture to come back together.
- Allow the mixture to cool slightly at room temperature before refrigerating. This helps it set more evenly.
- Keep the truffles in an airtight container in the refrigerator. They can last up to a week and taste even better after a day or two.
Frequently Asked Questions
Stored in an airtight container in the refrigerator, they can last up to one week.
Yes, you can freeze them. Place the truffles in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag. They can last up to three months in the freezer. Thaw in the refrigerator before serving.
Make sure you cooked the mixture over medium heat until it reached a low boil and thickened. If the heat was too low or you didn’t cook it long enough, it might not thicken properly.
You can use the tip of a small knife or the edge of a fork to create the pumpkin lines. Be gentle to avoid cutting through the truffles.
Other Dessert Recipes You'll Love
Pumpkin Fudge Truffles
Pumpkin Fudge Truffles
Ingredients
- 14 oz. sweetened condensed milk
- ¼ c. pumpkin puree
- 1 tbsp. unsalted butter
- 1 tsp. cinnamon
- 1 c. sugar
- 9 semi sweet chocolate chips
Instructions
- In a medium saucepan, combine the sweetened condensed milk, pumpkin puree, butter, and cinnamon. Cook over medium heat, stirring constantly, until the mixture reaches a low boil and thickens. Continue stirring until the mixture pulls away from the sides of the pan and takes about 5-8 seconds to come together. Turn off the heat and transfer to a plate or bowl. Cool slightly, then refrigerate for 1 hour.
- Pour sugar into a bowl and set aside. Line a tray with parchment paper. Butter your hands or use spray oil, then scoop about 2 tablespoons of the mixture and roll into balls. You can also use a scoop, which ensures even sizes. Roll each ball in sugar and place on the tray. Repeat until all the mixture is used.
- Using a toothpick, gently press lines into each ball to create a pumpkin shape. If your thumb makes a small dent on top, it’s fine.
- Place a chocolate chip in the center of each pumpkin and press down slightly. Serve and enjoy!
Notes
- To check if the mixture is ready, run a silicone spoon along the bottom of the pan. It should take 5-8 seconds for the mixture to come back together.
- Allow the mixture to cool slightly at room temperature before refrigerating. This helps it set more evenly.
- Keep the truffles in an airtight container in the refrigerator. They can last up to a week and taste even better after a day or two.
Nutrition
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My best,
JC
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