Healthy Pumpkin Truffles | Grain & Sugar-Free

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These Healthy Pumpkin Truffles are creamy, fluffy, and packed with fall flavor! Made with only 6 ingredients and naturally gluten, grain, and sugar-free

I’ve posted a fair amount of pumpkin-spiced everything this Fall, but I’m not ready to stop quite yet. 

These Healthy Pumpkin Truffles were (like my Pumpkin Butter) a happy accident in the kitchen — I had some leftover pumpkin puree to use up, and decided to go the dessert route this time. Well, 6 ingredients + 20 minutes later, I had myself a treat!

chocolate covered pumpkin truffle on small white plate with bite taken out of it

These Healthy Pumpkin Truffles are light, creamy, and oh-so delicious, but are still made with ingredients that won’t weigh you down. They’re naturally sweetened with Medjool Dates and thickened with the simple combination of Almond Flour (or pulp from Nut Milk) and Coconut Flour.

Speaking of simple, they’re pretty darn easy to make, too…

First, combine all ingredients together in a Food Processor

blended batter for pumpkin truffles in food procesor

I’d recommend using a Food Processor, but you can also combine everything in a high-speed blender if it has a tamper. The resulting “batter” will be thick, creamy, and just a bit sticky.

Form into balls, then let set in the fridge or freezer

pumpkin truffles rolled into balls on small baking tray lined with parchment paper

Use your hands to roll the truffles into 1 or 2-tablespoon sized balls, then place on a parchment lined plate or baking sheet. It helps to have your hands slightly wet for this to prevent the batter from sticking to them.

If you plan on enjoying these Pumpkin Truffles as-is, simply place them in the fridge to let them set for 10 minutes! If you plan on dunking them in chocolate, store them in the freezer for around 20 minutes, so they harden more. I would really, really recommend dunking them in chocolate 😉

Drizzle (or dunk) in chocolate, then enjoy!

chocolate covered pumpkin truffles on white speckled plate

Melt your chocolate chips in the microwave or by using a double boiler, then drizzle or dunk away! Dunking the truffles requires much more chocolate, and results in a significantly more indulgent treat. They’re yummy either way, so choose your chocolate level according to your personal preference!

Whether you enjoy these healthy Pumpkin Truffles as an afternoon pick-me-up, breakfast treat, or a wholesome dessert, they’re sure to satisfy. Bonus points if you serve them alongside a cup of steamy chai or hot cocoa!

These Healthy Pumpkin Truffles are creamy, fluffy, and packed with fall flavor! Made with only 6 ingredients and naturally gluten, grain, and sugar-free. #pumpkin #pumpkintruffles #grainfree #sugarfree #healthy #plantbased |

If you’re looking for more cozy pumpkin recipes, you’ll also love this Fluffy Pumpkin Butter, these One Bowl Pumpkin Muffins, and these Pumpkin Spice Cake Pops!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Healthy Pumpkin Truffles

These Healthy Pumpkin Truffles are creamy, fluffy, and packed with fall flavor! Made with only 6 ingredients and naturally gluten, grain, and sugar-free

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 20 minutes
  • Yield: 12 truffles 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American




  1. Line a plate or small baking tray with parchment paper, then set aside. Add the almond flour or pulp, pumpkin, pitted dates, nut butter, coconut flour, and pumpkin pie spice to a food processor. Blend for 60 – 90 seconds until smooth and even, pausing to scrape the sides of the device with a spatula if necessary.
  2. Wet your hands, then roll the batter into 2-tablespoon-sized balls and place onto the lined baking tray. Repeat until all of the batter has been rolled. If you plan to enjoy these truffles plain, let them set in the fridge for 10 minutes to thicken. If you plan to drizzle them with chocolate, place in the freezer for 20 minutes to harden further.
  3. Melt the chocolate using either the microwave or double-boiler, then drizzle it over the truffles. You can also use two forks to “dunk” each truffle in the chocolate, then return it to the baking sheet to let harden completely.
  4. Serve as desired; leftovers will keep in the fridge for up to one week.


  • Almond Flour vs. Pulp: I have made these truffles with both almond flour and leftover almond pulp, and enjoyed both! The truffles are slightly denser with almond flour, and take on a lighter and fluffier texture when made with nut pulp
  • Coconut Flour can be replaced with 2-3 tablespoons of oat flour or unsweetened protein powder

Keywords: no bake pumpkin truffles, vegan truffles, vegan pumpkin truffles, grain free pumpkin truffles, sugar free pumpkin truffles, pumpkin dessert recipes no bake

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. We’re big fans of almond butter but for this recipe, go for whatever is your favorite kind! Peanut butter would be fantastic!

  1. All the pie flavor in an easy, no-bake dessert! We didn’t use chocolate, and for us that was just perfect. Thanks!

    1. The dates are going to be what helps make the texture and body of the inside, there would be some major consistency issues without it.

  2. I love your website and your recipes! For some reason i get obsessed with pumpkin around this time of the year. I’ll consume anything with pumpkin but you just combined with my favorite thing in the world, CHOCOLATE! Thank you for this post!