Want a taste of pumpkin pie without the hassle? Make my scrumptious No-Bake Vegan Pumpkin Truffles, with a spiced pumpkin biscuit filling, made with real pumpkin puree, wrapped in delicious dairy-free chocolate. They are also shaped as little pumpkins, perfect autumnal treat. Vegan, No-Bake, No-Egg, No-Dairy.
Table of contents
No-Bake Vegan Pumpkin Truffles
Learn how to make these homemade pumpkin truffles from scratch! The filling tastes just like pumpkin pumpkin pie, made using simple biscuits, pumpkin puree, pumpkin spice and cream cheese. Each truffle is coated in delicious dairy-free white chocolate, dyed with orange food gel for the classic ‘pumpkin’ look. How fancy do they look?! You’d never guess they take less than 10 minutes to make, vegan friendly, easily made gluten-free and are completely no-bake. You are going to love them!
Looking for more pumpkin recipes?
Check out my:
- Vegan Pumpkin Pop Tarts
- Vegan Pumpkin Pie Cookies
- The BEST Vegan Pumpkin Pie
- Vegan Pumpkin Sandwich Cookies
- Baked Vegan Pumpkin Cheesecake
- Vegan Pumpkin Spice Doughnuts
- Vegan Pumpkin Spice Cake
Why you’ll love my pumpkin truffles
Here are some reasons why you’ll love no-bake vegan pumpkin truffles:
- Quick and easy: No baking required, making them a perfect quick sweet treat.
- Rich and creamy: The smooth, spiced pumpkin biscuit filling gives a rich, indulgent flavour, which is so yummy!
- Perfect for Autumn / Fall: Pumpkin spice capture the essence of the season, and these truffles are filled with it!!
- Diet-friendly: The truffles are vegan, dairy-free, and can easily be made gluten-free by using wheat-free ingredients / biscuits.
- Great as gifts: Their unique, fun and bite-sized format makes them perfect for gifts, gatherings or parties.
- Customisable: You can make them your own by adding toppings like a chocolate drizzle, or chopped nuts for variety.
- Great for storing: Keep them fresh in an airtight / sealed container in the fridge, and allow to come to room temperature for 5 minutes before enjoying. A great ‘anytime’ snack.
Tools you’ll need
You won’t need an oven, but you’ll need a few simple tools in order for making this recipe easily. I have linked them below (they may contain affiliate links, see my disclosure policy for more details).
- Pumpkin silicone mould
- Food grade brush
- Mini blender / food processor
- Orange food gel
- Mixing bowl / heat proof bowl
- Spatula
- Measuring teaspoons
- Kitchen scales
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Vegan Pumpkin Truffles
- Total Time: 1 hour
- Yield: 6-8 1x
- Diet: Vegan
Description
Made with real pumpkin puree, these no-bake, vegan pumpkin truffles are indulgent and super easy to prepare. You’re going to love them!
Ingredients
- 200g of digestive biscuits (or plain / gf biscuits)
- 60g of vegan / dairy-free cream cheese
- 2 teaspoons of pumpkin spice
- 1 tablespoon of pumpkin puree
- 200g of dairy-free white chocolate
- Orange food gel
Instructions
- Place the cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
- Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese, pumpkin spice and pumpkin puree. Mix together until fully incorporated. If the mixture feels too dry, add in a-little more cream cheese. If it feels too wet, add in some more biscuits. You want it to be easily mouldable.
- Melt the dairy-free white chocolate either in the microwave in 20 second intervals, stirring in-between to ensure an even melt, or on the hob using a bain-marie (a saucepan with simmering water, with a heat proof bowl on top).
- Once the chocolate has melted, add in some orange food gel and mix to combine. Be careful not to add too much as this can cause the chocolate to seize up. This is why i highly recommend a high pigmented food gel!
- Add a heaped spoonful of the melted chocolate to each of the pumpkin chocolate mould. Use the spoon to spread the chocolate up the sides of each mould. Make sure the entire inside of each mould is evenly coated with chocolate. (save extra chocolate to use later.)
- Freeze the pumpkins for 10-15 minutes, or until completely set. You may wish to add a second layer of chocolate for a thicker coating.
- Use a spoon to fill each pumpkin with the biscuit truffle filling, spread out. (Refer to video for example).
- Add some chocolate on top and spread out to cover.
- Pop the tray back into the freezer and allow to set for around 15 minutes.
- Once the truffles have set, remove from the freezer, pop out of the moulds.
- Allow to come to room temperature for a few minutes, then serve and enjoy!
Notes
To store: Keep the truffles fresh by storing in an air tight container in the fridge. As they contain cream cheese, best enjoyed within 2-3 days of making.
What is pumpkin spice? It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
- Prep Time: 5 minutes
- Category: truffles
- Method: No-Bake
- Cuisine: American
200g of digestive biscuits (or plain / gf biscuits)
Which brand do you prefer?
Author
I use supermarket own brand digestives (always check to see if they are vegan). My go-to vegan and gluten-free biscuit is Schar digestives 🙂 Hope that helps x
Hey there! The recipe mentions dairy-free white chocolate but my understanding is that dairy-free/vegan white chocolate can be tough to come by. Do you know where you sourced your white chocolate? (UK based)
Thanks!