Chocolate Pumpkin Pie Protein Truffles

I am a huge fan of all things chocolate and pumpkin pie so these Chocolate Pumpkin Pie Protein Truffles are my go-to dessert during pumpkin season. Made with a few healthier ingredients for a delicious easy dessert idea.

There’s something about pumpkin season that makes me want to turn every snack into a cozy, spiced treat. These pumpkin pie protein truffles are the ultimate fall-inspired bite. They’re sweet, satisfying, filled with nourishing ingredients, and of course, dipped in melty dark chocolate because chocolate always takes things to the next level. Think pumpkin pie meets a protein ball meets chocolate truffle – the dream combo.

If you’ve been around here long enough, you know I live for recipes like this. A snack that tastes like dessert but is secretly packed with protein and healthy fats? Yes, please. These truffles are great to keep in your fridge or freezer for when the sweet craving hits, to toss into your kids’ lunchbox, or to serve as a better-for-you treat after dinner. And the best part? They take just minutes to make, no baking required.

Why You’ll Love These Pumpkin Pie Protein Truffles

I know I say this a lot, but these little bites are magic. Here’s why you need them in your life:

• Easy to make – No oven, no long prep time. Just blend, roll, dip, and chill.

• Protein-packed – Thanks to cottage cheese (don’t worry, you won’t taste it), these truffles actually pack in a nice little boost of protein to keep you fuller longer.

• Perfectly seasonal – Pumpkin puree and pumpkin pie spice bring all the cozy fall vibes in one little bite.

• Chocolatey goodness – Dipped in dark chocolate, they taste like an indulgent truffle but with way more nourishing ingredients.

• Kid-approved – My boys love these just as much as I do. They’re creamy, sweet, and fun to eat.

If you’re looking for a snack that satisfies your sweet tooth and feels festive for the season, these are for you.

Ingredients You’ll Need

Let’s break down what goes into these pumpkin pie protein truffles:

• Almond flour: This is the base of the truffle dough. It gives a nutty, buttery flavor and a soft texture while keeping things grain-free and gluten-free.

• Nut butter: This adds some more thickness to the dough and also heathy fats.

• Pumpkin puree: The star of the show. Make sure you’re using pure pumpkin puree, not pumpkin pie filling. This adds moisture, flavor, and that iconic fall vibe.

• Cottage cheese: Don’t skip this! It adds creaminess and protein without being detectable in flavor. Trust me, you won’t taste “cheese” here, just extra fluffiness.

• Maple syrup: For natural sweetness and that classic maple flavor that pairs so perfectly with pumpkin spice.

• Vanilla extract: Rounds out the flavor and makes everything taste like dessert.

• Pumpkin pie spice: The cozy blend of cinnamon, nutmeg, ginger, and cloves that makes pumpkin recipes irresistible.

• Dark chocolate chips: For dipping the truffles. Dark chocolate balances the sweetness and makes these feel extra indulgent.

Optional: A sprinkle of flaky sea salt on top takes these over the edge.

How to Make Pumpkin Pie Protein Truffles

This recipe comes together in just a few simple steps:

1. Make the truffle dough
   Add the almond flour, nut butter, pumpkin puree, cottage cheese, maple syrup, vanilla, and pumpkin pie spice to a food processor. Blend until smooth and creamy. You want a dough that easily rolls into balls. If it’s too sticky, add another spoonful of almond flour. Too dry? A drizzle of maple syrup or even a little nut butter will fix it.

2. Roll into balls
   Use a small cookie scoop or tablespoon to scoop the dough. Roll into balls and place them on a parchment-lined plate or baking sheet.

3. Freeze to firm up
   Pop them into the freezer for at least 30 minutes. This makes dipping so much easier because the dough won’t fall apart in the chocolate.

4. Melt the chocolate
   While the truffles chill, melt your chocolate chips. You can use the microwave in 30-second intervals (stirring in between), or a double boiler on the stove. Add a tiny splash of coconut oil if you want extra glossy chocolate.

5. Dip the truffles
   Remove the truffles from the freezer. Using a fork or spoon, dip each one into the melted chocolate, letting any excess drip off. Place back on parchment paper. Sprinkle with flaky sea salt if you’re into that (which you should be).

6. Let set and store
   Let the chocolate set until firm, then transfer to a container. Store in the fridge for up to 1 week or freeze for longer.

Tips for Success

• Texture check: Your dough should be soft but not sticky. Adjust with almond flour or maple syrup if needed.

• Chilling is key: Don’t skip the freezer step. It helps the truffles hold their shape when dipping in chocolate.

• Coating options: Not in the mood for chocolate? Roll the truffles in crushed nuts, shredded coconut, or even a dusting of cocoa powder.

• Protein boost: If you want extra protein, you can add a scoop of vanilla protein powder to the dough. Just add a splash more pumpkin or maple syrup if the mixture feels too dry.

• Make ahead: These are perfect for meal prep. Make a batch on Sunday and snack all week long.

FAQs About Pumpkin Pie Protein Truffles

Can I make these dairy-free?
Yes! Swap the cottage cheese for a thick dairy-free yogurt or even a little cashew butter.

Do I need to use almond flour?
Almond flour works best for texture and flavor, but you could try oat flour if needed. Just start with a little less since it absorbs more moisture.

Can I use a different sweetener?
Absolutely. Honey or agave will both work in place of maple syrup.

How do I store them?
Keep them in an airtight container in the fridge for a week, or freeze for up to 2 months.

Why Pumpkin + Protein is the Best Combo

I love creating snacks that don’t just taste amazing but also give your body something it needs. The pumpkin in these truffles is naturally rich in vitamins A and C, fiber, and antioxidants. Add in almond flour for healthy fats and protein, and cottage cheese for even more protein and creaminess – and you’ve got a balanced little bite that fuels you through the day.

Instead of grabbing a candy bar, one of these pumpkin pie protein truffles will give you that sweet fix without the sugar crash. They’re also super satisfying thanks to the combo of protein + fiber + healthy fats.

Fun Ways to Enjoy These Truffles

• As a pre-workout snack: The perfect combo of quick carbs and protein.

• Lunchbox treat: My kids think they’re dessert, and I love that they’re secretly packed with nutrients.

• On a holiday platter: Roll them in festive sprinkles or crushed nuts for a healthier treat option at parties.

• Post-dinner sweet: Pair one or two with a cup of tea or coffee to end your meal.

If you love pumpkin pie, if you love chocolate, if you love snacks that taste like dessert but secretly fuel your body – you need these pumpkin pie protein truffles in your life. They’re the kind of recipe I make once and then find myself remaking week after week because they disappear so fast in our house.

They’re also one of those recipes that’s fun to get your kids involved in. Mine love rolling the dough into balls (and sneaking bites along the way), then dipping them in chocolate. And I love knowing they’re eating something nourishing that still feels like a treat.

So go ahead and whip up a batch. Store them in the fridge, stash some in the freezer, and enjoy a little taste of pumpkin pie season anytime you want.

A Few Other Pumpkin Recipes to Swoon Over:

Irresistible Chocolate Chip Pumpkin Blondies

Starbucks Pumpkin Scones (gluten-free copycat version)

Easy Baked Pumpkin Donut Holes (gluten-free + dairy-free)

The BEST Pumpkin Crisp Recipe (gluten-free)