Pumpkin Bread Truffles
Pumpkin Bread Truffles are a charming fall treat, blending creamy pumpkin spice with cute decorations for cozy gatherings. These festive pumpkin sweets, with their rich centers and vibrant coatings, are perfect for autumn celebrations.
Ingredients
- 1 lb 450g pumpkin bread (homemade or store-bought, ~9x5-inch loaf)
- 8 oz 226g cream cheese frosting
- 24 oz 680g orange candy coating melts
- 2 tbsp 30g chocolate candy coating melts
- 2 oz 57g green candy coating melts
Instructions
Crumble Bread
- I crumble 1 lb cooled pumpkin bread into a large bowl using my hands, creating fine crumbs for a smooth seasonal no-bake treat base.
Mix with Frosting
- I add 8 oz cream cheese frosting, mixing until a uniform dough forms. If dry, I add 1 tbsp more frosting for creamy festive pumpkin sweets.
Shape and Chill
- I scoop 1-inch balls with a spoon, roll them smooth, and place on a parchment-lined baking sheet. I chill in the fridge for 2–3 hours for firm autumn dessert bites.
Dip in Coating
- I melt 24 oz orange candy coating in a microwave in 30-second intervals, stirring until smooth. I dip each chilled ball with a fork, shaking off excess, and place on parchment for vibrant seasonal no-bake treats.
Decorate
- I melt 2 tbsp chocolate candy coating, mix with some orange coating for a darker shade, and pipe pumpkin ridges. I melt 2 oz green candy coating and pipe vines for festive pumpkin sweets, then chill for 15–20 minutes to set.
Notes
- Adjust frosting: Use more or less frosting depending on moisture of bread.
- Keep candy melts smooth: Add coconut oil if coating is too thick.
- Use store-bought bread: Speeds up prep without sacrificing flavor.
- For best shape: Chill truffle balls before dipping to maintain firmness.
- Store: Refrigerate up to 2 weeks. Freeze uncoated truffles for 1 month.
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