Reece’s shaped like pumpkins. These pumpkin spice peanut butter truffles are my copycat, lower in sugar, adult approved version! I’ll admit, even now when I see Reece’s at the grocery store, I can’t resist the nostalgia and automatically put a bag into my cart! I was always really into sorting my Halloween candy, maybe you were too? Piles of chocolates and candies I wanted to keep, and piles of ones I wanted to trade. Reece’s peanut butter cups were always in my “never want to trade pile”, which inspired me to make this pumpkin version that’s great for all of pumpkin season!
These pumpkin spice peanut butter truffles are easy to make, and pack nutrition in a treat form from the pumpkin puree! In my book I definitely count the vegetable in there and also like that one is a nice portion size…that is if you can stop at just one! I used unsweetened peanut butter and dark chocolate for dipping although you could also use milk chocolate. Get creative topping them will the chocolate is still drying with different toppings like crushed graham crackers or nuts!
What I like about this recipe for pumpkin spice peanut butter truffles is that you can make them as sweet or not sweet as you’d like. There’s maple syrup in the recipe, but if you wanted you could omit for a no sugar added version. Halloween is right around the corner, and I could see these being awesome for an adult party or something fun for the adults to enjoy (maybe paired with some wine!) while the kids are out trick-or-treating.
For more kid and adult approved pumpkin fun, be sure to check out my first cookbook, the Once Upon a Pumpkin Cookbook, available here to order on Amazon!
Pumpkin Spice Peanut Butter Truffles
- 1 cup pumpkin puree
- 1/2 cup creamy unsweetened peanut butter
- 1 tbsp. maple syrup
- 2 tsp. pumpkin pie spice + more for sprinkle on top
- 1/2 tsp. salt
- 1 1/4 cup almond flour
- 4 oz. dark white or milk chocolate chips
- 1 tablespoon coconut oil
- Whisk together the pumpkin pie puree, peanut butter, maple syrup, pumpkin pie spice, and salt.
- Once smooth, add almond flour and stir together.
- Using your hands, roll into small balls and place on a baking sheet lined with parchment paper.
- Chill in the freezer for 10 minutes.
- Microwave the dark and white chocolate in a bowl, stirring every 30 seconds until smooth.
- Split the coconut oil among the two chocolates and stir until smooth.
- Once the pumpkin truffles are done chilling, drop them in the bowls of chocolate to coat. Let the excess chocolate to drip back into the bowl, and place it back on the parchment paper.
- Chill the coated truffles in the fridge for at least 1 hour until the chocolate is hardened.
- When you’re ready to serve and eat, sprinkle with sea salt and more pumpkin pie spice!
- Honey would also work in place of maple syrup!
- Melt your chocolate in a deeper bowl so it will be easier to coat and scoop up the balls once coated.
- Store in the fridge for up to week and a half or in the freezer for longer.
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