If you’re looking for a sweet treat that’s satisfying yet healthy, these Chocolate Pumpkin Truffles might be exactly what you need. These truffles are the perfect example of balance—delicious, small bites that satisfy my sweet tooth without ruining my goals. 

They’re made with wholesome ingredients like pumpkin puree and oat flour, then dipped in rich dark chocolate. They’re easy to make and even easier to enjoy, and for just 2 Points each. Head to our website for more Weight Watchers dessert ideas!

Healthy yet indulgent Chocolate Pumpkin Truffles on a plate with some on a countertop beside it.
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Why You Should Try Chocolate Pumpkin Truffles

There are plenty of reasons to try these Chocolate Pumpkin Truffles, but I’ll highlight a few of my favorites:

  • Fall flavors you’ll love: These truffles combine the comforting warmth of cinnamon and pumpkin with the rich flavor of dark chocolate. It’s a combination that screams fall, making these a seasonal favorite.
  • No baking required: One of the best things about these truffles is that they’re completely no-bake. You’ll simply mix the filling, roll it into balls, and dip them in chocolate. You don’t need to preheat your oven or even have a special mold to shape them.
  • Great for meal prep: If you’re like me and love having a sweet snack ready, these truffles store perfectly in the fridge. You can make a batch, keep them in a container, and grab one (or two) whenever the craving hits.
  • Healthy yet indulgent: Don’t be fooled by how delicious these are—they’re made with wholesome ingredients. Pumpkin puree is loaded with fiber and vitamins, while oat flour keeps them gluten-free. Plus, they’re sweetened with a low-calorie sweetener, so you don’t have to feel guilty about enjoying them.

Prep Time: 20 minutes

Cook Time: No cooking required
Chill Time: 30 minutes
Servings: 30 truffles
Serving Size: 1 truffle

2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

Chocolate Pumpkin Truffle ingredients in separate dishes on a countertop.
  • 1 cup of pumpkin puree (240 g)
  • 1 ½ cups of oat flour (150 g)
  • 4 packets of Splenda (or any sugar-free sweetener of your choice)
  • 1 teaspoon of cinnamon
  • 1 ¼ cup of dark chocolate (bitter, sugar-free, grated) (180 g)
  • 1 tablespoon of corn, soybean, or canola oil (5 ml)

Instructions:

  1. Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, oat flour, Splenda, and cinnamon. Stir well until all the ingredients are fully incorporated. The mixture should become thick and dough-like, making it easy to form into small balls later on. If it feels too sticky, you can add a bit more oat flour (start with an additional tablespoon) until you reach the desired consistency.
  2. Shape the Truffles: Once your filling mixture is ready, use a small spoon or a cookie scoop to portion out the dough. Roll each portion between your palms to form small balls about the size of a walnut. This should make about 20 truffles. Place the formed balls on a parchment-lined baking sheet or plate and refrigerate them for at least 30 minutes. Chilling helps the truffles firm up and makes them easier to coat with chocolate.
  3. Melt the Chocolate: In the meantime, prepare the chocolate coating. Place the grated dark chocolate and 1 teaspoon of oil in a heatproof bowl. The oil helps the chocolate melt smoothly and gives it a glossy finish.
    • Double boiler method: Set the bowl over a saucepan with gently simmering water (make sure the water doesn’t touch the bowl). Stir the chocolate constantly until it’s completely melted and smooth.
    • Microwave method: You can also melt the chocolate in the microwave, but make sure to do it in short 15-20 second bursts, stirring between each one to avoid burning the chocolate.
  4. Dip the Truffles in Chocolate: Once your truffles have chilled and the chocolate is melted, take the truffles out of the refrigerator. Using a fork or dipping tool, carefully dip each truffle into the melted chocolate, coating it entirely. Let the excess chocolate drip off before placing the truffles back onto the parchment-lined baking sheet.
  5. Toppings: If you want to add toppings like chopped nuts or sea salt, sprinkle them on while the chocolate is still wet.
  6. Chill the Truffles: After all the truffles are coated in chocolate, place them back in the refrigerator for another 15-20 minutes to allow the chocolate to fully set. Once the chocolate has hardened, your Pumpkin Truffles are ready to serve!
  7. Serve and Store: Enjoy these truffles immediately, or store them in an airtight container in the refrigerator. They will keep fresh for up to a week. You can also freeze them for longer storage—just thaw them for a few minutes before enjoying.
Mix all the truffle ingredients together in a small bowl until it forms a dough.
The truffle mixture rolled into 10 even balls on a plate.
The rolled truffle balls being dipped into a small bowl of melted chocolate.

Tips:

  • If the truffle mixture seems too soft, add a little more oat flour, one tablespoon at a time, until it’s firm enough to roll.
  • For a different flavor, you can substitute the cinnamon with pumpkin pie spice or add a pinch of nutmeg or allspice.
  • If you prefer a stronger chocolate flavor, you can drizzle some additional melted chocolate over the truffles after the initial coating has set.

Variations and Substitutions

One of the reasons I love these Chocolate Pumpkin Truffles is how versatile they are. Here are a few ways you can switch things up:

  1. Toppings: Adding different toppings can really elevate the flavors. Try sprinkling some flaked sea salt on top of the chocolate before it sets—it adds a lovely contrast to the sweetness. You can also roll the truffles in chopped nuts like pistachios or walnuts for an added crunch.
  2. Spice it up: The pumpkin filling is super adaptable. For a spicier, more aromatic flavor, you can substitute the cinnamon with pumpkin spice or allspice. You could also add a pinch of nutmeg or cloves to give it that extra holiday feel. Pumpkin puree works well with almost any warm spice, so don’t be afraid to experiment.
  3. Chocolate coating: If you prefer milk chocolate over dark, you can easily swap them out. Just make sure to use a sugar-free or low-sugar version to keep things healthy. You can also go for a dairy-free chocolate option if you’re vegan or lactose intolerant.

Tips and Tricks for Making Chocolate Pumpkin Truffles

Making these truffles is a breeze, but here are some tips to ensure they turn out perfect every time:

  1. Melt the chocolate in a double boiler: While it’s tempting to melt the chocolate in the microwave, using a double boiler (or a heatproof bowl set over simmering water) gives you more control. The chocolate will melt smoothly without the risk of burning.
  2. Chill the truffles before dipping: After shaping the pumpkin mixture into balls, refrigerate them for at least 30 minutes. This step firms them up, making it easier to coat them with melted chocolate. The cold truffles will also help the chocolate harden faster.
  3. Use a cooling rack for excess chocolate: After dipping each truffle in chocolate, place them on a wire cooling rack. This allows the excess chocolate to drip off, giving your truffles a cleaner finish and preventing any waste.
  4. Choose sugar-free chocolate: For a healthier option, use sugar-free dark chocolate sweetened with stevia or monk fruit. It’s widely available in most stores.
  5. Store them properly: Keep your truffles in an airtight container in the fridge, where they’ll stay fresh for up to a week. You can also freeze them if you want to make a bigger batch and enjoy them over a longer period.

Chocolate Pumpkin Truffles are the perfect fall treat—rich, indulgent, and surprisingly healthy. Whether you’re making them for a party, gifting them to a friend, or just keeping them for yourself (I won’t tell), they’re sure to be a hit. These truffles are proof that desserts don’t have to be packed with sugar and calories to be delicious. Give them a try, and I bet they’ll become one of your go-to healthy indulgences.

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Chocolate Pumpkin Truffles

Servings: 30
Prep: 20 minutes
Chill Time: 30 minutes
Total: 50 minutes
Healthy yet indulgent Chocolate Pumpkin Truffles on a plate with some on a countertop beside it.
A low-point Weight Watchers dessert perfect for fall.

Ingredients 

  • 1 cup of pumpkin puree, 240 g
  • 1 ½ cups of oat flour, 150 g
  • 4 packets of Splenda, or any sugar-free sweetener of your choice
  • 1 teaspoon of cinnamon
  • 1 ¼ cup of dark chocolate, bitter, sugar-free, grated (180 g)
  • 1 tablespoon of corn, soybean, or canola oil (5 ml)

Instructions 

  • Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, oat flour, Splenda, and cinnamon. Stir well until all the ingredients are fully incorporated. The mixture should become thick and dough-like, making it easy to form into small balls later on. If it feels too sticky, you can add a bit more oat flour (start with an additional tablespoon) until you reach the desired consistency.
  • Shape the Truffles: Once your filling mixture is ready, use a small spoon or a cookie scoop to portion out the dough. Roll each portion between your palms to form small balls about the size of a walnut. This should make about 20 truffles. Place the formed balls on a parchment-lined baking sheet or plate and refrigerate them for at least 30 minutes. Chilling helps the truffles firm up and makes them easier to coat with chocolate.
  • Melt the Chocolate: In the meantime, prepare the chocolate coating. Place the grated dark chocolate and 1 teaspoon of oil in a heatproof bowl. The oil helps the chocolate melt smoothly and gives it a glossy finish.
  • Double boiler method: Set the bowl over a saucepan with gently simmering water (make sure the water doesn’t touch the bowl). Stir the chocolate constantly until it’s completely melted and smooth.
  • Microwave method: You can also melt the chocolate in the microwave, but make sure to do it in short 15-20 second bursts, stirring between each one to avoid burning the chocolate.
  • Dip the Truffles in Chocolate: Once your truffles have chilled and the chocolate is melted, take the truffles out of the refrigerator. Using a fork or dipping tool, carefully dip each truffle into the melted chocolate, coating it entirely. Let the excess chocolate drip off before placing the truffles back onto the parchment-lined baking sheet.
  • Toppings: If you want to add toppings like chopped nuts or sea salt, sprinkle them on while the chocolate is still wet.
  • Chill the Truffles: After all the truffles are coated in chocolate, place them back in the refrigerator for another 15-20 minutes to allow the chocolate to fully set. Once the chocolate has hardened, your Pumpkin Truffles are ready to serve!
  • Serve and Store: Enjoy these truffles right away, or store them in an airtight container in the refrigerator. They will keep fresh for up to a week. You can also freeze them for longer storage—just thaw them for a few minutes before enjoying.

Notes

2 WW Points per truffle. 
 

Nutrition

Serving: 20gCalories: 53kcalCarbohydrates: 8.2gProtein: 1.2gFat: 2.7gSaturated Fat: 1.3gSodium: 6.8mgPotassium: 35mgFiber: 2gSugar: 0.3gCalcium: 5mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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4 Comments

  1. Hi, picture and title save weight watchers, pumpkin muffins, but the link goes to pumpkin truffles. Would love to see the muffin recipe. Thanks