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Pumpkin bread truffles


  • Pumpkin bread: you’ll need about 1 lb of pumpkin bread, pumpkin muffins, or unfrosted pumpkin cupcakes or cake. This is a great way to use up leftover, stale, or extra pumpkin baked goods!
  • Cream cheese frosting: homemade or store-bought is fine. I usually use store-bought, unless I have extra cream cheese frosting lying around from another project. If you don’t like cream cheese, you can swap in an equal amount of vanilla buttercream and it’ll work great.
  • Candy coating: you’ll primarily need orange candy coating, a small bit of brown, and green candy coating melts for the vines.



Two photo collage showing how to mix the filling for Pumpkin Bread Truffles.


  • Crumble the pumpkin bread by hand into a large bowl.
  • Add cream cheese frosting to the pumpkin crumbs. Mix until no streaks of frosting remain.


Two photo collage showing how to shape and roll Pumpkin Bread Truffles.


  • The mixture should be moist and hold together if you squeeze it into a ball between your fingers.
  • Roll it into balls (use that candy scoop to make this step go quickly!) and chill until firm, 2-3 hours.
  • Two photo collage showing how to dip and decorate Pumpkin Bread Truffles.


  • Melt orange candy coating, and dip each truffle into the coating.

  • Pipe lines of dark orange across the truffles, to represent the pumpkin creases, and finish them off with curly green candy coating “vines.”


Notes and tips:

  • Avoid water: water and candy coating do NOT mix! Make sure that the bowl you use to melt the coating is completely dry, and do not get any stray drops or splashes in the chocolate. If you do, it might seize and become an unworkable clump.
  • Don’t make the filling too soft: add enough cream cheese frosting so that it holds together, but don’t add so much that the filling is greasy, squishy, or otherwise too soft. The exact amount of frosting that you add will depend on how moist your bread is to start with. Always start with a smaller amount and add more if necessary.
  • Don’t freeze the centers: you want the truffle centers to be cold but not frozen when dipping. If they’re frozen, they’re more likely to cause the candy coating to crack as it hardens, and it also runs the risk of introducing water into the melted coating.

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