Why You’ll Love This Recipe

Pumpkin Spice Chocolates are a unique and indulgent treat that blend two of the best fall flavors—pumpkin spice and chocolate—into one delicious bite. The creamy, spiced filling is smooth and velvety, while the outer layer of chocolate adds a rich, sweet contrast. These chocolates are simple to make, and their rich, aromatic flavor makes them perfect for sharing during fall gatherings or as a thoughtful homemade gift. Whether you love pumpkin spice or chocolate, this treat satisfies both cravings!

Ingredients

1 cup heavy cream
2 tablespoons butter
1/4 cup pumpkin puree
1 teaspoon pumpkin spice blend (or cinnamon, nutmeg, and ginger)
1/4 teaspoon vanilla extract
8 oz semisweet or dark chocolate, chopped
8 oz white chocolate, chopped
1 tablespoon powdered sugar (optional, for sweetness adjustment)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small saucepan, heat the heavy cream and butter over medium heat until the butter is melted and the mixture begins to simmer. Do not let it come to a boil.
Stir in the pumpkin puree and pumpkin spice blend (or cinnamon, nutmeg, and ginger) into the cream mixture, and whisk until smooth.
Remove the saucepan from heat and add the vanilla extract, stirring to combine.
Place the semisweet or dark chocolate into a heatproof bowl and pour the warm pumpkin cream mixture over the chocolate. Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and smooth. If the mixture is too runny, add powdered sugar to thicken it to a more firm consistency.
Once the chocolate mixture is smooth, let it cool to room temperature. Then, transfer it to the refrigerator to chill for about 30 minutes, or until it firms up enough to scoop and roll.
While the filling is chilling, melt the white chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring each time. Once melted, let it cool slightly.
Scoop out small amounts of the pumpkin chocolate filling and roll them into balls. Place the balls on a baking sheet lined with parchment paper.
Dip each pumpkin spice filling ball into the melted white chocolate, coating it completely. Allow any excess to drip off and return the dipped chocolates to the parchment-lined sheet.
Once all the chocolates are coated, refrigerate them for another 30 minutes to allow the chocolate coating to firm up.
Serve the chocolates chilled or at room temperature. Store them in an airtight container in the refrigerator for up to 2 weeks.

Servings and Timing

Servings: This recipe makes approximately 20-25 chocolates, depending on size.
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Dipped in Dark Chocolate: Instead of white chocolate, dip the filling in more semisweet or dark chocolate for a richer flavor.
Sweeteners: If you prefer a sweeter filling, increase the powdered sugar or use maple syrup in place of some of the sugar.
Nutty: Add crushed nuts like pecans, walnuts, or almonds inside the pumpkin filling for added texture and flavor.
Pumpkin Spice Variations: Adjust the amount of pumpkin spice blend to suit your personal preference—add more cinnamon or ginger for a spicier bite.

Storage/Reheating

Storage: Store these chocolates in an airtight container in the refrigerator for up to 2 weeks.
Freezing: These chocolates freeze well! Store them in an airtight container or freezer-safe bag for up to 2 months. Let them thaw in the fridge before eating.
Reheating: These chocolates are best enjoyed cold or at room temperature. Do not reheat after coating, as it will melt the chocolate coating.

FAQs

Can I use milk chocolate instead of semisweet or dark chocolate?

Yes, milk chocolate can be used for a sweeter, creamier version of the chocolates, but it will give a different flavor profile.

Can I use store-bought pumpkin spice instead of making my own?

Yes, store-bought pumpkin spice is perfectly fine for this recipe. Just use 1 teaspoon, or adjust to your taste.

How do I make sure the chocolate coating is smooth?

Make sure to fully melt the chocolate and allow it to cool slightly before dipping the filling. If it’s too hot, the coating will not adhere properly.

Can I make the filling ahead of time?

Yes, you can prepare the pumpkin spice filling ahead of time and refrigerate it for up to 24 hours before rolling and coating the chocolates.

How can I make these chocolates vegan?

To make them vegan, use coconut milk or almond milk instead of heavy cream, and substitute vegan butter and chocolate for the dairy options.

Can I skip the white chocolate coating?

Yes, you can skip the white chocolate coating and just enjoy the pumpkin spice filling on its own, or dip it in a different type of chocolate.

Can I make these chocolates without a double boiler?

If you don’t have a double boiler, you can microwave the chocolate in 20-30 second intervals, stirring in between, until fully melted.

How do I prevent the filling from being too soft?

Make sure the pumpkin cream mixture is cool before combining with the chocolate, and refrigerate the filling for about 30 minutes to help it firm up.

Can I add a caramel layer to these chocolates?

Yes, you can add a small spoonful of caramel sauce inside the chocolate filling before rolling them into balls for an extra layer of flavor.

How should I serve these chocolates?

These chocolates can be served chilled or at room temperature. They make a great addition to a fall dessert table or can be wrapped up for homemade gifts.

Conclusion

These Pumpkin Spice Chocolates are the perfect combination of rich, creamy chocolate and warm, aromatic pumpkin spice. They’re easy to make, naturally gluten-free, and perfect for fall! Whether you’re indulging yourself or sharing with others, these little bites of heaven will satisfy your sweet tooth and fill your kitchen with the cozy smells of autumn.