5 from 2 votes

Pumpkin Peanut Butter Truffle

Course Dessert
Cuisine Gluten free
Author Carolina Jantac, MS, RD, LD


  • 1/3 cup oat flour
  • 1/3 cup pumpkin puree
  • 1/3 cup of Once Again Creamy Peanut Butter
  • 1 teaspoon pumpkin spice
  • 1 cup dark chocolate chips


  1. Mix Pumpkin puree and peanut butter first, then add oats (you may use rolled oats, just put them in the food processor first to achieve a coarse oat flour) and pumpkin spice.
  2. I thought the sweetness of the pumpkin and nut butter was enough, but if you are looking for a sweeter truffle, you may add a couple tablespoons of brown sugar.
  3. Roll them up and dip into melted chocolate. Place in freezer for just 10-15 minutes. Enjoy them!

Recipe Notes

You can skip the chocolate if that step is too much for you and dip them into Greek yogurt, roll them in coconut flakes or crushed nuts!