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You don’t need cream cheese or an oven to make these High Protein Pumpkin Truffles. Real pumpkin, blended cottage cheese, and vanilla protein powder make the center soft and give each truffle 5 grams of protein, while a white chocolate shell and crushed graham crackers bring in that classic pumpkin pie flavor.
I’m a big fan of bite-sized desserts because I can grab one after dinner when I want something sweet or put the whole batch out when we have people over.
These pumpkin truffles feel like a real dessert with the bonus of having a boost of protein. They’re the perfect sweet treat to have ready to go in your fridge when you’re in the mood.
A Pumpkin Truffle Filling Made Without Cottage Cheese
A lot of no bake pumpkin pie truffles use cream cheese, but I knew we could swap it out for cottage cheese, like in my Chocolate Cottage Cheese Truffles.
Simple ingredients like oat flour, vanilla protein powder and cottage cheese turn it into a scoopable dough that makes a soft, moist truffle center.
A few things make this version special:
- The protein is built into the filling. Each truffle has 5 grams of protein thanks to the cottage cheese and vanilla protein powder, but you’d never guess it from the taste.
- A crisp white chocolate shell with a soft interior. I love how the white chocolate shell cracks open to reveal the soft, truffle pumpkin filling inside.
- The pumpkin pie flavor really comes through. Real pumpkin and warm spices flavor the filling, while crushed graham crackers give you that classic pie crust finish.
Ingredients Notes
A few ingredients make a big difference. Here’s what matters most:
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Cottage cheese: I like full-fat cottage cheese here because it gives the filling a richer flavor and soft texture, but 2% or low-fat works too. The curd size doesn’t matter since everything gets blended until smooth.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling with added sugar and spices. You’ll have some left from a 15-ounce can, so try my protein pumpkin baked oats or cottage cheese pumpkin muffins next.
- Pumpkin pie spice: Don’t have any? Use ¼ teaspoon cinnamon + ⅛ teaspoon ginger and a small pinch each of nutmeg and cloves. Apple pie spice also works, but the filling will taste a little more cinnamon-forward.
- Oat flour or almond flour: I like to use oat flour because it gives the filling a soft, dough-like texture without competing with the pumpkin flavor. Almond flour works too.
- Vanilla protein powder: I love this protein powder because the flavor is subtle and not overly sweet. Feel free to use your favorite, but keep in mind that the flavor and sweetness can vary between brands.
- White chocolate: I like to use a white chocolate bar but chocolate chips will also work in a pinch, although the coating may be a little thicker once melted.
How to Make No-Bake Pumpkin Truffles
The filling for these no-bake pumpkin truffles only takes a few minutes to mix. Here’s how to make them:
- Mix the wet ingredients: Add the cottage cheese to a blender or food processor and blend until completely smooth. You can also use an immersion blender like this. Add the blended cottage cheese, pumpkin puree, maple syrup, and vanilla to a large bowl. Stir until evenly combined.
- Make the dough: Add the oat flour and protein powder, then sprinkle the pumpkin pie spice, cinnamon, and salt over the top. Mix until a soft dough forms.
- Scoop and chill: Line a baking sheet with parchment paper, then use a 1-tablespoon cookie scoop to portion out about 15 balls. Freeze them for at least 10 minutes while you prepare the white chocolate.
- Dip the pumpkin truffles: Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave at 50% power in 20-second increments, stirring each time, until just melted. I like to take it slow here.
Coat each chilled truffle in the melted white chocolate, return it to the parchment paper, and immediately sprinkle crushed graham crackers on top. Refrigerate for at least 30 minutes until the chocolate hardens.
jamie’s tips
My Tips for The Best Pumpkin Truffles
- Check the truffle balls before you start. They should feel firm when you pick them up. If they’re still sticky or losing their shape, pop them back in the freezer for another 10 minutes.
- Melt the white chocolate slowly. White chocolate seizes and can burn easily, so it’s essential to heat slowly. I recommend heating in 20 second increments at 50 percent power in your microwave, and mix in between every single session.
- Use a fork for dipping. Lower one truffle into the chocolate, lift it out with a fork, and gently tap off the extra coating against the side of the bowl. Or drizzle the chocolate over the top.
- Add the graham crackers as you go. Sprinkle them over each truffle right after dipping because the white chocolate sets quickly.
Make Ahead and Storage
I like making these ahead so they’re already chilled and ready whenever I want something sweet.
- Refrigerator: Store the pumpkin truffles in an airtight container in the fridge for up to 5 days. I like placing parchment paper between the layers so the coating stays neat.
- Make ahead: You can prepare and chill the centers a day ahead, then dip them when you’re ready. You can also finish the entire batch in advance since they’re meant to be served chilled.
More No-Bake Treats to Try
If you’ve made and loved these High Protein Pumpkin Truffles or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Protein Pumpkin Truffles
Ingredients
- 2/3 cup cottage cheese, blended
- 1/3 cup pumpkin puree
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/3 cup oat flour (oats blended into fine powder), (or almond flour)
- 1 scoop vanilla protein powder
- 1/4 teaspoon salt
- 8 ounce white chocolate bar, broken into pieces
- 1 teaspoon coconut oil
- Crushed graham crackers, for topping
Instructions
- In a large bowl mix the blended cottage cheese, pumpkin puree, maple syrup, and vanilla until smooth. Note: You can also use an immersion blender to blend these ingredients together in a bowl.
- Add the oat flour and protein powder and then sprinkle spices and salt over the top. Mix until a dough forms.
- Line a baking sheet with parchment paper and use a 1-tablespoon cookie scoop to scoop dough onto the parchment paper. This should make ~15 balls. Place the baking sheet in the freezer to firm up at least 10 minutes while you melt the white chocolate.
- In a microwave safe bowl, add white chocolate and coconut oil. Microwave in 20 second increments at 50% power. White chocolate can seize easily if it's heated too quickly, so low and slow is the best method. Stir between each microwave session and make sure to stop microwaving as soon as it's melted.
- Dip each truffle ball into the white chocolate and return to the parchment-lined pan. Top each one immediately with crushed graham crackers before the white chocolate hardens. Note: I like to use a fork and spoon to dip and coat the balls to make the process easier. Repeat until all the truffles are evenly coated.
- Refrigerate for at least 30 minutes or until chocolate is hardened up before serving.
Notes
- To make oat flour: Make your own oat flour easily by blending in a blender at high speed until a fine flour forms.
- Chill before dipping: Freeze the scooped centers for at least 10 minutes, or until they feel firm enough to pick up without losing their shape.
- Melt white chocolate gently: Microwave at 50% power in 20-second increments, stirring between each one. Stop heating as soon as the chocolate is smooth.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
