Martini glass filled with chocolate spice truffles.

Bittersweet chocolate, spiced rum, pumpkin pie spice and cream cheese combine to make these delicious chocolate truffles.

They’re as easy as can be and make a nice alternative dessert for a casual dinner party. For a great pairing, try them with a glass of Ruby Port or a medium-bodied dessert wine like Moscato.

Autumn Spice Truffles

Chocolate Spice Truffles

5 from 1 vote
Leave a Review »
These grown-up chocolate treats are made with rum and pumpkin pie spice to create a delicious combination of fall-inspired flavors.


  • 3 ounces bittersweet chocolate, chopped
  • 4 ounces reduced-fat cream cheese, softened at room temperature
  • 1/2 cup high-quality unsweetened cocoa powder, divided
  • 1 tablespoon spiced or dark rum
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1-3/4 cups confectioners’ sugar


  • Line a cookie sheet with parchment or wax paper.
  • Place the chopped bittersweet chocolate in a glass bowl or measuring cup and microwave at full power for one minute. Remove from microwave and stir until chocolate is completely melted and smooth. Set aside.
  • Place the softened cream cheese in a bowl and beat with an electric mixer at high speed until smooth (about 15 seconds).
  • Add the melted chocolate and beat again until well incorporated, scraping down the sides of the bowl as needed.
  • Stir in 1/4 cup of the cocoa powder, the pumpkin pie spice, rum and vanilla and 1 cup of the confectioners' sugar. Mix with a wooden spoon until well blended.
  • Add the remaining 3/4 cup confectioners' sugar and combine thoroughly. The mixture will be very stiff at this point.
  • Sift the remaining 1/4 cup of cocoa powder into a small shallow bowl. Form the truffle mixture into 1-inch balls and roll them in the cocoa powder to coat the outside.
  • Place the truffles on your lined cookie sheet and refrigerate until thoroughly chilled and firm.
  • Store in an airtight container in the refrigerator for up to 7 days.

Tips for Making This Recipe

For a non-alcoholic version:

Replace the rum with 1/2 teaspoon rum extract mixed with 2-1/2 teaspoons water.
Calories: 75kcal, Carbohydrates: 10g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 17mg, Fiber: 1g, Sugar: 8g
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!