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Pumpkin Fudge Balls

5 from 14 votes

These melt-in-your-mouth chocolate pumpkin fudge balls are ridiculously good.

Secretly Healthy Chocolate Pumpkin Fudge Balls Recipe

What do you do when you’re stressed?

I’m normally an exceptionally outgoing person.

But when I feel overwhelmed, I generally prefer to be alone, to process everything in my head.

I’ll go for a long walk or run, lay in bed with my feet up against the wall, or listen to loud blasting metal or rock, with headphones on so as not to drive my neighbors crazy.

Or I make food!

Trending Now: Crustless Pumpkin Pie

No Bake Chocolate Pumpkin Pie Truffles

Measuring ingredients, mixing batters, rolling dough, and even doing the dishes are all therapeutic to me.

No thinking is required; my hands can work on autopilot, giving my overworked mind a rest.

And it doesn’t hurt that—after I’m finished with the measuring, mixing, and rolling—there is chocolate to eat!

Pumpkin Chocolate No Bake Bites


And in the case of today’s recipe, chocolate and pumpkin and coconut.

Each pumpkiny chocolate bite of these addictively delicious pumpkin fudge balls absolutely melts in your mouth.

Goodbye, stress.

Pumpkin Pie Truffles

What do you do when you feel stressed?

Do you call a friend or prefer to be alone? Listen to music or prefer silence?

I think it’s funny how people can have such different coping mechanisms for stressful situations.

For instance, one of my friends likes to jump in the car and drive for hours, to no place in particular, when he feels overwhelmed.

But to me, this would feel like a waste of time… which would stress me out even more.

Secretly Healthy No Bake Chocolate Pumpkin Fudge Balls
Pin it now to save for laterPin Recipe

Pumpkin Fudge Balls

These melt-in-your-mouth chocolate pumpkin fudge balls are perfect for Fall.
Prep Time 10 minutes
Total Time 10 minutes
Yield 10 – 16 pumpkin truffles
5 from 14 votes


  • 1/4 cup pumpkin puree
  • 6 tbsp coconut butter, (for coconut-free, try these Chocolate Truffles)
  • 2 tbsp pure maple syrup, honey, or agave
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp cinnamon
  • tiny pinch salt
  • Only if not coating in chocolate, add stevia to taste OR 1 additional tbsp both pure maple syrup and coconut butter
  • Optional chocolate coating, listed in instructions below


  • Make sure no ingredients are cold. In a cereal bowl, stir together all truffle ingredients until completely smooth. Refrigerate half an hour or until firm enough to roll into balls with your hands or a mini cookie scoop. If you wish to coat them in chocolate, either dip in melted chocolate OR mix together equal parts virgin coconut oil, cocoa powder, and pure maple syrup until a thin sauce forms. Dip fudge balls in, then immediately set back in the freezer to harden. Leftover balls should be stored in the fridge or freezer for up to three days.
    View Nutrition Facts


Readers also like this Keto Pumpkin Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on October 17, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Ceara @ Ceara's Kitchen says

    I find baking very therapeutic as well. When I am stressed I love just being alone in the kitchen baking or cooking up something yummy! I also find yoga is a great stress reliever! I love that these pumpkin truffles contain THREE of my fav. ingredients – Hello, Chocolate, Coconut and Pumpkin! Cannot wait to try these 🙂 Pinned!

    • Cherry Lee says

      I thought I was the only one who actually enjoyed baking (not just the food!) Every else I know bakes for the outcome and not the baking journey! I think baking is fun and relaxing as well.

      • Skyla Brown says

        Cherry, you are definitely not the only one who loves baking, lot’s of us do. I subbed coconut butter for coconut oil and it turned out a bit too oily for me. But the treats tasted great! I love the flavors!

  2. Marielle says

    I’m in the same boat I love a bit of alone time and baking when I’m stressed! A little bit of music in the background to bop along to doesn’t hurt either 🙂 These look absolutely amazing! All about baking with pumpkin while it’s still the season xx

  3. Courtney says

    What could you sub for the coconut butter? Almond Butter or Coconut Oil? I don’t have any coconut butter on hand.

  4. Ellen says

    These look perfect – love chocolate and pumpkin together! When I’m stressed, I usually bake or workout/go for a walk. After I’ve calmed myself down a bit, I like to call a family member or friend and vent a little 🙂

  5. Janelle says

    For the pumpkin puree, are you talking the canned stuff that people usually use to make pumpkin pie, or getting a pumpkin and cooking it and pureeing the flesh?

  6. melissa says

    Is there a decent substitute for the coconut butter? I love(d) coconut, but am allergic to it!
    🙁 Thank you for all of the wonderful recipes!

    • Beth says

      Reporting back! Subbing cashew butter worked great with some changes.
      I made these as written the other day (Delish), and last night my older daughter asked for more so I made them again, but with cashew butter instead of coconut butter. The first try was a bust, way too wet even after overnight in the fridge… Especially once they hit the lukewarm chocolate dip… I’d used the maple syrup as before and I’d used organic pumpkin purée which was a lot wetter than Libby’s.

      Anyway… My daughters graciously ate the pumpkin “pudding” for breakfast & I tried again without maple syrup. I still used the organic pumpkin, but when I heated it up I melted coconut sugar into it (it was pretty good with 1T but I added a second). Then it dawned on me that because I wasn’t using coconut butter I didn’t need to melt anything else so I stirred the sweetened pumpkin into the cashew butter, chilled it about an hour and it worked great. Still not as firm as the original but rollable and dip-able and very creamy and delicious.

  7. Beth says

    Hi Katie!
    Thanks for another fabulous recipe! I just made these and I can’t tell you how hard it was to wait for the pumpkin mix to cool (I ate at least 3 tablespoons of it warm haha). Luckily I had complete faith that the recipe WOULD be this good… So I doubled it. I went with your chocolate dip recipe. So easy and fast!
    (When I’m stressed I cook too. Having a lengthy task that requires full attention is what I seek out.)

    • Janelle says

      Beth, did you use the canned pumpkin stuff that people use for pumpkin pie, or did you use straight pureed pumpkin? I’m not sure which she means in the recipe.

      • Beth says

        I used regular old Libby’s canned pumpkin!

        Just a FYI for those making the chocolate dip and doing a double batch, I used 3T of each (coconut oil, natural cocoa powder, Grade B maple syrup) and it was the perfect amount for 20 balls (and makes them about 140 calories each that way… Not counting calories BUT… I try to be mindful). These are highly addicting!! I’m making up for the indulgence of eating 6 by eating apple-cabbage salad for all my other meals and snacks today, lol.

  8. Hailey says

    Oooh! Look so yummy! I’m so glad fall weather/food/fashions are finally here! When I’m stressed, I read a good book, exercise, pray, or play the piano 🙂

  9. Kay says

    I love using baking as therapy, the only problem is, I want to eat the whole pan/sheet/recipe when I’m done if I bake while stressed.

    But these look delicious, I could totally eat them all stressed or not.

    Happy Friday!

  10. Jules @ WolfItDown says

    Mmmm, I hear ya sister – totally had to go for an evening walk today, and as soon as I stepped outta the doorstep, it started raining, but it felt refreshing as today was quite a bit hotter than it has been over the last past week.

    Earlier I had a couple of friends over for dinner, and it went down a treat! ^ ^

    These pumpkin sweets looks amazing, I love the colour! I hope you have a fantasmic weekend Katie 😀 x

  11. Julie F says

    I do like to bake. But I also like a hard workout. Makes me feel so much better. And I used to like to take long car rides with the music really loud. But now I feel the same as you. Like I’m just wasting time

  12. Steph says

    Wow! How good do these look! Perfect Halloween treats! I love how vibrant the orange is- and coconut butter seriously makes anything ten times more fudgey and delicious!

  13. Anna says

    These look delicious! That’s funny i’m like the opposite with stress. if i’m stressed i like need to find something to do and it actually helps sometimes to have people around me. Making these now, i’m sure they’ll turn out great!

  14. Sarah says

    I need to make some coconut butter — these look amazing! When I’m stressed, I usually sing at the top of my lungs for about half an hour. Especially during rush-hour traffic and around homicidal fellow drivers, because it helps me block out all worries outside of traffic. Opera is my favorite because the high notes I can’t hit make me crack up 🙂 (and yes, I probably look like a nut to everyone outside of my car, but who cares?)

    Baking, though, is my favorite when I’m studying for an exam and need a break because my brain has shut down. Works every time!

  15. Leeanne says

    Katie, love this idea! I, though, may be the only person in Esther who doesn’t like coconut. Does the coconut butter impart a coconut taste? If so, could you recommend a substitute?

    • Lisa says

      I actually am not the biggest fan of coconut, but when I made these I couldn’t taste any coconut flavor. I don’t think coconut butter tastes much like coconut.

  16. Michelle @ Vitamin Sunshine says

    Those are beautiful- and so tempting! I love how bright orange they turned out. So many of my pumpkin creations take on a brownish-hue (maybe the tons of cinnamon I add!). I drizzled coconut oil into some pumpkin butter I made recently and it was so decadent! It made a great fruit dip 🙂

  17. Stephanie says

    I adore your recipes! I tried this one today and had an issue with mixing everything successfully. Once I refrigerated the pumpkin mixture, the oil and pumpkin separated. Any tips?? Thank you!!

  18. Kiki says

    Music and baking, trees and books are my go-to’s for stress.
    If they don’t work, I tell myself to sleep on it, and it’s usually all better in the morning.
    Thanks for this recipe! I will be such a hit at the next Halloween party.

  19. Kylie Glessing says

    I am amazed at how delicious these are!!! And how easy they are to make. I have never used a recipe from your site that was not amazing. I LOVE the pumpkin mac and cheese and would have never thought to use pumpkin like that. Thanks so much for sharing your delicious recipes!

  20. Lisa says

    WOW! I can’t believe how tasty these are, and I just put them in the fridge to cool so I can make the balls. Of course, I had to sneak a taste and thought I could probably just eat it warm and straight out of the bowl. 🙂 Thanks for the great recipe!

  21. Danie says

    How long will these keep for? I’m thinking of making them ahead of time and giving them out as “favors” at our Thanksgiving party. – I try to plan accordingly so that I do minimal cooking/baking the day of. Thanks in advance!!!

  22. Linda says

    I have been salivating over these every since they have been posted! I have a question about the chocolate coating process. After the balls have been made are they immediately coated with chocolate and then put into the freezer OR are the balls made, frozen and THEN dipped in chocolate?

  23. Mari Jane Campbell says

    I’d really love to make these for our Thanksgiving dessert this year. I can’t seem to find the recipe for the chocolate dipping sauce that it says is mentioned below. Would you please direct me to the chocolate coating recipe. Thank you! Looks amazing.

  24. Trina says

    My fudge dipped pumpkin balls did not come out as pretty as yours. Perhaps the trick is to freeze the balls before dipping them in the chocolate? They fell apart as I was dipping them. However, as ugly as they are — extremely addicting! and the coconut butter was so easy to make – who knew? 🙂 Thank you for sharing your recipes with us.

    • Melissa says

      Yes, I found that I have to freeze them for 1/2 hour or so, rather than refrigerating them. Otherwise, they are too soft. But later, after topping, I can store them in the refrigerator.

  25. Allison says

    Hi! These sound great, along with the other “ball” recipes on your blog. I am wondering if they need to stay refrigerated after they are finished? I would like to give them as holiday gifts, which means they need to be wrapped and given out…Do I need to suggest putting any uneaten balls in the fridge to stay fresh? (I am hoping they stay fresh at room temp, to make this process easier…)

  26. Greta MacCallum says

    I love to bake and these look so delicious. My son is allergic to maple syrup so I will use a substitute but I am definitely going to be trying these. Thank you so much for your recipe.

  27. Bethany says

    The filling is delicious. Hoping the balls will help me ration them. If not, might have to bring to cookout tomorrow. Thanks!

  28. christina says

    5 stars
    These look amazing! Making them now but mine isn’t firming up. It still wet and they have been in fridge for over 30 min. What can i do to get them to harden?

      • Melissa says

        Would you be so kind as to change the word “Refrigerate” to “Freeze” in the instructions above?
        I love making these pumpkin pie chocolate truffles every year, and each year, I forget to initially chill the balls in the freezer (before topping them), rather than the fridge. They come out of the fridge too soft for topping. Thanks!

        • Natalie says

          I didn’t freeze, I refrigerated. These came out great for me. I’m in a hot humid country (eg I don’t have to melt the coconut butter. Thats it’s natural state ha!!)

  29. Natalie says

    I don’t like pumpkin (I can only get kabocha and its rubbish) I don’t really like cinnamon. Theres are AMAZING. I tried them before chocolate coating them and I highly recommend coating. So so good!!!

  30. Carol Overholt says

    i also just refrigerated the balls before dipping. they were a bit squishy still… could i add a couple Tbls. Almond flour

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