Soft pumpkin truffles filled with cream cheese, pumpkin puree, spices and crushed gingersnaps. The ultimate fall combination!
I’m over here thoroughly enjoying myself making all these fun fall recipes. I really hope you’re loving them as much as we are. To start off this week, I’m bringing you some pumpkin truffles. They aren’t just pumpkin flavored though! I crushed up gingersnaps (triple ginger gingersnaps actually) and added them into the mix along with cream cheese. The flavor is insanely tasty.
I used to make a pumpkin cheesecake with a gingersnap crust that everyone loved. Since the family has dwindled down for holiday dinners, I’ve stopped making them. That’s okay, because now I found a new fun and creative way to get the same flavors without having to bake a cheesecake. I like how simple it is to put these together. The longest parts are chilling the truffles and dipping them in the chocolate coating. You can’t beat that.
I added some crushed ginger snaps to the tops of the truffles as well. That was just a pretty garnish, but you can leave them off. It’s up to you on the garnish.
I’m a ginger snap-aholic. I love to dip them in hot coffee and inhale them. They become so tender and gooey in the hot coffee. I could probably or maybe actually have sat down and taken down a bag of ginger snaps. The ginger flavor. Gahhhh. I cannot get enough of it. Oh yeah, I almost forgot where I was going with telling you about how I love them so. The gingersnaps become very tender with the pumpkin puree and cream cheese. They’re soooo soft and spicy.
Every time I type the word ginger snap, all I can think of is Conan O’brien. He’s freaking hilarious. Let me share with you one of his quotes that had me laughing when I first heard it and has me laughing ..still. “I’m a huge fan of “Sons of Anarchy,” probably because when I was a young man, I ran with a gang of redheaded punks. We were called The Ginger Snaps. Our biggest enemy was sunlight.” Whew. Good stuff, right?
- ½ cup pumpkin puree
- 4 oz. cream cheese, room temperature
- 2 + ¾ cups ginger snaps, crushed to a fine crumbs
- ¼ cup powdered sugar
- 1 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 + ¾ cups chocolate candy melts
- 2 - 3 T. ginger snaps for garnish
- In a large mixing bowl, add in the pumkin puree and cream cheese. Stir until incorporated.
- Add in the ginger snap crumbs, powdered sugar, pumpkin pie spice and cinnamon. Stir until incorporated.
- Scoop out dough with a cookie scoop onto a parchment lined baking sheet.
- Place into the fridge to set up for about 45 minutes.
- Roll truffles so they're nice and round. Place back on the parchment and refrigerate another 20 minutes until chilled.
- Heat up the chocolate candy melts for 30 seconds in a microwave-safe bowl. Stir.
- Repeat microwaving for 30 seconds and stirring two additional times.
- Remove truffles from the fridge.
- Dip each truffle in the chocolate using a fork. Tap the wrist holding the fork to remove any excess chocolate. Don't do it too hard otherwise you'll lose bits of truffle into the chocolate.
- Set back onto the parchment paper to set up. If you're adding the ginger snap crumbs for garnish, do it immediately after setting the truffle on the parchment paper. The chocolate will set up fast since the truffles are cold.
What’s your favorite kind of truffle? Mine are a tie between these pumpkin truffles and my Bailey’s coffee truffles.