Pumpkin Gingerbread Truffles – Deliciously creamy pumpkin truffles loaded with ginger biscuit crumbs, and coated in white chocolate!
Guys! Did you know that pumpkin and ginger biscuits (cookies) go so well together? Yup. And today I bring you a quick and simple recipe to prove it – Pumpkin Gingerbread Truffles. These truffles are so incredibly delicious, and very more-ish!
Ingredients for Pumpkin Gingerbread Truffles:
- cream cheese
- canned pumpkin puree
- icing/powdered sugar
- gingernut/gingersnap biscuit crumbs
- ground ginger and cinnamon
- white chocolate
These truffles are super easy to throw together, they’ll quickly become a favourite to make and enjoy this autumn/winter.
There is some chilling time in this recipe, so if you’re short on time, you can make these the night before ready to eat the next day. They can also be kept in the fridge for up to 1 week, or frozen for up to 2 months! But they won’t last that long, trust me. 😉
More NO-BAKE recipes to make!
- Chocolate Fridge Cake (so addictive!)
- No-Bake Peanut Butter Crunch Balls
- No-Bake Chocolate Chip Peanut Butter Granola Bars
- 3 oz cream cheese 85g, softened
- 1/3 cup canned pumpkin puree 75g
- 2 tablespoons icing/powdered sugar
- 1 and 1/2 cups gingernut/gingersnap biscuit crumbs 150g
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup white chocolate 90g, melted
- 9 oz white chocolate 255g, coarsely chopped
- Gingernut/gingersnap crumbs for sprinkling
Whisk together the cream cheese, pumpkin, and icing sugar until combined. Add the biscuit crumbs, spices, and melted chocolate, and mix until combined. The mixture will be thick and very sticky.
Cover tightly and refrigerate for 1 - 2 hours (or up to 24 hours) until firm.
Roll the mixture into 0.5oz balls (about 28 balls), and place on a large baking tray lined with parchment paper or a silicone mat. Freeze for 30 minutes.
Add the white chocolate to a microwave-safe bowl, and heat in 15 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes.
Dip each truffle into the melted chocolate, and place back onto the baking tray. Sprinkle with biscuit crumbs, and allow to set completely in the fridge before serving.
Truffles will be fine at room temperature for a few hours for serving.
Truffles can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge.
The calories are an estimate only.