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!
How to make Pumpkin Gingerbread Truffles
Ingredients you’ll need:
- cream cheese
- canned pumpkin puree
- icing/powdered sugar
- gingernut/gingersnap biscuit crumbs
- ground ginger and cinnamon
- white chocolate
To make these truffles, simply mix 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 very thick and sticky.
Cover tightly and refrigerate for 1 – 2 hours (or up to 24 hours) until completely chilled and firm.
Roll the mixture into 0.5oz balls (you’ll get about 28 balls), and place onto a large baking tray lined with parchment paper or a silicone mat. Freeze for 30 minutes.
For the coating, add the white chocolate to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool slightly.
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.
Scroll down for the FULL printable recipe. 🙂
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. 😉
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥