Candy & Snacks/ Christmas/ Halloween & Autumn/ No-Bake Recipes

Pumpkin Gingerbread Truffles

Pumpkin Gingerbread Truffles – Deliciously creamy pumpkin truffles loaded with ginger biscuit crumbs, and coated in white chocolate!

A small glass bowl filled with pumpkin gingerbread truffles.

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! 

Small glass bowls filled with pumpkin gingerbread truffles.

Pumpkin gingerbread truffles in a small glass bowl in the background with three truffles in front in focus.

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. 😉

A pumpkin gingerbread truffle with a bite took out of it.

Overhead shot of pumpkin gingerbread truffles in a small glass bowl.

Pumpkin Gingerbread Truffles - Deliciously creamy pumpkin truffles loaded with ginger biscuit crumbs, and coated in white chocolate! #pumpkin #gingerbread #truffles #nobake

More NO-BAKE recipes to make!

Enjoy! 🙂

Small glass bowls filled with pumpkin gingerbread truffles.
5 from 1 vote
Pumpkin Gingerbread Truffles
Prep Time: 20 mins
Total Time: 1 hr 50 mins
Yields: 28 truffles
Calories: 103 kcal
Deliciously creamy pumpkin truffles loaded with ginger biscuit crumbs, and coated in white chocolate!
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Ingredients
For the Truffles
  • 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
For the Topping
  • 9 oz white chocolate 255g, coarsely chopped
  • Gingernut/gingersnap crumbs for sprinkling
Instructions
For the Truffles
  1. 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.

  2. Cover tightly and refrigerate for 1 - 2 hours (or up to 24 hours) until firm.

  3. 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.

For the Topping
  1. 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.

  2. 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.

  3. Truffles will be fine at room temperature for a few hours for serving.

Notes

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.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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5 Comments

  • Reply
    Tara | Deliciously Declassified
    11th October 2017 at 2:20 pm

    Yum! These truffles look so decadent and full of fall flavor. It’s so hard for me to resist anything pumpkin – thanks for sharing 🙂

    • Reply
      Marsha
      11th October 2017 at 2:45 pm

      Thanks, Tara! 🙂

  • Reply
    Christen
    11th October 2017 at 4:32 pm

    Uh, yum! These truffles look delicious! Definitely going to add this to my fall baking list!

  • Reply
    Demeter | Beaming Baker
    11th October 2017 at 5:52 pm

    Ooooh!! I’ve totally been dreaming about pumpkin and ginger together! What a fantastic combo. And if you tell me that it works, then I believe it! Also… just LOOK at these truffles. Simply amazing. Hope you’re having a great week, Marsha! 🙂

    • Reply
      Marsha
      11th October 2017 at 6:45 pm

      Thanks, Demeter! 🙂

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