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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.

Also see my No-Churn Pumpkin Gingerbread Ice Cream. SO GOOD.

These truffles are so incredibly delicious, and very more-ish! Incredibly creamy pumpkin centres loaded with ginger biscuit crumbs, and generously coated in white chocolate.

The ultimate festive treat to make for Autumn/Fall, and Christmas time!

Looking for more truffles to try? Check out my Easy Lemon Truffles, No-Bake Peanut Butter Truffles, and my Chocolate Coffee Truffles.

Small glass bowls filled with pumpkin gingerbread truffles.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these truffles. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • cream cheese
  • canned pumpkin puree
  • icing/powdered sugar
  • gingernut/gingersnap biscuit crumbs
  • ground ginger and cinnamon
  • white chocolate

How to make Pumpkin Gingerbread Truffles

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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Pumpkin gingerbread truffles in a small glass bowl in the background with three truffles in front in focus.
A pumpkin gingerbread truffle with a bite took out of it.

These Pumpkin Gingerbread Truffles are:

  • deliciously creamy
  • bursting with pumpkin flavour
  • loaded with ginger biscuit crumbs
  • coated in white chocolate
  • the perfect no-bake festive treats!

How long will these truffles last? These truffles can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 1 week.

Can I freeze these truffles? Yes, also freeze well for up to 2 months. Thaw overnight in the fridge.

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!

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

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Small glass bowls filled with pumpkin gingerbread truffles.

Pumpkin Gingerbread Truffles

Yield: 28 truffles
Prep Time: 20 minutes
Total Time: 20 minutes

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

Ingredients

For the Truffles

  • 3 oz (85g) cream cheese, softened
  • 1/3 cup (75g) canned pumpkin puree
  • 2 tablespoons icing/powdered sugar
  • 1 and 1/2 cups (150g) gingernut/gingersnap biscuit crumbs
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (90g) white chocolate, melted

For the Topping

  • 9 oz (255g) white chocolate, 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 20 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.

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.

Nutrition Information:
Yield: 28 truffles Serving Size: 1 truffle
Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 44mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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