Pumpkin Gingerbread Truffles

Pumpkin Gingerbread Truffles – Deliciously creamy pumpkin truffles packed with warm gingerbread spices and crunchy gingernut biscuit crumbs, all coated in smooth white chocolate. The perfect no-bake treat for autumn and Christmas!

If you love pumpkin and gingerbread together, these Pumpkin Gingerbread Truffles are an absolute must-try! They have deliciously creamy pumpkin centres, packed with crunchy gingernut biscuit crumbs and a cosy blend of ginger and cinnamon. Each little bite is coated in smooth white chocolate for the perfect combination of sweetness and spice.

These homemade truffles are wonderfully easy to make with simple ingredients, including cream cheese, pumpkin purée, and crushed gingernut biscuits. There’s no baking required, just a little chilling time to firm up the centres before dipping them in melted white chocolate. They’re perfect for sharing at festive gatherings, adding to homemade Christmas treat boxes, or enjoying with a warm cuppa!

Looking for more delicious truffle recipes? Try my Easy Lemon Truffles, No-Bake Peanut Butter Truffles, or Chocolate Coffee Truffles.

Happy baking,

Marsha x

From the recipe box

Pumpkin Gingerbread Truffles

Deliciously creamy pumpkin truffles packed with warm gingerbread spices and crunchy gingernut biscuit crumbs, all coated in smooth white chocolate. The perfect no-bake treat for autumn and Christmas!

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Prep 30 minutes minutes

Chill/Freeze 2 hours hours 30 minutes minutes

Total 3 hours hours

Yields 28 truffles

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Ingredients

For the Truffles

• 85 g cream cheese, softened
• 75 g pumpkin puree
• 2 tablespoons icing/powdered sugar
• 150 g gingernut/gingersnap biscuit crumbs
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 90 g white chocolate, melted and slightly cooled

For the Coating

• 255 g white chocolate, coarsely chopped
• Extra gingernut/gingersnap biscuit crumbs, for sprinkling

Instructions

• In a large mixing bowl, whisk together the softened cream cheese, pumpkin puree, and icing sugar until smooth and combined.
• Add the ginger biscuit crumbs, ground ginger, cinnamon, and melted white chocolate. Mix until everything is fully incorporated. The mixture will be thick and very sticky.
• Cover the bowl tightly and refrigerate for 1–2 hours, or until the mixture is firm enough to shape.
• Line a large baking tray with parchment paper. Divide the chilled mixture into 28 equal portions and roll each one into a ball, approximately 14g (0.5-oz) each.
• Arrange the truffles on the prepared baking tray and freeze for 30 minutes to firm up before coating.
• Place the chopped white chocolate into a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each one, until completely melted and smooth.
• Allow the melted chocolate to cool for about 5 minutes, so it is no longer hot but remains fluid enough for dipping.
• Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, turning gently until completely coated. Lift out and allow any excess chocolate to drip back into the bowl.
• Return the coated truffles to the prepared baking tray and immediately sprinkle with a few extra ginger biscuit crumbs before the chocolate sets.
• Refrigerate until the chocolate coating is completely firm, then serve and enjoy!

Recipe notes

Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Ginger biscuits: Gingernut biscuits or gingersnaps both work well. Crush them into fine crumbs for the smoothest truffle centres.

Make ahead: The truffle mixture can be prepared and refrigerated for up to 24 hours before shaping.

Storage: Store the truffles in an airtight container in the fridge for up to 1 week, with parchment paper between layers.

Freezing: These truffles freeze well for up to 2 months. Thaw overnight in the fridge before serving.