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.
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.
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, their measurements, 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.
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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
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
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Pumpkin Gingerbread Truffles
Ingredients
For the Truffles
- 3 oz (85g) cream cheese, softened
- ⅓ cup (75g) canned pumpkin puree
- 2 tablespoons icing/powdered sugar
- 1 ½ cups (150g) gingernut/gingersnap biscuit crumbs
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ cup (90g) white chocolate, melted
For the Topping
- 9 oz (255g) white chocolate, coarsely chopped
- Gingernut/gingersnap crumbs, for sprinkling
Instructions
For the Truffles
- 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.
For the Topping
- 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.
- 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂
Thanks, Demeter! 🙂
Uh, yum! These truffles look delicious! Definitely going to add this to my fall baking list!
Yum! These truffles look so decadent and full of fall flavor. It’s so hard for me to resist anything pumpkin – thanks for sharing 🙂
Thanks, Tara! 🙂