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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!
Prep Time30 minutes
Chill/Freeze2 hours 30 minutes
Total Time3 hours
Servings: 28 truffles

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!

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.