Pumpkin Gingersnap Truffles
What are your Thanksgiving plans (and if you are not from US, what are your overall holiday plans)? I do nothing extravagant for Thanksgiving. I’ll be traveling back to my hometown to have dinner with my parents, brother, and Murray. Yes, Murray gets a brand new can of turkey and gravy to eat along with us. This year, we are doing turkey and chicken legs (Mom doesn’t eat turkey), stuffing, mashed potatoes with gravy, green bean casserole (not from a can!), and pumpkin pie. Surprisingly, we don’t have a lot of leftovers. Usually just a few more helpings of casserole and some meat. Oh and pie.
As you make last-minute changes to your menu, don’t forget to plan for leftovers! We simply don’t do much with leftovers except, well, eat them. However, the one thing people may have leftover is canned pumpkin. If you’re like me, I buy the big can because it’s cheaper. Then I thought about the holidays and homemade gifts, and pretty soon I came up with Pumpkin Gingersnap Truffles. A thoughtful homemade gift *and* a way to use up leftovers.
Although these Pumpkin Gingersnap Truffles do take a little bit of extra time to make (you must chill before dipping), you can make a ton and knock out a few gifts. Package them in pretty bakery bags or in tiny treat boxes. So many people give out cookies, these truffles will be a welcoming break.
The chocolate shell is spiced with cinnamon and ginger. On the inside is a smooth and creamy filling of pumpkin, gingersnap crumbs, and cream cheese. I chose to be festive with sprinkles, but feel free to use gingersnap crumbs or even chopped nuts. Trust me – you can’t eat just one!
Pumpkin Gingersnap Truffles
Yield: 2 dozen
Pumpkin Gingersnap Truffles
- 1 1/2 cups gingersnap crumbs
- 3 ounces cream cheese, softened
- 1/4 cup pumpkin puree
- 6 ounces semisweet chocolate
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- In a medium bowl, beat together the gingersnap crumbs, cream cheese, and pumpkin. Shape into roughly 24 balls and place on a cookie sheet. Refrigerate for about an hour or until firm.
- Create a double boiler on the stove by boiling some water in a medium saucepan. Place a heatproof bowl over the water (do not let the bottom of the bowl touch the water). Melt the chocolate in the bowl until smooth. Whisk in the cinnamon and ginger. Turn off the heat.
- Dip each pumpkin ball into the chocolate and roll until covered. Drip off the excess chocolate and place onto a cookie sheet lined with parchment paper. Top with sprinkles. Chill in the refrigerate until firm.
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Those look fabulous, Carla! I often just ignore the recipe and hum the whole can of pumpkin in because I can’t bear to have a little bit leftover. This is perfect for those times and beautiful to boot.
You tell Murray that he had better BEHAVE HIMSELF this time.
Happy Thanksgiving to you!
Oh lord, these look to die for! It’s only 8am, and I’m already craving these babies. That’s how you do Thanksgiving leftovers!
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So creative! What a cute way to use up leftover pumpkin pie!!
I’m sure these will ship just fine. Just sayin’.
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What a great recipe! LOVE!
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Ow wow, these remind me of the pumpkin oreo truffles I made, but I really love the use of gingersnaps instead!
You always amaze me with your creativity and your photos are gorgeous as usual.
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These are unusual and terrific truffles! Love the flavors. And I love that Murray has his place at the table. Have a great day Carla!
Yum!! I was actually thinking of making ginger snap, just so I could do a ginger snap truffle – now I know it will work – looks great!
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So nice to have a simple Thanksgiving, instead of the chaos in some families. We are having a self-imposed simple holiday this year. My husband would love these. I think I would dip them in white chocolate – just personal preference because I don’t love spice with dark chocolate. The idea is so creative!
I haven’t tried white chocolate myself, but if you are careful with the melting process (it seizes more easily than semisweet chocolate), I imagine white chocolate would be a wonderful pairing!
Brilliant – I’m making these to take with us on Thanksgiving!
These look absolutely sinful! I’m sure I could have like a dozen of these in a single serving!
I always have that wee bit of pumpkin at the bottom of the can. I usually just feed it to the dog, but I’d much rather make your fantastic truffles!!! Sorry, puppy.
Yummy truffles…perfect for the entire fall season! I’m betting Biscoff cookies would be a good stand-in for gingersnaps if you don’t have any on hand.
Definitely! Graham crackers would be great too.
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I love truffles and can’t wait to make these gingersnap ones!
Incredible and packed full of choco goodness! Love the photos and recipe!
What a great idea. These are adorable.
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Love love love these!!!
Oh my! These look fabulous! Love the gingersnap touch!
Beautiful and very creative!
Have a great Thanksgiving Carla!
I wish I had cream cheese! I’d make the gingerbread no problem but have no cheese!
I love the pumpkin/gingersnap combo – I’m making something along those lines in a couple of weeks (not truffles, tho). I could definitely see myself popping a few too many of these. Very cute =)
Love these little truffles and the fact that I don’t have to bake :)
These look yummy! I just made truffles yesterday too – you can never go wrong with truffles!
Technically speaking I don’t think this would be made after Thanksgiving as a left over recipe. I think this needs to be made for the holiday itself. Seriously. Yummers.
What a fun treat! These are so cute! Great post!
What a treat Carla! I wouldn’t mind getting some of these!
The combo of pumpkin and gingersnap sounds good! Plus put a truffle in front of me and I won’t say no.
Oh wow these are gorgeous! I was just wondering what I’m going to do with all the leftover gingersnaps that I have!
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Great recipe Carla. I love the photos too. Makes you just want to reach in and nab one or ten.
Oh my….these truffles are amazing! My mouth is watery now….you made it again, Carla!
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