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!