Pumpkin Pie Truffles

These Pumpkin Pie Truffles are a bite-sized holiday indulgence. Made from gingersnaps, cream cheese, and pumpkin puree, they’re chilled, dipped in rich chocolate, and finished with a drizzle of chocolate and crushed gingersnaps for extra texture and flavor.

Recipe Information

Total Time:

Yield:

28 truffles

Ingredients

72 purchased gingersnaps cookies

½ cup powdered sugar, plus more for rolling

4 ounces cream cheese

½ cup canned pumpkin puree

1 teaspoon grated orange zest

10 ounces bittersweet chocolate, melted

Additional melted bittersweet chocolate, for drizzling

Additional gingersnaps, finely crushed, for garnish

‍

Directions

In a food processor, process gingersnaps until fine to make 3 cups. Add powdered sugar, cream cheese, pumpkin and orange zest. Process until smooth. Transfer mixture to a bowl; cover and refrigerate at least 3 hours or until slightly firm; mixture will still be sticky.
Shape mixture into 1-inch balls, rolling them in powdered sugar to keep from sticking to hands. Place on a baking sheet lined with waxed paper. Freeze for 30 minutes or until firm.
Dip truffles into melted chocolate and place on baking sheet lined with waxed paper. Chill at least 1 hour or until serving. If desired, drizzle truffles with additional melted chocolate and sprinkle with crushed gingersnaps. Refrigerate to store.