Pumpkin Gingersnap Truffles
Gingersnap cookies are known for their spicy and aromatic flavor, which pairs perfectly with the sweetness of pumpkin in this truffle recipe.
This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Pumpkin Gingersnap Truffles
Ingredients
Instructions
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In a large mixing bowl, combine pumpkin puree, crushed gingersnap cookies, cream cheese, powdered sugar, cinnamon, ginger, and nutmeg.
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Mix well until all ingredients are fully incorporated.
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Cover the bowl with plastic wrap and refrigerate for 1 hour.
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Using a small ice cream scoop or a spoon, form the mixture into small truffle-sized balls and place them on a baking sheet lined with parchment paper.
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Place the baking sheet in the refrigerator for another 30 minutes.
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In the meantime, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
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Dip each truffle into the melted white chocolate, allowing the excess to drip off, and place it back on the baking sheet.
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Sprinkle each truffle with a small amount of finely chopped candied ginger.
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Return the truffles to the refrigerator for another 30 minutes to allow the chocolate to set.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 12g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
