Chocolate Pumpkin Gingerbread Truffles

These truffles are a far cry from boring! Chocolate pumpkin gingerbread truffles smooth and creamy, with just a hint of pumpkin and a surprising kick from gingersnaps and candied ginger pieces.

  • 5 ounces bittersweet chocolate
  • 5 ounces semisweet chocolate
  • 1/2 C crushed gingersnaps
  • 1 3- oz package cream cheese softened
  • 1/3 C canned pumpkin
  • 1 T powdered sugar
  • 1/2 tsp orange zest
  • 1/8 tsp ground cinnamon
  • Dash of ground cloves
  • Dash of salt
  • Crushed gingersnaps and/or finely chopped candied ginger for garnish
  1. In a small bowl combine bittersweet chocolate and semisweet chocolate.  Separate 1/2 cup for the filling and set the remaining chocolate aside for the shell.
  2. In a small saucepan, cook and stir the 1/2 cup of chocolate mixture over medium-low heat until melted and smooth. Transfer to a medium bowl. Stir in 1/2 cup of crushed gingersnaps, cream cheese, pumpkin, powdered sugar, orange peel, cinnamon, cloves and salt. Cover and chill until firm. (about 1.5 hours)
  3. Roll into small balls, using about 1 rounded teaspoon for each (yields about 30 balls). Freeze for 15 minutes.
  4. While the balls firm in the freezer, line a baking sheet with parchment paper and set aside.  Using a double boiler cook and stir the remaining chocolate over medium-low heat until melted and smooth.
  5. Using a toothpick, dip frozen balls, one at a time, into melted chocolate and place on the prepared baking sheet.
  6. Garnish with crushed gingersnaps or chopped candied ginger. Return to refrigerator until firm, about 1 hour.