These aren’t your everyday chocolates! Make chocolate pumpkin truffles when you want a fall treat with a kick, thanks to pumpkin spice and gingersnaps.
Crush gingersnaps in a food processor or in a zip-top bag with a rolling pin.
Combine bittersweet and semisweet chocolate in a small bowl. Separate 1/2 cup for the filling and set the remaining chocolate aside for the shell.
Set a metal or heat-safe glass bowl over a double boiler in a small saucepan. Place the ½ cup of chocolate mixture in the bowl and heat until melted and smooth, stirring frequently.
When chocolate is smooth, remove from heat and stir in ½ cup of crushed gingersnaps, cream cheese, pumpkin, powdered sugar, orange peel, cinnamon, cloves, and salt.
Cover and chill until firm, about 1.5 to 2 hours.
When mixture is firm, roll into small balls, using about 1 rounded teaspoon for each truffle.
Place the rolled pumpkin balls onto a freezer-safe tray or plate covered with parchment paper. Freeze for 15 minutes.
While the balls firm in the freezer, line a fresh 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.
Working in batches, use a toothpick to dip frozen balls, one at a time, into the melted chocolate.
Place each truffle ball onto the prepared baking sheet and place on the prepared baking sheet. Garnish with crushed gingersnaps or chopped candied ginger. Return to refrigerator to firm for at least an hour before serving.