Pumpkin Gingerbread Truffles are small bites packed with cozy flavors of pumpkin and spice. An easy no-bake sweet treat perfect for gift-giving, cookie exchanges, or simply enjoying with a cup of hot chocolate.
These easy Gingerbread Truffles taste like the holiday season.
They're made from spicy gingerbread cookie crumbs mixed with toasted pepitas and rich pumpkin, covered in a white chocolate coating.
The "glue" that holds these little gingerbread balls together is something you might not expect. Hint: it's not cream cheese. It's actually melted peanut butter chips!
The peanut butter flavor is delicious, and when they're melted, they're smooth and creamy. When they come to room temperature, they're firm enough to keep everything together, while still being soft in the center.
If you're looking for more inspiration for your holiday cookie platter, take a peek at these great recipes next:
You’re going to love these
No bake gingerbread truffles are the perfect holiday treat for gift-giving, cookie exchanges, and your next holiday party
Rich gingerbread, pumpkin, and toasted pepitas taste like the Christmas season.
Mini desserts are always a hit at Christmas parties, everyone will have room for at least one!
The centers of these white chocolate gingerbread truffles is soft, kind of like cookie dough.
Perfect recipe to get kids in the kitchen! They'll have fun rolling the truffle balls and dipping them in chocolate.
Gingersnap cookies. I used store-bought cookies, specifically, Stauffer's brand. They're nice and spicy, with warm gingerbread flavor, thanks to ground cinnamon, cloves, chili powder, and red pepper in the ingredient list.
Roasted pepitas. You can buy already-roasted pepitas in grocery stores or Amazon. Or roast the raw pepitas yourself.
Peanut butter chips. Melted peanut butter chips add more nutty flavor and hold the mixture together.
Pumpkin puree. Canned pumpkin brings a pumpkin pie vibe to these truffles.
White chocolate chips. Sweet white chocolate tastes delicious with the spicy gingersnaps and rich pumpkin.
Place gingersnaps and pepitas in a food processor and process them into fine crumbs.
Alternatively, you can crush the gingerbread cookies in a plastic bag with a rolling pin and very finely chop the pepitas.
Place peanut butter chips in a medium bowl and microwave on high for 30 seconds. Stir. Continue to heat and stir in 10-second intervals until smooth.
Stir the pumpkin puree into the melted peanut butter chips.
Add the gingersnap crumbs to the peanut butter pumpkin mixture and combine. The best way is with your hands.
Shape the gingersnap mixture into small balls.
A ½ tablespoon measuring spoon is the perfect size, or you can use a small cookie scoop, like this one.
Place the gingerbread cookie truffles on a waxed paper or parchment lined cookie sheet or plate. Set them in the refrigerator to cool and harden a bit, at least 20 minutes.
Place the white chocolate chips in a small bowl with a wide enough opening that you can easily drop the truffles into and roll them around.
Melt the white chocolate with coconut oil in the microwave for 30 seconds. Stir. Microwave and stir for additional 10-second increments, if necessary.
Working one at a time, place each gingerbread truffle in the melted white chocolate chips and roll it around until it is completely coated. I like to use two spoons for this.
Place the dipped balls on a baking rack and sprinkle chopped pepitas on the top of the truffles while the chocolate is still wet.
You can also embellish these cute little balls with festive sprinkles or other fun toppings.
Let the excess chocolate drip off. Transfer them to a plate or baking sheet lined with wax paper or parchment paper.
Place them in the refrigerator and allow the chocolate to set for about an hour.
Store in an airtight container in the refrigerator. The centers will become firm when chilled and soften at room temperature.
You can also freeze them in between layers of wax paper in a freezer-safe container or in a single layer in a freezer bag for a couple of months. Thaw them in the refrigerator.
Use a ½ tablespoon measuring spoon or small cookie scoop to create equally sized truffle balls.
Placing the dipped truffles on a wire baking rack first so the chocolate can drip off keeps the chocolate from pooling around the bottom of the finished truffles.
After the truffle mixture has been formed into balls, set them in the refrigerator to firm up before adding the chocolate coating.
There are so many fun things you can use to top these adorable little Gingerbread Truffles!
Raw sugar. Turbinado cane sugar adds sweet crunch, and a pretty golden shimmer.
Crystallized ginger. The sharp spiciness of finely chopped crystalized ginger enhances the gingerbread flavor in these truffles.
Chocolate shavings. Splinters of white chocolate add tone-on-tone color and crunchy texture.
Gift Giving Ideas
Homemade gingerbread truffles make a sweet and thoughtful holiday gift for neighbors, friends, and family.
Pretty rose gold window boxes will make your truffles look like they came from a high-end confectionery.
Holiday themed candy cups add a festive flair.
Fill holiday metal tins with a selection of sweet treats from your kitchen.
Yes. There is no cream cheese in these gingerbread balls. They're made from gingersnaps, pepitas, pumpkin puree, and melted peanut butter chips.
1. In a microwave-safe bowl with a wide opening, melt chocolate chips in the microwave for 30 seconds, then stir. If necessary, continue heating in 10-second intervals until the chocolate is completely smooth.
2. Using two spoons, drop each truffle ball into the chocolate and roll it around until covered. Transfer the gingersnap ball onto a wire rack to let the excess chocolate drip off. This will prevent the chocolate from pooling around the base of the truffle.
3. While the chocolate is still wet, sprinkle chopped nuts or other embellishments over the top of each truffle.
4. Transfer the truffles to a plate or sheet pan lined with wax paper or parchment paper and place them in the refrigerator to set.
Store them in an airtight container in the refrigerator for up to one week or in the freezer for a couple of months.
This .5 tablespoon cookie scoop is the perfect size for portioning out these pumpkin gingerbread truffles.
During the holiday baking season, you can't have enough wire baking racks. These are perfect for letting the excess chocolate drip off so it doesn't pool around the base of the truffles.
Hungry for more easy dessert recipes?
Let's Stay in Touch
Pumpkin Gingerbread Truffles
- 12 store-bought gingersnaps
- ¼ cup toasted pepitas
- ½ cup peanut butter chips
- ¼ cup pumpkin puree
Cookie Pop Coating
- 1 cup white chocolate chips
- 1 teaspoon coconut oil
- ¼ cup chopped pepitas
- Place gingersnaps and pepitas in food processor and process into fine crumbs. Alternatively, use a rolling pin to crush the gingersnaps in a zip top bag and very finely chop the pepitas.
- Place peanut butter chips in a medium bowl and microwave on high for 30 seconds. Stir. If they are not melted all the way yet, microwave in 10-second increments until smooth.
- Stir pumpkin puree into the melted peanut butter chips. Add the gingersnap crumbs to the peanut butter pumpkin mixture and combine with your hands.
- Shape the mixture into small balls. A ½ tablespoon measuring spoon is the perfect size! Place the gingerbread truffles on waxed paper. Set them in the refrigerator to cool and harden a bit, about 20 minutes.
- Melt white chocolate with coconut oil in the microwave for 30 seconds. Stir. Microwave for additional 10-second increments, if necessary.
- Working one at a time, roll each gingerbread truffle in the melted white chocolate. I like to use two spoons for this. Transfer them to a baking rack and sprinkle with chopped pepitas.
- Let the excess chocolate drip off and transfer them to a plate or baking sheet lined with wax paper or parchment paper. Place in the refrigerator and allow the chocolate to set for about an hour.
- Store in an airtight container in the refrigerator. The centers will become firm when chilled and soften at room temperature.
- You can also freeze them in between layers of wax paper in a freezer-safe container or in a single layer in a freezer bag for a couple of months. Thaw them in the refrigerator.