3-Ingredient Pumpkin Spice Truffles Recipe
Prep Time:
50 minutes
Cook Time:
Servings:
15 Truffles
Ingredients
  • 40 gingersnap cookies (to yield about 2 ¼ cups crumbs)
  • 1 (4.4-ounce) white chocolate bar, divided
  • ⅓ cup pumpkin pie filling (or pumpkin puree if needed)
Directions
  1. Line a small baking sheet or platter with parchment paper; set aside.
  2. Add the gingersnaps to a food processor, and pulse until they're fine crumbs.
  3. Measure 2 cups of crumbs into a medium bowl and reserve the rest.
  4. Melt ⅓ of the white chocolate bar in a heatproof bowl in the microwave in short spurts, stirring occasionally, until smooth.
  5. Stir the pumpkin pie filling into the melted chocolate to combine.
  6. Use (gloved) hands to mix the pumpkin mixture into the 2 cups of gingersnap crumbs.
  7. Roll the mixture into 1-inch balls, transferring them to the lined baking sheet as you work.
  8. Freeze the balls for at least 20 minutes or until firm.
  9. Melt the remaining white chocolate in a clean heatproof bowl in the microwave, stirring occasionally.
  10. Use (gloved) hands to roll each truffle in a thin coating of white chocolate, and place them back on the lined baking sheet.
  11. Roll some of the truffles in the reserved gingersnap crumbs to coat.
  12. Transfer any remaining white chocolate to a piping bag and use it to decoratively drizzle over any remaining truffles. Sprinkle lightly with the reserved gingersnap crumbs.
  13. Serve the truffles chilled.