Pumpkin Chocolate Truffles



  • 2/3 cup of ground ginger snap cookies, grounded
  • 1/3 cup of pumpkin puree
  • 2 oz. white chocolate, melted (you could use dark chocolate as well)
  • 2 oz. cream cheese, softened
  • 1/4 teaspoon pumpkin pie spice
  • 57 oz. chocolate, to coat


  1. in a bowl, mix cream cheese, pumpkin, pumpkin pie spice, and melted white chocolate.
  2. Stir in cookies and set in fridge for an hour.
  3. Roll into 1 inch balls and place on pan with parchment paper.
  4. Freeze them for another hour before coating with chocolate.
  5. Melt white chocolate as directed and drop each frozen truffle into melted chocolate.
  6. Using a toothpick or fork, transfer to parchment paper and place back into freezer for 30 minutes to set.
  7. Keep refrigerated.