Pumpkin-Spiced Gingersnap Truffles – a delicious recipe with chocolate, pumpkin pie spice, vanilla, whipping cream, chopped gingersnaps, cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
2
In medium microwave-safe bowl place whipping cream.
3
Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling).
4
Pour cream over chocolate mixture and let stand 5 minutes.
5
Whisk until smooth.
6
Stir in chopped gingersnaps.
7
Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
8
Place crushed gingersnaps and/or cocoa powder in small bowl(s).
9
Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls.
10
Roll in crushed gingersnaps or cocoa powder to coat.
11
Refrigerate 1 hour or until firm.
12
Store, covered, in refrigerator, up to 3 days.
565
kcal
Calories
35
g
Fat
58
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 ¼ cups semisweet chocolate pieces, ¼ teaspoon pumpkin pie spice, ¼ teaspoon vanilla, ½ cup whipping cream, and more.
Yes, Pumpkin-Spiced Gingersnap Truffles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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