Pumpkin Cream Cheese Truffles

So, I know there are about a zillion (ok, Google tells me 2,800,000) recipes out there for pumpkin truffles.

But I really, really felt like making some pumpkin cream cheese truffles this week.

And when they turned out to be even more fabulous than expected, well, I wanted to post them.

So Google, you can make that 2,800,001.  :)

Seriously, though, these truffles were a total delight.  The filling is packed with delicious pumpkin spices, a bit of cream cheese, and lots of gingersnap crumbs (yum!).  Then the little filling balls are dipped in white chocolate, sprinkled with a few more gingersnap crumbs, and behold — these adorable little truffles are yours to enjoy.  Also, they only call for 1/3 cup of pumpkin, so this is another terrific recipe to bookmark if you have some leftover pumpkin to use up.

Pumpkin Cream Cheese Truffles

These adorable pumpkin cream cheese truffles are made extra-special with gingersnap crumbs and plenty of delicious pumpkin pie spices!


For the filling:

  • 1/3 cup pumpkin puree
  • 1 1/2 cups finely-crumbled gingersnap cookies, plus an extra few tablespoons for the topping
  • 3 Tbsp. powdered sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1/8 tsp. salt
  • 4 oz. cream cheese (I used low-fat)
  • 1 cup white chocolate chips, melted

For the chocolate shell:

  • 14 ounces white chocolate (or vanilla almond bark), chopped
  • 1 Tbsp. shortening or vegetable oil


Combine all of the filling ingredients together in a food processor. Pulse until well-blended. Transfer the mixture to a small bowl, and freeze for 30-60 minutes, or until the mixture is fairly hardened.

Use a small cookie scoop of spoon to shape the filling mixture into a small ball, about the size of 1 tablespoon. Roll it in your hands to make it nice and round, and then set it on a plate or baking sheet lined with parchment or wax paper. Repeat with the remaining filling mixture. Place the plate of filling balls back in the freezer, and freeze for at least 2 hours, or until solid.

Once the filling balls are frozen, stir together the chopped white chocolate and the shortening (or vegetable oil) and use a microwave or double boiler to melt the mixture until smooth, stirring occasionally.

Use a small fork to dunk a filling ball into the melted chocolate until it is completely covered, then transfer the ball to a new baking sheet lined with parchment or wax paper. Remove the ball from the fork with a spoon, and then use the spoon to swoop the chocolate over the top if a spot of filling is showing. Sprinkle the top with a pinch of the remaining gingersnap crumbs. Repeat with remaining filling balls until all are coated in chocolate.

Serve immediately, or refrigerate for up to 1 week.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Kim (Feed Me, Seymour) — October 3, 2012 @ 6:55 am (#)

    I’m not really sure there are words for these… They just look too good to be true. So delicious!

  2. Bev @ Bev Cooks — October 3, 2012 @ 7:38 am (#)


  3. Tara @ Chip Chip Hooray — October 3, 2012 @ 7:38 am (#)

    Yum!! Google definitely needed one more recipe like this. :) I’ll take one…or 70.

  4. Ali's Mom — October 3, 2012 @ 7:59 am (#)


  5. Cassie — October 3, 2012 @ 11:00 am (#)

    Yes! Love the gingernsaps in these, totally perfect!

  6. Rachel @ Baked by Rachel — October 3, 2012 @ 11:47 am (#)

    These look beyond perfect!

  7. natalie@thesweetslife — October 3, 2012 @ 12:41 pm (#)

    i think it’s more than okay to post a recipe you love, no matter how many times it’s already been posted! and i am filing this recipe away because i definitely struggle with those leftover remnants of pumpkin :)

  8. Nancy/SpicieFoodie — October 3, 2012 @ 1:08 pm (#)

    Well I must live in a cave because I haven’t seen any pumpkin truffle recipes. Lol:) So thank you very much for posting this. They look delicious and a perfect Halloween party treat.

    Ali, the Facebook and Twitter links on the social media thingy on your blog’s side aren’t linking properly. I’m talking about the stacked ones.

  9. Chung-Ah | Damn Delicious — October 3, 2012 @ 1:18 pm (#)

    These are absolutely stunning! I think I could eat about a dozen of these in a single serving!

  10. Carrie @ Bakeaholic Mama — October 3, 2012 @ 1:41 pm (#)

    ohhhhhhh these sound and looks amazing! I <3 anything pumpkin!

  11. Kathryn — October 3, 2012 @ 1:56 pm (#)

    I’ve actually never seen a recipe for pumpkin truffles before so consider my mind blown!

  12. Erin @ Texanerin Baking — October 3, 2012 @ 1:58 pm (#)

    I made these last week (not exactly the same, but almost) and they are SOOO good. My husband, who dislikes pumpkin, all those spices, and ginger cookies (I used them instead of gingersnaps) loved them too. So insanely good. Really. Right now, they’re my favorite candy ever.

  13. Laura (Tutti Dolci) — October 3, 2012 @ 3:50 pm (#)

    Such cute truffles!

  14. Jessica@AKitchenAddiction — October 3, 2012 @ 4:57 pm (#)

    I could take a couple dozen! Love the gingersnaps in these!

  15. Lori @ RecipeGirl — October 3, 2012 @ 5:18 pm (#)

    What a yummy truffle flavor! Fun for fall!

  16. Julie @ Table for Two — October 3, 2012 @ 8:11 pm (#)

    these are way too adorable, Ali! I love the lighting and styling in your photographs :) you must teach me!

  17. The Squishy Monster — October 3, 2012 @ 10:43 pm (#)

    I bet these are as delicious as they are beautiful—great presentation and some wonderful ingredients going on here!

  18. Anna @ hiddenponies — October 3, 2012 @ 10:58 pm (#)

    These are gorgeous, and I can imagine how delicious! Thanks for adding your recipe to the google mix :)

  19. Annamaria Settanni McDonald — October 4, 2012 @ 3:44 am (#)

    Gorgeous and they look divine!!!! Please come by and post it on my blog party! Hope to see you there!


    Happy Autumn,

  20. sally @ sallys baking addiction — October 4, 2012 @ 5:18 am (#)

    Ali, you are my hero. :) pumpkin + gingersnaps + cream cheese are why I love my sisters pumpkin cheesecake on a gingersnao crust. You just made it SO MUCH EASIER to make!!! ;)

  21. Jen @ Savory Simple — October 4, 2012 @ 8:10 am (#)

    What a gorgeous truffle! I think I’d eat the entire batch.

  22. Hayley @ The Domestic Rebel — October 4, 2012 @ 8:36 am (#)


  23. Marta @ What should I eat for breakfast today — October 4, 2012 @ 9:20 am (#)

    It’s never easy to choose the right recipe from zilions of them :) so thanks for sharing :)

  24. Tiffany — October 4, 2012 @ 10:11 am (#)

    Well, these just look delightful!

  25. Averie @ Averie Cooks — October 4, 2012 @ 11:14 am (#)

    They are absolutely perfect! As anyone who’s ever tried to make truffles knows, it’s easier said than done sometimes to get that chocolate just right and yours are stunning!

  26. Tina {My Life as a Mrs} — October 4, 2012 @ 11:40 am (#)

    YUMM!!! I could go for like 8 of these… ;)

  27. Adri {Food-N-Thought} — October 4, 2012 @ 11:48 am (#)

    I must be living in a cave, I have never heard of pumpkin truffles before… but these sound and look decadent! They would be great for teachers gifts!

  28. carrian — October 4, 2012 @ 1:54 pm (#)

    psh! Who cares about google and all of those others, your’s looks the most beautiful and delicious. You win!

  29. David Crichton — October 4, 2012 @ 3:33 pm (#)

    I would have to say the best recipe and presentation out of all those millions. Stunning.

  30. kelley — October 4, 2012 @ 3:38 pm (#)

    I don’t even like pumpkin but I’d be all over these truffles. I think it’s the gingersnaps that won me over. Nice work and SO happy you shared. You can never have too many pumpkin truffle recipes :)

  31. Michele Sparrow — October 5, 2012 @ 10:15 pm (#)

    Wow! Those look perfect! Was it hard getting them to be so smoothly covered that way? I ABSOLUTELY want to make these!

  32. Claire — October 7, 2012 @ 8:51 pm (#)

    I made these tonight and wow were they delicious!!!! I have an obsession with pumpkin anything and when I found this recipe I HAD to make them! Very easy to make and oh so delicious. I followed the recipe to a T and they came out perfect! Thanks so much for sharing!!!

  33. Stephanie @ Macaroni and Cheesecake — October 12, 2012 @ 12:43 pm (#)

    These look fabulous! I’ve actually never seen pumpkin cream cheese truffles so I think it’s a super creative idea!:)

  34. Nerd With Taste — October 13, 2012 @ 1:28 am (#)

    This looks fabulous! Honestly, I might have to make these this weekend!

  35. Kasia — November 11, 2012 @ 2:41 pm (#)

    Wow amazing! Added to my to try list!

  36. Stacy — November 25, 2012 @ 1:33 pm (#)

    Omg! I made these for Thanksgiving, they were absolutely amazing! Everyone loved them! Thanks for sharing!

  37. Deborah — April 24, 2013 @ 8:21 am (#)

    I can’t wait to try these….I love pumpkin.

    And, love the name of your site!! Very clever.

  38. Jenna — October 2, 2013 @ 10:42 pm (#)

    Have you tried freezing these? I want to make them for a baby shower but i’d like to do them ahead of time!

  39. Cathi — October 7, 2013 @ 4:12 pm (#)

    Am going to make these for Thanksgiving… how many does this recipe make?

  40. Meredith — October 15, 2013 @ 6:31 am (#)

    Tastes great if you love ginger snap cookies and white chocolate, but I think they are misnamed, they do not taste like pumpkin or cheesecake, or pumpkin cheesecake. But great little treat.

  41. Sara — December 31, 2013 @ 5:27 pm (#)

    they are delicious i enjoyed makin them although i had to omit the ginger an gingersnaps an used cinnamon graham crackers instead cuz my oldest is highly allergic to ginger but stil came out great….thanks for the recipe :)

    • Colleen — September 11, 2014 @ 3:45 pm (#)

      That’s a great substitute. I’m not allergic, but I’m not fond of gingersnaps and was trying to figure out what I could use instead.

  42. Wendy — May 24, 2014 @ 9:28 pm (#)

    Can I make this filling ahead of time and freeze it?

    • Ali — July 19, 2014 @ 3:40 pm (#)

      The texture of the filling will be altered a bit. (This happens when you freeze cream cheese.) But no one will probably notice, and they still taste great, so you can if you’d like!

  43. Shannon — October 28, 2015 @ 11:41 am (#)

    DEFINATLY DID NOT MAKE 30-35. I had to triple the recipe just to get that amount after already making one batch which only made 17 small ones. If you are making these for a party defiantly triple the batch. Other wise taste was delishous!


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