Once turkey day is over people seem to lose interest in pumpkin and move on to more festive and pretty holiday treats such as cranberry and peppermint-centered items.  And while I’m all about those things (well, less so the peppermint), I’m not ready to give up on pumpkin just yet.  Truffles are always a popular treat around the holidays, and I try a couple new variations every year.  These pumpkin spice truffles are a bit different than typical homemade truffles.  The filling is reminiscent of a pumpkin cookie which makes sense since the main components are pumpkin puree as well as crushed graham crackers and gingersnaps.

The mixture is too soft to form into balls just after mixing, but a quick chill in the fridge or freezer gives it just the right consistency.  It is important to work quickly when dipping the truffles.  Too much contact with the melted chocolate in the bowl can allow any condensation formed on the filling balls to be incorporated into the mixture and possibly seize the chocolate.  Sometimes I will start with a new batch of coating chocolate halfway through dipping just to keep things smooth.  I think these would be a nice addition to a tray of truffles or assorted truffle gift boxes for the holidays.  It’s a tasty way to break up the monotony of all that chocolate.  Not that a platter of chocolate has ever been a problem for me, but you know what I mean :)



1 cup white chocolate, coarsely chopped (about 5 oz)
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 tbsp. confectioners’ sugar
¼ tsp. ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened

For dipping:
about 16 oz. chopped white chocolate, melted (or white candy melts)*

For garnish:
Additional gingersnap crumbs


  • 01

    To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth.  Set aside to cool slightly.  Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese.  Mix well until completely blended and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

  • 02

    Scoop the filling mixture and roll into balls, about 1 inch in diameter.  Transfer to a parchment- or foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

  • 03

    When you are ready to dip the truffles, melt the white chocolate or candy melts for coating in a heatproof bowl set over simmering water.  Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate.  Turn quickly to coat and balance on the tines of a fork to shake off the excess.  Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired.  Repeat with the remaining filling balls.  Transfer the baking sheet to the refrigerator and chill until the coating is set.

  • 04

    *I prefer the flavor of good quality white chocolate to that of candy melts.  However, melted white chocolate can be tricky to work with sometimes so candy melts may be an easier way to go.


  • I love anything pumpkin!! I really don’t care if Thanksgiving’s over with. My family actually doesn’t celebrate Thanksgiving, so we have our pumpkin pie on Christmas :D I also bought a pumpkin danish for tomorrow’s breakfast too haha.

    These truffles look great♥ I’m not a huge fan of white chocolate… would milk chocolate or dark chocolate work??


  • Simply beautiful!

  • i don’t love white chocolate but i love the idea of these. does the filling have a strong white chocolate flavor?

  • Annie

    I would probably still use white chocolate for the filling, but you could use dark chocolate for the coating.

  • Annie

    No, in the filling I think it functions mainly as a binder. If you used dark chocolate for dipping I think it would be a great alternative.

  • The perfect individual desserts! Don’t think I’d be able to stop at one!

  • These actually sound better to me than a dark chocolate truffle–I am definitely a pumpkin gal at heart! :-)

  • abigail

    i’m with you on the pumpkin banwagon. my palette rejects the peppermint flavor for some odd reason. i thought i was the only person who didn’t love the combonation of sugar and toothpaste lol. thanks for the cute idea. the truffles are very uniform and even. its a lot harder to make them round then it looks

  • Oh these look simply phenomenal! I made white chocolate pumpkin pie candy cups (think Reese’s with white chocolate and pumpkin pie filling) around Halloween, and couldn’t get enough of them… I might need to make these truffles next. I love the idea of using both graham crackers and gingersnap crumbs in the filling (I only used the former in my cups), and I absolutely adore both white chocolate and pumpkin. Great seasonal treat!

  • What a genius idea! Pumpkin, gingersnaps and white chocolate!? We’d eat these any time of year!

  • yum! i made something similar right before thanksgiving, and it was absolutely delicious!

  • I love pumpkin! I haven’t given up on it yet, either:)

  • Yummy truffles! I love the look of these!

  • These look incredible! I wish I’d seen these before I created my christmas treats gift bags – oh well, it just means I’ll have to eat most of them myself when I make them! Do you think I could get away with using just ginger snaps as we don’t have graham crackers in the UK?

  • I’ve never tried making truffles before, but these look so creamy and delicious. I will definitely have to give them a try!

  • Wonderful truffle. I haven’t seen pumpkin spice done before. ;)

  • These look awesome and really simple to put together, these could also be a good alternative for Christmas goodies :-) Gives me ideas……

  • Annie

    Sure, they’ll probably just have a stronger spice/gingersnap flavor.

  • Thanks so much for the recipe! They’re so pretty(: I agree, pumpkin needs to be used until it starts getting warm again.

  • Not only do they sound delicious – they are beautiful!

  • These look wonderful, Annie! So festive and perfect for the holidays. I just did some chocolate-whiskey shortbread truffles the other day, but I’ll definitely have to try these too! Thanks for sharing. Also, I’m having a cookies and cookbook giveaway today that you should enter!

  • Annie

    I know, I bookmarked your truffles immediately!

  • Yum – I like the cream cheese in these! I made some pumpkin pie truffles last year with a raw cookie dough like base and shaped them into like pumpkins with little pecan pieces as stumps: http://cakebatterandbowl.com/pumpkin-pie-truffles.html I think these would be cute as little pumpkins too!

  • yum! These look absolutely divine! I’m all for pumpkin all year round!

  • I made these a few weeks ago after I saw them on the Whole Foods Blog and they were delicious!!! I really loved the gingersnap in the centers. I only wish I handled the white chocolate better because my truffles didn’t end up very pretty. Yours look great!

  • A friend from playgroup adores pumpkin. I’m guessing she’ll be all over this recipe. Thought you’d like to know just how much our playgroup in general loves you and this blog: http://www.peanutblossom.com/blog/2010/12/ladies-night-out-an-annies-eats-event.html

  • cookin4less

    For those that don’t like white chocolate, another alternative could be to use butterscotch chips in the filling and then coat in the dark chocolate. There are quite a few recipes going around this year using the pumpkin and butterscotch combo and although I haven’t tried it yet there are rave reviews on the combination.

    Can’t wait to try these. And I may just have to use some of my gingerbread graham crackers in them.

  • I have made Oreo truffles in the past, but never thought to do make truffles with pumpkin! Yum!

  • Rachel

    Ooh, I made this recipe for thanksgiving and they were delicious! I froze the filling before dipping since it was pretty soft and it helped. I was quite impressed with the flavor and they’re so sweet that you’re good with one so it helps save calories ;)

  • Oh these are just beautiful! I roasted and pureed a 12-pound heirloom pumpkin a few weeks ago and I’m still trying to use it all. These would be perfect for holiday parties!

  • Delicious! I still have some pumpkin leftover from the Thanksgiving holiday and would love to try these. Great recipe — I love the twist on the traditional truffle.

  • I’m always so jealous of how pretty your truffles are. Mine never look that smooth.

  • Linda

    I would love to make these for Christmas. How far in advance can they be made and do they need to stay refrigerated after they have been rolled in the chocolate? They look delicious!

  • Annie

    Not sure how far in advance they can be made. In my experience truffles keep pretty well. I would refrigerate them.

  • Tina Greene

    I just finished making these! They are AMAZING! I was looking for a pumpkin recipe, and I was going to make the scones. You posted this right after I found your page and I had to make it right away! They came pretty nice for it being my first time making truffles :). I will definitely be making these again, along with many other recipes! Thank you so much. You are already an inspiration to me. Baking is my passion! (and I’m going to school to become a nurse as well!).

    (a quick picture i took!)

  • Those are so elegant!!! I bet they taste divine!!!

  • These sound so good! I love anything and everything pumpkin!

  • What beautiful truffles Annie, these would be great for an upcoming holiday party!

  • I saw these on Tastespotting and had them bookmarked for a while. I finally got around to making these. I added ground cloves and ground ginger. These turned out awesome! Thanks for the great recipe!

  • Lindsay Maitland Hunt

    I still have some pumpkin puree left over from thanksgiving, and I think I’m going to use it to make these delectable treats! Beautiful! Thanks :)

  • Lindsay Maitland Hunt

    Hi Annie!

    Thank you for this recipe! I made them and wrote about them here http://wp.me/p1e1Cf-b0



  • Beth

    I’m guessing these have to be stored in the fridge? :(

  • Annie

    I would, yes.

  • Those truffles look so good!

  • Aisha

    I made these and all I can say is- HEAVENLY. I don’t even like white chocolate all that much, but it was perfect with these. Thanks so much for the recipe!

  • My friend and I made these last night, they are delicious! I didn’t have any problems with rolling them – we used Ghiradelli white chocolate that’s meant for baking – but in the past when I’ve had to roll things in chocolate and needed to make it a bit thinner and easier to work with, I’ve just added a teaspoon of vegetable oil. Works like a charm and doesn’t affect the flavor!

  • Rachel

    Annie, I love the fact that you have a Pumpkin category on your page! And just a heads up, Starbuck’s Pumpkin Spice comes out this week. After seeing all these wonderful recipes I ready to get cracking on everything pumpkin.

    Thank you for this wonderful website and recipes.

  • Annie

    Oh believe me, I know. You’ll like what I have coming on Tuesday :)

  • Emily

    I don’t really love the taste of white chocolate but really love the white and orange color combo. Do you think these would turn out if I rolled them in royal icing instead? I know they wouldn’t technically be truffles, but they might be yummy!

  • Annie

    I’m not really sure that would work, but the only way to know is to try it and see. Good luck!

  • Lindsay

    Annie, where do you buy your gingersnaps? Is this an item that can be found in regular grocery stores, or do you need to buy it online? I want to make these soon but don’t want to be missing any ingredients. :)

  • Lindsay

    You can disregard this post unless you’re talking about something other than gingersnap cookies – I was thinking it was some special spice that I didn’t realize existed! :) Thanks for the great recipe, Annie!

  • Love it! I shared the recipe on my pumpkin round-up today.



  • Allison

    I just tried making the truffles last night, and the truffle is soo yummy. I did have a couple problems with dipping though. I used Ghiradelli white chocolate chips and added a little crisco to help thin it out, but it never seemed to get a good dippable consistency. I was worried about overheating it and it seizing up…maybe I didn’t heat it up enough though?

  • Hey Annie,
    I just made these truffles for the second year in a row–they are DELICIOUS, but I am having a lot of trouble getting the white chocolate to stay smooth…it doesn’t seem to matter whether I remove it from the double boiler as soon as it’s smooth or keep it over the heat. As a result, almost all of my truffles look like lumpy blobs. Any suggestions?

  • Annie

    Unfortunately white chocolate is quite finicky that way. My best suggestions would be to make sure you’re using high quality chocolate and maybe to do half at a time (melt half, dip half, and then start with fresh chocolate). Glad you enjoy them!

  • kathie

    OMGOSH this sounds so yummy!! Will make it this year!!

  • evelyn

    Mine our yummy. I doubled the recipe, and found the mixture quite gooey. So I put some in white chocolate, the other half I am baking and then will coat with chocolate (or drizzle) to have more of a cheescake bit. Hoping it works.

  • lisa

    whenever I melt any kind of chocolate I pout in a little veggie or corn oil. It gives the dipped food a nice shine and stays smooth while I dip. Like I said just a little bit put in whlie you are melting the candies.