Sunday, November 16, 2014

Pumpkin Gingersnap Truffles

I love pumpkin.

I especially love Pumpkin Pie Truffles, but Bruce wasn't the biggest fan of them when I made them last year, so this year I decided to make them with an extra kick of gingersnaps and spice.  The consensus is that he is a BIG fan of them.

If you love gingersnaps, pumpkin, or the general tastes of Autumn, you will love these!

















Pumpkin Gingersnap Truffles

Ingredients:

1 c. pumpkin
8 oz. cream cheese
3 c. crushed gingersnaps
1/4 c. powdered sugar
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp cloves

Coating/Topping:

12 oz. white chocolate
Gingersnap crumbs

Directions:

Remove excess moisture from the pumpkin by placing pumpkin in a thin layer between paper towels to absorb the liquid.

Cream together the cream cheese and pumpkin until smooth.  Stir in crumbs, powdered sugar and spices.

Roll mixture into small balls and place on a silpat lined cookie sheet and place in the freezer for at least 2 hours.

Melt the chocolate (I use the double-boiler method).  Remove the dough from the freezer and dip each ball into the chocolate, turning it to cover the entire surface.  Remove excess coating by lightly tapping along the side of the bowl and then place it back on the baking sheet to firm up. Immediately sprinkle with crumbs before they set.

You should store these in the refrigerator or freezer.


Enjoy!

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