Pumpkin-Spiced Gingersnap Truffles

For a luscious, quick and easy dessert, this microwaveable truffle recipe perfectly combines gingersnaps, pumpkin, and whipped cream.

Pumpkin-Spiced Gingersnap Truffles + enlarge image
16Kviews
13 users rated this recipe an average rating of 4.0
Makes:
20 servings
Chill:
1 hr
Stand:
5 mins
Microwave:
1 min
Rate me!


Pumpkin-Spiced Gingersnap Truffles

Ingredients
1 1/4
1/4
teaspoon pumpkin pie spice
1/4
teaspoon vanilla
1/2
cup whipping cream
3/4
cup chopped gingersnaps (about 10 cookies)
1/3
cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder

Directions

  1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
  2. In medium microwave-safe bowl place whipping cream. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling. ) Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
  3. Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days. Makes 20 to 25 truffles.

Nutrition Facts

(Pumpkin-Spiced Gingersnap Truffles)
    Per serving:
  • 97 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 2 g monounsatured fat),
  • 8 mg chol.,
  • 42 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...