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Pumpkin-Spiced Gingersnap Truffles

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

4.0 by 13 people
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  • Makes: 20 servings
  • Chill: 1 hr
  • Stand: 5 mins
  • Microwave: 1 min

Pumpkin-Spiced Gingersnap Truffles



  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,
  • 0 g polyunsaturated 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



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