Pumpkin Pie Truffles

Long associated with pies, pumpkin takes on an uptown vibe when cloaked in dark chocolate and enlivened with gingersnap crumbs and orange zest. The pumpkin puree creates a marvelously smooth filling—the hallmark of a perfect truffle. For optimal enjoyment, chill the truffles until serving time.

Makes 28 servings


  • 72 purchased gingersnap cookies
  • ½ cup powdered sugar, plus more for rolling
  • 4 oz cream cheese
  • ½ cup canned pumpkin puree
  • 1 tsp grated orange zest
  • 10 oz bittersweet chocolate, melted
  • Additional melted bittersweet chocolate, for drizzling
  • Additional gingersnaps, finely crushed, for garnish


In a food processor, process gingersnaps until fine to make 3 cups. Add powdered sugar, cream cheese, pumpkin and orange zest. Process until smooth. Transfer mixture to a bowl; cover and refrigerate at least 3 hours or until slightly firm; mixture will still be sticky.

Shape mixture into 1-inch balls, rolling them in powdered sugar to keep from sticking to hands. Place on a baking sheet lined with waxed paper. Freeze 30 minutes or until firm.

Dip truffles into melted chocolate and place on baking sheet lined with waxed paper. Chill at least 1 hour or until serving. If desired, drizzle truffles with additional melted chocolate and sprinkle with crushed gingersnaps. Refrigerate to store.

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