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    Home » Recipes » Dessert

    White Chocolate Pumpkin Gingersnap Truffles

    November 23, 2012 by keepinitkind 23 Comments

    White Chocolate Pumpkin Gingersnap Truffles

    Have you been spending time wondering what you're going to do with those partially used cans of pumpkin, sitting in your fridge?

    White Chocolate Pumpkin Gingersnap Truffles

    I have the solution for you:  Truffles.  White chocolate pumpkin gingersnap truffles.

    White Chocolate Pumpkin Gingersnap Truffles

    I have been wanting to do something with white chocolate ever since Cara posted a recipe for raw white chocolate.  White chocolate isn't something I regularly crave.  Heck, it isn't even chocolate!  But sometimes it's nice to change it up a little bit.

    White Chocolate Pumpkin Gingersnap Truffles

    When my stepson, Maxwell, asked out of the blue "Are gingersnaps vegan?," I replied with "Why?  Do you like gingersnaps now?"  He does,in fact, like gingersnaps now, and it is so rare that he asks for any kind of dessert, that we stopped at Whole Foods on the way home and picked him up a bag of vegan gingersnaps.

    White Chocolate Pumpkin Gingersnap Truffles

    Once the weekend was over, I had half a bag of gingersnaps in the cupboard, half a can of pumpkin leftover from oatmeal, and Cara's white chocolate recipe lingering in the back of my mind.  I'll give you one guess as to where my mind was at.

    White Chocolate Pumpkin Gingersnap Truffles

    I don't know what it is about pumpkin and ginger, but they're such an amazing couple.  They get wrongly overshadowed by other famous couples like chocolate and peanut butter.  They only really get the attention they deserve around this time of year, so I say we take full advantage of it.  Sweet and earthy mixed with bright and spicy then enrobed in creamy, buttery, velvety white chocolate makes for a delicious piece of heaven disguised as a truffle.  I mean, think "pumpkin pie with gingersnap crust packed into a white chocolate truffle."  Yup, that's right.  Pies and truffles and white chocolate- it's what dreams are made of.

    White Chocolate Pumpkin Gingersnap Truffles

    Now you know what you need to do- go be proactive and efficient about cleaning out the fridge.  Grab that leftover can of pumpkin and make these truffles.  Your fridge will be much more organized and there won't be any waste since your tummy will be full of truffles.

    White Chocolate Pumpkin Gingersnap Truffles

    Print
    White Chocolate Pumpkin Gingersnap Truffles

    Yield: 16-18 truffles

    White Chocolate Pumpkin Gingersnap Truffles

    Ingredients

    • 2 ¼ cups broken gingersnaps (the hard, crunchy kind- I used Mi-Del brand)
    • ½ cup pumpkin puree
    • ¼ cup + 1 T flax meal
    • 1 recipe of Raw White Chocolate
    • 2-3 slices of crystallized ginger, chopped into very tiny pieces

    Instructions

    1. Place the broken up bits of gingersnaps into the bowl of a food processor. Process until very crumbly, but not flour-like. Add the pumpkin and the flax meal and puree until mostly smooth. Turn out into a bowl and refrigerate for 15-20 minutes.
    2. Line a baking sheet with parchment paper. Remove the gingersnap puree from the refrigerator and use a tablespoon to scoop from the batter and use your hands to form tiny balls. Place the balls on the parchment paper-lined baking sheet. Freeze for 15-20 minutes or until firm.
    3. While the gingersnap balls are freezing, make your white chocolate. Be sure to keep it hot and melty until the balls are done freezing (I wait until 5 minutes before I need to take them out to make the white chocolate).
    4. Remove the gingersnap balls from the freezer. One at a time, drop the balls into the white chocolate and use a spoon to completely cover the ball in chocolate, then remove and place back on the parchment paper. Top with 2-3 ginger pieces.
    5. Once all of the truffles are done, refrigerate until ready to eat (or at least 10 minutes). Enjoy!

    Notes

    These truffles don't get hard/super firm because of the nature of the white chocolate. If you want firmer truffles, you can use melted white chocolate chips, though I haven't tried this method. I just kept the truffles in the freezer and let them thaw for about 1-2 minutes before eating them and they were perfect!

    3.1

    White Chocolate Pumpkin Gingersnap Truffles

    Photography by Chris Miller 

     

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    Reader Interactions

    Comments

    1. Annie

      November 23, 2012 at 7:40 am

      Gorgeous, Kristy! They look wintery ;-).

      Reply
      • keepinitkind

        November 26, 2012 at 9:01 am

        Thank you, Annie! 🙂

        Reply
    2. Gabby @ the veggie nook

      November 23, 2012 at 6:44 pm

      Wow what a festive recipe! Now that American Thanksgiving is here, I can start becoming legit excited for Christmas! These are such a great way t kick that off! Happy Thanksgiving Kristy!

      Reply
      • keepinitkind

        November 26, 2012 at 9:03 am

        Thanks, Gabby! These are totally perfect for Christmas! 🙂

        Reply
    3. Cara

      November 24, 2012 at 9:00 am

      Good grief, I am LOVING this recipe!! The idea of pumpkin in gingersnap form sounds seriously mouth-watering, Kristy. Yup, making these! And I am so happy to hear that the white chocolate worked out well too 🙂

      Reply
      • keepinitkind

        November 26, 2012 at 9:04 am

        Thank you so much for the white chocolate recipe! It was so good , and so easy to make! These just wouldn't have been the same with dark chocolate. 🙂

        Reply
    4. Courtney Jones

      November 24, 2012 at 10:51 pm

      Wow! What an awesome recipe! Pumpkin and ginger truffles!? Sounds soooo tasty! Perfect for Christmas season.

      Reply
      • keepinitkind

        November 26, 2012 at 9:12 am

        Thank you, Courtney! These are definitely making an appearance at Christmas! 🙂

        Reply
    5. Caitlin

      November 25, 2012 at 6:36 am

      these are beautiful, cara, and they look delicious! now i know what to do with a left over pumpkin puree 😉

      Reply
      • Caitlin

        November 25, 2012 at 6:37 am

        bah! i can't believe i just wrote cara!! i guess her name was in my head from the white chocolate. and im groggy from just waking up. kristy!!!! these are beautiful <3

        Reply
        • keepinitkind

          November 26, 2012 at 9:14 am

          Hahaha! No worries- Cara's recipe *made* these truffles! xo

          Reply
    6. Richa`

      November 25, 2012 at 12:22 pm

      ahh i was thinking about making some white chocolate cake pops.. now i know what i can fill them with!

      Reply
      • keepinitkind

        November 26, 2012 at 9:15 am

        These might be a little too soft for cake pops, but if you decrease the pumpkin a bit and increase the cookies, you may be on to something! 🙂

        Reply
    7. Somer

      November 27, 2012 at 12:07 pm

      Where did you source your raw cocoa butter? So incredible! I actually really love white chocolate but haven't found any vegan kinds locally. I totally need to make this!

      Reply
      • keepinitkind

        November 27, 2012 at 6:25 pm

        I just bought a small, 4 oz package of it at Whole Foods. I don't remember the brand, but I will let you know what it is the next time I buy it. 🙂

        Reply
    8. Jennifer

      November 28, 2012 at 11:39 am

      These look amazing! I can't wait to make these and share with my little guy.

      Reply
      • keepinitkind

        November 28, 2012 at 5:21 pm

        Oh, I hope you both like them! Thank you! 🙂

        Reply
    9. Heather

      November 29, 2012 at 7:11 pm

      I juast about died and went to heaven when I saw these - they are totally going to be apart of my yearly christmas sweets box!

      Reply
      • keepinitkind

        December 01, 2012 at 10:24 pm

        Awesome! Just be aware that they need to be kept cold or they get soft pretty quickly. 🙂

        Reply
    10. Shannon

      December 01, 2012 at 5:08 am

      These look so wonderful! I made a few gingerbread loaves that crumbled. I boxed up the crumbs intending to make truffles, but a housemate threw them out. This would have been perfect!

      Reply
      • keepinitkind

        December 01, 2012 at 10:45 pm

        oooooooh! I wish I had taken the time to make gingerbread- that would've been perfect! What a bummer that your roommate threw them out!

        Reply
    11. Cadry

      December 07, 2012 at 8:26 am

      This part cracked me up - "Now you know what you need to do- go be proactive and efficient about cleaning out the fridge. Grab that leftover can of pumpkin and make these truffles. Your fridge will be much more organized and there won’t be any waste since your tummy will be full of truffles." Clearly what I need to do to help my family is to be responsible, clean out the refrigerator, and make delicious truffles. It's the least I can do to get started on post-holiday organizing!

      Reply
      • keepinitkind

        December 09, 2012 at 5:38 pm

        I'm glad we see eye-to-eye about this, Cadry. 😉

        Reply

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