An amazingly smooth truffle center, filled with pumpkin and ginger and studded with mini chips, is covered in a thick layer of dark chocolate.  These Gluten Free Pumpkin Gingersnap Truffles are a delightful fall treat.

I’ve said it before, but I will say it again, I’ve never met a truffle I didn’t like.  I mean, what’s not to love?  A silky, smooth candy center is covered with a thick layer of chocolate.  Bliss in each bite.

Truffles

The flavor possibilities are endless.  Brownie truffles.  Cookie truffles.  What flavors would you combine?  Well,  I took two of my fall favorites, pumpkin and gingersnaps, and married them together into one amazing truffle.

Pumpkin and Chocolate

We all know how well pumpkin melds with cinnamon, ginger, nutmeg, and cloves, but how about chocolate?  On their own, each is amazing, but together?  Well, now you have something extraordinary.  I simply love how well the two go together.  Neither overpowers the other, and both compliment the other perfectly.

Try adding a handful of chocolate chips to your pumpkin bread or drizzling melted chocolate over a pumpkin muffins.

How to Make the Truffle Filling

Using a food processor to create the filling for these truffles is a real life saver.  It does all of the hard work.

Begin by selecting your favorite gluten free gingersnap cookies.  Opt for a cookie that is super crisp, not soft.  I used Aleia’s Gluten Free Gingersnaps.

Place the entire bag of cookies into your food processor.  Pulse on high until the cookies are processed into fine crumbs.

Reserve 2 tablespoons of crumbs for later.

Next, add in 1/2 cup of pure pumpkin puree, 6 oz. cream cheese (block variety), and 1/2 cup of melted dark or semi-sweet chocolate chips to the food processor.  Pulse together until completely smooth.  Transfer the mixture to a shallow bowl.  Fold 1/2 cup miniature chocolate chips into the mixture.  Smooth the mixture, cover, and refrigerate overnight (or for 4-5 hours).

Line a baking sheet with parchment paper.  Using a 1 tablespoon sized spring loaded cookie scoop , scoop out level tablespoons of the chilled filling.  Place the flat side of the mixture onto the prepared baking sheet.

This recipe yields approximately 16 truffles.  Place the baking sheet in the freezer for 1 hour to set.

In a double boiler or in the microwave, melt a 10 oz. bag of dark chocolate chips (I used Ghirardelli Dark Chocolate Chips [60%]).  Stir until smooth.

Line a separate baking sheet with parchment paper.  Set aside.

Remove 3-4 truffles from the freezer at a time.  Press a firm toothpick into the center of the truffle (so that it firmly holds the truffle) – the toothpick should only go into 1/8 – 1/4″.  Dip the truffle into the melted chocolate.  Use a spoon if necessary to cover all sides of the truffle with chocolate.  Allow the excess chocolate to drip back into the bow.

Place the truffle onto the parchment paper.  Remove toothpick.  If desired, sprinkle a bit of the reserved gingersnap crumbs onto the top of each truffle.  Be sure to do this immediately before the chocolate sets.

Continue this process until all of the truffles are covered in chocolate.

Allow the truffles to set.  This may be done at room temperature or in the refrigerator.  Truffles should sit for 1-2 hours.

Store in an airtight container.

 

 

 

 

 

 

 

 

 

 

This post contains affiliate links through Amazon.  Should you choose to click on a link and make a purchase, I will be paid a small commission by Amazon.  This comes at NO additional cost to you and assists with the expenses associated with this blog.  Thank you for your support!

© The Gluten Free Gathering
 The images, content, and recipes found within are copyright protected. Do not use images and written content without first obtaining permission from The Gluten Free Gathering.  Looking to share or republish a recipe? Please link back directly to this post for the recipe.