Gluten Free Pumpkin Gingersnap Truffles

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.

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Gluten Free Pumpkin Gingersnap Truffles

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.

Gluten Free Pumpkin Gingersnap Truffles - The Gluten Free Gathering

Gluten Free Pumpkin Gingersnap Truffles

An amazingly smooth truffle center, filled with pumpkin and ginger and studded with mini chips, is covered in a thick layer of dark chocolate.
Course Dessert
Cuisine American
Keyword candy, Chocolate, fall, gingersnap, Gluten Free, pumpkin, truffles
Prep Time 20 minutes
Chill 6 hours
Total Time 6 hours 20 minutes
Servings 16
Author The Gluten Free Gathering

Ingredients

  • 9 ounces Gluten Free Gingersnap Cookies ( I used Aleia's)
  • 1/2 cup pure pumpkin puree
  • 6 ounces cream cheese
  • 1/2 cup melted dark chocolate chips (60%)
  • 1/2 cup miniature chocolate chips

Coating

  • 10 ounces dark chocolate chips (60%), melted

Instructions

  • 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 bowl.
  • Place the truffle onto the parchment paper. Remove toothpick. If desired, take some of the reserved gingersnap crumbs and sprinkle a bit on top of each truffle. Do this immediately, before the chocolate has set.
  • 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.

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