Pumpkin-Spiced Gingersnap Truffles

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“Heres something different for Autumn and Winter! These luscious cookies feature a crispy gingersnap layer on the outside and a creamy chocolate center. Yummm. Cook time is chill time.”
1hr 20mins
20-25 truffles

Ingredients Nutrition

  • 1 14 cups semisweet chocolate pieces
  • 14 teaspoon pumpkin pie spice
  • 14 teaspoon vanilla
  • 12 cup whipping cream
  • 34 cup chopped gingersnaps, about 10 cookies
  • 13 cup finely crushed gingersnaps, about 7 cookies (and,or 1/4 cup unsweetened cocoa powder)


  1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
  2. In medium microwave-safe bowl place whipping cream.
  3. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling).
  4. Pour cream over chocolate mixture and let stand 5 minutes.
  5. Whisk until smooth.
  6. Stir in chopped gingersnaps.
  7. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
  8. Place crushed gingersnaps and/or cocoa powder in small bowl(s).
  9. Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls.
  10. Roll in crushed gingersnaps or cocoa powder to coat.
  11. Refrigerate 1 hour or until firm.
  12. Store, covered, in refrigerator, up to 3 days. Makes 20 to 25 truffles.

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