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    Home » Dessert Recipes » Homemade Candy

    Pumpkin Gingerbread Truffles made with Pumpkin Spice Candy Melts

    Published: Nov 26, '13 · Modified: Sep 29, '17 · By: Beth · This post may contain affiliate links.

    This holiday, surprise your guests with some homemade chocolate candies that's a perfect twist off of pumpkin pie. These Pumpkin Gingerbread Truffles are the perfect poppable treats. Watch out because they are going to go fast!

    Pumpkin Gingerbread Truffles

    A few years ago in the fall, I shared a recipe for Pumpkin Truffles coated in Dark Chocolate. While this recipe is really wonderful, it requires 11 ingredients plus the chocolate for coating. Some of you would make that, but for others I'm guessing my new recipe that uses two ingredients plus the coating sounds much better.I had a bunch gingerbread cookie scraps on hand, from a project I'll share with you soon, so I chose to roll my pumpkin truffles in gingerbread cookie crumbs. I love the flavor combination, it's like tasting the holidays all in one little bite.

    Pumpkin Gingerbread Truffles | HungryHappenings.com

    I made the recipe so that the truffles were thick enough to scoop and roll. If you prefer to use them as a soft center inside a chocolate shell, like my older pumpkin truffle recipe, then just add 3 more tablespoons of cream to thin it out.

    Truffle recipe

    Chocolate truffles always make lovely gifts and I plan to bring a box as a hostess gift for Thanksgiving. Speaking of Thanksgiving, I'm going to take a break for a few days, being I know those of you in the states will be enjoying time with family and friends, eating too much turkey, and shopping till you drop. Have a wonderful holiday.

    Fall dessert ideas

    Pumpkin Gingerbread Truffles (makes 18-24)

    Ingredients:

    1 bag (10 ounces) Wilton Pumpkin Spice Candy Melts
    6  ½  tablespoons heavy whipping cream
    ½ cup gingerbread or gingersnap cookie crumbs

    Instructions:

    Pumpkin spice candy melts

    Finely chop the pumpkin spice candy melts. I used a food processor to get a really fine chop.

    Pumpkin spice candy melts

    Heat the heavy whipping cream on high in the microwave just until it starts to bubble. Set the time for one minute, but watch it. Pull it out once you see bubbles forming.  Pour hot cream over pumpkin spice candy melts. Let it sit for two minutes then stir.

    Pumpkin Gingerbread dessert recipe

    Most likely the candy melts will not be totally melted at this point. Microwave bowl for 15 seconds then stir. If candy melts are still not melted, let sit for a minute then stir again. If needed heat for 10 more seconds until melted and smooth.

    Cover and allow to cool and thicken for at least 4 hours or overnight. To speed up the process, cool in the refrigerator for an hour or so.

    Pumpkin truffle recipe

    Scoop out spoonfuls, roll into balls, roll in gingerbread crumbs. I used a #70 mini ice cream scoop and made 20 perfectly round little pumpkin truffles.

    Truffle recipes

    Store in an airtight container at room temperature for up to two weeks. You can refrigerate your truffles to prolong the shelf life.

    Before you are ready to give them to someone special, package them in pretty boxes or fill candy jars and cover with clear plastic cellophane.

    This holiday, surprise your guests with some homemade chocolate candies that's a perfect twist off of pumpkin pie. These Pumpkin Gingerbread Truffles are the perfect poppable treats. Watch out because they are going to go fast!

    Items used to create this project that are available on Amazon.com (commission earned for sales)

     

     

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    • Author
    • Recent Posts
    Beth
    Beth
    Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth
    Latest posts by Beth (see all)
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    1. Joann

      September 17, 2019 at 10:07 pm

      If I want to store the truffles in the refrigerator for a week then bring them to room temperature, where they will stay, should I wait to roll them in the cookie crumbs until after they come out of the fridge? Also, any advise to prevent condensation when bringing them back to room temp?

      Reply
      • Beth

        September 17, 2019 at 11:13 pm

        Hi Joann,
        I do often refrigerate rolled truffles, but in this case the cookie crumbs may absorb moisture from the refrigerator making them soft. My suggestion would be to make your ganache, cover it, and store it in the refrigerator for the week, then scoop and roll your truffles the day (or up to a few days) before plan to serve them. You can then store them in an airtight container, set at room temperature, until you are ready to serve them. They'll stay fresh for up to 2 weeks.

        Also, when you are ready to scoop and roll your truffles, take the ganache out of the refrigerator and let it sit at room temperature for about an hour. That way you will be scooping room temperature ganache. It's easier to scoop and to roll into nice balls.

        If you do refrigerate rolled truffles be sure to set your container on the counter and allow the truffles to warm to room temperature before you open the container to prevent condensation. Storing them in a cardboard box help too as the box wicks up the moisture. But it's best to put that cardboard box inside an airtight container to keep the smells from your fridge from effecting your candies.

        I hope this helps.

        Enjoy!

        Reply
        • Joann

          September 18, 2019 at 10:40 pm

          Thank you so much! I honestly never thought of just keeping the ganache in the refrigerator. I was almost certain the cookie crumbs would become soggy. I appriciate and thank you for the advice. I made these last year and they were amazing! I wanted to make them a little early for my event and wasnt quite sure how to do it. I like to think of myself as an experienced Baker and candy maker, although I am fairly new to ganache and truffles. You are an inspiration to me. And I greatly appreciate that you take the time to answer people's questions and help out. Thank you again. I'll keep following your site as long as you keep it going!!

          Reply
          • Beth

            September 19, 2019 at 7:49 am

            I am so happy to help and am happy to hear you made these truffles and loved them! I have been busy working on a chocolate making video course, which will include two lessons on making truffles. I'll keep everyone posted and let you know when it's ready!

            Reply
    2. Pamela Grove

      October 05, 2017 at 1:03 pm

      Do you remember the source for the packaging you used in displaying the pumpkin gingerbread truffles? I'm referring to the white or cream box with gold ribbon and bow. I love this idea and its so attractive, professional and attractive. These are perfect for gifts. Do you happen to know how they survive if mailed or shipped?

      Reply
      • Beth

        October 08, 2017 at 8:48 pm

        The boxes are 8 oz Square Two-Piece Folding Boxes from Mod-Pac. I have used them for years and they ship great. They are pretty sturdy boxes and once you add the liners they are even more sturdy.

        Reply
    3. The Partiologist

      November 27, 2013 at 3:12 am

      I couldn't wait to open this post and see your truffles - you certainly didn't disappoint! I really love those
      pumpkin spice candy melts!!

      Reply
    4. The Bearfoot Baker

      November 26, 2013 at 7:41 pm

      You had me at pumpkin gingerbread! Drooling!

      Reply
    5. Anonymous

      November 26, 2013 at 2:29 pm

      I can't get pumpkin candy melts where I live, do you think the same recipe would work with white candy melts and 1tsp of pumpkin pie spice?

      Reply
      • beth

        November 26, 2013 at 10:18 pm

        You could certainly do that, but you wouldn't get any pumpkin flavor, just the spices like cinnamon and cloves. If you follow my other recipe for pumpkin truffles, I use pumpkin puree and white chocolate. It is a thinner ganache as I used it as a filling for a dark chocolate shell. Just add more white chocolate to make a thicker ganache. I'd say if you added another 6 ounces you should be able to scoop and roll them.

        Reply

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    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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