This week I was trying to decide between another pumpkin sweets recipe or a gingerbread recipe (and also trying to decide if gingerbread is more Christmas/winter oriented). After perusing Pinterest, it became clear I didn’t need to choose between the 2, as there are a bunch of pumpkin gingerbread recipes out there.
After looking around a bit for ideas and diving into my own recipes, I had decided to make some pumpkin gingerbread thumbprint cookies with white chocolate icing in the center, taking my gingerbread thumbprint recipe and modifying it to include pumpkin. How hard can it be to throw some pumpkin in, right? (I seriously never learn to stop thinking that way). It’s not that they turned out bad, per se. Ilya and I ate them and enjoyed them, but they just didn’t look quite as nice as I’d hoped they would and while I did want them to be soft, they almost seemed a bit raw inside (they weren’t, they definitely cooked enough, but they just seemed that way).
I debated trying another round of those, but really wasn’t sure what would need to be altered and honestly, they didn’t have a very strong pumpkin taste to them so in the end I figured it was best to leave my gingerbread thumbprint recipe alone and keep that for my holiday baking. What, though, would I do for a pumpkin gingerbread recipe? Back to Pinterest I went, where I started finding recipes for pumpkin gingerbread truffles. Yes please!
I was wary of them just from reading the ingredients, as it was clear they were going to fall into the pain-in-the-rear side of the truffle spectrum. Yes, there’s a spectrum (in my mind, anyway). There are super easy and cooperative truffles, which come together when chilled to form a firm, non-sticky, wonderful & simple-to-work-with truffle mix, and then there are truffles that, no matter how long you chill (even freeze) the truffle mix, refuse to form a solid mass to work with. What happens with those is they are a complete and total pain in the rear to dip in the chocolate.
But pumpkin…gingerbread…TRUFFLES! They absolutely needed to be made, regardless of how much pain they caused my rear. So here we are. I made them (after having changed the recipe a bit to suit my taste) and they acted exactly as I had expected. What’s funny is that all of the websites I went to from Pinterest with recipes for the truffles never bothered to mention the obstacles in making them (but there is no way they didn’t experience them too). They just show photos of their beautiful truffles and tell you what to do. But really, they don’t tell you what to do because they leave out a lot of important tips that will help when dealing with one of the pain-in-the-rear truffle recipes. This always bothers me immensely. I don’t mind taking on a recipe that is a bit annoying, if I at least know going into it that it’s going to be that way and have an idea of things to do to work around the difficult areas. In that light, I tried with my recipe below to include as many helpful tips and explanations as possible of what I did to pull off these super yums truffles that were worthy of photos. It’s possible to do, but you definitely have to adhere to the directions laid out below. If you don’t, there’s a good chance they won’t end up this way.
I feel that I should also point out here that the truffles on the pain-in-the-rear end of the spectrum also tend to be the most delicious. So you give a little (ok…a bit more than a little), but you get a lot in return. One of many life lessons you learn when making these truffles. Some others were it’s not just what’s on the outside that matters, but what’s on the inside…if at first you don’t succeed, try try again, hard work pays off, etc. They are absolutely worth it though. These came out so delicious that I may or may not have a stomach ache right now from eating too many (I do). While yes, they are a bit tricky at first, once you get into the swing of it, they’re really not so bad. A bit tedious and time consuming, but most truffles are (it’s that darned dipping-in-chocolate process that is the most annoying!) and once you taste one of these you’ll be ever so happy you put in the effort.