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Pumpkin Gingerbread Truffles

Pumpkin Gingerbread Truffles

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
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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.

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

Pumpkin Gingerbread Truffles
Pumpkin Gingerbread Truffles
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Pumpkin Gingerbread Truffles
Pumpkin Gingerbread Truffles
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Smooth & creamy, these decadent truffles are a double threat with their pumpkin and gingerbread flavors. Yum!
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 Recipe Rating:
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Rating: 5
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Servings
2dozen truffles
Cook Time
Servings
2dozen truffles
Ingredients
For Truffle Dough:
  • 1+1/4cupsgingersnaps(finely crushed) - I use my food processor or blender, or if I’m lazy and don’t want to wash those after, I throw the gingersnaps into a large Ziploc bag, seal it up and then beat it with my wooden meat tenderizer. Gets the job done without dirtying any dishes!
  • 1/4cupgraham crackers(finely crushed) - Use same method as gingersnaps
  • 4ozplain cream cheese(softenened)
  • 1/8tsp.salt
  • 1/4cup + 2 Tbsp.powdered/confectioners sugar
  • 1/4cupplain pumpkin puree(NOT pumpkin pie filling)
  • 1tsp.pumpkin pie spice
  • 1/2cup (120g)white baking chocolate(high quality, like Ghirardelli. You can use either the baking chips or a baking bar broken up into pieces)
For Truffle Assembly:
  • 1/2cuppowdered/confectioners sugar
For Dipping:
  • 1+1/2bags (17oz)white chocolate baking chips
  • 2+1/2Tbsp.vegetable shortening(like Crisco. You need this because it makes the chocolate a consistency where you can actually dip the truffles in it. Without using it, the chocolate is way too thick and especially with this truffle mix which is soft to begin with, you would never be able to hold onto the truffle. I promise, the end result does not taste like vegetable shortening at all)
For Decoration:
  • 1/4cupgraham crackers(finely crushed) - Use same method as before
  • ground nutmeg
Ingredients
For Truffle Dough:
  • 1+1/4cupsgingersnaps(finely crushed) - I use my food processor or blender, or if I’m lazy and don’t want to wash those after, I throw the gingersnaps into a large Ziploc bag, seal it up and then beat it with my wooden meat tenderizer. Gets the job done without dirtying any dishes!
  • 1/4cupgraham crackers(finely crushed) - Use same method as gingersnaps
  • 4ozplain cream cheese(softenened)
  • 1/8tsp.salt
  • 1/4cup + 2 Tbsp.powdered/confectioners sugar
  • 1/4cupplain pumpkin puree(NOT pumpkin pie filling)
  • 1tsp.pumpkin pie spice
  • 1/2cup (120g)white baking chocolate(high quality, like Ghirardelli. You can use either the baking chips or a baking bar broken up into pieces)
For Truffle Assembly:
  • 1/2cuppowdered/confectioners sugar
For Dipping:
  • 1+1/2bags (17oz)white chocolate baking chips
  • 2+1/2Tbsp.vegetable shortening(like Crisco. You need this because it makes the chocolate a consistency where you can actually dip the truffles in it. Without using it, the chocolate is way too thick and especially with this truffle mix which is soft to begin with, you would never be able to hold onto the truffle. I promise, the end result does not taste like vegetable shortening at all)
For Decoration:
  • 1/4cupgraham crackers(finely crushed) - Use same method as before
  • ground nutmeg
Instructions
  1. In the large mixing bowl of an electric stand mixer fitted with the paddle attachment, beat the gingersnap crumbs, graham cracker crumbs, cream cheese, salt, powdered sugar, pumpkin and pumpkin pie spice on medium speed until thoroughly combined.
  2. Melt the 1/2 chocolate using a double boiler pan if you have one, or by using a makeshift double boiler pan (which is what I did). To do this, I took my large saucepan and placed enough water in it so when I set my medium-sized saucepan in it, the medium-sized pan sat about 1/2” in the water. This is SO important to do. I can’t emphasize enough how bad of an idea it is to melt white chocolate in the microwave. I went through far more expensive white chocolate than I care to acknowledge and that was with heating on low power in 8 second bursts and it STILL scorched. White chocolate is a very delicate chocolate and it is just not suited for heating in the microwave. I know, I know, the bags say on them that you can use the microwave for melting. All I know is my experience with it, and it is absolutely not worth the hassle. The double boiler method actually takes less time than the microwave would anyway, and it guarantees you don’t get scorched chocolate. It’s by far the best method. Ok, end rant.
  3. When the chocolate is melted, add it into the truffle mix and beat until everything is thoroughly mixed.
  4. Refrigerate the truffle mix for at least a few hours. I would plan on at least 4-5, overnight would be good. This is important because the mix is soft and sticky, even after being refrigerated for the full time. Without being refrigerated for the proper length of time, though, it is impossible to work with. Also, a trick I like to use is to stick it in the freezer for a couple of hours, if you need or want to make them sooner. Not only does it shorten the length of time they need to chill, but it makes them a bit firmer and easier to work with.
  5. Once the dough has properly chilled, the real fun begins! You want to make sure you have everything set up before you take the truffle mix out of the refrigerator/freezer. To prepare, line a baking sheet with wax paper and place 1/2 cup of powdered sugar in a bowl.
  6. Using a 1” cookie scoop, scoop a level scoop of the truffle mix into the powdered sugar bowl. Lightly roll the truffle in the sugar, then roll it in your hands to form a ball and place on the wax paper-lined baking sheet. *Note: These are the best possible ways to do this. If you use a spoon instead of the scoop, it’s going to be harder because you have to handle the truffle mix more, which will warm it and make it stickier and less cooperative. Also, the powdered sugar is necessary in order to be able to handle the truffle and roll it into a ball. Otherwise, the truffle will be too sticky and it will be very frustrating and difficult.*
  7. Repeat for the rest of the truffle mix. (I had 6 rows with 4 truffles per row on my baking sheet)
  8. Stick the cookie sheet with the truffles on it in the freezer for about 30 minutes, the longer the better. *Note: This is very important. The only way the truffles have any chance of dipping successfully is for them to be chilled in the freezer. Even then they are still a bit soft after being taken out, but they are a billion times easier to work with. Without putting them in the freezer, you’re in for a big struggle when you go to dip them).*
  9. When the truffles have chilled in the freezer for at least half an hour, begin preparing to dip them. (Leave them in the freezer while you’re preparing, because it doesn’t take long at all of them being at room temperature before they get too soft to deal with).
  10. Line another baking sheet with wax paper and have your crushed graham crackers and ground nutmeg for decorating out and ready where you’re going to be assembling the truffles.
  11. Melt the 1+1/2 bags of white chocolate baking chips with the vegetable shortening, again using the double boiler method (see above for why this is so important. Seriously, it’s necessary. And if you use the microwave and scorch the chocolate, you’re going to be very sad. It’s not worth it! Use the double boiler!). After the chocolate is melted, I transferred it to a mug, because the mug made it so there was a deeper well of chocolate, which is needed for dipping the truffles, and also because you will have to re-heat the chocolate a few times during the dipping process, and it’s easier to do in the mug. You can actually reheat the melted chocolate in the microwave (I have no clue why…it’s something very scientific, I’m sure), so having the chocolate in a mug is perfect. You stick it in for 15 second bursts on medium power and it brings it back to dipping consistency.
  12. Now you are going to start dipping the truffles. The only way I found to do this was to take no more than 3 out of the freezer at once for dipping. If you take out more than that at once, they’re going to re-soften and be impossible to dip in the chocolate. So I would grab a few off the baking sheet in the freezer, plop them on the other baking sheet and then start dipping them, going back for another 3 after those are done.
  13. My method for dipping is to stick a toothpick pretty far into a truffle, dip it in the chocolate and then twirl it around as the excess chocolate drips down off the bottom, using the side of the mug to wipe some on. I also blow on the chocolate lightly to cool/firm it a bit before I place the truffle on the wax paper, as that will help to prevent excess chocolate at the base of the truffles and will also prevent the truffle mix from escaping once the truffles are cool (something to do with the consistency of the truffle mix…but it will break free from the chocolate shell if there’s not a thick enough layer of chocolate on there, which there won't be if you put it down on the wax paper when the bottom that's hitting the wax paper is still very warm/liquidy. Again, something very scientific, I’m sure). When I’m ready to place the truffle on the wax paper, I grab another toothpick. This one serves as a kind of tool to hold the truffle down while I pull out the other toothpick, which I pull out by twirling around gently and pulling out. A couple things to note here about using the toothpick method. First is, every single truffle of mine ends up with a hole in the top after this. It’s fine, I dip one of the toothpicks into the chocolate to get a glob on there, then use the toothpick as a kind of paintbrush and fill in the hole with the white chocolate, which blends with the rest of the chocolate on top nicely. Then I throw on the crushed up graham crackers and nutmeg and you can never tell there was ever a hole there (and you thought that stuff was just for pretty decoration, didn’t you?). Second, the toothpicks used have to be wiped off with a paper towel after every truffle, or you just have to be ok with using a whole lot of toothpicks (at 99 cents for a box of about a bajillion, I just use fresh ones for each truffle and accumulate a little “toothpick graveyard” off to the side of my work area). It’s hard to really explain in words how to dip the truffles, but hopefully that helped give you some kind of starting point. There are other methods than the toothpick method, like using a fork or spoon, but I have never found that to be anything other than a disaster, especially with a truffle as soft as these. But there are probably other methods too and ultimately, you’ll find a method that works. It may take 5 or 10 truffles to really get in the groove and get the hang of it, but it’s ok, those can be the ones you keep. 😉
  14. It was mentioned in the directions about dipping the truffles, but make sure to add your crushed graham cracker and nutmeg garnish as soon as you place the dipped truffle on the wax paper (after filling in the hole from the toothpick, if applicable), so that the still-soft chocolate will serve as a glue to hold them on the truffle.
  15. That’s it! You now have some seriously delicious truffles that also look pretty gosh-darned fancy. To store these beautiful gems, keep them refrigerated in an air-tight container. It's important to place them in the refrigerator immediately after you finish dipping/decorating them. As the inside warms against the somewhat still soft chocolate, it expands and will try to burst out of the chocolate shell (silly science!). I found if I placed them the baking sheet with them on it in the refrigerator (or even freezer) right when done and allowed the chocolate shell to fully harden before handling them again, they were perfect. You can take them out of the refrigerator to let them warm a bit to room temperature before serving, though. Once the chocolate shell has cooled and fully firmed, the truffle insides should stay in just fine.
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

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