150 Shares
This post is sponsored by Hamilton Beach. All opinions are my own. This post also contains affiliate links, which means that if you click on one of the product links and make a purchase, I may receive a commission.This does not cost you anything additional.
If you know me, then you know I’m a #pumpkinspiceverything person. I love summer, but when fall rolls around I fully embrace the pumpkin spice. If you’re anything like me, then you’ll love today’s pumpkin spice truffles recipe! These no-bake pumpkin balls will give you all the fall flavors you’re craving (the easy pumpkin spice truffles get the pumpkin from pumpkin puree and the spice from gingersnap cookies). Another reason this pumpkin truffle recipe is so easy is because I made it with my new go-to kitchen gadget, The Hamilton Beach 8-Cup Stack & Snap Food Processor (get it on Amazon here). You know I love things that save time and effort, and this food processor does exactly that!
One of favorite things about The Hamilton Beach 8-Cup Stack & Snap Food Processor is that it has a large capacity (8 cups) while also stacking and storing efficiently (so important for me and my cabinet space). The base includes a detachable clever storage case that organizes all the attachments in a space-effective way. It also assembles easily with a unique Stack & Snap design (no twisting or guesswork to make sure it’s closed). You can slice, shred, chop, puree, knead dough, and more. Other wonderful conveniences that sold me on The Hamilton Beach 8-Cup Stack & Snap Food Processor are the built-in Bowl Scraper (no disassembling the processor to scrape the sides with a spatula mid-process!) and the large feed chute (which is big enough to handle a whole block of cheese!).
I’ve got the full no-bake pumpkin truffles recipe at the end of this post, but first I’m sharing a few step-by-step photos and cooking tips.
What you need to make pumpkin spice truffles
Here are the ingredients you’ll need to make these easy pumpkin spice truffles:
- 8 ounces gingersnap cookies (yield 1 1/2 cups cookie crumbs)
- 2 ounces cream cheese, at room temperature
- 2 tablespoons powdered sugar
- 1/3 cup pumpkin puree
- 11 ounces white chocolate chips
- Pumpkin pie spice, for garnish
How to make these no-bake pumpkin balls
The pumpkin truffle recipe is surprisingly easy! Start by pulsing the gingersnap cookies in a food processors (such as The Hamilton Beach 8-Cup Stack & Snap Food Processor) until you have fine crumbs.
The measurements on the side of the bowl are really helpful in knowing how much crumbs you have as you go, as you’ll need to measure 1 1/2 cups of crumbs and set them aside. Discard any remaining crumbs (or save for a garnish for your pumpkin spice truffles).
Next, beat the room temperature cream cheese and powdered sugar together in a large bowl with a hand mixer (or a stand mixer) until creamy (about 2 minutes). Add the pumpkin puree and cookie crumbs and beat on medium speed until the ingredients are well combined (about 2 minutes). You can also do this step in The Hamilton Beach 8-Cup Stack & Snap Food Processor with the Dough Blade and the built-in Bowl Scraper. It’s big 8-cup capacity makes it great for mixing and kneading dough. After everything is well blended, cover and refrigerate the dough for at least 1 hour.
Line a baking sheet with parchment paper. Roll the chilled pumpkin mixture into 1-inch balls and place them onto the prepared baking sheet. Return the balls to the refrigerator for an additional 30 minutes. Towards the end of the chilling time, place white chocolate chips in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring in between, until the chocolate is melted and smooth, then let sit for 5 minutes before the next step in the pumpkin truffle recipe.
Remove the no bake pumpkin balls from the refrigerator and dip them into the chocolate, one at a time. Place the dipped balls back onto the parchment-lined baking sheet and sprinkle the tops with pumpkin pie spice. Place in the refrigerator until the chocolate coating is set.
I love this pumpkin truffle recipe because of how much spice you get from the gingersnaps!
The easy pumpkin spice truffles are great for snacking, an easy holiday dessert, or a host gift… but if you’re gifting, do yourself a favor and make a double batch so you have some for yourself, too!
So yummy!
Here’s the full pumpkin truffle recipe! Enjoy, and don’t forget to check out The Hamilton Beach 8-Cup Stack & Snap Food Processor on Amazon, or try for a chance to win one on my Instagram giveaway this week!
Pumpkin Spice Truffles
Yield: 24 truffles
Prep Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes
These no-bake pumpkin balls will give you all the fall flavors you're craving (the easy pumpkin spice truffles get the pumpkin flavor from pumpkin puree and the spice from gingersnap cookies). Great for snacking, an easy holiday dessert, or a host gift... but if you're gifting, do yourself a favor and make a double batch so you can have some for yourself!
Ingredients
- 8 ounces gingersnap cookies (yield 1 1/2 cups cookie crumbs)
- 2 ounces cream cheese, at room temperature
- 2 tablespoons powdered sugar
- 1/3 cup pumpkin puree
- 11 ounces white chocolate chips
- Pumpkin pie spice, for garnish
Instructions
- Pulse the gingersnap cookies in a food processors (such as The Hamilton Beach 8-Cup Stack & Snap Food Processor) until you have fine crumbs. Measure 1 1/2 cups of crumbs and set it aside. Discard any remaining crumbs.
- Beat the cream cheese and powdered sugar together in a large bowl with a hand mixer (or a stand mixer) until creamy (about 2 minutes). Add pumpkin and cookie crumbs and beat on medium speed until the ingredients are well combined (about 2 minutes). You can also do this step in The Hamilton Beach 8-Cup Stack & Snap Food Processor with the Dough Blade and the built-in Bowl Scraper.
- Cover and refrigerate for at least 1 hour.
- Line a baking sheet with parchment paper. Roll the chilled pumpkin mixture into 1-inch balls and place onto the prepared baking sheet. Chill in the refrigerator for an additional 30 minutes.
- Towards the end of the chilling time, place white chocolate chips in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring in between, until melted and smooth. Let sit for 5 minutes.
- Remove balls from refrigerator and dip them into the chocolate, one at a time. Place the dipped balls back onto the parchment-lined baking sheet and sprinkle with pumpkin pie spice. Place in the refrigerator until the chocolate coating is set.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
150 Shares
