Ginger Pumpkin Truffles

While trying to plan our Thanksgiving menu, I also had to plan entertainment ideas for the week for my 8 year old niece and nephew who were visiting me for the week.  I decided to knock out two birds with one stone and had them make these Ginger Pumpkin Truffles from Lindsey’s Kitchen.  My nephew wasn’t too into the project, but my niece had a blast.

Ginger Pumpkin Truffles


1 pkg Golden Oreos, crushed finely
6 oz. cream cheese, softened
1/4 cup pure pumpkin puree
2 pkg. semi-sweet chocolate squares
2 tsp. ground cinnamon
1 tsp. ground ginger
crushed pecans for garnish


In a large bowl, mix the crushed oreos, pumpkin, cream cheese and 1/2 tsp. ground ginger.  Once well mixed, form into small balls and place on a plate.

Cover a pan with wax paper and set aside.  You could also use a silicone mat in place of the wax paper.  Melt chocolate in a double boiler and add the cinnamon and the remaining ginger.  Mix well.  Gently dip the balls into the chocolate, coating them evenly.  Place on the pan.  Once all balls are coated, sprinkle pecans on top for garnish.  Refrigerate until hardened.  Remove from the pan, place on a pretty dish and serve.

Ginger Pumpkin Truffles









The Verdict:  This was VERY messy but they were fantastic!  They were a huge hit at our Thanksgiving dinner, though they were often referred to as “those chocolate balls.”  My tip for making this is that after you form the balls, refrigerate them for a while to harden and they will be easier to dip.  Very delicious though!


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