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Pumpkin Honey Truffles

Pumpkin Honey Truffles

Pumpkin Honey Truffles

Makes approximately 30 truffles


For the Filling

1/2 cup pumpkin purée
1 1/2 cups gingernut biscuit crumbs, plus a little more for garnish
2 teaspoon Mossop’s Field & Tawari or Pohutukawa Liquid Honey (If you only have solid honey then you can melt it in a pot or microwave it to make it liquid)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
115g cream cheese, softened
1 cup white chocolate, chopped or buttons

For the Topping

1 bag white cooking chocolate melts


For the Filling

  1. Place a triple layer of paper towels on a baking sheet. Using a spatula, spread the pumpkin purée into a thin, even layer. Place another triple layer of paper towels on top of the purée and lightly press to absorb moisture (The more water you remove from the pumpkin puree the easier they will be to handle when coating with the chocolate. If you don’t remove the water then they will be too soft.) Once towels are saturated, carefully peel back the top layer and discard. Grasp one side of the bottom towels and fold the pumpkin layer in half onto itself. Repeat, flipping pumpkin onto the baking sheet. Transfer the pumpkin to the bowl of a food processor (or you can manually stir together).
    Add the gingersnap crumbs, honey, cinnamon, salt and cream cheese; process until smooth.
  2. Melt the chocolate in a medium bowl set over a pan of simmering water or place in the microwave, stirring often to keep the chocolate from burning. Add the melted chocolate to the pumpkin mixture and mix until smooth and completely combined. Transfer the mixture to a shallow bowl or container, cover and freeze for 1 hour or until firm enough to shape into balls.
  3. Line a baking sheet with a sheet of baking paper. Using a small cookie scoop or teaspoon, shape the dough into small balls (if using a teaspoon you will have to roll the mixture in your palms to shape) and place on the prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.

For the Topping

Line a separate baking sheet or flat dish with baking paper. Melt the chocolate in a small bowl set over a pan of simmering water or in the microwave, stirring frequently to keep from burning (It is best to do about a quarter of the chocolate at a time or else it may harden or overcook).


  1. Put toothpick into the truffle and place into the bowl of melted chocolate.
  2. Spoon the melted chocolate over the truffle
  3. Remove from the bowl and place onto a tray covered with baking paper. Carefully remove the toothpick and cover the hole where 4.Garnish with a few gingernut crumbs; repeat with the remaining pumpkin balls.
  4. Chill the truffles in the refrigerator until set, about 1 hour.

Truffles can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.


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