Gingerbread Truffles

20 min.
8-10 Servings
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All you need are ginger snap cookies — or leftover pieces of your holiday gingerbread house — and a few sweet ingredients to create these deliciously bite-sized pumpkin spice gingerbread truffles.


  • ¼ cup The Ginger People crystalized ginger
  • 16 oz. Nabisco ginger snap cookies
  • 8 oz. Pillsbury cream cheese frosting
  • 1 Tbsp. Giant Eagle pure vanilla extract
  • ½ cup Giant Eagle powdered confectionary sugar
  • 1 Tbsp. Market District pumpkin pie spice


  Prep Time: 20 min.

Cut 24 pieces out of the crystalized ginger for garnish about the size of a grain of rice and roughly chop the rest. Place the gingersnaps in a Ziploc bag or food processor and finely crush. Add the crumbs to a mixing bowl and add in the cream cheese frosting, chopped candied ginger and vanilla and mix until everything is comes together.

Use a tablespoon to scoop out the dough and roll into even uniform balls. This recipe makes roughly 24 truffles.

Combine the powdered sugar and pumpkin pie spice and roll the truffles until they are fully coated. Top with a piece of candied ginger and let sit in fridge until ready to eat! This recipe is a great way to use up that gingerbread house you made as well.

Approximate Nutritional Information (Per truffle): Calories 140, Fat 3g, Sat Fat 0.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 27g, Fiber 0g, Sugars 18g, Protein 1g


ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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