Listen, Fall is here so just give me all the pumpkin! And if that’s your thing too, you’re going to want to try these easy pumpkin gingersnap bites recipe with white chocolate! After all, these are made with cream cheese, pumpkin, gingersnap cookies, powdered sugar, vanilla, pumpkin spice and white chocolate. The delicious mix of pumpkin and gingersnaps mixed with the white chocolate makes for the perfect Fall afternoon treat! And what I love most is you can make these gluten and dairy free!
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Most of the ingredients I used for this pumpkin gingersnap bites recipe, I purchased from Thrive Market. It’s an affordable membership option that ships straight to my door. There’s no rules on how often or how much I have to purchase. I simply order what I need when I need it. And typically it arrives within a day or two! Their customer service has always been helpful too! Anytime someone purchases a membership, a membership is also given to someone in need! I highly recommend you check Thrive Market out! If you decide you want to try it you can get 40% off your first order!
- Hand mixer or Stand mixer – I don’t have a stand mixer, but my hand mixer worked just fine for these.
- Cookie scoop – I used a 2″ cookie scoop. Although any scoop will work, a half tablespoon scoop is the ideal size.
- Wire backing rack – You don’t have to use one, but it does help to lay the bites on one after covering in chocolate to keep the chocolate from pooling around the bottom. Makes for a prettier bite.
Ingredients for Pumpkin Gingersnap Bites
- Cream Cheese – These are made with cream cheese. You’ll need 4oz.
- Canned Pumpkin – My favorite canned pumpkin comes from Thrive Market. But you can purchase just about anywhere! Just make sure it’s not pumpkin pie filling. Just a 1/3 of a cup for this recipe!
- Gingersnap Cookies – I recently discovered Partake brand cookies. I have seen them at Kroger, but also Thrive Market carries them! These are allergen friendly cookies! If you do use the Partake cookies, you’ll need 2 boxes for 25 cookies or 2 cups crushed.
- Powdered Sugar – Thrive Market powdered sugar is made with tapioca starch rather than corn starch. Making it a better option. But any powdered sugar will do. Just 2 tablespoons.
- Salt – I love Redmon’s Salt! Also, available at Thrive! Just 1 teaspoon.
- Vanilla – I always make sure to purchase real vanilla! I 100% believe there’s a difference in the flavor and it’s healthier! You’ll also need 1 tsp of vanilla for this recipe.
- Pumpkin Spice – This is where the goodness comes in! Just 1 tsp gives it all the flavor!
- White Melting Chocolate or White Chocolate and Coconut Oil – If you want super easy using white melting chocolate is the way to go. But if you don’t mind one easy extra step, grab the organic white chocolates and coconut oil! Works just as well as the melting chocolate and it’s a better option!
- Favorite Sprinkles (Optional) – There’s tons of options for sprinkles! We’ve used Simple Truth brand sprinkles for this recipe. But be sure to check out Super Natural Kitchen! They carry food based dyes and dye free sprinkles! So many fun options too!
PIN FOR LATER
How to Make These Pumpkin Gingersnap Bites
First crush your cookies. Food processors are most efficient, but sticking them in a plastic bag and rolling them with a rolling pin would work too! Make them consistently smaller than a pea throughout.
Then add inside ball ingredients to a stand mixer, food processor, or a bowl and use a hand mixer. If your cream cheese is softened, you could mix by hand.
Use a cookie scoop to make balls and place them on a parchment paper lined cookie sheet.
Freeze for at least 30 minutes or store in refrigerator for at least 1 hour.
After chilling time, if you are using melting chocolate, melt according to manufacturer’s instructions. If you are using regular white chocolate and coconut oil, stick both in a microwave-safe bowl and microwave for 30 seconds at a time and stir after each time in the microwave. Do this until you are able to stir it and all pieces completely smooth out.
Drop balls, one at a time, in the white chocolate. Coat each piece, remove with a fork or spoon, and place on parchment-lined cookie sheet to set. If you want to add sprinkles or cookie crumbs on top, do this while the balls are still shiny.
Lastly, if you can, let them set and harden on a cookie sheet in the refrigerator, store in an airtight container, and enjoy!
Frequently Asked Questions
How long can I store these?
These will be great in the fridge for up to 1 week and up to 2 months in the freezer.
What if my pumpkin mixture is too wet to scoop?
Add more cookie crumbs 1/4 cup at a time.
What if my pumpkin mixture is too dry?
Add more cream cheese 1 tablespoon at a time.
Can I make these vegan and gluten free?
Yes! Simply replace the cream cheese with a vegan cream cheese option. Brands like Simple Truth, Violife, and Daiya all have vegan cream cheese options. Replace the chocolate with Enjoy Life white chocolate chips.
Can I use milk or dark chocolate instead of white chocolate?
Yes! Just replace with your favorite chocolate!
Can I top them with something else?
Of course! You can use a variety of things! Sprinkles, drizzle a differing chocolate on top, crushed pumpkin seeds, crushed gingersnap cookies, or chocolate shavings! So much you can do with these!
Does something so delicious and flavorful get any easier to make than this pumpkin gingersnap bites recipe? These would be the perfect dessert to take to your next Autumn gathering! Or you could even pop a sucker stick in the bottom and wrap individually to give as gifts! I can’t wait to hear how you loved them!
- 4 ounces of cream cheese (softened will make mixing easier) - This is usually half of a block of regular cream cheese
- 1/3 cup of canned pumpkin
- 2 cups crushed gingersnaps
- 2 tablespoons powdered sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon of pumpkin spice
- 20 ounces of white melting chocolate OR 20 ounces of regular white chocolate (finely chopped or a bag of white chocolate chips)
- 1 tablespoon coconut oil (omit if you are using melting chocolate)
- Optional: Fun Autumn or Halloween sprinkles for sprinkling on top! You could sprinkle extra cookie crumbs on top as well.
- Crush your cookies. Food processors are most efficient, but
sticking them in a plastic bag and rolling them with a rolling pin would work
too! There isn’t a specific science to this part, but you don’t want them too
big. If they are consistently smaller than a pea throughout, you are good. They
will continue to get crushed through the mixing process.
- Add bite ingredients to a stand mixer or food processor. If your
cream cheese is softened, you could mix by hand.
- Use a cookie scoop to make balls and place them on a parchment
paper lined cookie sheet.
- Freeze for at least 30 minutes or store in refrigerator for at
least 1 hour.
- After chilling time, if you are using melting chocolate, melt
according to manufacturer’s instructions. If you are using regular white
chocolate and coconut oil, stick both in a microwave-safe bowl and microwave
for 30 seconds at a time and stir after each time in the microwave. Do this
until you are able to stir it and all pieces completely smooth out.
- Drop balls, one at a time, in the white chocolate. Coat each
piece, remove with a fork, and place on parchment-lined cookie sheet to set. If
you want to add sprinkles or cookie crumbs on top, do this while the balls are
- Let them set and harden on a cookie sheet in the refrigerator,
store in an airtight container, and enjoy!
- These will be great in the fridge for up to 1 week and up to 2
months in the freezer.
- If your pumpkin mixture seems too wet to scoop into balls, add
more cookie crumbs 1/4 cup at a time. If it seems too crumbly or dry, add more
cream cheese 1 tablespoon at a time.
- If you are new to melting/dipping chocolate, skip the coconut oil
and finely chopping your own chocolate.