Pumpkin Gingersnap Bites Recipe with White Chocolate

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It’s almost the last week of Summer! Fall and the holiday season are upon us and that means 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 pie spice and white chocolate. The delicious mix of pumpkin and gingersnaps covered in white chocolate makes for the perfect Fall afternoon sweet treat! 

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Ingredient List

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! Find out more about Thrive Market and my favorites! If you decide you want to try it you can get 40% off your first order!

Dry Ingredients

• Gingersnap Cookies – You can use whatever your favorite gingersnap cookies are, whether they are homemade or store bought. But if you’re in a hurry I love the Partake brand! What’s great about these is the flavor is amazing, but they’re even allergen friendly! I have seen them at Kroger, but I bought them from Thrive Market. You’ll need 2 cups crushed.
• Powdered Sugar – 2 tablespoons of powdered sugar is perfect for the right amount of sweetness and helps hold everything together.
• Salt – Redmon’s Real Salt is my favorite! The salt helps to enhance the flavors with just 1 teaspoon.
• Pumpkin Pie Spice – One of my favorite holiday spices! This is where all that warm, cozy flavor comes in! You’ll need 1 teaspoon of this too!

Wet Ingredients

• Cream Cheese – This is the base of this cookie dough for the inside of these bites. And gives these pumpkin gingersnap bites their lovely soft texture. This is easier to use if you allow it to come to room temperature or soften in the microwave. 4 ounces is required for this recipe.
• Pumpkin Puree – 1/3 cup of pure pumpkin puree is used. You can use canned pumpkin puree (not pumpkin pie filling) or make your own. 
• Vanilla – Just 1 teaspoon of vanilla extract adds to the great taste of these pumpkin gingersnap bites!

Toppings

• White Melting Chocolate or White Chocolate Chips with 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! It’s the perfect way to add a little fun!

Kitchen Tools

• Electric Mixer or Stand Mixer – Either of these work great for this recipe.
• Cookie Scoop – I used a 2″ cookie scoop. Although any scoop will work. You want about 1/2″ tablespoon – 1 tablespoon for the ideal size.
• Baking Sheet – This is used to place the bites on to freeze.
• Wire Rack – You don’t have to use one, but this will help to lay the bites on after covering in chocolate to keep the the chocolate from pooling around the bottom and makes for a prettier bite.

How to Make These Pumpkin Gingersnap Bites

First, prepare baking sheet by lining it with parchment paper and set it to the side. If you plan to use a wire rack prepare it too. I like to place parchment paper underneath the wire rack to catch the drippings. This makes for easy clean up. Then crush your cookies and to the bowl of a food processor 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.

Next, add the inside ball ingredients (cream cheese, pumpkin puree, gingersnap cookies, powdered sugar, salt, vanilla, pumpkin pie spice) to the bowl of a stand mixer, food processor, or a large bowl and use an electric mixer.

Use a cookie scoop to roll tablespoon-sized balls of dough and place them on a prepared baking sheet.

Freeze for at least 30 minutes or store in refrigerator for at least 1 hour to chill.

After chilling time, if you are using melting chocolate, melt according to manufacturer’s instructions. If you are using regular white chocolate chips and coconut oil, stick both in a microwave-safe bowl and microwave for 30 seconds at a time and stir after each interval. 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 the wire rack or parchment lined baking sheet. If you want to add sprinkles or cookie crumbs to the top of each cookie, 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!

Tips for Making

• If your pumpkin mixture seems to wet to scoop into balls, add more cookie crumbs 1/4 cup at a time. If it seems to 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 stick with actual melting chocolate.
• Finely chop the melting chocolate.

Variations

• You can mix up the toppings by adding either sprinkles, gingersnap crumbs, or even crushed graham crackers.
• Drizzle chocolate on top.
• Use food coloring to color the white chocolate.

Frequently Asked Questions

These are the perfect mini desserts to enjoy by yourself or share at your Thanksgiving dinner! So go ahead and whip these up today and start enjoying a little taste of the holidays! Pair it with my easy homemade pumpkin spice sauce for coffee!