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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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!
- 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!
- 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!
- 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!
- 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.
- 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 will be great in the fridge for up to 1 week and up to 2 months in the freezer.
Add more cookie crumbs 1/4 cup at a time.
Add more cream cheese 1 tablespoon at a time.
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.
Yes! Just replace with your favorite chocolate!
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!
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!
- 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.