Ingredients

• 2 ounces cream cheese, softened
• 1 tablespoon confectioners' sugar
• 1/2 cup white chocolate, coarsely chopped, melted
• 1/3 cup pumpkin puree
• 1 cup gingersnap cookie crumbs, plus more for garnish
• 1/2 cup graham cracker crumbs, plus more for garnish
• 1 teaspoon pumpkin pie spice
• pinch of fine sea salt
• 2 cups dark chocolate candy coating

Instructions

1. In a large bowl, add cream cheese and confectioners' sugar and beat until creamy.
2. Melt the 1/2 cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes.
3. Stir often to keep the chocolate from burning.
4. Transfer to a large bowl, add pumpkin puree and beat until combined.
5. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice and sea salt.
6. Beat until everything is combined.
7. Cover and chill until just solid enough to roll into balls, about 2 hours.
8. Shape mixture into balls (about 1 teaspoon per ball) by rolling a spoonful in the palm of your hand.
9. Place on parchment paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
10. Melt 2 cups dark chocolate in small, deep bowl. (Its depth makes it easier for dipping the truffles).
11. Dip the pumpkin truffles into the chocolate and place on parchment paper.
12. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.
13. Let chocolate set, refrigerate and enjoy!
14. These can also be frozen for longer storage.

Notes