Ingredients
1 c. crushed ginger snaps
3/4 c. crushed graham crackers
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
Pinch kosher salt
1 tbsp. coconut oil
Preparation
Step 1Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping. Step 2In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs. Step 3Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes. Step 4Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes.Step 5Mix together remaining 2 cups melted white chocolate with coconut oil, then dip truffles in to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs. Step 6Refrigerate at least 1 hour, or until ready to serve.
Need more pumpkin? We have plenty of pumpkin desserts to try next! And if you give these a shot, let us know how they came out in the comments below!
