INGREDIENTS – 1 ½ cups ginger snap cookie crumbs – ¼ cup canned pumpkin purée – ⅓ cup graham cracker crumbs – 3 tbsp powdered sugar – ¼ tsp ground cinnamon – ⅛ tsp salt – 3 oz cream cheese (softened)
3. Cover and chill until the dough is solid enough to roll into balls - this will take approximately 1 hour in the fridge or you can speed up the process with 30 minutes in the freezer. When the rolled balls are cold enough, roll mixture into 14-16 balls and add a toothpick into each one.
4. Melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides. Place the chocolate covered truffle balls on a plate lined with wax paper. Chill for 5 minutes so the chocolate can harden.