Pumpkin Pie Truffles
1 cup white chocolate chips
1/2 cup pumpkin puree
3/4 cup finely ground gingersnap cookies
3/4 cup graham cracker crumbs
2 Tablespoons powdered sugar
1/4 teaspoon ground cinnamon
4 ounces cream cheese, softened
Melt 2 cups white chocolate chips, for dipping the truffles in and sprinkle with gingersnap crumbs.. I also like to put crushed gingerbread cookies.
Filing: melt white chocolate in microwave-safe bowl in 30-second increments until melted, let cool slightly. In a separate bowl, mix pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese. Slowly add in cooled white chocolate. Mix well until combined and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm (about 2 hours). You do not want to make the balls to large as they are very sweet, better to go on the smaller side.
For the dipping, I prefer to slowly melt my chocolate in a double broiler Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up. (Again, I like to sprinkle the sheet with crushed graham crackers or gingersnaps. Sprinkle with gingersnap crumbs while the chocolate is still runny. Transfer the baking sheet to the refrigerator and chill until chocolate coating is set.