Easy, fun, impressive, festive! And they taste pretty good too.
5 ounces white chocolate chips
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 Tbsp. powdered sugar
¼ tsp. ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened
white candy melts, about 8 ounces
additional gingersnap crumbs for garnish
1. Melt the white chocolate chips in a microwave-safe bowl in the microwave for 30 seconds at a time until they stir smooth. Add the pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, orange zest, and cream cheese. Mix well until combined. Chill in fridge or freezer until the mixture can be scooped and rolled into balls.
2. Scoop the mixture and form into one-inch balls, placing them on a parchment- or wax paper-lined baking sheet. Place the baking sheet in the freezer and chill about two hours until firm.
3. When it’s time to dip the truffles, melt the candy melts in the microwave for 30 seconds at a time until they stir smooth. Using a fork to gently roll the ball around, coat the ball and lift it out and place it on the lined baking sheet. (I use a cheap fork for this–I bent back the middle two tines and this gives more room for the excess to come off.) Do this one or two balls at a time, making sure to garnish with the remaining gingersnap crumbs as soon as you place the balls on the baking sheet. (If the coating cracks while setting, just use the tines of the fork to “patch” the coating with the melted candy coating.)
4. When all the balls are coated, chill the baking sheet again to make sure the truffle coating is set. Then store in a covered container in the fridge till ready to serve.
Makes about 15 truffles
Source: Annie’s Eats