Ingredients:

  • 1/2 cup pumpkin puree
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 12 oz white chocolate
  • 1 cup gingersnap cookies, crushed
  • 1 tbsp coconut oil

Instructions:

  1. In a medium bowl, beat the softened cream cheese until smooth. Fold in the pumpkin puree, vanilla extract, and pumpkin pie spice.
  2. Gradually sift in the powdered sugar, mixing until the dough is cohesive and holds its shape without sticking to your fingers.
  3. Using a small cookie scoop, portion the dough into equal balls and roll them between your palms until spherical.
  4. Place the balls on a parchment-lined baking sheet and refrigerate for at least 60 minutes to ensure the core is set.
  5. Melt the white chocolate and coconut oil together using a double boiler or in 30-second microwave bursts until glossy and smooth.
  6. Using a fork, dip each chilled truffle into the chocolate, lift, and gently tap the fork to remove excess chocolate.
  7. Immediately roll the truffle in crushed gingersnap crumbs before the chocolate sets.