Pumpkin Cream Cheese Truffles

Instructions

1. In a large mixing bowl using a hand mixer or a stand mixer fitted with the paddle attachment, combine g1 ½ cups gingersnap cookie crumbs, ¼ cup graham cracker crumbs, 2 ounces cream cheese, 2 tablespoons powdered sugar, ¼ cup pumpkin puree, ¼ teaspoon ground cinnamon, and a pinch salt. Mix until fully combined. .
2. Melt ½ cups white chocolate chips in the microwave at 50% power, stirring every 20 seconds or so to make sure it doesn’t burn. It should only take about 60 seconds until it is fully melted.
3. Add the melted chocolate to the crumb mixture and mix until combined, scraping down the sides and bottom of the bowl as needed. Cover and chill for about 2 hours until it is solid enough to roll into balls. Line a baking sheet or two with parchment paper and set aside.
4. Form the truffles by using a small cookie scoop or a tablespoon to scoop balls that are one heaping teaspoon of the mixture. Roll with your hands to make them into uniform balls and place them on the prepared baking sheets. You may store them in the refrigerator while you melt the chocolate in order to keep them chilled.
5. Melt the 2 cups chopped white almond bark in the microwave at 50% power, stirring every 20 seconds or so to make sure it doesn’t burn.
6. Drop 2-3 truffles at a time in the melted almond bark and use a spoon or fork to fully coat them. Lift the truffles out of the chocolate with a fork and tap it on the side of the bowl a few times to let the excess chocolate drip back into the bowl.
7. Carefully slide the dipped truffles off the fork onto the parchment paper. Garnish with additional cookie crumbs or ground cinnamon if desired.
8. Chill the dipped truffles in the refrigerator for about 30 minutes until chocolate has set, or cover and refrigerate until you are ready to serve them.