Fall is right around the corner – I don’t know about you but I am ready for cooler weather, changing leaves, and pumpkin!! I love the fall season and pumpkin, so I’m excited to share this delicious recipe for White Chocolate Gingersnap Pumpkin Truffles.
1/4 C. of cream cheese, softened (you add this slowly, a spoonful at a time)
#1. In a food processor, combine the gingersnap crumbs, canned pumpkin, graham cracker crumbs, powdered sugar and cinnamon. Pulse until combined.
#2. Slowly add in the cream cheese a few spoonfuls at a time. You may not need all of it so add it in sparingly. You do not want the mixture to get too soft. Pulse until mixed and the mixture should be firm enough to roll into 1-2″ balls.
#3. Roll the mixture into 1-2″ balls using your hands and place on a baking sheet (see photo). Place in the fridge 15-20 minutes to firm up.
#4. Pour the Wilton candy melts into a microwave safe dish and heat in 30 second increments. Stir every 30 seconds until melted through. Allow to cool a few minutes prior to dipping the truffles.
#5. Dip the truffles one at a time in the white chocolate (see photo) and place back on the baking sheet to set. Sprinkle with gingersnap crumbs.
#6. Repeat until all the truffles have been dipped. Place in the fridge to set up another 15-20 minutes.