White Chocolate Pumpkin Truffles
Delicious no-bake pumpkin spice truffles covered in white chocolate!
Ingredients
- 3 cups gingersnap cookie crumbs
- 1/2 cup pumpkin puree
- 1/2 cup graham cracker crumbs
- 4 Tablespoons powdered sugar
- 4 ounces cream cheese softened
- 1/2 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 4 cups white candy melts (I use the CandiQuik brand) OR white chocolate chips
Instructions
- In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese and cinnamon. Using an electric hand mixer beat mixture until smooth and combined.
- Melt the 1 cup of white chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 one-inch balls.
- Line 2 baking sheets with parchment or wax paper. Microwave the white candy melts (or white chocolate chips) in a microwave-safe dish in 20 second increments, stirring in between, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift truffle out of the chocolate. Place coated truffle onto prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.
- Chill truffles in fridge, uncovered, until chocolate has set and ready to serve.