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Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles
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Ingredients

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  • 2 cups gingersnap cookie crumbs (finely crushed)
  • 1/4 cup pumpkin puree (blotted with a paper towel)
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 10 oz white chocolate melting wafers or high-quality white chocolate chips
  • 1 teaspoon coconut oil (optional, for a smoother coating)
  • Extra cookie crumbs or orange sprinkles for garnish

Instructions

  1. Step 1: Prepare the Cookie Crumbs. Place the gingersnap cookies in a food processor and pulse until they become fine crumbs. If you do not have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until no large chunks remain.
  2. Step 2: Combine the Filling Ingredients. In a large mixing bowl, beat the softened cream cheese until smooth. Add the blotted pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon. Mix until everything is well combined and creamy. Fold in the gingersnap crumbs until a thick dough forms.
  3. Step 3: Roll and Chill the Truffles. Use a small cookie scoop or a tablespoon to portion out the dough. Roll each portion between your palms to form a smooth ball, about one inch in diameter. Place the balls on a baking sheet lined with parchment paper and chill in the freezer for at least 30 minutes to firm up.
  4. Step 4: Melt the Chocolate Coating. In a microwave-safe bowl, combine the white chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth. Be careful not to overheat the chocolate, as it can seize easily.
  5. Step 5: Coat and Decorate. Remove the chilled truffles from the freezer. Using a fork or a dipping tool, submerge each ball into the melted chocolate. Tap off the excess chocolate and place the truffle back onto the parchment paper. Immediately top with a sprinkle of cookie crumbs or festive decorations before the chocolate sets.
  6. Step 6: Final Set. Place the tray in the refrigerator for about 15 minutes to allow the chocolate shell to harden completely. Once set, they are ready to be served or stored for later.

Find it online: https://www.yucolor.com/desserts/pumpkin-cheesecake-truffles/