Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup confectioners' sugar, sifted
  • 0.33 cup pure pumpkin puree
  • 2.5 cups gingersnap crumbs
  • 1.5 tsp pumpkin pie spice
  • 1 pinch fine sea salt
  • 10 oz semi-sweet chocolate melting wafers
  • 1 tsp coconut oil

Instructions:

  1. Crush the cookies. Pulse the 2.5 cups of gingersnaps in a food processor until they resemble fine sand. Note: Any large chunks will cause the truffles to crack later.
  2. Cream the base. Beat the 8 oz cream cheese and 0.5 cup confectioners' sugar in a large bowl until the mixture is silky and light.
  3. Incorporate the pumpkin. Fold in the 0.33 cup pumpkin puree, 1.5 tsp pumpkin pie spice, and the pinch of salt.
  4. Add the binder. Mix in the gingersnap crumbs until a thick, moldable dough forms.
  5. Chill the dough. Place the bowl in the freezer for 10 minutes until it no longer sticks to your fingers.
  6. Form the spheres. Use a scoop to portion the dough and roll into 24 balls.
  7. Final chill. Freeze the rolled balls for another 10 minutes until they feel firm to the touch.
  8. Melt the coating. Heat the 10 oz chocolate wafers and 1 tsp coconut oil in 30 second bursts until completely liquid and glossy.
  9. Dip the truffles. Lower each ball into the chocolate, lift with a fork, and tap off the excess.
  10. Set the shell. Place on parchment paper until the chocolate loses its shine and hardens.