Pumpkin Cheesecake Balls

• Vegetarian

• Produce

  • 1/4 cup Pumpkin puree

• Baking & Spices

  • 1 tbsp Confectioners' sugar
  • 1 tsp Pumpkin pie spice
  • 1 pinch Sea salt, fine
  • 2 1/2 cup White chocolate

• Snacks

  • 2/3 cup Gingersnap cookie crumbs
  • 1/4 cup Graham cracker crumbs

• Dairy

  • 2 oz Cream cheese

Found on cakescottage.com

Description

Ingredients

• 2 ounces cream cheese, softened
• 1 tablespoon confectioners sugar
• 2½ cup white chocolate, coarsely chopped, divided
• ¼ cup pumpkin puree
• ⅔ cup gingersnap cookie crumbs, plus more for garnish
• ¼ cup graham cracker crumbs, plus more for garnish
• 1 teaspoon pumpkin pie spice
• pinch of fine sea salt

Directions

• In a large bowl, add cream cheese and confectioners sugar and beat until creamy.
• Melt the ½ cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes.
• Stir often to keep the chocolate from burning.
• Transfer to a large bowl, add pumpkin and beat until combined.
• Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice and sea salt.
• Beat until everything is combined.
• Cover and chill until just solid enough to roll into balls, about 2 hours.
• Shape mixture into balls (about 1 teaspoon per ball) by rolling a spoonful in the palm of your hand.
• Place onparchment paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
• Melt remaining 2 cups white chocolate in small, deep bowl. (Its depth makes it easier for dipping the truffles).
• Dip the pumpkin balls into the chocolate and place on parchment paper.
• Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.
• Let chocolate set, refrigerate and enjoy!
• These can also be frozen for longer storage.