All the best autumn flavors in one perfect bite! Pumpkin cheese and cream combine with white chocolate, graham crackers and gingerbread for the ultimate fall dessert.
Ingredients
2 ounces cream cheese, softened
1 tablespoon of confectioner’s sugar
2½ cup white chocolate, coarsely chopped, divided
¼ cup pumpkin puree
⅔ cup gingerbread crumbs, and more for garnish
¼ cup graham cracker crumbs, and more for garnish
1 teaspoon pumpkin pie spice
a pinch of fine sea salt
Instructions
In a large bowl, add cream cheese and confectioner’s sugar and whisk until creamy.
Melt the cup of ½ white chocolate in a double boiler over medium-low heat or in the microwave for 1 minute.
Stir often to prevent the chocolate from burning.
Transfer to a large bowl, add pumpkin and stir until combined.
Add gingerbread cookie crumbs, graham cracker crumbs, pumpkin pie spice and sea salt.
Beat until combined.
Cover and cool until solid enough to form balls, about 2 hours.
Form the mixture into balls (about 1 teaspoon per ball) by rolling a tablespoon into the palm of your hand.
Place paper-lined baking sheets on the parchment. Cover loosely and refrigerate for 15-20 minutes or until firm again.
Melt the remaining 2 cups of white chocolate in a small deep bowl. (Their depth makes it easier to immerse the truffles).
Dip the pumpkin balls in the chocolate and place them on parchment paper.
Garnish with the reserved ginger/graham crumbs before the chocolate settles.
Let the chocolate settle, refrigerate and enjoy!
They can also be frozen for longer storage.