Preparation time: 2 hours and 30 minutes
Ingredients :
1/3 cup canned pumpkin
1/4 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup of powdered sugar
1 teaspoon vanilla extract
1 cup of all-purpose flour
a pinch of kosher salt
1/4 teaspoon ground cloves
1 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup of semi-sweet mini-snacks
12 ounces Ghirardelli chocolate wafers, melted
sprinkle, optional
HOW TO DO IT:
In a large mixing bowl, beat the pumpkin, butter and sugars until they are completely combined.
Add flour, vanilla and seasonings. Beat until well blended. Fold into mini bites.
Refrigerate the cookie dough for one hour, until it starts to harden a little.
Spoon it onto a sheet of parchment paper for baking in the freezer. Freeze for 2 hours, or overnight.
Using a toothpick, dip each frozen truffle in the melted Ghirardelli chocolate. Tap on one side of the bowl and place them on the parchment paper. Add the sprinkles, if desired, immediately. Repeat until all the truffles have been dipped. Store them in the refrigerator until they are ready to be served.
Keep in an airtight container for up to 7 days. ENJOY.