Pumpkin Cream Cheese Truffles:
1/2 C white chocolate chips
2 C white chocolate almond bark ( 4-5 squares)
1/3 C gingerbread cookie crumbs + more for garnish
1/4 C graham cracker crumbs + more for garnish
1/4 C canned pumpkin puree
1 TBS powdered sugar
1/2 tsp orange zest
1/8 tsp cinnamon
a pinch of salt
2 oz. cream cheese, softened
Melt 1/2 C white chips in a microwave
Transfer to a large bowl.
Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar,
zest, cinnamon, salt and cream cheese , beat with an electric mixer until smooth.
Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.
Line a cookie sheet with parchment paper.
Melt remaining 2 C of almond bark and transfer to a small bowl.
Scoop truffles with a small cookie scoop, roll in your hands and drop into the chocolate.
Gently spoon the chocolate to coat the truffles.
Using a fork, lift the truffles out of the chocolate and shake off excess and place on the cookie sheet lined with parchment paper.
Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.
Chill 1 hour in the refrigerator
Peace in the Kitchen!