Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 1 tablespoons for topping.
In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.
Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes.
Roll out to smooth the edges, chill for an additional 5 minutes.
Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.
Refrigerate at least 1 hour, or until ready to serve.
Ingredients
Directions
Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 1 tablespoons for topping.
In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.
Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes.
Roll out to smooth the edges, chill for an additional 5 minutes.
Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.
Refrigerate at least 1 hour, or until ready to serve.