Just to be safe, test one or two to make sure they aren't poisoned. I found these are great to bring to a party so people can just pick one up and move along the buffet.
- 1 1/2 cups (approximately 1 sleeve) of gingersnap cookies, crushed
- 1/4 cup pumpkin puree (or apple cider pumpkin butter)
- 2 Tablespoons powdered sugar
- 2 ounces cream cheese, softened
- 1/4 teaspoon of cinnamon
- Pinch of salt
- 1/2 cup of semi-sweet chocolate chips
- 1 16 oz. bag of white chocolate chips
- Festive sprinkles (optional but encouraged)
- Using a food processor or pent up frustration and a bag, reduce the gingersnap cookies to crumbs.
- In the bowl of a food processor or mixing bowl, combine the gingersnap crumbs with the softened cream cheese, pumpkin puree, cinnamon and powdered sugar until well-combined.
- After melting the semi-sweet chocolate carefully in the microwave using its melt setting or over a double boiler, fold in the melted chocolate with the pumpkin dough.
- Using clean hands or a melon baller, scoop bite-sized amounts of dough onto a cookie sheet lined with parchment paper.
- Allow the truffles to chill in the refrigerator for 15-20 minutes.
- In the meantime, melt one bag of white chocolate in the microwave or over a double boiler.
- Carefully dip the chilled truffles in the melted chocolate to cover. Allow any excess chocolate to drain back into the bowl before returning the truffle to the cookie sheet and coating with sprinkles.
- Repeat the dipping-sprinkling process until all of the truffles are beautiful and tasty.