Pumpkin Truffles

Nothing says fall like the taste of pumpkin.  I tried a few recipes of pumpkin truffles prior to combining a couple of them to finally make one I would eat again....and again.....and again....and....  You get the idea.

Although I show them dipped in semi-sweet chocolate, they are equally as good dipped in white chocolate candy coating {white chocolate chips don't melt well}.  If you don't have ginger snap cookies, substitute with additional graham crackers.  You won't get the gingery flavor, but they'll still be very good.

Pumpkin Truffles
Makes 12 - 20, depending on the size you make them

1/4 c. pumpkin puree (not pumpkin pie filling)
1/4 c. confectioners sugar
4 oz. cream cheese, softened
1/8 t. cinnamon
pinch of salt
1/2 c. graham cracker crumbs
1/2 c. gingersnap cookie crumbs (optional - see note above)
2 c. semi-sweet chocolate chips, almond melt or candy bark

In a medium bowl with an electric mixer beat together the pumpkin puree, confectioners sugar, cream cheese, cinnamon and salt until well blended, 1-2 minutes.  Stir in the graham cracker and gingersnap cookie crumbs.

Refrigerate the mixture for 45 minutes to 1 hour, making it a little more workable.

Prepare a cookie sheet with waxed paper.  Form the chilled dough into 12 - 20 balls, depending on the size you prefer, and place on the waxed paper.  The dough will still be sticky.  Once the balls are completed, freeze the entire tray for 1/2 hour to 45 minutes.

Remove the tray from the freezer.  If the pumpkin mixture appears lumpy, warm the balls in your hand and roll again.  Melt the chocolate chips in a microwave safe bowl in 40 second intervals, stirring well, until completely melted.  Dip the pumpkin mixture balls into the chocolate and place back on the waxed paper lined cookie sheet.  Repeat the process with the remaining pumpkin mixture and chocolate.  Chill truffles until the chocolate is completely set, about 15 minutes.

Keep refrigerated in a sealed container up to one week.

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