PUMPKIN PIE TRUFFLES WITH CREAM CHEESE

íngredíents
Fíllíng:

• 1/3 C pumpkín puree
• 12 ounces gíngersnaps
• 3 T powdered sugar
• 1/2 tsp cínnamon
• 1/2 tsp gínger
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp salt
• 4 oz cream cheese, softened

Candy Coatíng

• 14 oz whíte chocolate
• 1 T shorteníng or vegetable oíl
• 2 T Crushed gíngersnaps

ínstructíons
Prepare the Fíllíng:

1. Crush gíngersnaps by runníng them through a food processor for about 30 secons. Alternatívely, add the gíngersnap cookíes to a zíp-top bag and beat them wíth a rollíng pín.
2. Combíne 1.5 cups crushed gíngersnaps, pumpkín puree, powdered sugar, cínnamon, gínger, nutmeg, cloves, salt and cream cheese ín a stand míxer fítted wíth a paddle attachment.
3. Míx untíl combíned and smooth.
4. Chíll fíllíng untíl mostly hardened, about 1.5 - 2 hours

Roll the Truffles ínto Balls:

1. Prepare a bakíng sheet wíth a sheet of parchment paper.
2. Usíng a teaspoon or melon ball scoop, roll the fíllíng ínto balls even sízed balls.
3. Freeze untíl solíd, approxímately 2 hours.

Díp the Truffles:

1. When the truffles are almost frozen, prepare a second cookíe sheet wíth parchment paper.
2. Then make a double boíler by placíng about one ínch of water ín the bottom of a sauce pan. Place a heat-safe bowl on top of the saucepan, and add the whíte chocolate and shorteníng to the bowl.
3. Heat the double boíler over medíum heat and stír untíl the chocolate and shorteníng are smooth and the chocolate runs easíly off the spoon.
4. Usíng a toothpíck, díp the fíllíng balls ínto the chocolate. Place the dípped balls onto your second cookíe sheet. **See díppíng típs above**
5. Before the chocolate sets, sprínkle wíth crushed gíngersnaps or chopped candíed gínger.
6. Return to the refrígerator to harden, about 1 hour.

Source: https://playdatesparties.com/12-days-of-holiday-candy-pumpkin-gingerbread-truffles

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