Pumpkin Truffles

Serves about 24

Prep Time: 30 minutes

Chill Time: 1 hour

Total Time: 1.5 hours

Ingredients:

• 1/2 can Pumpkin Puree

• 1/2 tsp Ground Cinnamon

• 1/4 tsp Ground Ginger

• 1/4 tsp Ground Nutmeg

• 1/4 tsp Ground Cloves

• 1 cup Gingersnap Cookies, crumbled

• 1/2 cup Cream Cheese, softened

• 1 tsp Vanilla Extract

• 1 1/2 cups Semi-sweetened Chocolate Chips, melted

• Pumpkin Spice Sugar or Spiced Chai Sugar, for garnish

Instructions:

In a large bowl, combine the pumpkin puree, cinnamon, ginger, nutmeg, cloves, gingersnap crumbs, cream cheese, and vanilla extract. Mix until the ingredients are well incorporated and smooth.

Cover the bowl with plastic wrap and refrigerate for an hour.

Once chilled, use a small scoop to form 1-inch balls. Place the balls on a baking sheet lined with parchment paper.

Melt the chocolate chips in a microwave safe bowl, heating in 30 second intervals and stirring in between until smooth. Using a fork or dipping tool, dip each truffle into the melted chocolate, coating it completely. Place the ball back onto the baking sheet once evenly coated.

While the truffle is still wet, sprinkle Sugar over the tops of the truffles.

Refrigerate the truffles for about 15 minutes, or until the chocolate is fully set.

Enjoy the truffles chilled or at room temperature.