1/3CupCookie CrumbsReserve a portion for sprinkling the top
SnickerdoodleGingerbread, or Graham Crackers use Gluten Free if needed.
1TbspPowdered Sugar
1/8TspGround Cinnamon
1/4CupCaramel Bits
2OzCream CheeseSoftened
1Bar Baker's White Chocolate
Instructions
Mix the pumpkin puree, cookie crumbs, powdered sugar, cinnamon, caramel bits, and cream cheese. Mix this until well combined then put in a shallow bowl and cover and chill in fridge for at least 2 hours. This needs to be hardened enough to roll into small balls for the truffles.
Prepare a baking sheet with parchment.
Next melt the white chocolate as instructed on the package, typically in the microwave up to 1 minute in a bowl, be sure to check it so it does not burn.
Drop a teaspoonful size ball of the pumpkin mixture into the white chocolate an coat well then remove with a small fork and place on the baking sheet. Repeat this until all the pumpkin mixture has been used.
Touch up any missing sides with additional chocolate and sprinkle the tops with the remaining cookie crumbs.
Let these chill in the fridge for 1-2 hours until completely hardened.
Made 15 Truffles, Original Recipe says 30 Truffles.