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White Chocolate Pumpkin Truffles

Delicious no-bake pumpkin spice truffles covered in white chocolate!

Prep Time
2 hrs 30 mins
Course: Dessert , Others
Cuisine: American , Canadian

Ingredients

  • 3 cups gingersnap cookie crumbs
  • 1/2 cup pumpkin puree
  • 1/2 cup Graham cracker crumbs
  • 4 Tablespoons powdered sugar
  • 4 ounces cream cheese softened
  • 1/2 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 4 cups white candy melts (I use the CandiQuik brand) OR white chocolate chips

Instructions

    Cup of Yum
  1. In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese and cinnamon. Using an electric hand mixer beat mixture until smooth and combined.
  2. Melt the 1 cup of white chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 one-inch balls.
  3. Line 2 baking sheets with parchment or wax paper. Microwave the white candy melts (or white chocolate chips) in a microwave-safe dish in 20 second increments, stirring in between, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift truffle out of the chocolate. Place coated truffle onto prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.
  4. Chill truffles in fridge, uncovered, until chocolate has set and ready to serve.