Pumpkin Gingersnap Truffles

Place the pumpkin, gingersnap crumbs, powdered sugar, vanilla, cinnamon, ginger, nutmeg and salt in the bowl of a food processor. Pulse until combined. Add the softened cream cheese and melted white chocolate. Pulse until blended. Transfer to a medium bowl, cover with plastic wrap and freeze for at least one hour or until it has almost hardened.

Line a baking sheet with waxed paper and set it aside.

Pull the bowl of pumpkin mixture out of the freezer. Scoop out the pumpkin gingersnap mixture into your desired truffle size and place on the sheet of waxed paper. Repeat until all of the pumpkin mixture has been used. Place the pan in the freezer for at least one hour or until the truffles have started to harden.

Then pull the pan out of the freezer. Quickly roll the truffles between your palms to form smooth spheres. If they get too sticky, return the pan to the freezer, and repeat when it has hardened. Once the truffles have all been rolled, stick a toothpick into the center of each and return the pan to the freezer.

Melt the almond bark and shortening in the top of a double boiler over simmering water. While the bark is melting, prepare your work station. Cover two foam blocks with plastic wrap, securing the plastic to the blocks with tape. Place the remaining gingersnap crumbs in a small bowl.

Once the bark has melted, remove the truffles from the freezer. Begin dipping each truffle into the almond bark, while holding the toothpick.* Once coated, stick the toothpick into the foam and immediately sprinkle the top with gingersnap crumbs. Repeat until all truffles have been coated in almond bark. Put the blocks with the truffles attached into the fridge and chill until the bark has hardened completely.

Makes about 60 small truffles.

*I like to not cover the bottom of the truffle (the area surrounding the toothpick) so that the toothpick comes out easily. This also ensures a flat bottom so they don’t roll.

Adapted from Gimme Some Oven.