1 package of gingersnaps
1 (8 oz) package of cream cheese (softened)
1 can of pumpkin*
2-3 Tbsp of powdered sugar
* I actually ended up only using a little less than 1/2 of the pumpkin.
Reserve a couple of tablespoons of the gingersnap crumbs for garnish or use pumpkin pie spice instead.
1) Line a cookie sheet with three layers of paper towels. Spread the pumpkin on top of it in a thin, even layer. Top with a three more layers of paper towels to absorb the moisture.
2) Once the paper towels are completely saturated with liquid from the pumpkin, remove the top layer. Use the bottom layer of paper towels as a guide to fold the pumpkin over on to itself. Then, continue to fold it over and flip the pumpkin on to the cookie sheet. Discard the paper towels.
|Folding the pumpkin over.|
3) Using either a food processor or a ziploc bag and rolling pin, crush the gingersnaps until they're crumbs. Set aside.
4) Use a food processor or in a medium sized bowl, using clean hands (yep, go ahead and dig right in there with those hands) to thoroughly combine the gingersnap crumbs with the softened cream cheese, pumpkin, and the powdered sugar. Roll the mixture into 1-inch balls. Lay them on a wax paper lined pan and place in the freezer for about 10 minutes to firm up.
5) In the meantime, melt the white chocolate using whatever manner you choose. I did mine in the microwave for 1 minute, then stirring well until the chocolate was completely smooth.
6) Dip the truffles into the melted chocolate and place them on a wax paper lined tray. Optional: Sprinkle a little bit of the reserved gingersnap crumbs or pumpkin pie spice on top of each ball while the chocolate is still wet. Chill in the refrigerator until set.