Scale

8 oz cream cheese, softened

½ cup pumpkin puree

1 cup powdered sugar

1 tsp pumpkin pie spice

1 tsp vanilla extract

¾ cup graham cracker crumbs

12 oz white chocolate chips (for coating)

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1. In a bowl, beat cream cheese until smooth. Add pumpkin, powdered sugar, spice, vanilla, and graham crumbs. Mix well.

2. Cover and refrigerate mixture for 1–2 hours until firm.

3. Scoop and roll into small truffle balls. Place on parchment.

4. Freeze truffles for 30 minutes.

5. Melt white chocolate until smooth.

6. Dip each truffle in chocolate and place on tray.

7. Chill until coating sets. Serve or store refrigerated.

Use gingersnap crumbs instead of graham crackers for a spicier kick.

Add crushed pecans or cinnamon sugar for extra coating.

Freeze up to 2 months in an airtight container.