Looking to make a dessert that sure to be a big hit! Try these delicious no-bake pumpkin cheesecake truffles!

Ingredients

1½ cups gingersnap cookie crumbs

¼ cup canned pumpkin purée

⅓ cup graham cracker crumbs

3 tablespoons powdered sugar

¼ teaspoon ground cinnamon

⅛ teaspoon salt

3 ounces cream cheese, softened

½ cup white chocolate chips

white chocolate chips or white dipping chocolate (like CandiQuik)

red food coloring

Instructions

1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar,

cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle

mixture.

2. Cover and chill until dough is solid enough to roll into balls ­ about 1 hour in the fridge or 30 minutes in the

freezer. When cold enough, roll mixture into 12­14 balls. Place a toothpick in each ball.

3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each

truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place

chocolate­covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill

for 3­5 minutes until chocolate hardens.

4. Drizzle more white chocolate over the truffles. Soak the end of a Q­tip in red food cloring. Dap 2 dots of food

coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight

container.

Thanks to "LaCremeDeLaCrumb" for the recipe!