Looking to make a dessert that sure to be a big hit! Try these delicious no-bake pumpkin cheesecake truffles!
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
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
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
Thanks to "LaCremeDeLaCrumb" for the recipe!