Pumpkin Cookie Truffles

• 1/3 cup gingersnap crumbs (or speculoos)
• 1/4 cup bran flakes
• 1/4 cup pumpkin puree
• 2 ounces cream cheese
• 1/8 teaspoon cinnamon
• 1/8 teaspoon vanilla bean seeds (or 1/2 ts vanilla extract)
• 1 ounce white chocolate, melted
• white chocolate, melted for coating (about 4 oz)
• pumpkin pie spice, for sprinkling

1. In a food processor powderise the cookie crumbs and bran flakes into fine meal.
2. Transfer to a big bowl. Add remaining ingredients EXCEPT for the white chocolate for coating and the pumpkin pie spice.
3. Using your hands mix well and roll into small balls.
4. Dip the balls into the melted white chocolate (a fork or toothpick works well) and set onto a paper-lined baking sheet to dry.
5. Dust with pumpkin pie spice while chocolate is still wet.
6. You may cool these in the fridge to shorten the process, but they will set nicely at room temp, too.
7. Enjoy.

gingersnap crumbs, bran flakes, pumpkin puree, cream cheese, cinnamon, vanilla bean seeds, white chocolate, white chocolate, pumpkin pie spice

Taken from www.food.com/recipe/pumpkin-cookie-truffles-490068 (may not work)