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