Cinnamon Pumpkin Truffles

• 2 cups white baking chips
• 1/4 cup heavy whipping cream
• 1/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 14 ounces dark chocolate candy coating, coarsely chopped
• 2 tablespoons shortening
• Chocolate and white sprinkles

1. In a small microwave-safe bowl, melt white chips with cream; stir until smooth. Add pumpkin and spices. Cover and refrigerate for 2 hours or until almost solid but still workable.
2. Shape into 1-in. balls. In a microwave, melt candy coating and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Roll in sprinkles; place on waxed paper-lined
3. . Refrigerate for 1-2 hours or until firm.
4. Store in an airtight container in the refrigerator.

white baking chips, heavy whipping cream, pumpkin, ground cinnamon, ground ginger, ground cloves, coating, shortening, chocolate

Taken from www.tasteofhome.com/recipes/cinnamon-pumpkin-truffles/ (may not work)