Pumpkin Bourbon Balls

• 20 whole Nilla Wafers Plus More For Coating If Desired
• 1/2 cups Finely Diced Pecans Plus More For Coating If Desired
• 1/2 cups Powdered Sugar
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1 pinch Nutmeg
• 2 Tablespoons Bourbon Or Whiskey
• 1 Tablespoon Pumpkin Puree

1. In the bowl of a food processor (or a plastic zip-top bag), pulverize the Nilla Wafers. You should end up with about 1/2 cup of cookie crumbs. Set aside.
2. Next, finely chop the pecans in the food processor (if you haven't already). The pieces need to be very small, but be careful not to over-mix and make crumbs or a paste. You want finely diced, not crumbs.
3. Combine the cookie crumbs, pecans, powdered sugar and spices in a small bowl.
4. In a small cup, stir together the whiskey with the pumpkin. Pour this mixture over the crumb mixture and stir very well to combine.
5. Use a tablespoon to make evenly sized balls and roll them between your hands. You can coat the balls in more cookie crumbs or chopped pecans, if you wish.
6. Chill 1 hour before serving. I like to serve these cold, but some prefer them at room temperature.

nilla wafers, pecans, powdered sugar, cinnamon, ubc, nutmeg, pumpkin puree

Taken from tastykitchen.com/recipes/desserts/pumpkin-bourbon-balls/ (may not work)