No matter what time of the year it is, one bite of these creamy, decadent Pumpkin-Cheesecake Truffles will take you straight to autumn!
Definitely get your hands on Philadelphia’s Pumpkin Spice Cream Cheese to use in this recipe, if you can! I prefer using white vanilla candy melts that I get out of the bulk-food section at Winco, because they give you an extra-smooth, bright-white coating.
Adapted from gimme some oven
Using the dough-hook attachment of an electric mixer, combine pumpkin purée, cream cheese, powdered sugar and spices. When mixture is well-blended, add gingersnap cookie crumbs; combine until well blended. Gradually add melted white-chocolate and mix until combined.
Freeze mixture for about 20 minutes, or until firm. Prepare a tray that will fit inside your freezer with a layer of wax paper, or parchment. Lightly coat with non-stick cooking spray. Also, lightly coat your hands with non-stick cooking spray. Using a melon-baller sprayed lightly with cooking spray, remove small balls of filling and roll it into a ball. Place on tray. Repeat until all of the filling has been rolled into balls, and place into the freezer for about 30 minutes.
When the filling balls are firm, melt your white chocolate, and stir in the vegetable oil. Stir until smooth. It works best to use a smaller container for this, that way, your melted chocolate is deeper and less spread out, making it easier to fully dunk the truffles.
Drop each truffle into the melted candy coating, and remove by lifting it out with a fork. Tap the fork on the edge of the container a couple of times to remove excess coating, and then gently slide the coated truffle onto wax/parchment paper lined tray using the back of a spoon. Decorate as desired.
Refrigerate until candy coating is firm. I found that these taste best after being refrigerated overnight.