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Ingredients:
2 Cups of White Chocolate Chips
1/2 Cup of gingersnap cookie crumbs( you will need to make them into crumbs – I suggest using a food processor ( I forgot to put them in the picture)
1/4 Cup of Canned Pumpkin
1 Tablespoon of powdered sugar
1/4 teaspoon of orange zest
Pinch of salt
3 ounce of cream cheese ( softened)
Sprinkles

Directions:
Melt 1/2 cup of white chocolate in the microwave and transfer in a large mixing bowl
Add to the mixing bowl, gingersnap crumbs, pumpkin, powdered sugar, orange zest, salt, and cream cheese – mix very well until smooth
Line a cookie sheet with parchment paper
Make round balls with the truffle mixture ( around golf ball size) – place balls onto the parchment paper
Set the cookie sheet into the freezer for 20 minutes
Melt the rest of the white chocolate
Dip each ball into the white chocolate. Place back onto the cookie sheet and sprinkle
Enjoy!

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Recipe is adapted from HERE