YIELDS: 19 | PREP TIME: 15 mins | TOTAL TIME: 2 hrs 10 mins
If you are looking for a snack or dessert for today, this recipe is one to try! What I love the most about these little treats is that they are not very sweet. Just the way I like it. I am sure that you are going to love this recipe. Enjoy!
Ingredients:
1 cup crushed ginger snaps
3/4 cup crushed graham crackers
4 oz. cream cheese softened
2 1/2 cups melted white chocolate, divided
1/2 cup pumpkin puree
1 tsp. pumpkin pie spice
Pinch kosher salt
1 tbsp. coconut oil
Directions:
Step 1: Line a large baking sheet with parchment paper.
Step 2: In a small mixing bowl, add the graham cracker crumbs and ginger snaps. Stir until well mixed.
Step 3: Set aside 2-tablespoons of the graham mixture for later use.
Step 4: In a large mixing bowl, add the cream cheese and beat until creamy.
Step 5: Add in 1/2 cup of the melted white chocolate, pumpkin pie spice, salt, and pumpkin puree into the beaten cream cheese. Beat until everything is well blended.
Step 6: Add in the cookie crumbs and stir until well mixed.
Step 7: For small balls from the mixture.
Step 8: Place the balls inside the freezer to chill for about 40 minutes.
Step 9: Take out the balls from the freezer and roll each on your palms.
Step 10: Put them back inside the freezer and chill for 5 minutes more.
Step 11: In a small mixing bowl, add coconut oil and white chocolate. Stir until well mixed.
Step 12: Dip the balls into the chocolate mixture and coat each evenly.
Step 13: Place the coated balls on the prepared baking sheet and sprinkle the 2 tablespoons of cookie crumbs on top.
Step 14: Place inside the fridge to chill for 1 hour or until set.
Step 15: Serve and enjoy!
