PUMPKIN CHEESECAKE BALLS RECIPES

Steps:

• Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.  In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.  Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes. Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes. Mix together remaining 2 cups melted white chocolate with coconut oil, then dip truffles in to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs. Refrigerate at least 1 hour, or until ready to serve.

Steps:

• Line one large tray or baking sheet or 2 smaller trays or baking sheets with waxed paper; set aside. In a large bowl beat the cream cheese with a mixer on medium until smooth. Beat in powdered sugar, 1/2 cup of the crumbs, pumpkin, spice, vanilla, and salt until combined. If necessary, cover and chill 1 hour or until easy to scoop. Using a small cookie scoop, scoop mixture into mounds on prepared tray(s). Freeze 30 to 45 minutes or until easy to handle. Roll in remaining crumbs and chill 2 to 24 hours before serving.