Pumpkin Spice Truffles

You guys, I have found a delicious new recipe that tastes amazing. Let's waste no time getting into it.

2 ounces cream cheese, softened to room temperature
2 Tablespoons powdered sugar
1/3 cup pumpkin puree
12 full sheets of graham cracker crumbs
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
4 ounces white chocolate, melted

Topping: melting chocolate (you can use white, dark, or milk chocolate) and more graham crumbs.

Beat the cream cheese and sugar together in a large bowl until creamy - about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. You gotta chill it. Will it make it harder to work with later? Yes but it's totally needed.

After the chilling period, roll the mixture into balls. The original blog got like, 35 out of hers, but I did small small ones and only got like, 30, so I guess, just be prepared for something around there. Then you melt your chocolate, either in the microwave (using 30 second intervals) or a saucepan. Dip the truffles into the chocolate, and then place on a piece of prepared parchment paper on a cookie sheet. Sprinkle some graham cracker crumbs on top. Refrigerate again, until set. These do need to be kept in the fridge, of course.

These are dang delicious and weren't as hard to make as I originally had thought they were. I recommend them, and I'm thinking of making them again, to see if I can get them to look just a little better next time. Enjoy!