Pumpkin Gingersnap Truffles
1 (16 oz) bag gingersnaps
4 tbsp cream cheese
¼ cup pumpkin puree
White or dark chocolate, melted, for dipping
½ cup pecan pieces, optional
2 tbsp powdered sugar, optional
Place the gingersnaps in the bowl of a food processor and process into fine crumbs. Remove ½ cup of crumbs and reserve. Add ½ of the cream cheese and ½ of the pumpkin puree, pulsing to combine. Continue to add the cream cheese and pumpkin puree slowly until the mixture will hold together. Once enough moisture is added, the mixture will form a large ball that cleans the sides of the bowl. Scoop into tablespoons and roll into rounds. Dip the truffles into the chocolate to coat and place on parchment lined baking sheets to set. An easier alternative is to roll the truffles in a thin layer of chocolate and roll around in the gingersnap crumbs. If desired, finely chop the pecan pieces and powdered sugar in the food processor and use this mixture for rolling as well.