Pumpkin Cream Cheese Truffles is a recipe I found last year while at work drooling on my laptop browsing through Pinterest via The Galley Gourmet. The problem was I found it too late in the pumpkin season to make it. Well I tried it last weekend and they were delicious!
I bought some ginger snaps from a local Meijer store and when I tasted the cookie I was afraid it was going to be too spicy, but the cream cheese really mellowed out the spice from the cookies. Actually I used Neufchatel cheese instead of cream cheese, and I used white chocolate chips in the filling and for the topping. As far as the size, I used an ice cream scoop and cut each piece in half, then rolled it into a ball. Next time I think I’ll quarter the ice cream scoop of filling. My dainty wife was complaining that they were too big.
The important thing with the pumpkin purée is that it’s not too wet. To do this I measured out ½ cup of pumpkin purée, spread it out on a stack of three paper towels and covered it with three more paper towels. I used a little pressure to absorb some of the moisture and let it sit while I got the other ingredients for the filling measured out.
Adapted from The Galley Gourmet via wholefoods.com