Ingredients
1cupginger snaps,crushed
¾cupgraham crackers,crushed
4ozcream cheese,softened
2½cupswhite chocolate,melted, divided
½cuppumpkin puree
1tsppumpkin pie spice
pinchkosher salt
1tbspcoconut oil
Preparation
Line a large baking sheet with parchment paper.
In a small bowl, mix together the ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.
In a large bowl, beat the cream cheese until light and fluffy. Add ½ cup of melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in the cookie crumbs
Scoop the mixture into tablespoon-sized balls and freeze for about 40 minutes until solid.
Roll the chilled balls between palms to smooth out edges, then chill for an additional 5 minutes.
Mix together the remaining melted white chocolate with coconut oil, then dip the balls in to coat. Place back on the baking sheet, then sprinkle with reserved cookie crumbs.
Refrigerate at least 1 hour.
Serve, and enjoy!
