Ingredients

• ½ cup white chocolate chips
• 2 cups white chocolate chips (almond bark will also work)
• 1½ cup gingersnap cookie crumbs
• ¼ cup canned pumpkin purée
• ¼ cup graham cracker crumbs
• 2 tablespoon confectioners’ sugar
• ¼ teaspoon ground cinnamon
• Pinch of fine salt
• 2 ounces cream cheese, softened

Instructions
In a large mixing bowl or kitchenaid mixer with paddle attachment, combine gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, cinnamon, salt and cream cheese and beat until smooth. Melt ½ cup chocolate chips in microwave every 30 seconds, stirring so that it doesn’t burn. Add the melted chocolate and combine with mixture. Cover and chill for about 2 hours until it is solid enough to roll into balls.
Line a baking sheet with parchment paper and roll one heaping teaspoon of the mixture into balls. Melt the remaining white chocolate and drop the balls in the chocolate using a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with additional gingersnap crumbs and graham cracker crumbs if desired.
Chill truffles for about 30 minutes until chocolate has set. Refrigerate remaining truffles.
Source : allrecipes.com