Pumpkin Pie Truffles

Name: Pumpkin Pie Truffles
Yield: 28
Ingredients: 72 purchased gingersnap cookies; ½ cup powdered sugar, plus more for rolling; 4 oz cream cheese; ½ cup canned pumpkin puree; 1 tsp grated orange zest; 10 oz bittersweet chocolate, melted; Additional melted bittersweet chocolate, for drizzling; Additional gingersnaps, finely crushed, for garnish

Pumpkin takes on an uptown vibe when cloaked in dark chocolate and enlivened with gingersnap crumbs and orange zest.

Long associated with pies, pumpkin takes on an uptown vibe when cloaked in dark chocolate and enlivened with gingersnap crumbs and orange zest. The pumpkin puree creates a marvelously smooth filling—the hallmark of a perfect truffle. For optimal enjoyment, chill the truffles until serving time.

Makes 28 servings

Ingredients

72 purchased gingersnap cookies
½ cup powdered sugar, plus more for rolling
4 oz cream cheese
½ cup canned pumpkin puree
1 tsp grated orange zest
10 oz bittersweet chocolate, melted
Additional melted bittersweet chocolate, for drizzling
Additional gingersnaps, finely crushed, for garnish

Directions

In a food processor, process gingersnaps until fine to make 3 cups. Add powdered sugar, cream cheese, pumpkin and orange zest. Process until smooth. Transfer mixture to a bowl; cover and refrigerate at least 3 hours or until slightly firm; mixture will still be sticky.
Shape mixture into 1-inch balls, rolling them in powdered sugar to keep from sticking to hands. Place on a baking sheet lined with waxed paper. Freeze 30 minutes or until firm.
Dip truffles into melted chocolate and place on baking sheet lined with waxed paper. Chill at least 1 hour or until serving. If desired, drizzle truffles with additional melted chocolate and sprinkle with crushed gingersnaps. Refrigerate to store.