Cream Cheese Pumpkin Truffles.

Ingredients

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• 2½ cups white chocolate chunks 
• 1/3 cup gingersnap cookie crumbs, plus more for garnish 
• 1/4 cup canned pumpkin purée 
• 1/4 cup graham cracker crumbs, plus more for garnish 
• 1 tablespoon confectioners’ sugar 
• 1/2 teaspoon orange zest 
• 1/8 teaspoon ground cinnamon 
• Pinch of fine salt 
• 2 ounces cream cheese, softened 
• *I added some chopped walnuts to sprinkle on top! 

How to make it

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• Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes.
• Stir often to keep the chocolate from burning.
• Transfer to a large bowl.
• Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth.
• Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
• Line a large sheet tray with parchment paper.
• Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate.
• Working quickly, gently spoon chocolate over to coat.
• Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray.
• Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
• Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
• ***You could add a few tablespoons of Pumpkin Liqueur or rum to the cream cheese before rolling for a more "adult" flavor... These would look great in any gift basket!

http://www.grouprecipes.com/76852/cream-cheese-pumpkin-truffles.html