1 10.5 ounce package gluten free vanilla sandwich cookies
4 ounces cream cheese, softened
⅓ cup pumpkin puree
1 tablespoon dark brown sugar
1 ¼ teaspoons pumpkin pie spice
¼ teaspoon kosher salt
10 ounces white chocolate
Orange sprinkles and pumpkin pie spice, for decoration
Instructions
In a food processor, blend the cookies until finely ground.
Add the cream cheese, pumpkin, sugar, pumpkin pie spice, and salt and pulse until fully incorporated.
Refrigerate for at least 2 hours, until mixture is firm and scoop-able.
Scoop mixture into 2-tablespoon sized pieces and roll into balls. Place on a parchment-lined cookie sheet and freeze for at least one hour. (this will make them much easier to handle when coating with the chocolate).
Melt the white chocolate in a double boiler Dip the pumpkin cheesecake truffles one at a time in the melted chocolate and return to the cookie sheet. Top with pumpkin pie spice or orange sprinkles for decoration. Store truffles in the refrigerator until ready to serve.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-pumpkin-cheesecake-truffles/