Yum, yum, yum, yum, yum. These little bites of heaven were Tom’s and my contribution for Thanksgiving this year. A coworker emailed me this recipe from Whole Foods, and I am glad she did, because they were amazing. Thanks Susan! We’ll make them again and share with you, since there were no leftovers…

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

1. Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl.

2. 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.

3. Line a large sheet tray with wax paper. Roll bite sized pieces of mixture into balls and place on tray. Once tray is filled, slip back into fridge to keep them firm as you finish rolling the rest of the mixture. Pop all trays back into the fridge to chill while you work on the next step…

4. Over a double boiler, melt the rest of the chocolate. Once it is smooth, drop each ball of filling, one at a time, into the chocolate and roll until completely covered.

5. Place truffle back on tray and sprinkle with graham cracker crumbs and/or gingersnaps.

Repeat until all truffles are covered. Keep chilled until serving.

These are definitely worth the trouble! They were delicious. I caught Tom’s dad stashing some in the fridge for himself before we even left the house for Thanksgiving dinner.