Pumpkin Pie Truffles

Instructions

1. In a microwave safe bowl, add the white chocolate chips. Microwave 30 seconds at a time, stirring between each interval, until smooth and completely melted. Set aside.
   
2. In a stand mixer, add the cream cheese and powdered sugar. Beat until smooth, scraping down the sides of the bowl as needed.
   
3. Add the pumpkin puree. Beat until smooth, scraping down the sides of the bowl as needed.
   
4. Add the 1 3/4 cup graham cracker crumbs (the remaining 2 tablepoons will be for topping the truffles), cinnamon, and pumpkin pie spice. Beat until smooth and completely incorporated, Scrape down the sides of the bowl.
   
5. While the mixer is running on low, slowly add the melted white chocolate chips. Mix until completely incorporated, scraping down the sides of the bowl as needed.
6. Cover and chill for at least 4 hours, or overnight (this step is not optional).
7. Once the dough is chilled, using a 1 tablespoon-sized scoop, portion out the dough and roll each into a smooth ball shape and place on a parchment covered tray.
8. Chill for about an hour.
9. Melt the white chocolate wafers according to package directions.
10. Remove about half of the chilled truffle balls. Dip each ball in the white chocolate, careful to let excess chocolate drip off.
11. Place on parchment paper to harden. Sprinkle a pinch of crushed graham crackers on top. The chocolate hardens fairly quickly, so you will want to add the graham cracker crumbs to each truffle as soon as you place it on the parchment paper.
12. Pull out the remaining chilled truffle balls. Dip and sprinkle with graham cracker crumbs the same as the first half.
13. Once the chocolate has completely hardened the truffles are ready to serve. Store in the refrigerator.