Pumpkin Pie Truffles

Preparation

Add the ginger cookies to a food processor and process until coarsely ground. Add cinnamon and pulse until well blended.

Using a spoon, break up the cream cheese and add it in an even layer over the breadcrumbs in the food processor. Add the pumpkin puree. Blend on high speed until the mixture begins to bind together, then switch to low speed and continue blending until the mixture becomes smooth and creamy, about 1-2 minutes more. The mixture will look like thick icing. Transfer the mixture to a bowl and refrigerate for at least 4 hours.

Once the mixture has set and is firm, form into balls (about 1 to 1 1/2 tablespoons per ball). Place the balls on a baking sheet lined with parchment paper. You should have about 30 balls when you’re done. Place the baking sheet with the balls in the freezer and freeze for a minimum of 7 hours or overnight.

When the truffles have finished freezing, transfer them from the baking sheet to a bowl and return them to the freezer. Keep the baking sheet with parchment paper next to the stove where you will melt the chocolate.

Melt the white chocolate in a double boiler, stirring frequently, until smooth and no lumps remain. Keep a rubber spatula, fork, and teaspoon nearby.

Take a truffle out of the freezer and place it in the melted white chocolate. (You don’t want them to warm up, so it’s important to only take them out of the freezer one at a time.) Use the spoon to gently roll it in the chocolate until it’s completely coated. , working quickly so that the truffle does not lose its shape. Gently remove the truffle from the chocolate by lifting it with a fork (do not pierce the truffle with the fork). Gently tap the fork on the side of the pan to remove excess chocolate. Use the spoon to scrape the underside of the fork the truffle is resting on, further removing any excess chocolate so it drips into the jar. Keeping the fork level so the truffle doesn’t roll away, carefully move it onto the parchment-lined baking sheet. Place the fork on the sheet and use the spoon to gently slide the truffle onto the sheet, then quickly remove the spoon from the truffle with a slight flick of the wrist to keep the chocolate intact around it. This may take some practice, so be patient! If some of the chocolate comes off the truffle, just pour a little more over it to cover the bare spot. (Don’t worry if the chocolate builds up around the truffle, you can always cut it later when it cools.) Repeat this process with the remaining truffles.

Note: If the chocolate starts to bind, don’t worry. You’re adding something frozen to something that’s been melted, so the chocolate can cool down a bit and start to solidify. If this happens, and it probably will, use the rubber spatula to scrape the chocolate off the sides of the pot as well as the bottom, then stir vigorously until the chocolate is completely melted and smooth again, after which you can continue to coat the rest of the truffles.

When all the truffles are coated, transfer the sheet to the refrigerator until the chocolate has set, about 1 hour. You will have a fair amount of white chocolate remaining in the double boiler. Use the rubber spatula to transfer the remaining chocolate to a flat sheet of aluminum foil. Spread the chocolate into a layer about 1/4 inch thick and let cool, then cut into chunks. Place the pieces in a resealable bag for future use in cookies, cocoa, etc. (You now have white chocolate chunks lightly seasoned with pumpkin spice!)

Transfer the truffles to a large resealable bag and store in the fridge until needed. Serve the truffles by arranging them in small confectionery bowls, sprinkle with freshly ground nutmeg.