While we typically think of pumpkin patches and jack-o’-lanterns when we think of the round, orange fruit, most pumpkins are actually processed into products like the puree in this recipe. Field crops like soybeans have a similar story. Most of them are turned into useful resources such as animal feed and biofuel or processed into products like vegetable oil. Only a small percentage of soybeans end up on your plate whole, like edamame.
Total Time: 55 minutes
Line a large baking sheet with parchment paper.
In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside.
In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt, and beat until incorporated. Beat in cookie crumbs until well mixed.
Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.
Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet and sprinkle with remaining cookie crumbs and sprinkles if desired.
Refrigerate at least 10 minutes, or until ready to serve.
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