Pumpkin Cookie Truffles

• gingersnap crumbs (or speculoos)↗1⁄3 cup
• bran flakes1⁄4 cup
• pumpkin puree↗1⁄4 cup
• cream cheese↗2 ounces
• cinnamon↗1⁄8 teaspoon
• vanilla bean seeds (or 1/2 ts vanilla extract)↗1⁄8 teaspoon
• white chocolate, melted↗1 ounce
• white chocolate, melted for coating↗

  (about 4 oz)

• pumpkin pie spice

  for sprinkling

Step-by-step instructions

1. 1

   In a food processor powderise the cookie crumbs and bran flakes into fine meal.

2. 2

   Transfer to a big bowl. Add remaining ingredients EXCEPT for the white chocolate for coating and the pumpkin pie spice.

3. 3

   Using your hands mix well and roll into small balls.

4. 4

   Dip the balls into the melted white chocolate (a fork or toothpick works well) and set onto a paper-lined baking sheet to dry.

5. 5

   Dust with pumpkin pie spice while chocolate is still wet.

6. 6

   You may cool these in the fridge to shorten the process, but they will set nicely at room temp, too.

7. 7

   Enjoy.