01 -
Pulse graham crackers in a food processor until they're finely crumbled into a sandy texture.
02 -
Add cream cheese, pumpkin puree, powdered sugar, and all the spices (cinnamon, cloves, ginger, allspice, nutmeg, and salt) to the food processor with the graham cracker crumbs. Pulse until everything is well combined and a dough ball forms.
03 -
Transfer the dough to a bowl and chill in the refrigerator for 5 minutes to make it easier to handle.
04 -
Using a cookie scoop or tablespoon, portion the dough and roll into approximately 20 evenly sized balls. Place them on a parchment-lined tray or plate.
05 -
Place the formed truffle balls in the freezer for 10 minutes while you prepare the coating. This helps them hold their shape during dipping.
06 -
Melt the white chocolate wafers or chips according to package directions, either in the microwave in short intervals or using a double boiler, stirring until smooth.
07 -
Line a baking sheet with parchment paper. Remove the chilled truffle balls from the freezer. Using a fork or dipping tool, dip each ball into the melted white chocolate, allowing excess coating to drip off.
08 -
While the coating is still wet, sprinkle the truffles with gold sprinkles or crushed graham crackers if desired.
09 -
Let the truffles dry completely on the parchment paper. Once set, store in an airtight container in the refrigerator for up to one week.