Pumpkin Truffles

Directions

1. In a stand mixer with the paddle attachment, beat room-temperature cream cheese and powdered sugar on medium-high until creamy and smooth, about 2 minutes.
2. Place chopped white chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until mostly melted with a few bits left. Stir until smooth; if needed, microwave 10 more seconds.
3. Add the melted white chocolate, graham cracker crumbs, pumpkin puree, pumpkin pie spice, ground ginger, and salt to the cream cheese mixture. Beat on medium until well combined and smooth, about 2 minutes. Cover and refrigerate until cold and firm, at least 2 hours or up to 1 day.
4. Line a baking sheet with parchment paper. Scoop the pumpkin mixture into 1 1/2-teaspoon portions and roll into balls. Place on the prepared sheet, cover, and chill until firm, about 1 hour.
5. For the coating, place white chocolate in one microwave-safe bowl and dark chocolate in another. Microwave both in 30-second intervals, stirring between, until almost smooth with some unmelted bits. Stir until fully melted and smooth; microwave 10 more seconds if needed.
6. Working one ball at a time, skewer with a toothpick and dip into desired chocolate, turning to coat. Let excess drip off, return to baking sheet, and use a second toothpick to slide out the first. Sprinkle with desired garnish while chocolate is wet. Repeat with remaining balls.
7. Chill truffles uncovered until chocolate is set and hardened, about 20 minutes.