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Use a food processor to make ginger snap cookie crumbs.
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Beat softened cream cheese and pumpkin pie spice until well blended.
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Mix in cookie crumbs until well combined.
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Use a level cookie scoop to make even size balls and place on a lined baking tray.
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Using your palms, roll into a smooth ball. Freeze for 30 minutes.
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Dip in melted chocolate, shaking off excess, and transfer to lined baking tray.
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Sprinkle with additional cookie crumbs before chocolate sets.
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Repeat with white chocolate if desired. Let chocolate harden.
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Place truffles in mini baking cups. Keep in airtight container in refrigerator up to 2 weeks.
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For full printable recipe instructions and more great recipes visit findingzest.com.
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Healthy Turkey Chili
Orange Fluff Salad
Air Fryer Zucchini Chips
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