- 2 ½ c vegan white chocolate chunks
- 1/3 c gingersnap cookie crumbs, plus more for garnish
- ¼ c canned pumpkin puree
- ¼ c graham cracker crumbs, plus more for garnish
- 1 tbsp confectioners' sugar
- ½ tsp orange zest
- ⅛ tsp ground cinnamon
- pinch of fine salt
- 2 oz vegan cream cheese, softened
Melt ½ C of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 C chocolate and transfer to a small, deep bowl. Roll 1 heaping tsp of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.