Pumpkin Pie Truffles

Ingredients:

1 cup pumpkin
1 1/2 cup graham cracker crumbs
1 heaping tsp pumpkin pie spice
1 (8 oz) package cream cheese, softened
7 heaping Tbsp powdered sugar
1 (11.5 oz) package dark chocolate chips
1/4 cup Canola oil, or enough to get desired dipping consistency

Directions:

Add the pumpkin, pumpkin pie spice, graham cracker crumbs, softened cream cheese and powdered sugar all into the bowl of a stand mixer and mix well to combine.
Place mixture in freezer for 30 minutes to harden. Once hardened slightly, remove from freezer, and using a 1" cookie scoop, scoop out balls of dough, forming slightly in the palm of your hand. Place on a parchment-lined cookie sheet. Continue until all the dough is used up, and place back in freezer for another 30-60 minutes to harden.
Melt the chocolate with the oil in a microwave-safe dish in 30 second intervals in the microwave, stirring after every 30 seconds, until the chocolate is fully melted. Divide the chocolate into two separate dipping bowls (for ease of dipping), and add in any additional oil if needed to thin out.
Using a fork, dip the hardened truffles into the chocolate mixture to fully cover. Remove, tap on the edge of the bowl to remove any excess chocolate, and slide back onto the parchment lined cookie sheet.
Continue until all truffles are coated, switching dipping bowls if the first chocolate bowl gets too much pumpkin mixture in it. Decorate as desired, drizzling more chocolate on top, sprinkling more pumpkin pie spice over the top, both, or none at all.
Store in the refrigerator until ready to eat, up to two weeks.

Notes:

Storing the truffles at room temperature will make them too soft, and freezing them will make them too hard to eat. Storing in the fridge is the ideal way to eat them.

Adapted from Six Sister's Stuff