12ounceswhite melting wafers or white chocolate chipslike Wiltons or Ghirardelli's
gold sprinkles and crushed graham for garnish, optional
Pulse graham crackers in a food processor until finely crumbled. Add in remainder of ingredients, through salt, and pulse until combined and a dough ball forms. Chill in refrigerator for 5 minutes. Using a cookie scoop, roll into about 20 balls. Freeze for 10 minutes while preparing the coating.
Melt the melting wafers according to package directions. Line a baking sheet with parchment paper. Dip the pumpkin spice balls into the melting chocolate letting the excess coating drip off. Transfer to parchment paper and sprinkle with topping if using. Let dry completely.
Pumpkin Spice Truffles can be refrigerated in an airtight container for up to a week. You can also substitute 3 teaspoons of pumpkin pie spice in place of the spices in this recipe.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com