Pumpkin Cheesecake Truffle Mummies

Ingredients

• 1 ½ cups gingersnap cookie crumbs
• ¼ cup canned pumpkin puree
• ⅓ cup graham  cracker crumbs
• 3 tablespoons powdered sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 3 ounces cream cheese – softened
• ½ cup white chocolate chips
• white chocolate chips – or white dipping chocolate
• red food coloring
• your choice of Five Founders THC oil or Floresense clear CBD oil

INSTRUCTIONS

1. 1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, cream cheese, and THC or CBD oil. Mix until smooth. Melt 1/2 cup white chocolate chips and mix into truffle mixture.
   2. Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
   3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
   4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food coloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.

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