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INGREDIENTS:

-1/3 cup pumpkin purée
-1/4 cup cream cheese (softened) 
-1/4 cup powdered sugar
-3/4 cup graham cracker crumbs + a few tbsp more to roll in
-2 tsp honey
-1/3 tsp coconut oil
-1 tsp vanilla extract
-1 tsp cinnamon
-1/2 tsp nutmeg

 

Coating:
-2 cups white chocolate chips

-dash of coconut oil
-gold sugar sprinkles for very top

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METHOD:

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In large bowl mix together pumpkin puree, softened cream cheese, powered sugar, graham cracker crumbs, honey, coconut oil, vanilla extract, cinnamon and nutmeg. Make sure all ingredients are evenly mixed in. Depending on the consistency of your batter you might need to sprinkle on a little more graham cracker crumbs when you are rolling them into round balls. Tear out a good sized piece of parchment paper and place it onto a large tray. Roll out the batter into even sized round balls. Place them into refrigerator for about an hour and a half and let them get really cold. After chilled, remove and heat up your white chocolate chips on low heat. Add just a very small amount of coconut oil to your white chocolate while mixing. After melted, carefully dip the round battered balls into the white chocolate with a fork. Sprinkle on your sprinkles. Place back in refrigerator and let cool again.