Pumpkin Pie Truffles

1 bag of High Key Snickerdoodle cookies (in the food processor)

2 oz of cream cheese

1/3 cup of Libby’s pumpkin

2 oz of Lily’s sweets white chocolate (melted)

1 tbsp Swerve Brown sugar

1/2 tsp Pumpkin Pie Spice

After the mixture chills for an hour. Remove from fridge and form truffle balls. Place them on parchment paper and place back in the refrigerator for 1-2 hours.

Mix all the ingredients together and refrigerate for an hour. Then, form balls – place on parchment paper and put in the freezer for 2 hours. Dip frozen truffles into more melted Lily’s white chocolate and immediately sprinkle with Swerve sweetener and more pumpkin spice.

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