Ingredients

2/3 cup finely grounded Biscoff cookies (or graham crackers)
1/3 cup pumpkin puree
2 oz white chocolate- melted
2 oz cream cheese-softened
1/4 tsp cinnamon (or pumpkin spice)
5,5 oz white chocolate for coating

Directions

In a bowl mix cream cheese, pumpkin puree, cinnamon (or pumpkin pie spice) and melted white chocolate. Stir in grounded cookies and set in the fridge for half an hour.

Roll 1 inch balls and place them on parchment paper. Freeze them at least half an hour before coating with chocolate.

Melt white chocolate and drop one by one frozen ball in the melted chocolate. Using a fork transfer them onto parchment paper(gently tap off excess chocolate), then put them back in the freezer for 10 mins.