Add pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until well combined.
Add dry ingredients
Stir in the graham cracker crumbs until a scoopable dough forms.
If the mixture is too soft, add more graham crumbs 1–2 tbsp at a time.
Chill
Cover the bowl and refrigerate for at least 1–2 hours, or freeze for 20–30 minutes, until firm enough to roll.
Form into balls
Scoop 1–2 tablespoons of the chilled mixture and roll into balls.
Roll each ball in extra graham crumbs OR dip/drizzle with melted white chocolate.
Set
Chill again for 20–30 minutes to firm up.
Serving & Storage
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Store in an airtight container in the refrigerator for up to 5 days.
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Freeze (uncoated) for up to 2 months and thaw in the fridge before serving.
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