• 2 oz. softened cream cheese
• 2 T. powdered sugar
• 1/2 c. pumpkin puree
• 1 pkg. Oatcakes, crushed to a fine crumb
• 1/2 t. pumpkin pie spice
• 1/2 t. cinnamon
• 4 oz. melted white chocolate
• 5 oz. semi-sweet chocolate
• 5 oz. white chocolate

Add the cream cheese and powdered sugar to a stand mixer fitted with a paddle attachment, and start mixing. Add in the pumpkin puree and continue mixing. Add in the crushed Oatcakes, pumpkin pie spice, cinnamon and 4 oz. of melted white chocolate. Continue mixing until well blended.

Cover and refrigerate mixture for at least an hour.

Using a small cookie coop or tablespoon, roll the mixture into 24 balls. Place each ball onto a baking tray and return to the refrigerator for 45 minutes.

Melt 5 oz. of semi-sweet chocolate and 5. oz of white chocolate in separate bowls, using the microwave or a double boiler.

Using a fork, carefully roll 12 of the truffles into the semi-sweet chocolate and the remaining 12 into the white chocolate.

Place them all back onto the baking tray and into the refrigerator for 45 minutes before enjoying!