Cinnamon Pumpkin Truffles

1. 1

   In a small microwave-safe bowl, melt white chips with cream; stir until smooth. Add pumpkin and spices. Cover and refrigerate for 2 hours or until almost solid but still workable.

2. 2

   Shape into 1-in. balls. In a microwave, melt candy coating and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Roll in sprinkles; place on waxed paper-lined

3. 3

   . Refrigerate for 1-2 hours or until firm.

4. 4

   Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.