Pumpkin Spice Truffles in 20 Minutes

Instructions:

1. Beat the softened cream cheese and powdered sugar until smooth.
2. Fold in the pumpkin puree, pumpkin pie spice, and vanilla extract.
3. Gradually stir in the crushed gingersnap crumbs until the mixture is thick and holds its shape.
4. Cover and refrigerate the filling for at least 30 minutes to firm up.
5. Scoop approximately 1 tablespoon of the filling and roll it between your palms to create a smooth sphere; place on a parchment-lined baking sheet.
6. Freeze the truffles for 15 minutes to prevent them from melting during the coating process.
7. Melt the white chocolate and coconut oil in 30-second intervals in the microwave, stirring between each burst until velvety.
8. Using a fork, dip each chilled truffle into the chocolate, lifting it out and gently tapping the fork to remove excess coating.
9. Immediately sprinkle a pinch of pumpkin pie spice or a few chopped pecans onto the wet chocolate.
10. Let the truffles set at room temperature for 10 minutes or refrigerate for a quicker set.