you'll need:

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Crush gingersnaps in a zip top bag with a rolling pin.

Combine crushed gingersnaps, pumpkin puree, powdered sugar, cinnamon, ginger, nutmeg, cloves, salt and cream cheese .

Combine with a hand mixer or stand mixer.

Stop mixing when everything is combined and smooth. Chill for 2 hours.

Roll the filling into balls even sized balls.

Freeze until solid.

Melt white chocolate chips in a double boiler.

Dip the frozen pumpkin pie balls in the melted chocolate.

Place on a parchment covered baking sheet & sprinkle with extra gingersnap crumbs.

Enjoy!

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Don't forget to use the link below to grab your printable copy of the full recipe, and to get all the tips and FAQ!

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