Pumpkin Truffle Eyeballs

Instructions

Place 10 graham crackers in a food processor and pulse until finely crushed. Add in 1/2 cup pumpkin puree, 2 tablespoons brown sugar, 6 ounces cream cheese, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Process until the mixture is smooth and well combined.

Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours, or until the truffle dough is firm enough to shape into balls.

Once chilled, shape the dough into small balls, about 1 inch in diameter. You should make about 2436 balls, depending on size. Place them on a parchment paper-lined tray and freeze for 1015 minutes to firm up before coating.

Place 2 cups white chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.

Dip each pumpkin truffle into the melted white chocolate, using a fork to ensure it's fully coated. Tap off any excess chocolate and place the coated truffles on a parchment paper-lined baking sheet. While the chocolate is still wet, press an M&M candy on top of each truffle to create the "eyeball."

Use the tube of red decorating gel to draw 45 thin, squiggly lines from the center of each truffle to create a "vein" effect on the eyeballs. Use the tube of black decorating gel to draw a pupil onto the center of each M&M.

Allow the truffles to set completely before serving. Store them in an airtight container in the refrigerator for up to 5 days.

Dessert