Pumpkin Spice Shortbread Truffles
*14 oz. shortbread cookies (I used Walkers)
*4 oz. cream cheese
*1 Tbsp. pumpkin butter (I would guess using pupmkin pie filling would work, too)
*1 tsp. pumpkin pie spice
*1 package chocolate almond bark
*1 Tbsp. vegetable or canola oil
Chocolate sprinkles (optional)
*In the bowl of a food processor, place the shortbread cookies and pulse until a fine meal forms. Add in the cream cheese, pumpkin butter, and pumpkin pie spice. Blend until smooth. Refrigerate for 30 minutes.
*In a small, microwave-safe bowl, melt chocolate almond bark according to package instructions. Stir in oil. Scoop shortbread mixture by rounded tablespoons and roll between your hands to form a ball. Dip into melted almond bark and transfer to a baking sheet lined with waxed paper or aluminum foil. Sprinkle dipped truffles with chocolate sprinkles.
*Refrigerate the truffles for at least 30 minutes or store in the refrigerator until ready to eat.