3.5 cups melted white chocolate chips, melted and divided
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
2 cups ginger snap cookies, crushed
1 tablespoon coconut oil, melted
1/4 cup miniature chocolate chips
WHAT YOU DO:
In a large mixing bowl beat cream cheese until fluffy. Add 1 cup of melted white chocolate, pumpkin puree and spices and mix to combine. Fold in crushed cookies.
Measure out 1 tablespoon of the mixture at a time and roll into balls. Place on parchment lined baking sheet and place in the freezer for about 20 minutes, or until solid.
Mix the remaining melted white chocolate and melted coconut oil. Using a fork, dip each cheesecake bite into the mixture and return to the baking sheet. Place three miniature chocolate chips onto the dipped bites – one for the mouth and two for the eyes. Return to the freezer to set – about 10 minutes.