• In a medium sized mixing bowl, beat the cream cheese and icing sugar until creamy
• Add the pumpkin and beat until combined
• Add the crushed biscoff biscuits, spices and the melted chocolate
• Mix until well combined, then cover and refrigerate for at least 1 hour
• After the mixture has been refrigerated, use a small cookie scoop to scoop the mixture and roll into balls. Place the rolled balls onto a lined baking tray
• Refrigerate the rolled balls for 30 minutes

Melting the white chocolate melts

• Place the melts into a microwave safe container and heat on 60% for 1 minute. Stir the chocolate vigorously, then do another 30 seconds on 60%. If it hasn't melted completely after stirring, heat for another 30 seconds
• If the chocolate starts to thicken during dipping, just give it another 10-20 seconds in the microwave

Decorating

• After dipping the truffles in the chocolate, sprinkle with the extra biscoff crumbs. I do this after I've dipped 3-4 balls, so the chocolate is still a little sticky
• Truffles will last in the fridge for a week, or the freezer for 3 months