Start by making a pumpkin purée.
Blend the shortbread type cookies.
Add sugar, turmeric powder and pumpkin spice mix.
Add the cream cheese and
pumpkin puree with a pinch of salt.
Blend it until smooth and uniform.
Make small balls on a parchment or silicone mat and freeze for 30 min.
Melt the dark chocolate in a bain-marie.
Roll the firmer balls properly.
Cover in chocolate and decorate them.
Refrigerate for a minimum of 30 minutes before serving.
Thick Brush Stroke