From a Better Homes and Gardens recipe.  Made and recommended by Joanne M.

Ingredients

1 1/4 c semisweet chocolate pieces

1/4 tsp pumpkin pie spice

1/4 tsp vanilla

1/2 c whipping cream

3/4 c chopped gingersnaps (about 10 cookies)

1/3 c finely crushed gingersnaps (about 7 cookies) and/or 1/4 c unsweetened cocoa powder

Directions

1. In medium bowl, combine chocolate pieces, pumpkin pie spice, and vanilla.

2. In medium microwave-safe bowl, place wihpping cream. Microwave on 100% power for 70 seconds or until boiling. Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1.5 to 2 hours or until firm but soft enough to form into balls.

3. Place crushed gingersnaps and/or cocoa powder into small bowls. Using a small spoon, scoop 1 tbsp portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days.

Makes 20 to 25 truffles.