In a large mixing bowl, use electric beaters to whip ½ cup softened cream cheese with 2 Tbsp of icing sugar until creamy. Add gluten-free ginger snap crumbs, pumpkin purée and pumpkin pie spice and beat until combined. Fold in finely chopped TURTLES. Cover bowl and refrigerate approx. 1 hour (or until firm enough to roll cheesecake mixture into pops).
Using a teaspoon, scoop small pops of cheesecake mixture and roll using your hands (into approx. 24 balls). Place cheesecake balls on a silicone baking mat or parchment-lined baking sheet, push cake pop/lollipop sticks in place to form an upside down lollipop, then refrigerate while you prepare the white chocolate coating.
To prepare the coating, chop white chocolate into small pieces and place in a small, deep, microwave-safe bowl. Reduce microwave power to 50% and heat for 30 seconds. Remove bowl from microwave and stir. Repeat until white chocolate is fully melted, or just about melted (in which case, stir the pieces until fully melted and combined).
It’s very easy to burn white chocolate so monitor closely and heat for less than 30 seconds if necessary, based on your microwave. Or melt gently over low heat using a double boiler.
Dip or coat cheesecake pops in melted white chocolate, place them back on the lined baking sheet and top with chopped TURTLES or gingersnap crumbs as desired.
Chill cheesecake pops for an additional 10 minutes to set the chocolate, then enjoy!
Top if off!
Use other gluten-free ingredients to decorate and customize your pops!