Preheat your oven to 350° F (170 C). Line two sheet pans with parchment paper and set aside.
Put the butter and C&H® Dark Brown Sugar in the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer. Mix the butter and sugar on medium speed for about 3 minutes, until well combined. Scrape down the sides and bottom of the bowl with a rubber spatula.
Add the egg, salt, ground ginger, baking soda and pumpkin pie spice to the bowl. Mix for 1 minute more on medium speed until all the ingredients are incorporated.
With the mixer running on low speed, slowly add the flour into the bowl. Mix just until combined.
Gather the dough together into a ball and wrap it in plastic wrap and refrigerate it for an hour.
After an hour divide the dough in half. Lightly dust a clean work surface with some all-purpose flour and start with half of the dough. Lightly flour the top of the dough and a rolling pin. Roll out to about 1/4"-1/3" thick.
Cut out your cookies and place them on your prepared baking sheet.
Bake at 350° F for 9-12 minutes. Let the cookies cool completely.
Line a baking sheet with parchment paper or silicone mat and set aside.
In the bowl of a food processor add your prepared gingerbread cookies and process until they become very fine crumbs. Add in the cream cheese and mix until fully combined. The dough should be moist enough to hold together when you press it into a ball.
Using a tablespoon, shape the dough into 1-inch balls and place onto the lined baking sheet. Freeze for about 30 minutes.
When the balls have set, prepare a double boiler by placing a heat safe bowl over a pan of simmering water ensuring that the surface of the bowl does not touch the water.
Melt the chocolate in the double boiler carefully ensuring not to burn the chocolate.
Using a toothpick or fork, dip each ball into the melted chocolate, gently tapping on the side of the bowl to remove any excess. Place them back onto the baking sheet and immediately top with C&H® Light Brown Sugar. Repeat until all truffles have been coated.
Refrigerate for ~15 minutes, or until the chocolate has set. Enjoy!
If the cookie dough become too soft while rolling place it back in the refrigerator for a few minutes and roll again.
If you don’t have pumpkin pie spice you can replace it with all spice.