The inside is a creamy pumpkin spiced mixture and the outside is coated in crushed gingersnap cookies.
- 2 (8 ounce) packages cream cheese, slightly softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 3 Tablespoons brown sugar
- 3/4 cup pumpkin puree
- 1 Tablespoon pumpkin pie spice
- 1 1/2 cups crushed gingersnap cookies
- graham crackers, apples, and additional gingersnaps for dipping
- With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
- Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.
- Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. Let the ball sit for a minute before rolling so it has enough moisture to make the crumbs stick.
- Roll the ball in the crumbs, pressing the crumbs into the ball.
- Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
- Remove from the fridge about a half hour before serving.
- The ball can be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
- Cut into wedges and serve with graham crackers, apple slices, or gingersnaps.
- Serves 2
Tip - If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.
For step-by-step instructions for this recipe and more, visit The Girl Who Ate Everything.