Fall in love with these Pumpkin Spice-Ginger Cookie Balls that showcase the season's best flavors. Get your pumpkin spice fix and satisfy your sweet tooth with this simple ginger cookie ball recipe.
What You Need
Original recipe yields 12 servings
1/2 cup PHILADELPHIA Pumpkin Spice Cream Cheese Spread
1 cup plus 2 Tbsp. finely crushed gingersnaps (about 22 gingersnaps)
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. multi-colored or chocolate sprinkles
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Let's Make It
Mix cream cheese spread and gingersnap crumbs until blended; roll into 12 balls. Place on parchment-covered rimmed baking sheet.
Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package.
Use 2 forks to dip cookie balls, 1 at a time, into chocolate, letting any excess chocolate drip back into bowl before returning cookie ball to prepared baking sheet. Top with sprinkles.
Refrigerate 1 hour or until chocolate is firm.
Substitute graham cracker crumbs for the gingersnap crumbs.
Treat yourself on occasion to bite-size tastes of indulgent foods.
Prepare using plain PHILADELPHIA Cream Cheese Spread, and mixing 1/2 tsp. pumpkin pie spice with the cream cheese mixture before shaping into balls and coating with melted chocolate as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0.6747g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cookie ball each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.