Fall in love with these Ginger-Pumpkin Spice Cookie Balls that showcase the season's best flavours. Get your pumpkin spice fix while satisfying your sweet tooth with this simple ginger cookie ball recipe.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Philadelphia Cream Cheese Product
1/2 tsp. pumpkin pie spice
1 cup plus 2 Tbsp. finely crushed gingersnaps
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
1 Tbsp. multi-coloured sprinkles
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How do I make it ?
Mix cream cheese product, pumpkin pie spice and gingersnap crumbs until blended; roll into 12 balls. Place on parchment-covered rimmed baking sheet.
Freeze 10 min. Meanwhile, melt 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.
Kraft Kitchen Tips!
Substitute graham wafer crumbs for the gingersnap crumbs.
Treat yourself on occasion to bite-size tastes of indulgent foods.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4.5 g
Cholesterol 15 mg
Sodium 85 mg
Carbohydrate 17 g
Fibre 1 g
Sugars 10 g
Protein 2 g
12 servings, 1 cookie ball (33 g) 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.