Ginger-Pumpkin Spice Cookie Balls

Name: Ginger-Pumpkin Spice Cookie Balls
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: 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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Prep Time: 20 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 30 minutes

Servings: 6.5

Author : My Food and Family

Ingredients

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1/2 cup PHILADELPHIA Pumpkin Spice Cream Cheese Spread1 cup plus 2 Tbsp. finely crushed gingersnaps (about 22 gingersnaps)1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate1 Tbsp. multi-colored or chocolate sprinkles

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Instructions

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Step 1

Mix cream cheese spread and gingersnap crumbs until blended; roll into 12 balls. Place on parchment-covered rimmed baking sheet.

Step 2

Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package.

Step 3

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.

Step 4

Refrigerate 1 hour or until chocolate is firm.