Pumpkin Spice Cookie Balls Food

GINGER-PUMPKIN SPICE COOKIE BALLS

Steps:

• 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.

PUMPKIN SPICE COOKIE BALLS

Steps:

• Mix cream cheese, Cookie Crumbs and pumpkin pie spice until blended; shape into 12 balls, using about 1 Tbsp. cream cheese mixture for each ball. Place in single layer on waxed paper-covered baking sheet. Freeze 15 min.
• Microwave Chocolate in microwaveable bowl on HIGH 30 sec.; stir. Microwave additional 30 sec.; stir. Continue microwaving and stirring in 10-sec. increments until chocolate is completely melted.
• Use fork 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. Sprinkle with combined sprinkles.
• Refrigerate 15 min. or until chocolate is firm.