Pumpkin Pie Cheese Ball (or dip)


2 (8 ounce) packages cream cheese, slightly softened

1/4 cup Blood Orange Olive Oil

2 cups powdered sugar

3 Tablespoons brown sugar

3/4 cup pumpkin puree

1 Tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 1/2 cups crushed gingersnap cookies

graham crackers, apples, and additional gingersnaps for dipping

With a mixer blend the cream cheese and Blood Orange Olive Oil 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. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.

To serve: Remove from the freezer about a half hour before serving. The ball can also 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. Serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.

*To make the dip, simply serve in a bowl and garnish with a few crumbled gingersnaps.

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