Here’s a fun
and easy twist on the traditional cheese ball that will be a perfect fit for your
holiday table! Though you
might think of cheese balls as being strictly savory starters, this one turns
that idea on its head. Sweet and
creamy, with familiar holiday flavors of ginger and pumpkin spice, this
cheese ball is served at the end of the meal!
And it couldn’t
be easier. Simply blend your ingredients, shape into a ball and chill. Roll in
ground gingersnaps and serve! Perfect
accompaniments are sliced apples and pears, pretzels, graham crackers or Nilla
This is the perfect treat for last-minute guests or an
impromptu afternoon get-together, too!
Pumpkin Spice Cheese Ball
8 - 10 servings
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioner's sugar
1/3 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 tablespoons brown sugar
pinch of salt
15 gingersnap cookies, finely ground
Accompaniments: sliced apples and pears, vanilla wafers, pretzel twists
Photos by Sheri Silver
1. Beat cream cheese and butter till completely smooth. Add confectioner's sugar, pumpkin, pumpkin pie spice, brown sugar and salt. Beat again.
2. Place mixture on a large square of plastic wrap. Bring all four corners of the wrap up to meet in the middle and twist, forming a mound. Place in a small bowl and freeze till firm. Place gingersnap crumbs in a pie plate or shallow dish.
3. While still wrapped, form the mixture into a ball. Unwrap and roll in the crushed gingersnaps. Return to freezer and keep frozen until an hour before serving.
Start by finding the perfect pumpkins. We used round, smooth ones without any blemishes. Big stems make it easier to lift the pumpkins without getting covered in paint. Different sizes of pumpkins add variety.
Prime your pumpkins the night before—colors pop more against white or black. We used three coats of flat (not glossy) Krylon spray paint. Spraying in coats makes the paint less likely to flake off.