Super easy to make. You can add chopped pecans to this if you want.
PUMPKIN CHEESECAKE BALLS
(35-40)
Ingredients:
*1 (15.25 ounce) spice cake mix
*1/3 cup pumpkin puree
*1/2 cup cream cheese, softened
*12 ounces white almond bark (or white chocolate chips)
*2-3 tablespoons pumpkin pie spice
Directions:
~Place cake mix into a microwave safe bowl.
~Microwave for 1 minute, stirring after 30 seconds.
~Remove from microwave and set aside to cool completely.
~In a large mixing bowl, beat softened cream cheese and pumpkin puree until smooth and creamy.
~Add cooled cake mix and mix until well incorporated.
~Cover bowl and refrigerate for at least 2 hours.
~Scoop dough out (I use a very small cookie scoop about 1.5 tablespoons) and roll into a bowl.
~Place on a plate or cookie sheet.
~Cover and freeze for at least 30 minutes.
~Melt almond bark over a double boiler or a microwave, stirring often, until mixture is smooth and chocolate melted.
~Roll cake balls into melted chocolate (I use a fork or spoon) until completely coated.
~Return to plate or cookie sheet.
~Sprinkle with pumpkin spice on tops of coated cake balls.
~Allow to cool completely (when chocolate hardens back up).
~Keep refrigerated until ready to eat.