Pumpkin Toffee Cheesecake Ball

• Produce

  • 1/3 cup Pumpkin, canned

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 1 cup Chocolate chips, miniature
  • 1 cup Powdered sugar
  • 1 tsp Pumpkin pie spice
  • 1 tsp Vanilla extract

• Snacks

  • 1 Crackers/cookies

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1 ounces package Cream cheese* (8, FULL FAT

• Desserts

  • 1/2 cup Toffee bits

• Other

  • 1 Cup and 1/3 spice cake mix (dry and not prepared

Found on chelseasmessyapron.com

Description

Directions

• Beat together the room temperature (do NOT melt) cream cheese and butter, vanilla extract, and pumpkin pie spice until completely smooth.
• Add in the pumpkin, powdered sugar, brown sugar, food dye (if desired for a more intense orange color), and pumpkin spice cake. Beat until all ingredients are well incorporated.
• If needed, add a bit more spice cake mix if the mixture is too wet. If you use the right products at the right temperature you shouldnt need to add more than a tablespoon or two. Note that it will firm up quite a bit during chilling time.
• Stir in the toffee bits.
• Form into a ball and wrap tightly with plastic wrap.
• Chill in the fridge for 2 hours or until firm.
• Remove and coat in miniature chocolate chips.
• Serve with your favorite cookies/crackers -- cinnamon graham crackers or gingersnaps are our favorites.