Line a large baking sheet with waxed paper; set aside.
Recipe
Primary Media
Description
It’s like little bites of a crisp autumn day. Turn creamy pumpkin pie into chocolate-coated bite-sized desserts.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
3 oz. Hy-Vee cream cheese, softened | ||
2 tbsp. Hy-Vee powdered sugar | ||
¼ (10-inch) Hy-Vee Bakery pumpkin pie, chopped | ||
½ c. Hy-Vee graham cracker crumbs | ||
4 oz. dark chocolate melting wafers |
Things To Grab
- Large baking sheet
- Wax paper
- Electric mixer
- Large bowl
- Microwave-safe bowl
- 1-inch cookie scoop
Directions
Beat cream cheese and powdered sugar with an electric mixer in a large bowl until smooth and creamy. Add pumpkin pie; beat on medium until smooth. Stir in graham cracker crumbs.
Scoop mixture into balls using 1-inch cookie scoop; place on prepared baking sheet. Freeze 1 hour or until firm. If necessary, reform balls.
Melt chocolate melting wafers in a microwave-safe bowl in 30-second increments, stirring throughout.
Dip pumpkin balls in melted chocolate, allowing excess to drip off; return to baking sheet. If desired, sprinkle with additional graham cracker crumbs. Store in a tightly covered container in the refrigerator up to 5 days.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 40mg
- Total Carbohydrates: 8g
- Protein: 1g