Instructions:
Mix the Base: In a large bowl, blend the cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice until smooth and uniform.
Incorporate Crumbs: Fold in both graham cracker and gingersnap crumbs until the mixture is thick enough to shape.
Form Balls: Scoop and roll the mixture into 1-inch balls. Arrange them on a parchment-lined tray without touching.
Freeze: Chill the balls in the freezer for 30 minutes to firm them up for coating.
Melt Almond Bark: Melt the almond bark smoothly using a microwave or double boiler.
Dip and Coat: Dip each chilled ball into the melted bark, ensuring complete coverage, then let the excess drip off.
Drizzle (Optional): Melt the orange candy melts separately and drizzle over the balls for extra flair.
Chill Again: Refrigerate the coated balls for at least an hour to set the coating.
🕒 Prep Time: 20 mins | ⏳ Total Time: 1 hr 50 mins | 🍴 Servings: 20 balls
