Ingredients

The following ingredients have 1 Servings
  • 1 package (8 oz.; 226g) full-fat cream cheese ((See Note 1))
  • 1/2 cup (8 tbsp; 113g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup (74g) canned pumpkin ((not an entire can))
  • 1 cup (114g) powdered sugar
  • 2 tablespoons packed brown sugar
  • 1 and 1/3 cups (177g) spice cake mix ((See Note 2))
  • 1/2 cup (87g) toffee bits
  • 1 cup (170g) miniature chocolate chips
  • Dippers: apple, Biscoff cookies, gingersnaps, vanilla Oreos, etc.
  • Optional: orange food coloring

Instruction

  • CREAM CHEESE AND BUTTER: In a large bowl using an electric hand mixer (or in a stand mixer with the whisk attachment), beat together the room temperature (do NOT melt) cream cheese and butter until completely smooth.
  • OTHER INGREDIENTS: Once smooth, add in the vanilla extract, pumpkin pie spice, canned pumpkin, powdered sugar, brown sugar, food dye (if desired for a more intense orange color), and pumpkin spice cake mix (See Note 2). Beat until all ingredients are well incorporated. Use a spatula to scrape the sides.
  • TOFFEE: Stir in the toffee bits. The mixture is fairly wet and might not seem like it will come together, but it firms up a lot in the fridge!
  • WRAP: Lay out a large piece of plastic wrap and transfer the mixture into the center of it. Tightly wrap and form into a ball (again, it doesn't form perfectly here, but it will be easier to shape once it is firmer!)
  • CHILL: Chill for 2 hours or until firm.
  • SERVE: Once firmed and chilled, remove from the fridge. Place miniature chocolate chips on a plate and unwrap the pumpkin ball onto the chips. Roll around and use your hands to press chocolate chips all around the ball. Serve with your favorite cookies/crackers, apple slices, etc.