Ingredients
The following ingredients have 22 Servings
- 8 ounce cream cheese
- 2 Tablespoons pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 2 Tablespoon brown sugar
- 1 stick butter
- 9 ounces of premium white chocolate
- 1/2 cup crushed pecans
- 1/2 cup crushed digestive cookies (or graham crackers)
- 1/4 cup colored sprinkles
Instruction
- Take cream cheese and butter out of fridge and bring to room temperature.
- In a bowl toss in cream cheese, pumpkin puree, butter, and brown sugar, mix with hand held blender till creamy.
- Add cinnamon, ground cloves, ground nutmeg, and mix well with hand held blender on medium speed till well blended.
- Cover bowl with plastic wrap and refrigerate for 3 hours.
- Take mixture out of fridge.
- Using a measuring tablespoon scoop cream cheese and form into a nice ball using your hands.
- Place balls on a parchment lined baking sheet and put a 4 inch lollipop stick in each ball making sure not to go right through, only about 3/4 of the way down.
- Put cream cheese pops into the fridge for another 1 hour.
- Break white chocolate chunks into smaller pieces.
- In a double boiler and on medium heat melt the white chocolate.
- Prepare the toppings: crushed pecans, sprinkles, crushed digestive cookies in separate ramekins.
- Take pops out of the fridge.
- Individually dip the pops into the white chocolate, letting the excess chocolate drip off, then coat with toppings, and place on a parchment baking sheet in the fridge individually right away.
- Let cool in fridge till coating hardens.
- Decorate pops as you wish and serve.
