Instructions

1. MIX cream cheese, cookie crumbs and pumpkin pie spice until blended; roll into 48 (1-inch) balls.
2. COVER baking sheet with parchment. Dip cookie balls, 1 at a time, in melted chocolate, then roll in colored sugar until evenly coated. Place on prepared baking sheet. Insert 1 pretzel piece into top of each for the pumpkin's stem.
3. MICROWAVE candy wafers and oil in microwaveable bowl on HIGH 45 sec. to 1 min. or until wafers are completely melted and mixture is well blended, stirring every 30 sec. Spoon into disposable piping bag fitted with decorating tip. Cut small piece off tip of bag; use to add vines to pumpkins as shown in photo.
4. REFRIGERATE 1 hour or until firm.

Cooking time (duration)

20 min prep 1 hr 30 min total

Number of servings (yield)

48 servings

Category

Dessert

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