Preparation

• In a bowl, beat softened cream cheese and pumpkin puree together until smooth and creamy.
• Incorporate maple syrup, powdered sugar, pumpkin pie spice, vanilla extract, and salt, blending thoroughly for a uniform mixture.
• Stir in the finely crushed ginger snap crumbs until well mixed, achieving a thick, moldable texture.
• Roll the prepared mixture into evenly sized balls, approximately one inch in diameter.
• Place the balls onto a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm fully.
• Melt vanilla almond bark following package instructions.
• Dip each chilled cheesecake ball into the melted almond bark, allowing excess coating to drip off before placing back onto parchment paper to set completely.
• If desired, melt orange candy wafers and drizzle lightly over the coated cheesecake balls. Allow the drizzle to set before serving.