Pumpkin Pie Cheese Ball - what's not to love?

Now, it's becoming common knowledge that I (Betsy) am a pumpkin-aholic...so here's the latest. I saw this one the other day & was drooling over the recipe. I haven't tried it yet, but I'm thinking this one needs to be done quickly!
If you try it first, let me know how you like it. I mean, what's not to like?? Pumpkin...good. Cream cheese...good. Gingersnaps...eh? My kid says...way good.

And I'm thinking 'Nilla Wafers to dip with...yummy. The possiblities are endless.

Pumpkin Pie “Cheese” Ball
Source: The Girl Who Ate Everything

Ingredients
2 (8 ounce) packages cream cheese, slightly softened
1/4 cup butter, softened
2 cups powdered sugar
3 Tablespoons brown sugar
3/4 cup pumpkin puree
1 Tablespoon pumpkin pie spice (see Notes for substitute)
1 1/2 cups crushed gingersnap cookies
graham crackers, apples, and additional gingersnaps for dipping

Instructions
1. With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered
sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until
combined.
2. Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do
your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the
fridge for 4 hours or until firm.
3. Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter.
Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the
crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it
had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store
in the freezer until serving.
4. To serve: Remove from the fridge about a half hour before serving. The ball can be stored in the
refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in
the freezer.
5. Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers
are our favorite because it really tastes like pumpkin pie.