A fun fall twist on delicious cream cheese mints. These pumpkin cream cheese mints are a festive treat that is sure to be enjoyed by all!
3 ounces cream cheese, softened
1/2 teaspoon pure almond extract (or extract flavoring of your choice)
3 cups powdered sugar
Orange food dye
Colored orange sugar
In a mixing bowl, combine cream cheese and extract.
Slowly beat in powdered sugar until the mixture is smooth.
Add in a toothpick full of orange food dye. Blend until smooth.
With your hands, roll cream cheese dough into 1/2 inch size balls (about the size of a nickel). Roll the balls in orange colored sugar. Place on an baking sheet lined with waxed paper, and flatten with a fork.
Take a stick pretzel and break off the top third of the pretzel. Gently press the pretzel into the top of the mint while at the same time making an indention in the bottom of the mint with your finger or another pretzel. You want the pretzel stem to go down at least one quarter of the way into the mint so it is secure.
Store mints in an airtight container in the freezer or refrigerator. Depending on the size of the mints you roll, this recipe yields around 3 dozen mints.