Serves: 24
Total Calories: 15
1. Roll crackers into very fine crumbs.
2. Blend cream cheese, sour cream, paprika and salt together. Add all but 1/4 cup of crumbs to the cheese mixture, mix well.
3. Mold cheese mixture into little pumpkin shapes about 1 1/2 inches in diameter. Then roll in the reserved quarter cup of crumbs. Make lines down sides of balls with side of fork. Roll lightly in crumbs again. Top each pumpkin with a tiny stem cut from green gum drops. Refrigerate until needed.
This Little Cheese Pumpkins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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