Pumpkin Pecan Cheeseball

Pumpkin Pecan Cheeseball

1 - 8 ounce cream cheese at room temperature
2/3 cup canned pumpkin
1 TBSP brown sugar
1 ½ tsp pumpkin pie spice
¼ tsp ground ginger
½ cup chopped pecans
1 tsp vanilla

Cream the cream cheese and brown sugar together then add the canned pumpkin and beat well. Add the remaining ingredients all but the nuts. Fold in the nuts last, and shape into ball, wrap in plastic wrap and refrigerate overnight, or at least 4 hours. Then, roll the cheese ball in more chopped pecans.
Serve with chunks of pound cake, teddy grams, sweet bread of your choice, or gingersnaps