Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 2 cups graham cracker crumbs
- 12 oz white chocolate melting wafers or high-quality white chocolate chips
- 1 tablespoon coconut oil (optional, for smoother chocolate)
- Optional: Orange sprinkles or extra graham cracker crumbs for decoration
Instructions
- In a large mixing bowl, beat the softened cream cheese and pumpkin puree together until smooth and creamy. Use an electric hand mixer for the best results to ensure there are no lumps.
- Add the powdered sugar and pumpkin pie spice to the mixture. Beat on low speed until the sugar is fully incorporated and the mixture is fragrant with spices.
- Gradually fold in the graham cracker crumbs using a spatula. Mix until a thick, dough-like consistency forms. If the mixture feels too wet to roll, you can add a few extra tablespoons of crumbs.
- Place the bowl in the refrigerator for at least 30 to 60 minutes. Chilling the dough makes it much easier to handle and ensures the balls hold their shape when dipped in chocolate.
- Scoop about one tablespoon of the mixture at a time and roll it between your palms to create a smooth ball. Place the balls on a parchment-lined baking sheet.
- Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring in between, until completely smooth. Stir in the coconut oil if using; it helps create a thinner, more manageable coating.
- Using a fork or a candy dipping tool, dip each pumpkin ball into the melted white chocolate. Tap off the excess chocolate and place it back on the parchment paper. While the chocolate is still wet, add sprinkles or crumbs if desired.
- Let the cheesecake balls sit at room temperature or in the fridge until the chocolate shell has completely hardened. This usually takes about 15 to 20 minutes.
- Cook Time: 90 minutes (includes chilling time)
- Diet: Vegetarian