No Bake Pumpkin Balls
Soft pumpkin cheesecake-inspired bites made with graham cracker crumbs, warm spices, and a white chocolate coating.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Small cookie scoop
- Parchment paper
- Microwave-safe bowl
- Fork
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons powdered sugar
- 1/3 cup plain pumpkin puree
- 2 cups graham cracker crumbs finely crushed
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2 cups white chocolate chips
- 1 to 2 teaspoons coconut oil optional, for thinning chocolate
Instructions
- Beat the softened cream cheese and powdered sugar until smooth and creamy.
- Mix in the pumpkin puree, pumpkin pie spice, and cinnamon.
- Add the graham cracker crumbs gradually, mixing after each addition until a soft dough forms.
- Cover and refrigerate the dough for at least 30 minutes.
- Scoop one tablespoon of dough at a time and roll into balls. Chill the shaped balls for another 30 minutes.
- Melt the white chocolate chips in 30-second microwave intervals, stirring between each interval. Add coconut oil if needed.
- Dip each chilled ball in the melted chocolate, place on parchment, and decorate as desired.
- Refrigerate for 20 to 30 minutes, until the coating is firm.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Keep the balls refrigerated because they contain cream cheese and pumpkin.
- Add graham cracker crumbs gradually to prevent a dry mixture.