Print

Print Recipe

Delicious, creamy no-bake pumpkin cheesecake balls with a white chocolate coating, combining pumpkin pie and cheesecake flavors into bite-sized fall treats.

Ingredients

Scale
  • 1/3 cup pumpkin puree (pure pumpkin puree, not pumpkin pie filling)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 cup graham cracker crumbs (add in two parts: 1/2 cup initially, then another 1/2 cup)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup white chocolate chips (or white almond bark/melting wafers)
  • 1 teaspoon coconut oil (optional, to thin white chocolate for dipping)

Instructions

  1. Soften cream cheese to room temperature.
  2. If making graham cracker crumbs from whole crackers, pulse them in a food processor until fine and uniform.
  3. Beat softened cream cheese and powdered sugar on medium speed until light and fluffy (about 2–3 minutes).
  4. Stir in pumpkin puree, graham cracker crumbs (add in two parts), pumpkin pie spice, and cinnamon until fully combined and smooth.
  5. Cover the bowl and chill the dough in the fridge for at least 30 minutes.
  6. Line a baking sheet with parchment paper.
  7. Scoop about 1 tablespoon of chilled dough and roll between your palms into a smooth ball; place balls on the prepared baking sheet.
  8. Refrigerate the rolled balls for at least 30 minutes to firm before dipping.
  9. Melt white chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between bursts until smooth; if too thick, stir in about 1 teaspoon coconut oil to thin.
  10. Using a fork or dipping tool, dip each chilled ball into the melted chocolate and tap off excess by tapping the fork on the bowl edge.
  11. Place dipped balls back onto the parchment-lined sheet to set.
  12. Drizzle leftover melted chocolate over the truffles and sprinkle with desired toppings (sprinkles, graham crumbs, or pumpkin pie spice) if desired.
  13. Chill the finished pumpkin balls in the fridge for 20–30 minutes until the chocolate hardens completely.

Notes

Add graham cracker crumbs gradually in two parts to prevent crumbly dough., If white chocolate is too thick for dipping, add coconut oil to thin and achieve a glossy finish., Use gluten-free graham cracker crumbs or vanilla cookies to make gluten-free variation., Dairy-free options: substitute cream cheese and chocolate with vegan alternatives., Add-ins like mini chocolate chips, chopped toasted pecans, or shredded coconut can enhance texture and flavor., Swap graham cracker crumbs with crushed gingersnaps, Biscoff cookies, or vanilla wafers for different flavor profiles., Rollers and toppings can vary: crushed nuts, cinnamon sugar, sprinkles, or toasted pecans., Flavor boosters include maple syrup, vanilla extract, or a splash of bourbon or rum., Use half-teaspoon scoop for bite-sized truffles, or larger scoops for bigger portions.

Nutrition

Find it online: https://mamapantry.com/easy-no-bake-pumpkin-balls/