Description

Creamy, spiced, and dipped in white chocolate, these no-bake pumpkin cheesecake balls are little bites of fall heaven. With gingersnap crunch and cozy pumpkin pie flavor, they make the perfect sweet treat for Halloween parties, Thanksgiving trays, or anytime you want autumn in one bite.

Ingredients

Scale

2 oz cream cheese, softened

1 tbsp confectioners’ sugar

¼ cup pumpkin purée

⅔ cup gingersnap cookie crumbs

¼ cup graham cracker crumbs

1 tsp pumpkin pie spice

2½ cups white chocolate (for coating)

Instructions

In a bowl, mix cream cheese, sugar, pumpkin purée, cookie crumbs, graham crumbs, and spice until smooth.

Chill mixture for 20 minutes. Roll into small balls.

Freeze for 15 minutes.

Melt white chocolate. Dip each ball to coat, then place on parchment-lined tray.

Optional: Sprinkle extra cookie crumbs on top before the coating sets.

Chill until firm.

Prep Time: 20 minutes
Chill Time: 35 min

Nutrition

Calories: 130 / Ball
Sugar: 11g / Ball
Sodium: 60mg / Ball
Fat: 7g / Ball
Carbohydrates: 15g / Ball
Protein: 1g / Ball