No Bake Pumpkin Balls (Print-Friendly Version)
Rich and creamy pumpkin balls blended with cream cheese, graham cracker crumbs, and warm spices, all dipped in silky white chocolate.
# Ingredients:
→ Cheesecake Layer
01 -
2/3 cup pumpkin puree
02 -
1 teaspoon pumpkin spice blend
03 -
8 oz softened cream cheese
04 -
1/3 cup powdered sugar
→ Crumble & Coating
05 -
1 1/2 cups crushed gingersnaps
06 -
1 1/2 cups crushed graham crackers
07 -
1 cup orange candy melts (if you want a drizzle)
08 -
12 oz almond bark, white
# Steps:
01 -
Combine the powdered sugar with the softened cream cheese, whipping it smooth. Stir in the pumpkin puree and pumpkin spice until it's evenly blended.
02 -
Stir both the gingersnap and graham cracker crumbs into the filling until the mixture holds together. Chill it in the fridge for at least two hours.
03 -
Take a small scoop of the chilled filling and roll into 1-inch balls. Put them on a parchment-lined tray and let them chill again for 30 minutes.
04 -
Microwave the almond bark in a bowl for 30 seconds at a time, stirring after each burst, until melted. Coat each ball by dipping it in the bark and set them back on a lined tray to harden.
# Notes:
01 -
If the mix feels too soft to roll, try adding extra graham crumbs. If it's too stiff, let it sit at room temp for a bit.
02 -
You can prep this 2 or 3 days ahead. Store it in the fridge until you're ready to serve.
03 -
These freeze well for up to a month. Defrost in the fridge before enjoying.