Ingredients:
- 1 cup graham cracker crumbs
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup white chocolate, melted (for coating)
- Optional: crushed pecans or graham cracker crumbs for garnish
Directions:
- In a large mixing bowl, combine cream cheese and powdered sugar, mixing until smooth.
- Add pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Stir until well combined and creamy.
- Fold in the graham cracker crumbs until evenly distributed in the mixture.
- Using a spoon or cookie scoop, form the mixture into small balls (about 1 inch in diameter) and place them on a lined baking sheet.
- Freeze the balls for 20-30 minutes until firm.
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between.
- Dip each pumpkin cheesecake ball into the melted chocolate, then return to the baking sheet. Sprinkle with crushed pecans or graham cracker crumbs if desired.
- Chill in the refrigerator for 15-20 minutes, until chocolate is set. Store in an airtight container in the fridge.
Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes
Kcal: 120 kcal per ball | Servings: 12 balls
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