Description
Delicious no-bake pumpkin cheesecake balls, perfect for fall gatherings.
Ingredients
Scale
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg)
- 1 cup graham cracker crumbs (about 8 full crackers, finely crushed)
- 1 cup finely chopped pecans or crushed graham crackers, for rolling (optional)
- Melted white chocolate or milk chocolate, optional, for dipping
Instructions
- In a medium bowl, beat the cream cheese until smooth and creamy.
- Add pumpkin puree, vanilla, and pumpkin pie spice, mixing until evenly combined.
- Sift in the powdered sugar and fold in until sweet but still soft.
- Stir in graham cracker crumbs a little at a time, adjusting for texture.
- Chill the mixture for about 30 minutes.
- Scoop tablespoon-sized portions and roll into balls.
- If desired, roll in chopped pecans or extra graham crumbs.
- Dip halfway into melted chocolate if you prefer and let set on parchment.
- Chill until firm, at least another 15-20 minutes, then serve.
Notes
These can be served plain, rolled in nuts, or dipped in chocolate. They keep well in the fridge for up to 5 days and can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 155
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg