Ingredients:
8 ounces cream cheese, softened
½ cup canned pumpkin puree
½ cup powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup graham cracker crumbs (divided)
1 cup white chocolate (optional, for coating)
PREPARATION:
Directions:
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and ½ cup of graham cracker crumbs. Mix until well combined.
Chill the Mixture:
Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up.
Form the Balls:
Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.
Coat the Balls:
Roll each ball in the remaining graham cracker crumbs until fully coated. For an extra touch, dip the balls in melted white chocolate and place them on parchment paper to set.
Chill and Serve:
Refrigerate the pumpkin cheesecake balls for another 30 minutes before serving.
Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: Approximately 120 kcal per ball | Servings: 20 balls