Description
Creamy, spiced no bake pumpkin cheesecake balls perfect for fall parties or Thanksgiving desserts.
Ingredients
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8 oz cream cheese, softened
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⅓ cup powdered sugar
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⅔ cup pumpkin puree
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1 tsp pumpkin pie spice
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1 ½ cups graham cracker crumbs
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1 ½ cups gingersnap crumbs
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12 oz white almond bark (for coating)
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Optional: 1 cup orange candy melts (for drizzle)
Instructions
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Beat cream cheese and powdered sugar until smooth, then add pumpkin puree and pumpkin pie spice.
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Stir in graham cracker and gingersnap crumbs; chill mixture in the refrigerator for 2 hours.
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Scoop and roll into 1-inch balls; chill again for 30 minutes.
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Melt almond bark and dip each ball to coat. Let them set on parchment paper until firm.
Notes
Add extra graham cracker crumbs if the mixture is too soft.
Store refrigerated for 2–3 days or freeze for up to a month.
Use gluten-free cookies for a gluten-free version.
Substitute low-fat cream cheese and sugar alternatives for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 110
- Sugar: 8 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 12 mg