Ingredients
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1 cup pumpkin puree (not pumpkin pie mix)
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8 oz cream cheese, softened
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¾ cup powdered sugar
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp nutmeg
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¼ tsp ground ginger
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¼ tsp ground cloves
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1 ½ cups graham cracker crumbs (divided)
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1 ½ cups white or dark chocolate chips (optional, for coating)
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1 tbsp coconut oil (optional, for thinning chocolate)
Instructions
Step 1: Mix the Cheesecake Base
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In a large mixing bowl, beat cream cheese until smooth.
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Add pumpkin puree, powdered sugar, vanilla, and spices. Mix until fully combined.
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Stir in ½ cup of graham cracker crumbs. Mixture should be thick but scoopable.
Step 2: Chill the Mixture
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Cover the bowl and refrigerate for at least 1–2 hours, or until firm enough to scoop.
Step 3: Form the Balls
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Using a small scoop or spoon, form 1-inch balls and place on a parchment-lined tray.
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Roll each ball in remaining graham cracker crumbs or prepare for dipping.
Step 4 (Optional): Dip in Chocolate
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Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth.
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Dip each ball using a fork, then place back on the parchment-lined tray.
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Let set in the fridge for about 15–20 minutes until firm.
Notes
Always use pure pumpkin puree—not pie filling. The added sugar and spices in the filling can throw off the flavor and texture.