Ingredients
– 8 oz cream cheese, softened
– ⅓ cup powdered sugar
– ⅔ cup pumpkin puree
– 1 tsp pumpkin pie spice
– 1 ½ cups graham cracker crumbs
– 1 ½ cups gingersnap crumbs
– 12 oz white almond bark (for coating)
– Optional: 1 cup orange candy melts (for drizzle)
Instructions
1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Add the pumpkin puree and pumpkin pie spice, mixing until fully combined.
3. Stir in the graham cracker crumbs and gingersnap crumbs until the mixture becomes thick and holds its shape.
4. Roll the mixture into 1-inch balls and place them on a lined baking sheet.
5. Freeze the balls for about 30 minutes to firm up.
6. Melt the white almond bark according to the package instructions.
7. Dip the chilled pumpkin cheesecake balls into the melted almond bark, ensuring they are fully coated, then place them back on the baking sheet.
8. (Optional) Melt the orange candy melts and drizzle over the coated cheesecake balls for decoration.
9. Refrigerate until the coating sets, about 15-20 minutes, before serving.
Prep Time: 20 minutes | Chilling Time: 30 minutes | Total Time: 50 minutes
Servings: 24 balls | Kcal: 120 kcal per ball (approximate)