These No Bake Pumpkin Cheesecake Balls are creamy, spiced, and coated in white chocolate — the perfect fall no-bake dessert!

Scale

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)

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1. Beat softened cream cheese and powdered sugar until smooth.

2. Mix in pumpkin puree and pumpkin pie spice.

3. Stir in graham cracker and gingersnap crumbs until combined.

4. Chill for 2 hours.

5. Roll mixture into 1-inch balls and chill again for 30 minutes.

6. Dip in melted almond bark and let harden.

7. Drizzle with orange candy melts and refrigerate until ready to serve.

For extra crunch, add crushed pecans or top with cookie crumbs. Store chilled for up to 5 days.