Description
Creamy, bite-sized no-bake pumpkin cheesecake balls coated in chocolate—perfect for fall parties, Halloween contests, or Thanksgiving dessert trays.
Ingredients
8 oz (226g) cream cheese, block-style, softened to room temperature
1/2 cup (120g) pumpkin purée, blotted (aim to reduce to about 90–100g after blotting)
3/4 cup (85g) powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1 1/4 to 1 1/2 cups (120–150g) very fine graham cracker or gingersnap crumbs, plus more for garnish
16–20 oz coating chocolate or candy melts (white, milk, or dark)
2–3 teaspoons neutral oil or refined coconut oil (optional)
Optional garnish: extra crumbs, festive sprinkles, contrasting chocolate drizzle, flaky salt
Instructions
1. Blot the pumpkin using paper towels to remove excess moisture.
2. Beat cream cheese until smooth, then add pumpkin, sugar, vanilla, and spices.
3. Fold in cookie crumbs until mixture is scoopable; chill 15–20 minutes.
4. Roll into balls, place on parchment, and chill again 15–20 minutes.
5. Melt coating chocolate with oil if needed for thinning.
6. Dip each chilled ball, tap off excess, and decorate with crumbs or sprinkles.
7. Let set for 10–15 minutes or chill briefly. Serve slightly cool or at room temperature.
Notes
Chill twice for best results.
Use very fine crumbs for a silky texture.
Store in the fridge up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 11g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg