Ingredients
Scale
8 oz cream cheese, softened
1/4 cup pumpkin puree (not pie filling)
1/2 cup powdered sugar
1 tsp pumpkin pie spice
1 cup graham cracker crumbs (plus extra for topping)
12 oz white chocolate melting wafers or white chocolate chips
1 tsp coconut oil (optional, for thinning chocolate)
Instructions
- In a large mixing bowl, beat the softened cream cheese and pumpkin puree together until smooth and creamy.
- Add the powdered sugar and pumpkin pie spice, mixing until fully incorporated.
- Fold in the graham cracker crumbs until the mixture forms a thick, moldable dough.
- Cover and refrigerate the mixture for at least 1 hour to allow it to firm up.
- Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the mixture at a time and roll into 1-inch balls.
- Place the balls on the prepared baking sheet and freeze for 15-20 minutes while you prepare the coating.
- Melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Stir in coconut oil if the chocolate is too thick.
- Using a fork or dipping tool, dip each chilled cheesecake ball into the white chocolate, tapping off the excess.
- Place back on the parchment paper and immediately garnish with extra graham cracker crumbs or pumpkin spice.
- Refrigerate for at least 15 minutes until the chocolate shell is set before serving.
- Cook Time: 1 hour 20 mins
- Diet: Vegetarian