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Pumpkin Cheesecake Balls

Pumpkin Cheesecake Balls

These Pumpkin Cheesecake Balls are the perfect fall dessert! My daughter said they taste like “fall in your mouth” and I think that is the most perfect description of these tasty little treats!

INGREDIENTS:

  • 8 ounces cream cheese, softened
  • ⅓ cup powdered sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 cups graham cracker crumbs
  • 2 cups gingersnap crumbs
  • Orange candy melts
  • White candy melts

Pumpkin Cheesecake Balls
Pumpkin Cheesecake Balls – Mama Bear’s Recipes

INSTRUCTIONS:

  1. In a medium sized mixing bowl, mix together the cream cheese and powdered sugar until smooth.
  2. Add the pumpkin puree and pumpkin spice and continue mixing.
  3. Add the gingersnaps and graham cracker crumbs. Mix all ingredients together well.
  4. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours.
  5. Line a baking sheet with parchment paper or non-stick foil.
  6. Use a cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place on the prepared baking sheet. Repeat until all of the dough is gone.
  7. Place back in the refrigerator for 30 minutes.
  8. Melt the candy melts according to the package directions.
  9. Using a toothpick or fork dip each pumpkin cheesecake ball into either the white or orange melted candy melts.
  10. Place the pumpkin cheesecake balls back onto the baking pan and allow the candy melt to harden.
  11. Drizzle with the opposite color of candy melts. (optional)
  12. Allow the candy melt to fully harden before serving.

Enjoy!

Pumpkin Cheesecake Balls
Mama Bear’s Recipes

Pumpkin Cheesecake Balls
Pumpkin Cheesecake Balls – Mama Bear’s Recipes

Pumpkin Cheesecake Balls

Pumpkin Cheesecake Balls

5 from 1 vote
Course Dessert

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 cups graham cracker crumbs
  • 2 cups gingersnap crumbs
  • 1 package orange candy melts
  • 1 package white candy melts

Instructions
 

  • In a medium sized mixing bowl, mix together the cream cheese and powdered sugar until smooth.
  • Add the pumpkin puree and pumpkin spice and continue mixing.
  • Add the gingersnaps and graham cracker crumbs. Mix all ingredients together well.
  • Cover tightly with plastic wrap and chill in the refrigerator for 4 hours.
  • Line a baking sheet with parchment paper or non-stick foil.
  • Use a cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place on the prepared baking sheet. Repeat until all of the dough is gone.
  • Place back in the refrigerator for 30 minutes.
  • Melt the candy melts according to the package directions.
  • Using a toothpick or fork dip each pumpkin cheesecake ball into either the white or orange melted candy melts.
  • Place the pumpkin cheesecake balls back onto the baking pan and allow the candy melt to harden.
  • Drizzle with the opposite color of candy melts. (optional)
  • Allow the candy melt to fully harden before serving.
Keyword Air Fryer Blueberry Cheesecake Egg Rolls, Fall, Halloween, Pumpkin balls, Pumpkin Cheesecake Balls, Pumpkin Fudge

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Let me know if you made this recipe and how you liked it in the comment section below!

This Post Has One Comment

  1. Anonymous

    5 stars
    mmmm so good!😋

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