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
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.
Enjoy!
Pumpkin Cheesecake Balls
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.
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Let me know if you made this recipe and how you liked it in the comment section below!