Name: Pumpkin Cheesecake Balls
Prep time: 15 min
Ingredients: 2 oz cream cheese, softened; 1 tbsp confectioners' sugar; 2½ cups white chocolate, coarsely chopped, divided; ¼ cup pumpkin puree; ⅔ cup gingersnap cookie crumbs; ¼ cup graham cracker crumbs; 1 tsp pumpkin pie spice; Pinch of fine sea salt

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The mix of pumpkin and cheesecake is so cozy. Each bite is creamy, sweet, and full of fall flavor. It feels like a little treat made just for me.

I made these the other night, and they were gone so fast. The soft pumpkin inside with that sweet chocolate shell was perfect. My friends kept asking me for the recipe.

I love how small and easy they are to eat. They taste rich but not heavy. They’re the kind of treat you can’t stop at just one.

So let’s make them together. It’s simple, fun, and really tasty. I’ll show you step by step how to whip up these pumpkin cheesecake balls.

Why You’ll Love This Recipe

No-Bake Convenience: No need to worry about the oven! These pumpkin cheesecake balls come together quickly with minimal effort.
Perfectly Fall-Flavored: With pumpkin puree, gingersnap cookies, and pumpkin pie spice, this recipe screams autumn in every bite.
Creamy & Smooth: The combination of cream cheese and white chocolate creates a rich, velvety texture that’s hard to resist.
Great for a Crowd: These bite-sized pumpkin cheesecake balls are perfect for parties, potlucks, or sharing with friends and family.
Easy to Customize: Want a bit more crunch? Add chopped pecans. Craving extra sweetness? Dip in caramel or dark chocolate.

Required Kitchen Tools

Before you get started, gather the following tools:

Mixing Bowls: You’ll need at least two bowls—one for the filling and one for the coating.
Hand Mixer or Stand Mixer: This will make mixing the cream cheese filling a breeze.
Spoon or Small Cookie Scoop: For shaping the cheesecake balls.
Baking Sheet or Tray: To line your cheesecake balls as you chill them.
Parchment Paper: To prevent sticking.
Refrigerator: You’ll need to chill the balls for optimal texture and consistency.

Ingredients

To create the most indulgent pumpkin cheesecake balls, you’ll need the following ingredients. Exact measurements can be found in the recipe card below:

For the Cheesecake Balls:

Cream Cheese (2 ounces, softened): This adds the rich, creamy texture to the cheesecake balls.
Confectioners’ Sugar (1 tablespoon): A little sweetness goes a long way to balancing out the flavors.
White Chocolate (2½ cups, coarsely chopped, divided): This adds a smooth and sweet coating that complements the pumpkin filling.
Pumpkin Puree (¼ cup): The star of the show, bringing all the autumn flavors you love!
Gingersnap Cookie Crumbs (⅔ cup): These add the perfect amount of spice and crunch to the mixture.
Graham Cracker Crumbs (¼ cup): They help bind everything together and add a slightly sweet flavor.
Pumpkin Pie Spice (1 teaspoon): The magic ingredient for that signature fall spice blend.
Fine Sea Salt (Pinch): Balances out the sweetness and enhances the overall flavor.

For the Coating (Optional):

Gingersnap Cookie Crumbs: For rolling the balls and adding an extra touch of flavor.
White Chocolate: You can also melt extra white chocolate for dipping the balls for an even more decadent finish.

Variations for Pumpkin Cheesecake Balls

Want to mix things up a bit? Here are some easy variations that’ll make your pumpkin cheesecake balls even more exciting:

Add Pecans: If you love a bit of crunch, roll the balls in chopped pecans or sprinkle them over the top.
Caramel Drizzle: For extra sweetness, drizzle some homemade or store-bought caramel over the top after they’re dipped in chocolate.
Use Dark Chocolate: If you prefer a deeper flavor, dip the balls in melted dark chocolate for a rich contrast.
Add a Cream Cheese Glaze: Top each ball with a light cream cheese glaze for a smooth finish.
Mini Cheesecake Bites: If you want to make these into a more traditional cheesecake shape, roll them into slightly larger balls, or even into small discs.

Step-by-Step Instructions

Ready to start? Here’s how you can make your very own pumpkin cheesecake balls, from start to finish.

1. Prepare the Cheesecake Filling

Start by making the creamy pumpkin cheesecake filling. In a large mixing bowl, combine the softened cream cheese and confectioners’ sugar. Using a hand mixer or stand mixer, beat these together until smooth and fluffy. This will only take a few minutes, and you’ll know it’s ready when the mixture is creamy and there are no lumps left.

Next, fold in the pumpkin puree and pumpkin pie spice. The pumpkin puree gives the cheesecake balls their moisture and that iconic fall flavor, while the pumpkin pie spice blends in hints of cinnamon, nutmeg, and cloves for a warm, spicy kick.

Once everything is combined, add the gingersnap and graham cracker crumbs. These help firm up the mixture and give the cheesecake balls their texture and flavor. Mix everything together until it’s well incorporated.

2. Shape the Cheesecake Balls

Using a spoon or a small cookie scoop, scoop out tablespoon-sized portions of the pumpkin cheesecake mixture. Roll each portion into a ball and place it onto a baking sheet or tray lined with parchment paper. The mixture will be a little soft at this stage, but don’t worry. Once they chill, they will firm up nicely.

3. Chill the Balls

Now, it’s time to let the pumpkin cheesecake balls set in the fridge. Place the tray of balls into the refrigerator for at least 1 hour or until they’ve firmed up enough to handle easily. This will help them hold their shape when dipped in chocolate.

4. Coat the Cheesecake Balls

After the cheesecake balls have chilled, it’s time to give them a decadent coating. Melt 2 cups of white chocolate in the microwave or using a double boiler. If you want to add a bit more sweetness, you can melt a little extra white chocolate to coat the balls.

Dip each pumpkin cheesecake ball into the melted white chocolate, making sure to coat it completely. For a more textured look, roll the balls in gingersnap cookie crumbs instead of dipping them in chocolate.

If you prefer a smoother finish, return the dipped balls to the parchment paper and allow the coating to set at room temperature for about 15 minutes or until the chocolate hardens.

How to Serve Pumpkin Cheesecake Balls

These Pumpkin Cheesecake Balls are incredibly versatile and can be enjoyed in a variety of ways. Here are a few suggestions for serving them:

As a Sweet Snack: Perfect to enjoy by themselves as an afternoon treat with coffee or tea.
At Parties: Serve them on a festive platter at Thanksgiving or fall-themed gatherings. They’re great for nibbling!
As a Gift: Package these pumpkin cheesecake balls in a cute box or jar as a thoughtful homemade gift.
In Dessert Platters: Add them to a dessert platter with other fall-themed sweets like caramel apples, mini pies, and pumpkin bread.
With Ice Cream: Pair with a scoop of vanilla or cinnamon ice cream for an indulgent treat.

Storing Pumpkin Cheesecake Balls

Store these delightful pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. The chocolate coating may soften slightly over time, but they’ll still taste just as delicious!

If you want to freeze them, place the balls on a baking sheet and freeze them for about 1 hour before transferring them to an airtight container. They’ll keep in the freezer for up to 3 months. To thaw, simply let them sit at room temperature for about 15-20 minutes.

Nutrition (Per Ball, ~28g)

Nutrient	Amount
Calories	120
Protein	2g
Carbohydrates	14g
Fat	7g
Fiber	1g
Sugar	11g
Sodium	65mg

Conclusion

These Pumpkin Cheesecake Balls are the ultimate fall dessert: easy to make, irresistibly creamy, and packed with warm, cozy flavors. Whether you’re looking for a no-bake treat to serve at a holiday gathering or just need a sweet pick-me-up on a crisp autumn day, this recipe is sure to become a favorite.

So, what are you waiting for? Grab your ingredients, whip up these pumpkin cheesecake balls, and indulge in the flavors of fall! You’ll be glad you did.