Go Back
Hero shot of Pumpkin Balls with white chocolate coating
Maya Thompson

Pumpkin Balls That Melt in Your Mouth: A Fall Treat

These easy no-bake pumpkin balls are the perfect fall treat, combining the flavors of pumpkin pie and cheesecake.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 132
Ingredients Method Notes

Ingredients
  

  • 4 oz cream cheese softened
  • 2 Tbsp powdered sugar
  • 1/3 cup pumpkin puree
  • 2 cups graham cracker crumbs
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 2 cups white chocolate chips
  • 1-2 tsp coconut oil optional

Method
 

  1. 1. In a bowl, beat cream cheese and powdered sugar until light and creamy, about 2-3 minutes.
  2. 2. Mix in pumpkin puree, 1 cup graham cracker crumbs, pumpkin pie spice, and cinnamon until combined.
  3. 3. Add remaining graham cracker crumbs and mix again.
  4. 4. Cover and refrigerate dough for at least 30 minutes.
  5. 5. Line a baking sheet with parchment paper.
  6. 6. Roll dough into tablespoon-sized balls and place on the baking sheet.
  7. 7. Refrigerate balls for another 30 minutes.
  8. 8. Melt white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
  9. 9. Dip balls in melted chocolate, tapping off excess, and place back on the baking sheet.
  10. 10. Drizzle remaining chocolate over truffles.
  11. 11. Chill in the refrigerator until chocolate is set, about 20-30 minutes.

Notes

Store pumpkin balls in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months; thaw in the fridge before serving.
Use finely processed graham cracker crumbs for best results.