Ingredients:
1 cup pumpkin purée
1 (8 oz) package cream cheese, softened
1 cup graham cracker crumbs (plus more for rolling)
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
12 oz white chocolate, melted (for dipping)
Directions:
In a large bowl, beat together the pumpkin purée and cream cheese until smooth.
Add in the graham cracker crumbs, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
Roll the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Freeze the balls for at least 30 minutes to firm up.
Once firm, dip each ball into the melted white chocolate, using a fork to fully coat. Let any excess chocolate drip off.
Place the coated balls back onto the parchment paper and immediately sprinkle with extra graham cracker crumbs for decoration.
Refrigerate the pumpkin cheesecake balls for at least 1 hour before serving to allow them to set.
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24 balls
Calories: 150 kcal per serving
