Description
Delightful no-bake pumpkin balls coated in creamy white chocolate, combining seasonal pumpkin puree, warm spices, and crunchy graham cracker crumbs for a perfect fall treat that requires no oven time.
Ingredients
Scale
Base
- 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
Coating
- 2 cups white chocolate chips
- 1-2 tsp coconut oil (optional)
Instructions
- Prepare the cream cheese mixture: In a mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is light and creamy, ensuring a smooth base for your pumpkin balls.
- Add pumpkin and spices: Stir in the pumpkin puree, one cup of the graham cracker crumbs, pumpkin pie spice, and cinnamon until everything is well combined into a flavorful mixture.
- Incorporate remaining graham crumbs: Add the second cup of graham cracker crumbs to the bowl and mix thoroughly to create a dough-like consistency.
- Chill the dough: Cover and refrigerate the dough for at least 30 minutes to firm it up, making it easier to shape.
- Form balls and chill again: Roll the chilled dough into approximately 24 balls. Place them on a lined baking sheet and put them back in the refrigerator for another 30 minutes to set.
- Melt white chocolate coating: In a microwave-safe bowl, melt the white chocolate chips, stirring frequently until the chocolate is smooth and ready for dipping. Add coconut oil if desired to thin the chocolate slightly for easier coating.
- Dip pumpkin balls: Dip each chilled pumpkin ball into the melted white chocolate, tapping off any excess coating, then place them back on parchment paper.
- Decorate: Drizzle any remaining melted white chocolate over the pumpkin balls, and if desired, add sprinkles or extra graham cracker crumbs for added texture and visual appeal.
- Final chilling: Refrigerate the coated pumpkin balls until the chocolate has fully set and hardened before serving.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- You can substitute white chocolate chips with milk or dark chocolate if preferred.
- If coconut oil is unavailable, you can omit it; it only helps to make the melted chocolate thinner and shinier.
- Store the pumpkin balls in an airtight container in the refrigerator for up to 5 days.
- These treats are perfect for holiday parties or as a sweet seasonal snack.
