No-Bake Pumpkin Cheesecake Balls

Ingredients:

For the Pumpkin Cheesecake Filling:
8 oz cream cheese, softened
1 cup pumpkin puree
1 tsp vanilla extract
1 cup powdered sugar
1 ½ cups graham cracker crumbs (divided, 1 cup for filling, ½ cup for coating)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
For the White Chocolate Coating (optional):
1 cup white chocolate chips
1 tsp coconut oil (for smoother melting)
For Topping:
Crushed graham cracker crumbs, cinnamon sugar, or chopped nuts (optional)

Directions:

Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, and vanilla extract. Mix until smooth and creamy.
Add the Dry Ingredients: Gradually stir in 1 cup of graham cracker crumbs, powdered sugar, cinnamon, nutmeg, ginger, and cloves. Mix until everything is fully incorporated and the filling is thick and smooth.
Shape the Balls: Scoop out about 1 tablespoon of the mixture at a time, rolling it into 1-inch balls. Place the balls on a parchment-lined baking sheet. Continue until all the filling is used.
Coat with Crumbs: Roll each ball in the remaining ½ cup of graham cracker crumbs to evenly coat the outside.
Optional – Coat in White Chocolate: If desired, melt the white chocolate chips with the coconut oil in the microwave in 30-second increments, stirring in between until smooth. Dip each pumpkin cheesecake ball into the melted chocolate, letting any excess drip off. Return them to the parchment-lined sheet and allow the chocolate to set.
Chill: Refrigerate the pumpkin cheesecake balls for at least 1 hour, or until firm.
Add Toppings (Optional): If desired, sprinkle crushed graham cracker crumbs, cinnamon sugar, or chopped nuts on top before serving.

Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes
Servings: 20 balls