Why You’ll Love This Recipe

I love how these pumpkin cheesecake balls combine rich, tangy cream cheese with the warmth of pumpkin pie spice and the subtle crunch of gingersnap and graham cracker crumbs. They’re super easy to prepare, require no baking, and can be made ahead of time. The texture is smooth and creamy inside, with a sweet coating on the outside that gives the perfect contrast in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 cups good quality white chocolate chips (I use Ghirardelli)

  • 8 ounces cream cheese, softened

  • ⅓ cup powdered sugar

  • ⅔ cup pumpkin puree

  • 1 teaspoon pumpkin pie spice

  • 1½ cups graham cracker crumbs

  • 1½ cups gingersnap crumbs

  • 12 ounces white almond bark, for coating

  • 1 cup orange candy melts (optional, for drizzle)

Directions

  1. I start by melting the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each one until smooth. I set it aside to cool slightly.

  2. In a large mixing bowl, I beat the cream cheese and powdered sugar on medium-high speed for about 2 minutes, until smooth and fluffy.

  3. I add the pumpkin puree and pumpkin pie spice and continue mixing until everything is well combined and evenly colored.

  4. I stir in the graham cracker crumbs and gingersnap crumbs until just incorporated.

  5. I mix in the melted white chocolate chips and beat until smooth. Then I cover the bowl tightly and chill the mixture in the fridge for 2 hours and 15 minutes.

  6. After chilling, I line two baking sheets with parchment paper. Using a 1-tablespoon scoop, I roll the mixture into balls and place them on one of the prepared sheets. I return them to the fridge for another 30 minutes.

  7. Next, I melt the white almond bark in a microwave-safe bowl using 30-second intervals, stirring between each round until smooth.

  8. I dip each chilled cheesecake ball into the melted bark, letting the excess drip off with a fork, and place them on the second baking sheet.

  9. Once all the balls are coated, I melt the orange candy melts (if using) and drizzle over the top using a fork or squeeze bottle. I let them set completely before serving.

Servings and timing

This recipe yields 48 pumpkin cheesecake balls.

  • Prep time: 15 minutes

  • Chill time: 2 hours 45 minutes

  • Total time: 3 hours

Variations

  • No coating version: If I want to keep it simple, I skip the almond bark and roll the chilled balls in extra graham cracker or gingersnap crumbs.

  • Extra spice: I sometimes add a pinch of cinnamon or nutmeg to the mixture for more warmth.

  • Dark chocolate twist: For a richer flavor, I coat the balls in melted dark chocolate instead of white chocolate.

  • Mini size: I use a smaller scoop to make bite-sized truffles for a party platter.

  • Decorative drizzle: Instead of orange candy melts, I use melted dark or milk chocolate for a contrasting drizzle.

Storage/Reheating

I store these pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. They’re best served cold, straight from the fridge. For longer storage, I freeze them on a baking sheet first, then transfer to a freezer-safe container. They thaw beautifully in about 20 minutes at room temperature. There’s no reheating required—these are made to be enjoyed chilled.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling contains added sugar and spices, which can throw off the balance of the recipe. I stick with pure pumpkin puree for the best result.

What if my mixture is too soft to roll?

If that happens, I stir in an extra tablespoon or two of gingersnap crumbs and chill the mixture for an additional 15–20 minutes.

Can I use store-bought white chocolate coating?

Yes, I’ve used pre-made white chocolate melts or coating disks, and they work just fine. Almond bark is a reliable option that melts smoothly and sets firmly.

Can I make these ahead of time?

Absolutely. I usually make them the night before and store them in the fridge. The flavors even deepen a bit after a few hours.

Are they freezer-friendly?

Yes. I freeze them in a single layer on a baking sheet, then store in a container or freezer bag. They keep well for up to 2 months and thaw quickly.

Conclusion

Pumpkin Cheesecake Balls are one of those no-fuss desserts that feel fancy but come together with minimal effort. I love making them during fall, especially for Thanksgiving or Halloween gatherings, but honestly, I’ll find any excuse to enjoy these year-round. Creamy, spiced, and sweet with the perfect bite-sized crunch—these are pure pumpkin perfection.

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Pumpkin Cheesecake Balls

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  • Author: Mia
  • Total Time: ~3 hours
  • Yield: 48 cheesecake balls
  • Diet: Vegetarian
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Description

These Pumpkin Cheesecake Balls are rich, spiced, and coated in white chocolate—perfect for Thanksgiving or any fall gathering. A no-bake dessert bite that’s creamy, cozy, and full of autumn flavor.

Ingredients

2 cups white chocolate chips (high-quality, e.g., Ghirardelli)

8 oz cream cheese, softened

1/3 cup powdered sugar

2/3 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon pumpkin pie spice

1½ cups graham cracker crumbs

1½ cups gingersnap crumbs

12 oz white almond bark (for coating)

1 cup orange candy melts (optional, for drizzle)

Instructions

Melt White Chocolate Chips:
In a heat-safe bowl, microwave white chocolate chips in 30-second intervals, stirring between each, until smooth. Set aside.

Make Cheesecake Base:
Using a stand mixer or hand mixer, beat cream cheese and powdered sugar on medium-high speed for 1½–2 minutes until smooth.

Add Pumpkin and Spice:
Mix in pumpkin puree and pumpkin pie spice until fully combined.

Add Dry Ingredients:
Stir in graham cracker and gingersnap crumbs just until combined.

Incorporate Chocolate:
Mix in the melted white chocolate chips. Cover the mixture and refrigerate for 2 hours and 15 minutes.

Shape the Balls:
Line two baking sheets with parchment paper. Use a 1-tablespoon cookie scoop to portion dough, roll into balls, and place on the baking sheet. Chill for an additional 30 minutes.

Coat in Almond Bark:
Melt almond bark in 30-second intervals until smooth. Dip chilled balls into coating using a fork, letting excess drip off. Transfer to a clean parchment-lined baking sheet and let harden completely.

Drizzle with Candy Melts (optional):
Melt orange candy melts in a small bowl. Use a spoon, piping bag, or fork to drizzle over coated balls. Let set until completely hardened.

Notes

Use Pure Pumpkin: Not pumpkin pie filling.

Too Soft to Roll? Add 2 more tablespoons of gingersnap crumbs and chill longer.

Coating Too Thick? Reheat almond bark in 15-second intervals if needed.

No Almond Bark? Substitute white chocolate or candy melts.

Make Ahead: These freeze well—perfect for prepping ahead of the holidays!

  • Prep Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

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