Description
These No Bake Pumpkin Balls are a delightful fall treat combining creamy pumpkin-spiced filling with a crunchy graham cracker base, all enrobed in a smooth white chocolate coating. Perfect for a quick, easy, and festive dessert that requires no oven time.
Ingredients
Scale
Filling
- 4 oz cream cheese (softened)
- 2 Tbsp powdered sugar
- 1/3 cup pumpkin puree
- 2 cups graham cracker crumbs (divided)
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Coating
- 2 cups white chocolate chips
- 1-2 tsp coconut oil (optional)
Instructions
- Bake Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese and powdered sugar until light and creamy to create a smooth base for the filling.
- Add Pumpkin and Spices: Mix in the pumpkin puree, 1 cup of graham cracker crumbs, pumpkin pie spice, and cinnamon until well blended, infusing the mixture with fall flavors.
- Incorporate Remaining Graham Cracker Crumbs: Add the second cup of graham cracker crumbs to the mixture and stir again to achieve a dough-like consistency.
- Chill the Dough: Cover the dough and chill it for at least 30 minutes to firm up, making it easier to roll into balls.
- Form Pumpkin Balls: Roll the chilled dough into approximately 24 small balls and place them on a lined baking sheet. Refrigerate again for another 30 minutes to set their shape.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips, stirring frequently until smooth. Optionally add 1-2 teaspoons of coconut oil for a glossy finish and easier dipping.
- Dip Pumpkin Balls: Dip each pumpkin ball into the melted white chocolate, tapping off excess chocolate before placing them back onto parchment paper for clean coating.
- Decorate and Drizzle: Drizzle any remaining white chocolate over the tops and optionally add sprinkles or extra graham cracker crumbs for decoration.
- Set and Serve: Refrigerate the coated pumpkin balls until the white chocolate is set, approximately 30 minutes, before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the mixture.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Chilling the dough is essential for easy rolling and shaping.
- Coconut oil in the white chocolate helps achieve a smoother coating but is optional.
- Store pumpkin balls in an airtight container in the refrigerator for up to 5 days.
- For a festive touch, consider adding autumn-themed sprinkles or chopped nuts.
