Preparation:

Step 1: Combine the Cream Cheese and Pumpkin Puree

• In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Then, add the pumpkin puree, mixing well to fully incorporate it with the cream cheese.

Step 2: Add the Dry Ingredients

• Stir in the graham cracker crumbs, powdered sugar, vanilla extract, pumpkin pie spice, ground cinnamon (if using), and salt. Continue mixing until everything is well combined and a thick dough forms.

Step 3: Chill the Dough

• Place the bowl in the refrigerator and chill the dough for at least 1 to 2 hours. This will make the dough firm and easier to roll into balls.

Step 4: Shape the Cheesecake Balls

• Once the dough is chilled and firm, use a spoon or cookie scoop to portion out the mixture. Roll each portion into small, bite-sized balls, about 1 inch in diameter. Place the balls on a lined baking sheet.

Step 5: Optional – Dip in White Chocolate

• If you’d like to coat your pumpkin cheesecake balls in white chocolate, melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Add a tablespoon of coconut oil or vegetable oil to thin out the chocolate for easier dipping.
• Dip each ball into the melted white chocolate, using a fork to roll them around and coat evenly. Place the coated balls back on the lined baking sheet and allow the chocolate to set in the fridge for about 10 minutes.

Step 6: Roll in Toppings

• For a variety of textures and flavors, roll the cheesecake balls in your choice of extra graham cracker crumbs, crushed gingersnaps, finely chopped nuts, or cinnamon sugar. Get creative and mix and match coatings for a fun assortment!

Step 7: Chill and Serve

• Once all the balls are coated, return them to the refrigerator and chill for another 30 minutes to let them set. Then, they’re ready to enjoy!