Description
Fall flavors, no oven required. These little bites pack all the creamy, spiced goodness of pumpkin cheesecake into a poppable, shareable treat. Perfect for holiday trays, gifts, or a secret stash in your fridge, they’re easy to make and absolutely irresistible. Think cozy pumpkin spice, crunchy cookie crumbs, and a sweet chocolate shell—all in one bite-sized package.
Ingredients
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8 oz cream cheese, softened
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⅓ cup powdered sugar
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⅔ cup pumpkin purée (100% pure, not pie filling)
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1 tsp pumpkin pie spice
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1½ cups graham cracker crumbs
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1½ cups gingersnap crumbs
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12 oz white almond bark (or white chocolate + 1 tsp coconut oil)
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Optional: orange candy melts, for drizzle
Instructions
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Beat cream cheese until smooth. Add powdered sugar, pumpkin, and pumpkin pie spice; mix well.
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Fold in graham cracker and gingersnap crumbs until a thick dough forms.
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Chill mixture 30 min, then roll into 1-inch balls. Freeze 15–20 min.
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Melt almond bark in 30-sec bursts until smooth. Dip balls, let excess drip off, and place on parchment paper.
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(Optional) Drizzle with melted orange candy melts for a festive finish.
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Chill until coating sets. Enjoy!
Notes
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Chill twice: once before rolling, once before dipping—this keeps them firm.
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Too soft? Add extra crumbs, 1 tbsp at a time.
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Swap coatings: dark or milk chocolate for a richer twist.
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Perfect make-ahead: fridge 5 days or freeze up to 2 months.