Some desserts taste like autumn in a single bite, and Pumpkin Pie Cheesecake Balls are exactly that kind of magic. They combine the creamy richness of cheesecake with the warm, spiced notes of classic pumpkin pie—all wrapped in a no-bake recipe that looks as beautiful as it tastes. Perfect for Thanksgiving, Christmas cookie trays, or just a cozy weekend at home, these little treats check all the boxes: easy, festive, and downright irresistible.
Pumpkin Pie Cheesecake Balls
Ingredients
- 8 oz cream cheese softened
- ⅓ cup pumpkin puree not pumpkin pie filling
- 10 graham crackers crushed
- ½ cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 pinch salt
- ½ teaspoon vanilla extract
- 2 cups white chocolate for coating
- 1 tablespoon coconut oil or butter/shortening
- 2 graham crackers extra, crushed for topping
Instructions
- In a food processor, pulse graham crackers until fine crumbs form.
- In a large bowl, combine softened cream cheese, pumpkin puree, graham cracker crumbs, and powdered sugar. Mix until smooth.
- Stir in pumpkin pie spice, salt, and vanilla extract. Taste and adjust spice as needed.
- Cover and freeze the mixture for 1 hour until firm. If the mixture is too soft, mix in 2 more crushed graham crackers.
- Scoop and roll the mixture into 20 evenly sized balls. Place on a parchment-lined baking sheet and freeze for another 30 minutes.
- Melt white chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled ball into the melted chocolate, coating fully. Place back on parchment paper.
- Sprinkle crushed graham cracker crumbs over the top before the chocolate sets.
- Refrigerate until firm. Store in the fridge until ready to serve.
Notes
Nutrition
Why Pumpkin Pie Cheesecake Balls Deserve a Spot on Your Holiday Table
A Twist on a Classic Favorite
Pumpkin Pie Desserts have a way of turning gatherings into warm, cozy celebrations. But while pie slices are traditional, bite-sized versions make life simpler. These Pumpkin Pie Cheesecake Balls capture all the comforting flavor of pumpkin pie, but with a creamy cheesecake filling and a chocolate shell that makes them feel indulgent.
The Joy of No-Bake Pumpkin Treats
When your oven is busy roasting turkey, baking rolls, or prepping casseroles, it’s a relief to have desserts that don’t need oven space. Cheesecake Ball Recipes like this one are no-bake wonders that let you prepare ahead and still deliver show-stopping results.
Party-Ready and Gift-Worthy
From Thanksgiving dessert ideas to Christmas cookie tray recipes, Pumpkin Pie Cheesecake Balls are versatile. They look elegant next to truffles, cookies, and candies, and they package beautifully in tins or jars for festive homemade food gifts.
Ingredients Breakdown & Substitutions
Here’s what you’ll need to make your Pumpkin Pie Cheesecake Balls (with some flexible swaps):
- Cream Cheese (8 oz block, softened): Light cream cheese keeps them creamy without being too heavy. You can use regular or even flavored cream cheese for variation.
- Pumpkin Puree (⅓ cup): Be sure to use pure pumpkin, not pumpkin pie filling. Canned works perfectly, or roast and puree fresh pumpkin for extra depth.
- Graham Crackers (10, crushed): These form the structure of the filling. Swap with gingersnaps for extra spice or Biscoff cookies for a caramelized twist.
- Powdered Sugar (½ cup): Adds sweetness while keeping the texture smooth. A sugar-free version works for a lighter take.
- Pumpkin Pie Spice (2 tsp): The essence of fall in one blend. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves.
- Salt (tiny pinch): Just enough to balance sweetness.
- Vanilla Extract (½ tsp): Adds warmth and depth.
- White Chocolate (2 cups): Creates a smooth, sweet coating. Dark or milk chocolate work if you prefer richer flavors.
- Coconut Oil (1 tbsp): Helps the chocolate melt smoothly. You can substitute butter or vegetable shortening.
- Extra Crushed Graham Crackers: Perfect for sprinkling on top as decoration.
Step-by-Step Instructions
Step 1: Prepare the Graham Cracker Crumbs
In a food processor, pulse graham crackers until fine crumbs form. This step sets the base for your cheesecake filling.
Step 2: Mix the Filling
In a large bowl, stir together cream cheese, pumpkin puree, graham crumbs, and powdered sugar. The mixture should be smooth and evenly blended.
Step 3: Add Flavorings
Fold in pumpkin pie spice, salt, and vanilla extract. Taste-test here—it should remind you of pumpkin pie filling with a cheesecake twist.
Step 4: Initial Chill
Cover and freeze the mixture for 1 hour. If it’s still too soft, stir in two more crushed graham crackers for firmness.
Step 5: Form the Balls
Scoop and roll the chilled mixture into about 20 evenly sized balls. Place them on a parchment-lined baking sheet and freeze for another 30 minutes.
Step 6: Melt the Coating
In a microwave-safe bowl, combine white chocolate and coconut oil. Heat in 30-second intervals, stirring until silky smooth.
Step 7: Coat the Balls
Dip each chilled ball into the melted chocolate, coating it completely. Place back on parchment and sprinkle with graham crumbs before the coating sets.
Step 8: Final Chill
Refrigerate until firm. Store in the fridge until ready to serve.
Variations, Storage & Serving Ideas
- Chocolate-Covered Pumpkin Desserts: Use dark chocolate instead of white for a deeper, indulgent flavor.
- Holiday Twist: Add a drizzle of colored candy melts (orange, green, or red) for festive flair.
- Nutty Dessert Recipes: Stir finely chopped pecans into the filling for texture.
- Make-Ahead Pumpkin Recipes: These freeze beautifully—just thaw in the fridge before serving.
- Serving Ideas: Arrange on a tiered tray with Gingerbread Truffles or Pineapple Christmas Balls for a festive assortment.
FAQs About Pumpkin Pie Cheesecake Balls
1. Can I make these ahead of time?
Yes! These are classic make-ahead pumpkin recipes. You can prepare and freeze them for up to 2 months. Just thaw overnight in the refrigerator.
2. What chocolate works best for coating?
White chocolate is traditional for sweetness, but milk or dark chocolate give a richer taste. Whichever you use, add coconut oil for a smooth dip.
3. Do I need to bake the filling?
Not at all—this is a no-bake pumpkin treat. The graham crackers and cream cheese provide structure without baking.
4. Can I use fresh pumpkin puree?
Absolutely. Just be sure to drain any excess liquid, since fresh pumpkin can be watery. This ensures the mixture sets properly.
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