Description
Creamy No Bake Pumpkin Balls combine pumpkin puree, cream cheese, warm spices, graham cracker crumbs, and a crisp white chocolate coating for an easy fall dessert.
Ingredients
Scale
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1/3 cup pumpkin puree
- 2 cups fine graham cracker crumbs, divided
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2 cups white chocolate chips
- 1 to 2 teaspoons coconut oil, optional
- Extra graham cracker crumbs or fall sprinkles, optional
Instructions
- Beat the softened cream cheese and powdered sugar with a stand mixer or hand mixer for 2 to 3 minutes, until smooth, light, and creamy.
- Add the pumpkin puree, 1 cup of graham cracker crumbs, pumpkin pie spice, and cinnamon. Mix until evenly combined.
- Add the second cup of graham cracker crumbs and mix just until a thick, soft dough forms.
- Cover the bowl and refrigerate the mixture for at least 30 minutes.
- Line a baking sheet with parchment paper.
- Scoop level tablespoons of dough, roll them quickly into balls, and place them on the prepared baking sheet.
- Refrigerate the shaped pumpkin balls for another 30 minutes.
- Place the white chocolate chips in a dry, microwave-safe bowl. Microwave for 30 seconds, stir, and repeat in shorter intervals until smooth.
- Stir in 1 to 2 teaspoons of coconut oil only if the melted chocolate seems too thick for dipping.
- Dip each chilled pumpkin ball into the melted white chocolate with a fork. Tap away the excess coating and return the ball to the parchment-lined pan.
- Drizzle the remaining chocolate over the coated balls and immediately add graham cracker crumbs or fall sprinkles, if desired.
- Refrigerate the finished pumpkin balls for 20 to 30 minutes, or until the coating feels completely firm.
- Transfer the chilled pumpkin balls to a serving platter and serve.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Process graham crackers into fine crumbs without large pieces.
- Keep water away from the white chocolate because moisture can make it grainy.
- Do not skip the chilling periods because cold filling rolls and dips more easily.
- Store the pumpkin balls in an airtight container in the refrigerator for up to 5 days.
- Freeze the finished balls in a freezer-safe container for up to 3 months.
- Thaw frozen pumpkin balls in the refrigerator for several hours before serving.
- Keep the truffles chilled for the best texture.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 132
- Sugar: 11
- Sodium: 75
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2.3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0.4
- Protein: 2
- Cholesterol: 8