Creamy no-bake pumpkin cheesecake balls that combine cheesecake richness with spiced pumpkin flavor. A quick and delicious fall dessert.

Scale

8 oz cream cheese, softened

⅓ cup powdered sugar

⅔ cup pumpkin puree

1 tsp pumpkin pie spice

1 ½ cups graham cracker crumbs

1 ½ cups gingersnap crumbs

12 oz white almond bark (for coating)

Optional: 1 cup orange candy melts (for drizzle)

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1. Beat cream cheese and powdered sugar until smooth.

2. Add pumpkin puree and spice, mix until combined.

3. Stir in graham cracker and gingersnap crumbs.

4. Chill mixture for 2 hours.

5. Roll into 1-inch balls and chill 30 minutes.

6. Melt almond bark, dip balls, and set on parchment.

7. Drizzle with orange melts if desired.

Add extra crumbs if mixture feels too soft.

Store up to 3 days in the fridge.

Freeze up to 1 month for longer storage.