Ingredients
Scale
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups crushed graham crackers or cookie crumbs
- Optional toppings: caramel bits, chopped pecans, chocolate chips
Instructions
- In a large bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Blend until smooth and creamy using a hand mixer or spoon. Mix in cinnamon, ginger, and nutmeg until well incorporated.
- Gradually fold in crushed graham crackers or cookie crumbs until the mixture is firm enough to shape.
- Using a small cookie scoop or your hands, roll the mixture into about 1-inch balls and place them on a parchment-lined baking sheet.
- Refrigerate the balls for at least 1-2 hours to set. For decoration, dip in melted chocolate or sprinkle with chopped nuts or sprinkles.
Notes
- For vegan options, use dairy-free cream cheese and plant-based cookie crumbs.
- You can substitute crushed digestive biscuits or gluten-free cookie crumbs for graham crackers.
- Chilling the mixture for a couple of hours makes it easier to form into balls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 78 kcal Kcal
- Sugar: 5g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 11mg