Pumpkin Cheesecake Balls

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Yield: 16 balls

Prep Time: 20 minutes

Chill Time: 1.5 hours


  • 18 ounces white chocolate bar or melts

  • ¾  cup vanilla cookie crumbs or graham cracker crumbs

  • ½ cup pumpkin puree

  • 6 ounces cream cheese at room temperature

  • ¼ cup powdered sugar

  • 1 teaspoon pumpkin pie spice


  1. Place the chocolate into a metal bowl over a pan of simmering water and melt, stirring until completely smooth.

  2. Place crumbs, pumpkin, cream cheese, powdered sugar and pumpkin pie spice into the bowl of an electric mixer and mix, scraping the sides of the bowl, for 2 minutes. Alternately, you can use a hand mixer set on high, mixing for 2 minutes, stopping occasionally to scrape the sides of the bowl.

  3. Add ½ cup of the melted chocolate and mix 2 minutes.  Cover bowl with plastic wrap and chill for at least 30 minutes. While filling chills, remove melted chocolate from the heat but retain the pan of water for later.

  4. To form, scoop out filling using a small ice cream scoop or round spoon and form balls on a parchment lined baking sheet. Use fingertips to smooth out any rough edges.

  5. Place in freezer for 1 hour.

  6. Melt the chocolate in the microwave on high for 1 minute. Use a fork or offset spatula to lower balls into the melted chocolate to cover; let excess drip back into the bowl and set the coated balls on the lined bake sheet. 

  7. Keep in freezer until ready to serve.