No-Bake Pumpkin Cheesecake Balls

Ingredients

• 8 oz cream cheese, softened

• ½ cup pumpkin purée (not pumpkin pie filling)

• ¼ cup powdered sugar

• ½ tsp vanilla extract

• 1 tsp pumpkin pie spice

• 1½–2 cups graham cracker crumbs

Optional coatings

• Cinnamon sugar

• Crushed graham crackers

• White or dark chocolate (melted)

Instructions

1. Mix filling
   Beat cream cheese, pumpkin purée, powdered sugar, vanilla, and pumpkin spice until smooth.

2. Thicken
   Stir in graham cracker crumbs until dough is thick enough to roll.

3. Chill
   Refrigerate 20–30 minutes.

4. Roll
   Scoop and roll into 1-inch balls.

5. Coat (optional)
   Roll in cinnamon sugar, crumbs, or dip in melted chocolate.

6. Chill again
   Refrigerate until firm, about 30 minutes.

Tips

• If mixture is too soft, add more crumbs.

• For extra richness, add 2 tbsp maple syrup or a splash of heavy cream.

• Store in the fridge up to 5 days or freeze up to 2 months.