Description
Creamy, lightly spiced pumpkin cheesecake rolled into bite-size no-bake treats. Perfect for fall parties, dessert platters, or anytime you want a quick and easy sweet.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup graham cracker crumbs
- 1/2 cup chopped nuts or coconut (optional)
Chocolate or caramel for drizzling (optional)
Instructions
- Beat softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla, and pumpkin spice; mix until combined.
- Stir in graham cracker crumbs until the mixture thickens.
- Roll into small balls and place on a lined tray.
- Coat in nuts or coconut if desired.
- Chill 30 minutes or until firm.
- Drizzle with chocolate or caramel before serving.
Notes
- Use room-temperature cream cheese for the smoothest texture.
- Add more pumpkin spice for stronger fall flavor.
- Crushed gingersnaps can replace graham crackers for a spicier version.
- Freeze up to 3 months and thaw in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes