Ingredients
- 2 cups white chocolate chips
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 2/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups gingersnap crumbs
- 12 ounces white almond bark (for coating)
- 1 cup orange candy melts (optional, for drizzle)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, pumpkin puree, and pumpkin pie spice. Mix until well combined.
- Stir in the graham cracker crumbs and gingersnap crumbs until the mixture is thick and cohesive.
- Shape the mixture into balls using a spoon or cookie scoop and place on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes to firm them up for dipping.
- Melt the white almond bark in the microwave in 30-second intervals, stirring in between, until smooth.
- Dip each chilled ball into the melted almond bark, coating fully. Return to parchment paper.
- If desired, drizzle melted orange candy melts over the coated balls for decoration.
- Let the coating set at room temperature or refrigerate for quicker results.
Notes
- Swap white chocolate for dark or milk chocolate for a different flavor profile.
- Crushed Biscoff cookies make a great substitute for gingersnaps.
- Sprinkle a pinch of sea salt on top for a sweet-salty combo.
- Add extra pumpkin pie spice or cinnamon for stronger spice flavor.
- Chill mixture well before shaping and dipping to prevent crumbling.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 130
- Sugar: 11g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
