Introduction

These pumpkin cheesecake balls are bite-sized treats bursting with seasonal flavors and creamy texture. Coated in white chocolate and optionally drizzled with festive orange candy melts, they make a perfect holiday dessert or party snack.

A white plate with a thin black rim holds many small round treats with two layers: a smooth white outer coating and an orange drizzle on top creating thin striped lines all over. Two pieces are cut open at the top center, showing a dense, creamy light orange filling with a soft texture. The plate is on a white marbled surface with faint orange decoration visible in the upper corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups good quality white chocolate chips
8 ounces cream cheese, softened
⅓ cup powdered sugar
⅔ cup pumpkin puree
1 teaspoon pumpkin pie spice
1½ cups graham cracker crumbs
1½ cups gingersnap crumbs
12 ounces white almond bark (for coating)
1 cup orange candy melts (optional, for drizzle)

Instructions

Step 1: Melt the white chocolate chips in a small heat-safe bowl by microwaving in 30-second intervals, stirring after each until smooth. Set aside.
Step 2: In a stand mixer or using a handheld mixer, beat the softened cream cheese and powdered sugar on medium-high speed for about 1½ to 2 minutes until smooth.
Step 3: Add pumpkin puree and pumpkin pie spice to the mixture, and beat for another minute until fully combined and uniform in color.
Step 4: Mix in the graham cracker crumbs and gingersnap crumbs just until incorporated.
Step 5: Beat in the melted white chocolate chips until well incorporated. Cover tightly and chill in the refrigerator for 2 hours and 15 minutes.
Step 6: Line two baking sheets with parchment paper and set aside.
Step 7: Using a 1-tablespoon cookie scoop, scoop the cheesecake dough and roll into balls. Place on one prepared baking sheet, then refrigerate the balls for 30 minutes.
Step 8: Melt the white almond bark in 30-second microwave intervals, stirring until smooth. Roll each chilled cheesecake ball in the melted bark, tap off the excess, and transfer them onto the second baking sheet using a fork and toothpick. Let the coating harden completely.
Step 9: Melt the orange candy melts in the microwave in 30-second intervals until smooth. Drizzle over the coated cheesecake balls in your desired pattern. Allow to harden completely before serving.

Tips & Variations

For a more intense pumpkin flavor, add a bit more pumpkin pie spice or a dash of cinnamon.
Substitute gingersnap crumbs with additional graham cracker crumbs if you prefer a milder spice.
If you don’t have a cookie scoop, use a tablespoon measure and shape with your hands.
Try dark chocolate coating instead of white almond bark for a different flavor twist.

Storage

Store pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months; thaw in the fridge before serving. Reheating is not recommended as it can affect the texture and coating.

How to Serve

There are five round treats on a white plate with a white marbled texture beneath it. Each treat has an outer smooth white coating layer with bright orange drizzle lines crisscrossing over the top, and tiny orange bits around the edges. Two of the treats are cut in half at the front, showing a thick dense orange mixture inside with a soft texture. The rest of the treats in the background have the same coating and drizzle. Two small decorative orange pumpkins are out of focus behind the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake balls ahead of time?

Yes, they can be prepared and coated a day or two in advance and kept refrigerated. They also freeze well if you want to prepare in bulk.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree as canned pumpkin pie filling contains added sugars and spices that can alter the flavor balance of the cheesecake balls.