Ingredients
Equipment
Method
Prepare and mix the filling
- Blot the pumpkin puree very dry. This helps the mixture stay firm when chilled.
- Beat the softened cream cheese until smooth. Add the blotted pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until evenly combined and glossy.
- Fold in 1/2 cup graham cracker crumbs. Mix just until the crumbs are incorporated to help firm the mixture.
Chill
- Refrigerate the mixture for 45 minutes until firm enough to roll. You should be able to scoop and shape without it sticking excessively.
Coat and form balls
- Mix the coating crumbs with the remaining cinnamon and pumpkin pie spice in a shallow bowl. Stir until the color looks evenly speckled.
- Scoop into 1-inch balls and roll in the spiced graham cracker coating. Press lightly so the crumbs adhere to the surface.
Final chill
- Refrigerate until serving. Keep chilled for the best texture and clean bite-sized shape.
Notes
Pro tip: blotting pumpkin puree very dry is the key to cheesecake-balls firmness. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the coating and texture can soften. For a dairy-light option, use a reduced-fat cream cheese and expect a slightly softer set.
