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These grab-and-go pumpkin cheesecake balls quickly became my favorite fall snack when I discovered how easy and seasonal they are. You'll love getting all that warm pumpkin spice and smooth cheesecake taste without turning on your oven. They're just right for holiday get-togethers or impromptu visits, and these tiny treats always vanish quickly at my place because they're so simple to make.
I brought these to my reading group's autumn meeting and everyone begged for the instructions before they left. They've been my trusty fall standby ever since when I need something tasty that won't take hours.
Collect Your Ingredients
- Cream cheese: Pick the full-fat kind for the creamiest results. Make sure it's sitting at room temp so it mixes without lumps
- Pumpkin puree: Get plain canned pumpkin, not the pre-spiced pie filling. Go for one with rich orange color and thick consistency
- Powdered sugar: Adds sweetness while keeping everything silky. Run it through a strainer first if you notice any clumps
- Vanilla extract: Adds depth and lifts the pumpkin flavor. Real vanilla works best here
- Pumpkin pie spice: That comforting mix of cinnamon, nutmeg, ginger and cloves. Check that yours smells potent and fresh
- Graham cracker crumbs: Gives that authentic cheesecake element and creates a nice outer layer. Try crushing your own for better texture
How to Make It
- Whip Cream Cheese:
- First, whip the softened cream cheese in a big bowl with an electric mixer or strong wooden spoon. Keep going until it's totally smooth with no bumps. This gives you that airy base everyone loves.
- Mix in Pumpkin and Seasonings:
- Now put in the pumpkin puree, powdered sugar, vanilla extract and pumpkin pie spice. Blend everything until it's perfectly combined and the color looks the same throughout. Don't forget to scrape the sides so nothing gets left behind.
- Cool the Mixture:
- Cover your bowl tightly with plastic wrap and stick it in the fridge for at least an hour. Don't skip this part - it helps the mixture firm up so you can roll it without making a mess.
- Form and Roll:
- Take a small cookie scoop or teaspoon to portion out the cold mixture and gently roll between your hands to make smooth 1 inch balls. Then drop each one into a dish of graham cracker crumbs and turn until completely covered.
- Arrange and Enjoy:
- Put the finished balls on a tray lined with parchment or your serving dish. They taste best cold. If you're making them ahead, just store them in a sealed container in your refrigerator.
Growing up, my dad always saved a bit of cheesecake mix for me to taste before baking the real thing. These pumpkin cheesecake balls bring back those memories with every bite, and now I let my kids enjoy licking the mixing bowl too.
Flavor Boosters
Don't worry if you're out of pumpkin pie spice - just mix cinnamon, nutmeg and a tiny bit of ginger or clove. Try using crushed ginger cookies instead for extra kick. You can use dairy-free cream cheese as well, but you might need extra chilling time since the texture ends up a bit softer.
Serving Suggestions
Put these pumpkin cheesecake balls in colorful mini cupcake wrappers to make them easier to grab at parties. Try adding a thin white chocolate drizzle or a sprinkle of cinnamon sugar right before you serve them for extra wow factor. When the kids are around, I like to stick little candy sticks in them to create mini pumpkin cheesecake lollipops.
Creative Twists
Try mashed sweet potato or cooked butternut squash if you can't find pumpkin. Add some fun sprinkles or colored sugar that matches your party theme. During Christmas time, a bit of allspice or a tiny amount of coffee powder in the mix makes them even more warming.
Make twice as many for big gatherings because they won't last long. You probably won't have any left, but if you do, they freeze great for a sweet treat later in the season.
Common Questions About This Recipe
- → How long does it take to prepare the pumpkin cheesecake balls?
You'll need around 25 minutes to make them, plus an extra hour in the fridge for them to set properly.
- → Can I use homemade pumpkin puree instead of canned?
Absolutely, just make sure your homemade version isn't too wet and has a smooth consistency.
- → How should these cheesecake balls be stored?
Keep them in a sealed container in your fridge to maintain their firmness and freshness.
- → Are there any alternatives to graham cracker crumbs for coating?
Try crushed vanilla cookies, gingersnap pieces, or finely chopped nuts as tasty alternatives.
- → Do the pumpkin cheesecake balls need to be baked at all?
They don't need any baking at all. Just mix everything up, chill, shape into balls, and they're ready to eat.