Name: Pumpkin Cheesecake Balls Recipe
Prep time: 15 min
Total time: 3 h
Yield: 48
Cuisine: American
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, coating; 1 cup orange candy melts, optional drizzle

Jump to Recipe· 4.9 from 22 reviews

If you’re searching for a show-stopping treat that perfectly embodies autumn in every bite, these Pumpkin Cheesecake Balls belong front and center on your dessert table. Full of cozy spices, smooth cream cheese, real pumpkin, and a double layer of cookie crumbs, each bite delivers sweet nostalgia with a sophisticated twist. Whether you’re bringing dessert to a Thanksgiving gathering or craving a quick, no-bake snack with huge flavor pay-off, Pumpkin Cheesecake Balls are sure to earn rave reviews and disappearing acts at every gathering.

Pumpkin Cheesecake Balls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Cheesecake Balls is how each ingredient plays a starring role—no complicated grocery list here. Every component brings a specific texture, color, or burst of flavor to make these poppable bites truly unforgettable.

White chocolate chips: Melted right into the filling, they create a creamy, rich backbone and add a hint of sweetness that pairs beautifully with pumpkin.
Cream cheese: Make sure it’s room temperature for dreamy, lump-free cheesecake centers every time.
Powdered sugar: A touch of sweetness that blends seamlessly into the mixture, keeping everything light and smooth.
Pumpkin puree: Use pure pumpkin for a vibrant, authentic pumpkin flavor—avoid canned pie filling for best results.
Pumpkin pie spice: The secret weapon for that instantly-recognizable, warm fall aroma and taste.
Graham cracker crumbs: Add structure, texture, and a comforting, toasty note reminiscent of classic cheesecake crusts.
Gingersnap crumbs: For a spicy-sweet crunch that harmonizes perfectly with pumpkin and spice.
White almond bark: This gives the balls that glossy, candy-like shell that shatters delightfully with every bite.
Orange candy melts (optional): For a festive drizzle and a pop of seasonal color without any fuss.

How to Make Pumpkin Cheesecake Balls

Step 1: Melt the White Chocolate

Begin by gently melting your white chocolate chips in a microwave-safe bowl, zapping in 30-second bursts and stirring in between until completely smooth. Setting this aside allows it to cool just enough to blend seamlessly with your cheesecake mixture later.

Step 2: Beat Cream Cheese and Sugar

In either a stand mixer or with a hand mixer, beat softened cream cheese and powdered sugar together until the mixture is cloud-like and ultra-smooth, usually about two minutes. This step creates the rich, creamy base Pumpkin Cheesecake Balls are famous for—don’t rush it!

Step 3: Add Pumpkin and Spice

Scrape in the pumpkin puree and sprinkle in that classic pumpkin pie spice. Let the mixer work its magic until everything is beautifully combined and your kitchen starts to smell like autumn itself.

Step 4: Mix in the Crunch

Turn the mixer to low and add in both graham cracker and gingersnap crumbs. Blend just long enough for everything to come together—this duo gives Pumpkin Cheesecake Balls their irresistible, gently crunchy interior.

Step 5: Finish the Filling

Pour the slightly cooled, melted white chocolate into your bowl and mix just until it’s fully incorporated. Wrap the bowl and pop it in the fridge for a solid chill—2 hours and 15 minutes should do the trick. This helps the mixture firm up, making it a breeze to shape.

Step 6: Shape the Balls

Line two baking sheets with parchment. Using a 1-tablespoon scoop, portion out the chilled mixture and gently roll each into neat little balls. Place them spaced apart on the tray and chill again—30 minutes will help them hold their shape during dipping.

Step 7: Coat with White Almond Bark

Melt your almond bark in the microwave, again using short intervals to avoid scorching. Drop each cheesecake ball into the coating, roll to cover, then lift out with a fork, letting the excess drip away. Place the coated balls back on the parchment and repeat. Let the coating set up completely before moving on.

Step 8: Decorate with Orange Candy Melts

(Optional—but totally worth it!) Melt orange candy melts and drizzle over the set balls using a fork, spoon, or piping bag for a touch of whimsy and autumn charm. Let the drizzle harden before serving, and admire your handiwork!

How to Serve Pumpkin Cheesecake Balls

Garnishes

Presentation is half the fun! Try a sprinkle of extra graham cracker or gingersnap crumbs on top for added crunch, or a light swirl of whipped cream alongside each ball when serving for a creamy counterpoint. A dusting of cinnamon or edible gold glitter can also add an extra wow-factor!

Side Dishes

Pumpkin Cheesecake Balls are darling on their own, but they soar even higher alongside a mug of spiced chai latte, hot apple cider, or a scoop of vanilla ice cream. On a dessert platter, consider pairing them with chocolate truffles, spiced pecans, or seasonal fruit for a buffet of fall flavors.

Creative Ways to Present

These treats shine at gatherings! Pile them high on a tiered stand, tuck them into small candy cups, or box them up as sweet gifts tied with ribbon. For parties, insert toothpicks or mini skewers for easy grabbing. Arranged in a pumpkin-shaped circle, they become an edible centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep any extras in an airtight container in the fridge for up to five days. The coating will stay crisp and the filling dreamy—just allow them to sit out for five minutes before serving so the centers aren’t too firm.

Freezing

Pumpkin Cheesecake Balls freeze beautifully! Place them in a single layer on a baking sheet until solid, then transfer to a zip-top freezer bag or container. They’ll keep fresh for up to a month, making them perfect for last-minute guests or stress-free entertaining.

Reheating

While there’s no need to reheat (these are best enjoyed chilled or at room temp), if they’ve been in the freezer, simply thaw in the fridge overnight. Avoid microwaving to keep the chocolate shell intact and perfectly snappy.

FAQs

Can I use milk chocolate or dark chocolate instead of white?

Absolutely! Swapping in milk or dark chocolate for the coating or the melted chips in the filling will add a deeper chocolate flavor and lovely contrast. Just note that it will change both the color and flavor profile of your Pumpkin Cheesecake Balls.

How do I keep the coating smooth and shiny?

Work quickly while dipping, and if you notice the coating thickening, gently rewarm in 15-second microwave bursts. Stir thoroughly to maintain that glossy, even finish.

My mixture is too soft to roll—what should I do?

If the dough feels too loose, add an extra tablespoon or two of gingersnap crumbs and return it to the fridge for another 10-15 minutes. The crumbs will soak up extra moisture, making shaping much easier.

Can I make these gluten-free?

Yes! Just use gluten-free graham crackers and gingersnap cookies for the crumbs—the recipe will work perfectly and taste just as delicious. Double-check your chocolate and almond bark for hidden gluten if serving those with sensitivities.

Do Pumpkin Cheesecake Balls need to stay chilled for serving?

While they can sit out at room temperature for a couple of hours at parties, it’s best to store them chilled. The texture and flavor are at their best when cool, plus the coating stays perfectly set.

Final Thoughts

If you’re ready to wow your friends, family, or just treat yourself to a bite of autumn bliss, these Pumpkin Cheesecake Balls are here to make your dessert dreams come true. Roll up your sleeves, make a batch, and watch them disappear—one creamy, spiced, irresistible bite at a time!