Ingredients

8 oz (226g) cream cheese, block-style, softened to room temperature

1/2 cup (120g) pumpkin purée, blotted (aim to reduce to about 90–100g after blotting)

3/4 cup (85g) powdered sugar, sifted

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/8 teaspoon fine sea salt

1 1/4 to 1 1/2 cups (120–150g) very fine graham cracker or gingersnap crumbs, plus more for garnish

16–20 oz coating chocolate or candy melts (white, milk, or dark)

2–3 teaspoons neutral oil or refined coconut oil (optional, for thinning chocolate)

Optional garnish: extra crumbs, festive sprinkles, contrasting chocolate for drizzle, flaky salt

Instructions

Step 1: Spread the pumpkin purée on a few layers of paper towels, top with more towels, and press gently to remove excess moisture. This helps keep the filling firm and truffle-like.

Step 2: In a mixing bowl, beat the softened cream cheese until smooth and fluffy, about 30–45 seconds. Add blotted pumpkin, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt; beat just until combined and velvety.

Step 3: Fold in 1 1/4 cups of cookie crumbs. The mixture should be soft but not sticky-wet and easy to scoop. If needed, add up to 1/4 cup more crumbs, a tablespoon at a time, until it holds a soft ball. Cover and chill for 15–20 minutes to firm slightly.

Step 4: Using a 1-tablespoon scoop, portion the mixture and roll into balls with clean hands. Place on a parchment-lined sheet pan. Chill 15–20 minutes (or freeze 10 minutes) until firm to the touch. This helps them keep their shape when dipping.

Step 5: In a microwave-safe bowl, melt chocolate or candy melts in 20–30 second bursts, stirring between each, until smooth. Stir in 1–2 teaspoons oil to thin if needed for a smoother, thinner shell.

Step 6: Working one at a time, dip each chilled ball using a fork, tap off excess chocolate, and return to the parchment. Immediately garnish with crushed crumbs, sprinkles, or a pinch of flaky salt. For a two-tone look, let the shells set, then drizzle with contrasting melted chocolate.

Step 7: Let the cheesecake balls set at room temperature until firm, about 10–15 minutes, or chill 5–10 minutes to speed up. Serve slightly cool or at room temperature for the creamiest centers.

Tips & Variations

For a spicier kick, increase the pumpkin pie spice or add a pinch of nutmeg.

Use gingersnap crumbs instead of graham crackers for a warm, spicy flavor.

If you don’t have candy melts, use high-quality chocolate and add a little oil to thin it out for easier dipping.

Try rolling the balls in chopped nuts or toasted coconut before dipping for extra texture.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly for this recipe. Just be sure to blot it to remove excess moisture to keep the filling from becoming too soft.

What type of chocolate is best for coating?

You can use white, milk, or dark chocolate or candy melts depending on your preference. Candy melts are easier to work with, but high-quality chocolate with a bit of oil added creates a delicious, smooth coating.