Description
Soft, creamy no-bake pumpkin cake balls coated in smooth white chocolate, perfect for an easy fall dessert without turning on the oven.
Ingredients
- Pumpkin puree: 1 cup
- Cream cheese, softened: 4 ounces
- Vanilla extract: 1 teaspoon
- Pumpkin spice: 1 teaspoon
- Graham cracker crumbs: 1 1/2 cups
- Powdered sugar: 1/2 cup
- White chocolate chips: 12 ounces
Instructions
- In a large mixing bowl, combine pumpkin puree, softened cream cheese, vanilla extract, pumpkin spice, graham cracker crumbs, and powdered sugar until smooth and well blended.
- Line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, roll the mixture into evenly sized balls and place them on the prepared baking sheet.
- Refrigerate the cake balls for 30 minutes until firm.
- Melt the white chocolate chips gently in a microwave-safe bowl, stirring until smooth.
- Dip each chilled cake ball into the melted white chocolate, allowing excess to drip off.
- Place the coated cake balls back onto the parchment paper.
- Refrigerate again until the chocolate coating is fully set, then serve.
Notes
- Chill the mixture if it feels too soft before rolling.
- Tap off excess chocolate gently for a smooth coating.
- Decorate with drizzle while the chocolate is still wet if desired.