Instructions
Make the Filling
In a large bowl, beat cream cheese until smooth.
Add pumpkin purée, powdered sugar, pumpkin spice, and vanilla. Mix until creamy.
Stir in 1 cup graham cracker crumbs until combined.
Shape the Balls
Scoop small portions of the mixture (about 1 tablespoon each) and roll into balls.
Place on a parchment-lined tray and freeze for about 30 minutes to firm up.
Coat the Balls
Option 1: Roll chilled balls in remaining graham cracker crumbs.
Option 2: Melt chocolate with coconut oil/butter, dip each ball, and place back on parchment paper.
Chill and Serve
Refrigerate for at least 1 hour before serving.
Store in an airtight container in the fridge for up to 5 days.
Tips
For extra crunch, stir in finely chopped pecans or walnuts.
Use gingersnap cookie crumbs instead of graham crackers for a spicier kick.
If dipping in chocolate, drizzle a contrast (white over dark or vice versa) for a festive look.
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