No Bake Pumpkin Cheesecake Balls Were The Hit Of My Last Office Party

I love trying new food things and last year I took the plunge and made my own pumpkin puree from real pumkins. At first it seemed like a lot of effort when you can just buy a can of pumpkin, but it was super easy to do and the taste is unparalleled. I made up several pumpkins at once and measured out 1 cup into freezer bags. This year all I have to do is take it out and let it thaw. Because I bought my pie pumpkins at the store when they were on sale I was able to make enough puree to last me a while!

 

Pumpkin Cheesecake Balls

Serves: 30-34

Ingredients

  • 2 ounces cream cheese, softened
  • 1 tablespoon confectioners’ sugar
  • 2½ cup white chocolate, coarsely chopped, divided
  • ¼ cup pumpkin puree
  • ⅔ cup gingersnap cookie crumbs, plus more for garnish
  • ¼ cup graham cracker crumbs, plus more for garnish
  • 1 teaspoon pumpkin pie spice
  • pinch of fine sea salt

 

Instructions

  1. In a large bowl, add cream cheese and confectioners’ sugar and beat until creamy.
  2. Melt the ½ cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute.
  3. Stir often to keep the chocolate from becoming scorched.
  4. Transfer to a large bowl, add pumpkin and beat until combined.
  5. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice and sea salt.
  6. Beat until everything is combined.
  7. Cover and chill until just solid enough to roll into balls, about 2 hours.
  8. Shape mixture into balls (about 1 teaspoon per ball) by rolling a spoonful in the palm of your hand.
  9. Place on parchment paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
  10. Melt remaining 2 cups white chocolate in small, deep bowl. (Its depth makes it easier for dipping the truffles).
  11. Dip the pumpkin balls into the chocolate and place on parchment paper.
  12. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.
  13. Let chocolate set, refrigerate and enjoy!
  14. These can also be frozen for longer storage.

 

Quick Tip: Seriously..If you are going to make these why not make a double batch? Especially since they freeze well. When someone stops in for coffee, just pull a few out and put them on a cute little tray. Take about the Hostess with the Mostest!

Image and recipe courtesy of Dan and Cottage Cakes.com

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