Ingredients
Equipment
Method
- Instructions:
- In a large bowl, beat together the softened cream cheese and pumpkin puree until smooth and creamy.
- Add powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract if using. Mix well.
- Fold in graham cracker crumbs until the mixture is thick and scoopable.
- Using a cookie scoop or your hands, form 1-inch balls and place them on a parchment-lined tray.
- Roll each ball in your choice of coating (extra graham crumbs, coconut, or melted chocolate).
- Chill in the fridge for at least 1 hour before serving to firm up.
Notes
Notes:
For a vegan option, use plant-based cream cheese.
For gluten-free, substitute gluten-free graham crackers.
Freeze leftovers for up to 2 months in an airtight container.
Adjust spices to taste for a stronger pumpkin spice flavor.