Creamy pumpkin cheesecake balls dipped in chocolate — an easy, no-bake fall dessert perfect for Halloween, Thanksgiving, or cozy gatherings.

8 oz cream cheese, softened

1/2 cup pumpkin purée (blotted)

3/4 cup powdered sugar

1 tsp vanilla extract

1 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/8 tsp fine sea salt

1 1/4 cups crushed graham crackers or gingersnaps

16–20 oz coating chocolate

2–3 tsp neutral oil (optional)

Optional toppings: sprinkles, crumbs, flaky salt

Cook Mode Prevent your screen from going dark

1. Blot pumpkin purée to remove excess moisture.

2. Beat cream cheese until smooth, then mix in pumpkin, sugar, vanilla, and spices.

3. Fold in crumbs until mixture is thick and scoopable.

4. Chill 15–20 minutes to firm slightly.

5. Roll mixture into small balls and chill again.

6. Melt chocolate with oil, stirring until smooth.

7. Dip chilled balls, tap off excess, and place on parchment.

8. Decorate immediately and chill to set.

Keep refrigerated up to 5 days.

Freeze up to 2 months; thaw in fridge before serving.

Experiment with white or dark chocolate coatings.