Pumpkin Cheesecake Balls

Ingredients:

2 cups good quality white chocolate chips (Ghirardelli recommended)

8 oz cream cheese, softened

⅓ cup powdered sugar

⅔ cup pumpkin puree

1 tsp pumpkin pie spice

1 ½ cups graham cracker crumbs

1 ½ cups gingersnap crumbs

12 oz white almond bark (for coating)

1 cup orange candy melts (optional for drizzle)

Instructions:

1. Melt the chocolate – In a microwave-safe bowl, melt the white chocolate chips in 20–30 second intervals, stirring between each until smooth. Let cool slightly.

2. Mix the filling – In a large mixing bowl, beat the softened cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice until smooth.

3. Add crumbs – Stir in graham cracker crumbs and gingersnap crumbs until fully combined.

4. Shape balls – Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes or until firm.

5. Coat in chocolate – Melt the white almond bark, then dip each pumpkin ball to coat fully. Place back on parchment.

6. Optional drizzle – Melt orange candy melts and drizzle over coated balls for a festive touch.

7. Chill & serve – Refrigerate until set, then enjoy!