Introduction

No Bake Pumpkin Balls are a delightful fall treat that combines creamy pumpkin filling with crunchy graham cracker crumbs and a smooth white chocolate coating. These bite-sized snacks are easy to make and perfect for holiday gatherings or cozy nights in.

Four round white chocolate truffles are arranged closely in the center of a white plate, each truffle smooth and coated evenly in white chocolate with a slight shine. They are lightly drizzled on top with a thin layer of white chocolate in a zigzag pattern and sprinkled with a small amount of brown cinnamon powder. Around the truffles on the plate are three small white chocolate drops and some scattered light brown sugar crystals, adding texture. The plate sits on a white marbled surface with a blurred background showing orange pumpkin shapes, creating a warm and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz cream cheese, softened
2 Tbsp powdered sugar
⅓ cup pumpkin puree
2 cups graham cracker crumbs
½ tsp pumpkin pie spice
½ tsp cinnamon
2 cups white chocolate chips
1-2 tsp coconut oil (optional)

Instructions

Step 1: In a large bowl or the bowl of an electric stand mixer, beat together the softened cream cheese and powdered sugar until light and creamy, about 2–3 minutes.
Step 2: Mix in the pumpkin puree, 1 cup of graham cracker crumbs, pumpkin pie spice, and cinnamon until fully combined. Then add the remaining 1 cup of graham cracker crumbs and mix again to avoid excess crumbs.
Step 3: Cover the bowl with plastic wrap or tin foil and refrigerate the dough for at least 30 minutes to firm up.
Step 4: Line a baking sheet with parchment paper. Using a tablespoon or small spoon, form the chilled dough into 1-tablespoon balls and place them on the baking sheet.
Step 5: Refrigerate the pumpkin balls again for at least 30 minutes to set.
Step 6: Melt the white chocolate chips in a microwave-safe bowl by heating on high for 30 seconds, stirring, and repeating until smooth. Add 1-2 teaspoons of coconut oil if desired for a silkier texture.
Step 7: Dip each pumpkin ball into the melted white chocolate using a fork or candy dipper, tapping off any excess. Place the coated balls back on the parchment-lined baking sheet.
Step 8: Drizzle remaining melted chocolate over the coated balls and optionally sprinkle leftover graham cracker crumbs or sprinkles on top.
Step 9: Refrigerate the finished pumpkin balls for 20 to 30 minutes until fully hardened.
Step 10: Transfer to a serving dish and enjoy immediately or keep chilled until ready to serve.

Tips & Variations

Make sure the cream cheese is fully softened to avoid lumps in the mixture.
For a vegan version, substitute cream cheese with a dairy-free alternative and white chocolate chips with vegan chocolate.
Try adding chopped nuts or mini chocolate chips inside the dough for extra texture.
Use festive sprinkles instead of graham cracker crumbs for a colorful presentation.

Storage

Store the pumpkin balls in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, they freeze well for up to 1 month—thaw in the refrigerator before serving. To enjoy, serve chilled or let them sit at room temperature for a few minutes for a softer texture.

How to Serve

The image shows two layers of round white chocolate-covered treats. The top layer is a clear glass pedestal dish holding about 15 smooth, shiny white chocolate balls drizzled with thin lines of white chocolate and sprinkled with a light brown powder. Below, a white plate holds six similar white chocolate balls, also drizzled and dusted with the same light brown powder, with a few white chocolate chips scattered around them. Both dishes sit on a white marbled surface covered by a cloth with bright orange, yellow, and blue pumpkin designs. To the right of the plates, there are two small decorative pumpkins, one yellow-green and the other orange with green streaks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for these pumpkin balls?

Yes, canned pumpkin puree works perfectly and is the recommended choice for consistent flavor and texture.

Do I have to refrigerate the pumpkin balls between steps?

Yes, chilling the dough and the coated balls helps them firm up properly, making them easier to dip and ensuring the coating sets nicely.