12 oz white chocolate melting wafers or high-quality white chocolate chips
Optional: Orange sprinkles or extra graham cracker crumbs for garnish
Instructions
In a large mixing bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice together until the mixture is completely smooth and creamy. You can use a hand mixer or a stand mixer for the best results.
Add the graham cracker crumbs to the wet mixture. Use a spatula to fold them in until a thick, dough-like consistency forms. Ensure all the crumbs are evenly distributed so the balls hold their shape.
Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. This step is crucial because it firms up the mixture, making it much easier to roll into balls without sticking to your hands.
Once chilled, use a small cookie scoop or a tablespoon to portion out the dough. Roll the portions between your palms to create smooth 1-inch balls. Place them on a baking sheet lined with parchment paper.
Place the white chocolate melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Be careful not to overheat it, as white chocolate can burn easily.
Using a fork or a dipping tool, submerge each ball into the melted chocolate. Tap the fork against the side of the bowl to let excess chocolate drip off. Place the ball back onto the parchment paper and immediately top with sprinkles or crumbs before the chocolate sets.
Let the cheesecake balls sit at room temperature or in the fridge for about 15 minutes until the chocolate shell is completely firm. Once set, they are ready to serve!