Description
These No-Bake Pumpkin Cheesecake Balls are creamy, spiced, and perfect for fall. Made with pumpkin purée, warm spices, and a cream cheese base, they require no baking and are easy to make gluten-free. Great for parties, snacks, or festive desserts.
Ingredients
1/2 cup pumpkin purée (not pumpkin pie filling)
4 oz cream cheese, softened
1 1/4 cups graham cracker crumbs (gluten-free if needed)
1/4 cup almond flour
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp salt
Optional: 1/2 cup white or dark chocolate chips (for coating)
Optional: Crushed graham crackers or cinnamon sugar for rolling
Instructions
- In a bowl, mix the pumpkin purée and softened cream cheese until smooth and creamy.
- Stir in the maple syrup and vanilla extract until fully combined.
- Add the graham cracker crumbs, almond flour, cinnamon, ginger, nutmeg, and salt. Mix until a thick dough forms.
- Chill the dough for 30 to 40 minutes to make it easier to roll.
- Scoop out tablespoon-sized portions and roll them into smooth balls.
- If desired, melt chocolate chips and dip each ball, placing them on parchment paper to set.
- Alternatively, roll the balls in crushed graham crackers or cinnamon sugar.
- Refrigerate the balls for an additional 15–20 minutes until fully set.
Notes
Chilling the dough makes rolling easier and prevents stickiness.
Use dairy-free cream cheese for a vegan version.
Swap almond flour with oat flour for a nuttier flavor.
For extra texture, add chopped pecans or walnuts.
Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
