Pumpkin Pie Balls
Easy Fall Dessert Pumpkin Pie Balls the best nobake treat Simple recipe Enjoy this delicious pumpkin pie flavor bitesized
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 24
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed graham crackers (about 12 full sheets)
- 1/4 cup chopped pecans or walnuts (optional, for extra crunch and nutty flavor)
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy (about 2-3 minutes).
- Gradually add the powdered sugar, mixing until well combined and no lumps remain.
- Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until everything is evenly incorporated and smooth.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to firm up.
- Crush the graham crackers into fine crumbs. Chop the nuts, if using.
- Use a small cookie scoop or spoon to scoop out approximately 1 tablespoon of the pumpkin mixture.
- Gently roll the mixture between your palms to form a ball.
- In a shallow dish, combine the crushed graham crackers and chopped nuts (if using).
- Roll each pumpkin ball in the graham cracker mixture, ensuring it’s fully coated.
- Place the coated balls on a parchment-lined baking sheet.
- Refrigerate the pumpkin pie balls for at least 30 minutes before serving.