Pumpkin Cheesecake Balls

Yield: 16 balls | Prep Time: 20 minutes | Chill Time: 1 hour 30 minutes

Pumpkin doesn’t have to be just for pies, nor does it need to be limited to just the fall months. These light cheesecake balls are just as delightful in the summertime.

INGREDIENTS

18 ounces white chocolate melting wafers

¾ cup vanilla cookie crumbs or graham cracker crumbs

½ cup pure pumpkin puree

6 ounces cream cheese, at room temperature

¼ cup powdered sugar

1 teaspoon pumpkin pie spice

1/2 cup milk

Milk chocolate chips, melted (optional)

DIRECTIONS

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the white chocolate on 50% power in 30-second increments, stirring in between each, until melted.
3. Place the cookie crumbs, pumpkin, cream cheese, powdered sugar, and pumpkin pie spice into the bowl of a stand mixer fitted with the paddle and mix on medium speed, scraping down the sides of the bowl, for 2 minutes. Alternatively, you can use a hand mixer and mix on high for 2 minutes, stopping occasionally to scrape down the sides of the bowl.
4. Add ½ cup of the melted chocolate and mix for 2 minutes. Cover the bowl with plastic wrap, transfer to the refrigerator, and chill for at least 30 minutes. While the mixture chills, remove the melted chocolate from the heat.
5. To form, use a small scoop or round spoon and form the mixture into 16 balls. Place them on the lined baking sheet. Using your fingertips, smooth out any rough edges.
6. Place in the freezer for 1 hour.
7. Reheat the chocolate in the microwave on high for 1 minute. Using a fork or an offset spatula, lower each ball into the melted chocolate and turn to coat. Remove from the bowl, letting the excess chocolate drip back into the bowl, and transfer the coated ball to the lined baking sheet. Repeat to make 16 balls.
8. Keep in the freezer until hardened. Drizzle with melted milk chocolate, if desired. Refreeze and serve.