Easy No Bake Pumpkin Balls

These easy no bake pumpkin balls take just a few minutes to make and are the perfect pumpkin treats for the fall season! They taste almost like little bites of pumpkin pie or and cheesecake combined into one tasty treat!

With pumpkin season in full swing, I thought it was about time to share these yummy no bake pumpkin cheesecake balls that we’ve been enjoying with all fall long!

They’re a great way to use leftover canned pumpkin since the recipe only uses a 1/3 of a cup of pumpkin puree. Make them along with these pumpkin chocolate chip cookies, these spice cake mix pumpkin cupcakes, and this pumpkin pie dip for a dessert tray loaded with pumpkin treats!

These are perfect for pumpkin fans and cheesecake fans because they taste like little balls of creamy pumpkin cheesecake all coated in a delicious white chocolate coating!

Make up a batch for any fall party, a Thanksgiving dessert table, or any time you’re just craving a delicious treat!

Why You’ll Love This Recipe

• No bake recipe – if you don’t want to fire up the oven, these pumpkin bites are the perfect no bake option for a holiday dessert!
• Perfect make ahead dessert – if you need something to make ahead of time, this recipe is a great thing to try! Make them and keep them chilled until you’re ready to serve!
• Creamy pumpkin flavor – these are a delicious alternative to the typical Oreo truffles or even brownie balls for the fall with tons of pumpkin flavor!

Ingredients

Ingredient Notes

• Pumpkin puree – make sure that you’re using pure pumpkin puree and not pumpkin pie filling. Libby’s is the most common but any brand works as long as it’s real pumpkin puree.
• White chocolate chips – you can use either high-quality white chocolate chips (they melt better than generic ones), white almond bark, or white chocolate melting wafers. All three will work to make the coating of white chocolate on these pumpkin balls.
• Graham cracker crumbs – you can buy store-bought graham cracker crumbs or just put graham crackers in a food processor and pulse until they become fine crumbs.
• Pumpkin pie spice – I typically just use a store-bought one but if you have a homemade pumpkin pie spice recipe you love, it should work fine too!
• Cream cheese – make sure your cream cheese is softened to room temperature before trying to add it to the pumpkin mixture. This will make your pumpkin balls nice and creamy instead of full of cream cheese chunks!

How to make pumpkin balls

These pumpkin balls are as easy as can be, especially if you’ve ever made something like Oreo balls or brownie balls.

1 – Make The Pumpkin Ball Dough

You’re going to start by making the filling for the pumpkin balls. This is super easy and pretty fool-proof as long as you follow the measurements listed in the recipe card!

1. In the bowl of an electric stand mixer, or just a large bowl if you’re using a hand mixer, beat together the cream cheese and powdered sugar until they are light and creamy, for about 2-3 minutes.
2. Next mix in the pumpkin puree, graham cracker crumbs, pumpkin spice, and cinnamon. Mix together until everything is fully combined.
3. Then put plastic wrap or tin foil over the bowl and refrigerate the dough for at least 30 minutes. Longer is better but 30 minutes at least a must.

2 – Roll the Pumpkin Balls

After the dough is done chilling, prepare a baking sheet by lining it with parchment paper.

Using a small spoon or a tablespoon make 1 tablespoon balls of dough and place them onto the prepared baking sheet.

Refrigerate the dough again for at least 30 minutes. Longer is okay but make sure it’s at least 30 minutes so that the dough doesn’t just fall apart when you are dipping them in the white chocolate.

3 – Dip and Decorate the Pumpkin Truffles

Microwave the white chocolate chips in a medium microwave safe bowl on high for 30 seconds, then stir. Repeat this process again until the white chocolate chips are completely melted.

Dip the refrigerated pumpkin balls into the melted chocolate chips by using a fork or a candy dipper like this one. Tap the fork on the bowl to get rid of any excess chocolate.

Once the pumpkin balls are dipped, place them back on the parchment lined baking sheet to allow them to set.

Lastly if you want to decorate the truffles, drizzle the rest of the melted chocolate over the truffles and sprinkle the sprinkles or leftover graham cracker crumbs directly onto the drizzles. You can even sprinkle pumpkin pie spice over the melted chocolate if you want even more pumpkin flavor!

Place the finished balls in the fridge, about 20 to 30 minutes, for a little to make sure they are completely hardened.

Transfer to a serving dish or platter and serve immediately! I personally prefer these eaten chilled, but they’re good at room temperature as well.

Expert Tips

Store the pumpkin balls in an airtight container in the refrigerator for up to five days. No need to take out to thaw before eating, they’re actually best enjoyed chilled!

Freeze these pumpkin balls in a zipper top freezer safe bag for up to three months. Remove however many you want to eat and let them thaw in the fridge for a few hours before enjoying chilled.

Divide the pumpkin truffles into small treat bags and give them away to family and friends with one of these cute Thanksgiving gift tags! They make great gifts!

Recipe FAQs

More Pumpkin Recipes

If you like these no bake pumpkin cheesecake bites, make sure to check out these other pumpkin recipes!

• Pumpkin crunch cake – the most popular pumpkin dessert on our site, layers of pumpkin, and layers of crunch!
• Pumpkin delight – layers of creamy pumpkin, pudding, and Cool Whip combine for something similar to pumpkin dessert lasagna!
• No bake pumpkin pie – a simple and delicious alternative to traditional pumpkin pie!
• Cream cheese pumpkin muffins – soft and creamy pumpkin muffins filled with a cream cheese cheesecake swirl.
• Glazed pumpkin cookies – cookies filled with pumpkin, quick oats, and tons of delicious flavor!