Delish Pumpkin Pie Cheese Ball Recipe
Creamy, sweet, and perfectly spiced, this no-bake pumpkin pie cheese ball blends velvety cream cheese with real pumpkin and warm spices, then gets rolled in cinnamon-graham crumbs and pecans for a crunchy finish. A crowd-pleasing fall appetizer or dessert spread.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 16 oz cream cheese softened
- 0.75 cup pumpkin puree canned, not pumpkin pie filling
- 1 cup powdered sugar
- 0.25 cup light brown sugar packed
- 1.5 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 0.25 tsp fine sea salt
- 1 cup graham cracker crumbs for coating
- 0.5 cup pecans, finely chopped for coating, optional
- 0.5 tsp ground cinnamon for coating
- 0.25 cup mini chocolate chips optional garnish
Instructions
Preparation Steps
- In a large bowl, beat cream cheese with a mixer on medium until smooth and fluffy, 1 to 2 minutes.
- Add pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, vanilla, and salt. Beat until fully combined and creamy.
- Scrape mixture into a plastic-wrap–lined bowl, cover, and chill until firm enough to shape, about 30 minutes.
- In a shallow dish, stir together graham cracker crumbs, chopped pecans, and cinnamon.
- Lift the chilled mixture with the plastic wrap and shape it into a ball. Unwrap and place on a clean surface.
- Roll the ball in the crumb mixture, pressing gently to coat all sides.
- If using, press mini chocolate chips onto the outside. Chill 10 minutes to set, then serve with graham crackers, apple slices, or vanilla wafers.
Notes
For best texture, use full-fat brick cream cheese and blot pumpkin puree with paper towels if watery. Make ahead: prepare up to 24 hours in advance; wrap tightly and add the coating just before serving. Leftovers keep in the refrigerator for up to 3 days.