Ingredients
Equipment
Method
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt, beating until completely combined.
- Fold in graham cracker crumbs and chopped pecans if using, mixing until evenly distributed throughout mixture.
- Cover bowl and refrigerate mixture for at least 2 hours or until firm enough to shape into balls.
- Using a small cookie scoop or tablespoon, portion mixture into 1-inch balls and roll between palms to create smooth, round shapes.
- Roll each ball in cinnamon sugar coating until evenly covered, then place on parchment-lined baking sheet.
- Refrigerate completed balls for at least 1 hour before serving to allow flavors to meld and texture to set.
- Store in refrigerator in airtight container for up to 1 week, or freeze for up to 3 months.
Notes
Cream cheese must be fully softened for smooth mixing. Mixture will be soft initially but firms up during chilling. Can substitute different coatings like chopped nuts or coconut flakes. Flavors improve after chilling overnight.