Ingredients:

  • 225 g Philadelphia cream cheese, softened
  • 120 g pure pumpkin puree
  • 180 g powdered sugar
  • 2 g pumpkin pie spice
  • 5 ml vanilla extract
  • 150 g graham cracker crumbs
  • 55 g unsalted butter, melted
  • 340 g white chocolate melting wafers or almond bark
  • 15 ml coconut oil
  • 10 g crushed graham crackers (optional)

Instructions:

  1. Beat the softened cream cheese until smooth.
  2. Fold in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla.
  3. In a separate bowl, stir melted butter into graham cracker crumbs until the texture resembles wet sand.
  4. Fold the crumbs into the cream cheese mixture until a thick, uniform dough forms.
  5. Transfer the mixture to a covered bowl and refrigerate for at least 2 hours.
  6. Using a small cookie scoop, portion out the chilled dough and roll between your palms into smooth spheres.
  7. Melt the white chocolate and coconut oil in 30-second bursts in the microwave.
  8. Dip each ball into the chocolate, let the excess drip off, and place on parchment paper.
  9. Immediately sprinkle with a pinch of graham cracker crumbs before the chocolate sets.