Description
This Pumpkin Pie Cheese Ball is a festive and creamy no-bake dessert perfect for fall gatherings. Made with cream cheese, pumpkin puree, and warm spices, then coated with a crunchy mixture of graham crackers and pecans, it offers a delightful combination of flavors and textures that will please any crowd.
Ingredients
Scale
Cheese Ball Mixture
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1/4 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Coating
- 1 cup crushed graham crackers
- 1/2 cup finely chopped pecans
Instructions
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until it becomes smooth and fluffy, creating a creamy base for the mixture.
- Add Pumpkin and Spices: Mix in the canned pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract until the mixture is fully combined and creamy.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate for about 1 hour to allow the mixture to firm up for easier shaping.
- Shape Cheese Ball: Once chilled, shape the mixture into a ball using clean hands or plastic wrap, forming an even sphere.
- Prepare Coating: In a shallow bowl, combine the crushed graham crackers and finely chopped pecans thoroughly.
- Coat Cheese Ball: Roll the shaped cheese ball in the graham cracker and pecan mixture until it is evenly coated on all sides.
- Final Chill: Place the coated cheese ball on a serving plate and refrigerate for another 30 minutes to achieve the best texture before serving.
Notes
- Serve with graham crackers, vanilla wafers, apple slices, or pretzels for dipping.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the proper consistency and flavor.
- The cheese ball can be prepared up to a day in advance and stored refrigerated until ready to serve.
