Creamy, spiced no bake pumpkin cheesecake balls perfect for fall holidays.

Scale

8 oz. cream cheese (softened)

1 cup pumpkin puree

1 cup powdered sugar

1 tsp pumpkin spice

1 tsp vanilla extract

1½ cups crushed graham crackers

Optional toppings: melted chocolate, chopped nuts, or coconut flakes

1. Beat softened cream cheese until smooth.

2. Add pumpkin puree, sugar, spice, and vanilla.

3. Mix in graham crackers.

4. Chill for 1-2 hours.

5. Shape into small balls.

6. Coat with desired toppings.

7. Chill again before serving.

Store in fridge for up to 4 days or freeze for up to a month.

Serve chilled for best texture.