No-Bake Pumpkin Cheesecake Balls 🎃🍫

Prepare the filling: In a large bowl, beat the cream cheese, pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract until smooth. Stir in the graham cracker crumbs until fully combined.
Chill the dough: Refrigerate the mixture for 30 minutes to make it easier to handle.
Form the balls: Scoop 1-tablespoon portions of the mixture and roll them into balls. Place them on a parchment-lined baking sheet.
Coat the balls: In a small bowl, mix the graham cracker crumbs, cinnamon, and powdered sugar. Roll each ball in the mixture until evenly coated.
Chill and serve: Refrigerate the pumpkin cheesecake balls for at least 1 hour before serving. Optionally, dip them in melted white chocolate for an extra decadent touch.
Prep Time: 15 minutes | Chilling Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 100 kcal | Servings: 20 balls
Tips:
Store the balls in an airtight container in the fridge for up to 5 days.
Use dark chocolate instead of white chocolate for a richer flavor.