No Bake Pumpkin Cheesecake Balls

Ingredients

• 12 oz cream cheese
• 1/2 cup powdered sugar
• 1 cup pumpkin puree
• ½ tsp pumpkin pie spice
• 1 cup ginger snap crumbs
• 1 3/4 cup graham cracker crumbs

(Optional)

• 1 cup white chocolate chips
• 1 cup orange candy melts

Instructions

1. Add the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.
2. Using either a stand mixer or a large mixing bowl or a handheld mixer and beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.
3. Add the pumpkin puree and pumpkin pie spice and continue mixing for another 1 minute or until well combined and uniform in color.
4. Add in the graham cracker crumbs and gingersnap crumbs. Mix just until combined.
5. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours.
6. Line 2 baking sheets with parchment paper. Set them aside.
7. Use a rounded cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place it on the prepared baking sheet. Place the rolled balls back in the refrigerator for 30 minutes.
8. Add the white chocolate in a heat-safe mixing bowl. Microwave in 30-second intervals until melted and smooth. Using a fork, coat the cheesecake balls on to the second baking sheet. Repeat the steps until done. Allow coating to harden
9. Add the orange candy melts to a heat-safe small bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until melted and smooth. Use a small spoon to drizzle the orange candy melts in the pattern of your choice. Allow the drizzled topping to completely harden before serving.