Ingredients:
8 ounces cream cheese, softened
1/2 cup pumpkin puree
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup graham cracker crumbs (divided)
Directions:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until fully combined and creamy.
Stir in 1/2 cup of graham cracker crumbs until well incorporated.
Cover the bowl and refrigerate the mixture for at least 1 hour, or until firm enough to handle.
Once chilled, roll the mixture into small balls (about 1 tablespoon each). Roll each ball in the remaining 1/2 cup of graham cracker crumbs until evenly coated.
Place the coated balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes before serving to allow them to set.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
Prep Time: 15 minutes | Chilling Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 120 kcal | Servings: 18 balls